• 3 rashers thick-cut streaky bacon, finely chopped
  • 3 banana shallots, finely diced
  • 2 garlic cloves, finely grated or crushed
  • 2 tbsp Creole seasoning
  • 1½ tsp ground cumin
  • 1½ tsp ground coriander
  • 1kg pork shoulder mince
  • 1 tbsp thyme leaves, chopped
  • 1 tbsp flat-leaf parsley leaves, chopped
  • 1⁄2 tsp chilli powder
  • 1 egg, beaten
  • 1 tbsp vegetable oil, plus extra for frying and brushing
  • 250g halloumi, cut into 6 slices
  • 1 tbsp smoked paprika
  • butter, for brushing (optional)
  • 6 Kaiser rolls or brioche burger buns, halved
  • 6 tbsp bacon jam (or use mayo if you don’t have this)
  • 6 tbsp chilli jam or sweet chilli sauce
  • large handful of Little Gem lettuce leaves, fresh rocket or both


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

  • STEP 5

    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.

  • STEP 6

    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.

  • STEP 7

    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.

  • STEP 8

    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.

Goes well with


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