•  500g beef mince
• 1 brown onion, coarsely grated
•  1 cup (70g) fresh breadcrumbs
•  1 tablespoon Worcestershire sauce
•  1 egg, lightly whisked
•  4 bacon rashers
•  4 slices cheddar cheese
•  4 eggs
•  4 white bread rolls, split
•  2 iceberg lettuce leaves, finely shredded
•  1 large ripe tomato, thinly sliced
•  225g can beetroot slices, drained

Method

• Step 1

  Combine the beef, onion, breadcrumbs, Worcestershire sauce and egg in a large bowl. Divide mince into 4 even portions and shape each portion into a 12cm disc. Place on a plate and cover with plastic wrap. Place in the fridge for 30 minutes to rest.

• Step 2

  Heat a large frying pan over medium-high heat. Add the bacon and cook for 2 minutes each side or until golden brown and crisp. Transfer to a plate lined with paper towel.

• Step 3

  Add the beef patties to the pan and cook for 2-3 minutes each side or until golden brown and cooked through. Place a cheese slice on each patty. Transfer to a plate.

• Step 4

  Meanwhile, preheat the grill on high. Toast the bread rolls under grill until golden brown and lightly toasted.

• Step 5

  Crack the eggs into the frying pan and cook for 2 minutes or until cooked to your liking.

• Step 6

  Place the base of each bread roll on serving plates. Top with lettuce, tomato, beetroot and bacon. Top with a beef pattie and fried egg. Serve immediately with tomato sauce, if desired.