The Big Sizzle Double Cheeseburger and Boozy Bacon Jam

BURGERS: Sprinkle the cumin seeds, garlic and onion powder over the meat and season well with salt and pepper. Gently combine but don’t overwork the meat or the patties will be tough. Divide the mince into eight balls and flatten slightly.

Heat a little oil in a large frying pan and when very hot, put 2–3 burgers in and firmly smash them flat with a metal spatula until about 5mm thick. Cook for about 2 minutes until browned and crusty on the bottom. Flip them over and cook for about 30 seconds. Transfer to a plate, brush with a little barbecue sauce and repeat with the remaining beef patties. When they’re all cooked, put on the hot baking tray, top each with a slice of cheese and place under the grill until melted.

TO ASSEMBLE: Toast the buttered sides of the buns in a hot frying pan until golden. Spread the cut sides of the buns with burger sauce. Top the base buns with lettuce, burger patty, bacon jam, pickles, lettuce, burger patty, bacon jam and pickles. Add the top buns. 

SMOKY PICKLE BURGER SAUCE: Combine all the ingredients in a bowl. Makes a generous ½ cup.

BOOZY CHILLI BACON JAM: Put the oil in a medium pot, add the bacon and cook over a medium-low heat for about 10 minutes, stirring often until lightly golden but not crisp. Take out with a slotted spoon and set aside. Don’t wash the pot.

Add the onion and garlic to the pot and season with salt and pepper. Cook over a low heat for 10 minutes until soft, adding a splash of extra virgin olive oil if the pan is too dry. 

Stir in the vinegar, tomato paste, mustard powder, chilli flakes and the paprika and cook for 1 minute. Add the sugar and maple syrup and cook for 1 minute. Stir in the wine and bring to the boil, stirring to lift any sticky bits on the base of the pot. Add the bacon, alcohol, if using, and water and season well with salt and pepper. 

Reduce the heat to low and simmer very gently for about 20 minutes, stirring often until well reduced, thick and glossy. 

COOK’S NOTE: Store the bacon jam in an airtight container in the fridge for up tp two weeks. Rewarm slightly to serve.