The manufacturers of pickled beetroot just can't seem to provide a slice of beetroot big enough for a decent size hamburger. Solution, make your own. Get some really good size raw beetroot. Remove the stalks, leaving some 30mm on, leave the other end as is. In cold water, bring to boil and cook until done, but still firm. This will take a while. Allow to cool, slice into a jar as thick or thin as you like.
Make the pickle;
1 1/2 Cup vinegar
1 Cup caster Sugar
Pinch of Salt
1 teaspoon whole Caraway seed (optional if you don't like caraway - adds a subtle flavour )
Pour over the beetroot, store in fridge for at least two weeks for full flavour to develop, and never have to complain about small puny slices ever again !
Have a photo, but "board attachment quota has been reached"