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 to your liking.

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 done, 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!