- 1 Pound beef mince
- 2 cloves garlic, crushed
- 2 Tablespoons Worcestershire sauce
- 1/3 Cup beer
- Salt and pepper, to season
- 4 eggs
- 4 rashers of bacon, fat removed
- 1/2 Ounce onion, thinly sliced
- 4 slices canned pineapple
- Handful of arugula
- 8 slices beetroot
- 4 slices Cheddar cheese
- 1 tomato, sliced
- 4 burger buns
Using your hands, combine the beef, garlic, Worcestershire sauce, and beer together in a medium bowl, until well mixed. Divide into 4 parts, and mold them into 1-inch thick patties.
Heat a skillet over medium-high heat. Sear burgers on both sides until golden and cooked to desired doneness.
While the burgers are frying, fry the onion and bacon in a separate pan, until the onion is transparent, and the bacon is crisp. Transfer bacon and onion to a paper towel.
Wipe the pan used for the onion and bacon with paper towel. Add a drizzle of olive oil. Crack the eggs into the pan and fry until cooked to your liking.
When the burger patties are done, transfer them onto a warmed plate. Wipe the pan with paper towel, and add the pineapple rings. Fry for 1 minute on each side, until caramelized.
To assemble, layer the base of each bun in this order: arugula, beetroot slices, burger patties, Cheddar, pineapple rings, bacon, onions, tomato, fried egg. Drizzle with ketchup and mayonnaise, and top with the remaining half of the bun. Serve immediately.