Drunken Aussie Beef Burgers

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  1 lbs 93/7 Ground Beef
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  2 Garlic(6g)
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  2 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  0.3 cup Beer, Lager
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  2 2 pinches salt and pepper (to season)
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  4 Egg, Whole, Large(176g)
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  4 Bacon, Center-Cut Pork(88g)
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  1 Yellow Onion(55g)
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  4 Pineapple, Canned, In Juice, Drained(232g)
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  1 Arugula
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  8 Beet(152g)
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  4 Fat-Free Cheddar Cheese(84g)
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  1 Tomato(123g)
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  4 Bread, French Or Hoagie Roll(228g)
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  2 tsp Tomato Sauce
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  2 tsp Mayonnaise, Regular

Instructions

1. 1Combine 1 lb extra lean beef mince, 2 cloves crushed garlic, 2 tablespoons Worcestershire sauce, and ⅓ cup beer in a large bowl. Mix with your hands for about 1 minute until evenly distributed. Divide into 4 equal portions and shape each into a patty approximately 1 inch thick. Season both sides with salt and pepper.
2. 2Heat a skillet over medium-high heat. Cook the patties for 3–4 minutes per side until deeply browned and the internal temperature reaches 160°F. Transfer to a plate.
3. 3In the same skillet over medium-high heat, cook 4 pieces shortcut bacon (fat removed) for 3–4 minutes per side until browned and cooked through. Transfer to a plate. Add the ½ medium brown onion (thinly sliced) to the skillet and cook for 3–4 minutes over medium heat until softened and translucent.
4. 4Add 4 slices canned pineapple to the skillet and sear for 1 minute per side until caramelized and golden at the edges.
5. 5In a clean skillet over medium heat, fry 4 medium eggs for 2–3 minutes until the whites are fully set and the yolks reach your preferred doneness.
6. 6Halve and lightly toast 4 medium bread rolls. Spread tomato sauce and mayonnaise on the cut sides. Layer each roll with rocket/arugula, 2 slices beetroot, a beef patty, 1 slice cheese, a caramelized pineapple ring, bacon, cooked onion, sliced tomato, and a fried egg.
7. 7Divide the 4 assembled burgers into individual containers or wrap each separately and serve immediately.