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Cook the bacon in a pan over a high heat until fried and crispy, about 3-5 mins. Remove with a slotted spoon and drain on a kitchen paper. In the same pan, gently fry the shallots and garlic in the bacon fat for 5-7 mins over a medium heat, until softened. Turn the heat to low and stir through the Creole seasoning, cumin and coriander for about 1-2 mins. Set aside in a bowl and leave to cool to room temperature.
With wet hands, combine the pork mince, bacon, fresh herbs, 1 tsp each salt and pepper, the chilli powder, the cooled shallot mixture and egg.
Form the mixture into six evenly sized patties. Start with a ball, then gently push down with the palm of your hands, shaping the sides of the burgers so they’re as wide and flat as possible and about 15mm thick. Finally press a dimple with your thumb in the centre of each one.
Chill the patties on a plate, covered, for 1 hr for the flavours to mature and the shape to set. Will keep chilled overnight and frozen for a month. Defrost in the fridge overnight before reheating. When ready to cook, set your grill up for direct heat or heat a large frying pan over a high heat.
Generously brush the oil over both sides of the patties and cook for 3-5 mins, in batches if needed, on the grates over the direct heat, or in a pan until looking slightly charred, then flip and cook for another 3-5 mins. If possible, use a thermometer to ensure the middles reach 75C.
While burgers cook, grill the halloumi. Brush each slice with a little oil and sprinkle over the paprika. Grill for about 1-2 mins until the slices look charred.
Brush butter or oil on the lids of the buns and toast the cut sides of the rolls for about 2-3 mins until golden. Spread 1 tbsp of the bacon jam on one half (or mayo), and 1 tbsp of chilli jam or sweet chilli sauce on the other, and place a handful of rocket or chopped lettuce (or both) on the base half of the bun.
Rest the cooked burgers on the cooler side of the grill for about 5 mins or leave in the frying pan with the heat off. Place the patties on top of the salad leaves, then add the halloumi. Close the buns and serve.
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