Add the pork mince, chopped bacon and garlic to a bowl. Add the ginger, salt, pepper, nutmeg, coriander, fennel and mustard powder in a separate bowl and combine. Add the spice mix to the mince; mix it together to incorporate but avoid overworking the mince.
Divide the mixture into 12 equal-sized balls and loosely shape into small slider patties. Note: avoid overworking the mince – the patties should be lightly shaped, not overly compacted, as this will make your burgers tough and rubbery.
Heat a frying pan on high heat and add the olive oil. Fry the patties on one side until caramelised, then flip and repeat on the other side. Remove from the pan§ and set aside.
Mix all the ingredients together, and set aside until ready to use.
Slice and butter the slider buns, then lightly pan fry to toast until golden.
Spread some burger sauce on the bottom half of the roll, then add lettuce and beetroot slices. Top with a pork slider patty and a fried egg, and drizzle some more burger sauce on top.
Serve the sliders with a side of crunchy fries.