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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.
Aussie burger with the lot
When building the perfect burger with the lot, it's all about the thickness of the layers. Photo: Dominic Lorrimer The challenge with any jam-packed Aussie burger is to keep it compact enough to allow it to be eaten without having all the fillings drop out. The secret to success is to have everything very thin, from making thin patties to halving the pineapple rings horizontally. The joy is in the layers.
Aussie burger with the lot
When building the perfect burger with the lot, it's all about the thickness of the layers. Photo: Dominic Lorrimer The challenge with any jam-packed Aussie burger is to keep it compact enough to allow it to be eaten without having all the fillings drop out. The secret to success is to have everything very thin, from making thin patties to halving the pineapple rings horizontally. The joy is in the layers.
Aussie burger with the lot
When building the perfect burger with the lot, it's all about the thickness of the layers. Photo: Dominic Lorrimer The challenge with any jam-packed Aussie burger is to keep it compact enough to allow it to be eaten without having all the fillings drop out. The secret to success is to have everything very thin, from making thin patties to halving the pineapple rings horizontally. The joy is in the layers.
Aussie burger with the lot
When building the perfect burger with the lot, it's all about the thickness of the layers. Photo: Dominic Lorrimer The challenge with any jam-packed Aussie burger is to keep it compact enough to allow it to be eaten without having all the fillings drop out. The secret to success is to have everything very thin, from making thin patties to halving the pineapple rings horizontally. The joy is in the layers.
Aussie burger with the lot
When building the perfect burger with the lot, it's all about the thickness of the layers. Photo: Dominic Lorrimer The challenge with any jam-packed Aussie burger is to keep it compact enough to allow it to be eaten without having all the fillings drop out. The secret to success is to have everything very thin, from making thin patties to halving the pineapple rings horizontally. The joy is in the layers.
Aussie burger with the lot
When building the perfect burger with the lot, it's all about the thickness of the layers. Photo: Dominic Lorrimer The challenge with any jam-packed Aussie burger is to keep it compact enough to allow it to be eaten without having all the fillings drop out. The secret to success is to have everything very thin, from making thin patties to halving the pineapple rings horizontally. The joy is in the layers.
Aussie burger with the lot
When building the perfect burger with the lot, it's all about the thickness of the layers. Photo: Dominic Lorrimer The challenge with any jam-packed Aussie burger is to keep it compact enough to allow it to be eaten without having all the fillings drop out. The secret to success is to have everything very thin, from making thin patties to halving the pineapple rings horizontally. The joy is in the layers.
Aussie burger with the lot
When building the perfect burger with the lot, it's all about the thickness of the layers. Photo: Dominic Lorrimer The challenge with any jam-packed Aussie burger is to keep it compact enough to allow it to be eaten without having all the fillings drop out. The secret to success is to have everything very thin, from making thin patties to halving the pineapple rings horizontally. The joy is in the layers.
Aussie burger with the lot
When building the perfect burger with the lot, it's all about the thickness of the layers. Photo: Dominic Lorrimer The challenge with any jam-packed Aussie burger is to keep it compact enough to allow it to be eaten without having all the fillings drop out. The secret to success is to have everything very thin, from making thin patties to halving the pineapple rings horizontally. The joy is in the layers.
Aussie burger with the lot
When building the perfect burger with the lot, it's all about the thickness of the layers. Photo: Dominic Lorrimer The challenge with any jam-packed Aussie burger is to keep it compact enough to allow it to be eaten without having all the fillings drop out. The secret to success is to have everything very thin, from making thin patties to halving the pineapple rings horizontally. The joy is in the layers.
What an interesting idea.
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What an interesting idea ..
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