Ingredients

The following ingredients have 4 Servings
  • 500 g | 1lb extra lean beef mince ((*See Notes))
  • 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 ((I use fat-free Cheddar))
  • 1 tomato (, sliced and divided)
  • 4 medium bread rolls of choice (, halved)
  • Tomato sauce
  • Mayonnaise ((optional))

Instruction

  • Combine meat together with the garlic, sauce and lager. Mix well with your hands for about a minute, until the meat has combined with the other ingredients. Divide meat mixture into 4 parts and firmly mould them into round patties about 1-inch thick.
  • Heat a grill pan/skillet on medium-high heat. Sear hamburgers on both sides until golden and cooked to your liking.
  • While the burgers are frying, fry the onion and bacon in a separate pan, until the onion is transparent and fragrant and the bacon is crispy on both sides.
  • Transfer bacon and onion onto a paper towel; wipe pan over; add a drizzle of oil and fry the eggs until cooked to your liking.
  • When the burger patties are done, transfer them onto a warmed plate; wipe pan over with a paper towel; and fry the pineapple rings (about 1 minute each side until caramelised).
  • Build your burgers! Layer the base of each bun with the lettuce/arugula, beetroot slices, burger patties, cheese, pineapple rings, bacon, onion rings, tomato slices and the fried egg. Drizzle with tomato sauce and (optional) mayonnaise; top with remaining bun piece and serve!