There's just something magic about the combo of pickled beetroot (a nice, thick wide slice) coupled with a pineapple ring and a fried egg, when added to a hamburger. It defies description, and is nearly an epiphany. Dunno why it works so well, but it does...
...to the extent that the McDonalds franchises here in New Zealand sell something called a "McKiwi Burger", with a poor attempt at this same combination. It is very popular -- pricey, too, for the McDonald's menu, at NZ$6.95 each. But even so, McDonalds get it wrong, for all the usual reasons.
Best place to get the real things are either your back-yard barbecue -- where you're in complete control of quality -- or one of those roadside concessions near the beach. There's a good one in Brown's Bay, on Auckland's North Shore.
The Aussies make them, too -- and to give them full credit, they do a pretty good burger approximation. For Aussies, anyway. The nicest burger in Australia is made by an old guy who has his concession near Cronulla Beach, Sydney. In his career he will have probably made a million of them, at least.
Beware, they are addictive. One becomes two becomes six before you know it!
('Strewth! It's 03h18 in the morning Auckland time, and now I'm jolly hungry for one of these burgers! I live out in the Jungle, good half-hour drive into Henderson, but... there *is* an all-nite takeaway bar (NZ: burger joint) that will make me one of these burgers! Crikey! Sounds like a plan!)