Steak Burger with a little or a lot

INGREDIENTS

1/2 Cup Mayonnaise 
2 Garlic Cloves, finely chopped
4 x 120g Beef Fillet Steaks, trimmed (rump, scotch or eye) 
Olive Oil
Sea Salt & Pepper, freshly ground
4 Rashers of Short-Cut Rindless Bacon
4 Bread Rolls, sliced in half
50g Baby Spinach Leaves
1 Cup Beetroot Relish (see recipe on blog or use store bought)

4 Slices Cheese (optional)
4 Eggs (optional)


METHOD
Take your steaks out of the fridge and let them get up to room temperature (approx 20 minutes).

Combine mayonnaise and garlic in a bowl. Cover and refrigerate.

Preheat a frying pan to extremely hot.

Season both sides of your steaks with salt, pepper and a good drizzle of olive oil. Add the steaks to the pan or barbecue.

Cook for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside to rest.

If including cheese on your burger, include the below step now:
Preheat grill on medium heat. Layer cheese on cut side of bread roll tops. Place under grill for 2 minutes or until cheese is melted.

Now cook the bacon rashers in the same frypan, until crisp. Approximately 2 minutes each side.

If including an egg on your burger, include the below step now:
Place a small non-stick frying pan over a low heat.
Add 1/4 Tsp butter, when the butter has melted, crack the egg into a small bowl or saucer.
Gently slide the egg off the dish into the frying pan and cover with a lid.
Continue cooking approximately 5 minutes until the egg white solidifies from transparency into snow-white cream; the yolk will thicken slightly as it heats.
How quickly the egg cooks is dependent on how low you have the heat.

To Serve:

Spread garlic mayonnaise over bread roll bases. Top with baby spinach, steak, (egg), bacon and beetroot relish, then the bread roll tops.

Serve with oven baked chips and battered onion rings.