Shape the ground beef into 4 equal patties, making them slightly larger than the buns to account for shrinkage. Season generously with salt and pepper.

Heat a large skillet or griddle over medium-high heat. Cook the bacon slices until crispy, then remove and set aside on a paper towel.

In the same pan, cook the burger patties for 4-5 minutes on the first side.

Flip the patties and top each with a slice of cheese. Add the pineapple rings to the pan next to the meat to sear lightly. Cook for another 3-4 minutes until the beef is cooked through.

While the patties finish, crack the eggs into the pan (or a separate one) and fry them sunny-side up until the whites are set but yolks are still slightly runny.

Lightly toast the burger buns. Spread barbecue sauce on the bottom half of each bun.

Assemble the burgers by layering lettuce, tomato, and beetroot slices on the bottom bun.

Add the cheesy patty, followed by the crispy bacon, grilled pineapple, sliced onion, and finally the fried egg.

Place the top bun on the stack, press down gently, and serve immediately.