- 500g | 1lb extra lean beef mince
- 2 cloves garlic, crushed
- 2 tablespoons Worcestershire sauce
- ⅓ cup | 80ml of your favourite beer/lager
- salt and pepper to season
- 4 medium eggs
- 4 shortcut bacon pieces, fat removed
- ½ 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)
INSTRUCTIONS:
- 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 through.
- 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 cooked to your liking, 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!
Source: Cafe Delites
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