Aussie Breakfast Burger with Crispy Bacon, Fried Egg, and Tangy Beetroot Relish

Prepare the beetroot relish: In a small bowl, combine the finely diced cooked beetroot, minced red onion, apple cider vinegar, sugar, and salt. Stir well and set aside to allow the flavors to meld.

Cook the bacon: Heat a large skillet over medium heat. Add the bacon strips and cook for 3-5 minutes per side, or until crispy and golden brown. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess fat.

Toast the burger buns: While the skillet is still warm, place the cut sides of the burger buns face down in the skillet. Toast for 1-2 minutes over medium heat, until lightly golden. Remove from the skillet.

Fry the eggs: Add 1 tablespoon of vegetable oil to the skillet over medium heat. Crack the eggs into the skillet, being careful not to break the yolks. Cook for 2-3 minutes, or until the whites are set and the yolks are still runny (or to your preferred doneness).

Assemble the burgers: Place the bottom half of each toasted bun on a plate. Layer with two strips of crispy bacon, followed by a fried egg. Spoon a generous amount of the beetroot relish over the egg, then top with the other half of the bun. Serve immediately.