METHOD

1. For the beef patties, combine all ingredients in a large bowl and mix well. Then divide the mixture into four equal parts. Using the palms of your hands, roll the patty into balls and flatten to form 4 patties about 3 cm thick. Use baking paper to separate each patty to avoid sticking. Refrigerate.
2. For the relish, place all the ingredients in a medium saucepan. Turn the heat on to medium and simmer. Gradually add 2 cups of water throughout the cooking and leave to simmer for 45-50 minutes until tender. Set aside and cool.
3. Trim a hot plate liner to the size of your BBQ grill and hot plate. Preheat BBQ on high. On the grill plate, sear the beef patties for 6 minutes each side with the hood down. Remove when ready.
4. Using a paper towel and tongs, wipe down any excess oil from your liner. Then place 4 lightly oiled egg rings to heat up on the liner. Crack the eggs into the egg rings and cook for 2-3 minutes with the lid down.
5. To serve, place a warm burger patty on a plate with a generous dollop of beetroot relish, egg, cheddar and sliced pickled cucumber.

Note, the relish can be made up to a week ahead and kept in the fridge.