Wherever we went in the States, burgers were always a sure-fire hit. Every town or city seemed to have numerous impressive burger joints filled with hungry diners of every demographic, from grandparents to hipsters. This particular burger recipe was standout for us. We ate something similar in an Aspen skier’s diner, nestled in the Rocky Mountains of Colorado.

Ingredients

FOR THE PATTIES

1kg minced pork shoulder

3 banana shallots, finely diced

2 garlic cloves, minced

2 tbsp Creole seasoning

1½ tsp ground cumin

1½ tsp ground coriander

½ tsp chilli powder

3 rashers thick-cut streaky bacon, finely chopped and fried until cripsy

1 tbsp fresh thyme leaves, chopped

1 tbsp flat leaf parsley leaves, chopped

1 tsp fine sea salt

1 tsp freshly cracked black pepper

1 beaten egg

1 tbsp veg oil, plus extra for frying and brushing

FOR THE BURGER

Makes 6

6 kaiser rolls or good brioche or burger buns, halved and toasted

6 tbsp bacon jam (or use mayo if you don’t have this)

6 tbsp chilli jam or sweet chilli sauce

6 slices halloumi (about 250g packet)

1 tbsp smoked paprika

Little gem lettuce or fresh rocket or both

Freshly cracked black pepper, to taste

Method

1. Cook your bacon in a pan on a high heat until fried and crispy. Remove from the pan with a slotted spoon, onto a paper towel. In the same pan gently fry the shallots and garlic in the oil for 5-7 minutes over medium heat, until softened. Turn the heat to low and stir through the Creole seasoning, cumin and coriander for 1-2 minutes. Cool to room temperature.

2. In a large bowl, using wet hands, combine the minced pork, bacon, fresh herbs, salt and pepper, chilli powder, and the cooled shallot mixture and the egg. You should taste your mix before you make your burgers. Heat a dash of oil in a frying pan and add a small piece of burger mix. Fry over medium heat for a few minutes, until fully cooked. Taste and add more salt if you think it needs it. Form the meat mixture into six even-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 (aim for about 15mm thick). Finally press a dimple with your thumb in the centre of each one. Place the patties on a plate, cover with cling film and refrigerate for 1 hour for the flavours to mature and the shape to set. Set your grill up for direct heat but leave a ‘cool zone’

3. Generously brush oil onto both sides of the patties and cook for 3-5 minutes on the grates over the direct heat, then flip. Make sure you get a good Maillard reaction (chemical reaction between amino acids and sugars that gives a beautiful, chargrilled colour and flavour) before turning. They will take around 8-10 minutes to cook, but use your instant-read thermometer to ensure the middles reach 75°C/165°F.

4. As you flip your burgers, start grilling the halloumi. Brush each slice with a little oil and sprinkle on the smoked paprika. Grill for 1-2 minutes, until they have a lovely charred look.

5. Brush some butter or oil on the lids of the buns and toast the cut sides of the rolls so they are golden. Spread a tablespoon of bacon jam on one half (or mayo), and a tablespoon of chilli jam or sweet chilli sauce on the other, and top with a handful of rocket or chopped little gem lettuce (or both)

6. Rest the cooked burgers on the indirect side of your grill for about 5 minutes. Place the patty on top of the rocket, followed by grilled halloumi.