Method

• 1.
  Preheat oven to 200°C. Brush beetroot with 1 tbs oil each, then season and enclose in foil. Roast in the oven for 1 hour or until cooked through.
• 2.
  Cool to room temperature, then wearing gloves, peel skins from beetroot and thinly slice into rounds. Cut half of the beetroot rounds into matchsticks. Set both aside.
• 3.
  Meanwhile, to make patties, combine mince meats in a bowl and season. Divide into 4 equal balls, then using wet hands, shape into patties the same size as the buns.
• 4.
  Place patties on a plate and drizzle with remaining 1 tbs oil. Cover with plastic wrap and chill for 30 minutes to firm up.
• 5.
  Combine the pickles, onion, vinegar and beetroot matchsticks in a bowl with a pinch of sea salt. Set aside.
• 6.
  Meanwhile, thinly slice the iceberg lettuce and combine in a bowl with the mayonnaise, tomato sauce and Worcestershire. In a separate bowl, combine the mustard and Tabasco sauce. Set aside.
• 7.
  Place a large non-stick frypan over high heat. Add the patties and cook for 4 minutes on one side, then turn and brush with mustard mixture.
• 8.
  Cook for a further 2 minutes, then turn and brush patties with mustard mixture and top each patty with a slice of cheese. Add 2 tbs water to the pan, cover with a lid and cook for a further 2 minutes or until patties are just cooked through.
• 9.
  To assemble, dollop a little of the mustard sauce on the base of each bun.
• 10.
  Top with the lettuce mixture, 2 slices of beetroot, a patty, fried egg, a little more mustard sauce, pickled vegetable and top with the bun lid. Serve immediately.