Aussie Burger with the Lot (Beetroot, Egg and Pineapple Burger)

Instructions

1. Mix the mince with the salt, pepper and Worcestershire sauce, handling it as little as possible. Divide into 4 and shape into patties about 11 cm (4 1/2 in) wide and 1.5 cm (1/2 in) thick. Press a shallow dimple into the center of each and chill for 15 minutes.
2. Heat a large frying pan or flat plate over medium-high heat. Cook the bacon for about 5 minutes until crisp, then drain on paper towels.
3. Fry the pineapple rings in the bacon fat for 1 to 2 minutes per side until caramelized at the edges. Set them aside.
4. Cook the patties for 4 to 5 minutes per side, until deep brown and cooked through to 71°C (160°F). Lay a slice of cheese on each for the last minute and cover the pan so it melts.
5. Heat the butter in a clean pan and fry the eggs until the whites are set. Leave the yolks soft or cook them through, as you prefer.
6. Toast the buns, cut side down, for 1 minute until golden.
7. Build each burger: bottom bun, sauce, lettuce, tomato and onion, patty with cheese, bacon, pineapple, beetroot, egg, then more sauce and the top bun. Serve at once.

Tips

• Pat the beetroot slices dry before stacking so they do not turn the bun soggy.
• Wrap each finished burger in baking paper and hold it by the paper as you eat, as takeaway shops do. It keeps the juices and fillings from escaping.