Robbo, the beauty of the hamburger is that you can have it however you like it.  Each one is for a person to eat alone so you can always ask for it to be made with or without any individual ingredient.  I'm not a fan of pineapple, as it can be too wet and firm making the whole thing soggy, difficult to eat and prone to falling apart.  I suggest cutting the rings in half thickness and drying with paper towel to alleviate this problem.  Often for me the beetroot is also left off as it too can make the thing difficult to eat and prone to disassembling itself in your hands.  If I'm making them at home, I will re-cut the beetroot to extra thin.  My wife on the other hand, loves the stuff and insists on it being there in full.  While the traditional Aussie Plain Hamburger does have beetroot, there are many who simply order it without.

When you buy a hamburger in the shop, it always comes wrapped tightly in a square of greaseproof paper and then popped inside a white paper bag.  This helps it stay together while you eat from the exposed side, and you simply pull the bag and paper back as you go. Sometimes the wrapping isn't up to the job.

Paella is not a dish we eat regularly Phil but when we do, we usually have chicken and chorizo paella which is the family preference.  On the odd occasion we have had seafood paella it is seafood, ie, prawns, fish, scallops, mussels, squid but not chicken. I'm really the only one in the family who likes it so we don't eat it. Thinking about it, I would say the only thing I can recall ever eating that contained both would be Chinese Special Fried Rice which also has char sui pork.

I won't say there's anything wrong with the combination, but it isn't something I've ever seen over here, and it isn't something I'll rush into.

Prawn and chicken as 2 separate dishes I hope Bob.

As you said Phil, each to their own.  Sadly, the real hamburger is disappearing.  McDonalds has done the damage and the Takeaway that used to be found in almost any town are mostly gone.  Just another piece of history.  Fortunately for me, one of the remaining few is right at the bottom of my street and they (he) makes great burgers.  The ones that do remain are very popular and the trade workers keep them busy for breakfast and lunches.  They are another one of those mysteries like BIR and the Doner.  You can make it at home but it just isn't the same as buying one cooked on the big flat top.

My wife and I had to do a drive yesterday and to my surprise, we passed a mobile food trailer on the side of the road.  It was colourfully painted and decorated and had signage declaring it to be Mr Sheesh with the words Kebabs and Doner in big letters.  I haven't seen a roadside doner van in years. Unfortunately, we were on a schedule and couldn't stop.

New thread on the burger.

Why reinvent the wheel? A doner kebab isn't complete without red sauce and toum.

https://allfoodi.com/doner-kebab-red-sauce/

https://dobbernationloves.com/food-drink/kebab-garlic-sauce-recipe/