We can learn a lot from the Australian way of cooking and building burgers, as this recipe shows.
This recipe is courtesy of Café Delites.
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.