Drunken Aussie Beef Burgers

Ingredients

• 500 g / 1lb extra lean beef mince
• 2 cloves garlic, crushed
• 2 tablespoons Worcestershire sauce
• 1/3 cup / 80ml of your favourite beer/lager
• Salt and pepper to season
• 4 medium eggs
• 4 shortcut bacon pieces, fat removed
• 1/2 onion, thinly sliced
• 4 slices pineapple canned in natural juice
• Handful of rocket/arugula, or lettuce
• 8 slices beetroot
• 4 slices cheese of choice
• 1 tomato, sliced and divided
• 4 medium bread rolls of choice, halved
• Tomato sauce
• Mayonnaise, optional

Directions

1. In a bowl, combine the beef mince, garlic, Worcestershire sauce and lager. Use your hands to work everything together for about 1 minute, just until the mixture is evenly blended. Split it into 4 portions, then shape each one firmly into a round patty about 1-inch thick.
2. Set a grill pan or skillet over medium-high heat. Cook the patties on both sides until they are browned and done the way you like them.
3. As the burgers cook, use another pan for the onion and bacon. Fry them until the onion turns soft and translucent and the bacon is crisp on each side.
4. Move the bacon and onion to paper towel. Clean out the pan, add a drizzle of oil, and cook the eggs until they are done to your liking.
5. Once the patties are cooked, place them on a warmed plate. Wipe out the pan with paper towel, then cook the pineapple rings for about 1 minute per side, until they take on a caramelized edge.
6. Assemble the burgers. Start with the bottom half of each roll, then add lettuce or arugula, beetroot slices, a burger patty, cheese, pineapple, bacon, onion, tomato and a fried egg. Add tomato sauce and mayonnaise, if using, then close with the top half of the bun and serve.