Ingredients
- 3 banana shallots, finely diced
- 2 garlic cloves, finely chopped
- 1 tsp groundnut oil, plus extra for frying and brushing
- 2 tbsp Creole seasoning rub
- One and a half tsp ground cumin
- One and a half tsp ground coriander
- 1kg minced pork shoulder
- 3 rashers cooked bacon or any good streaky bacon, finely chopped
- Small handful fresh thyme leaves
- Small handful chopped flat-leaf parsley leaves
- 1 tsp fine sea salt
- 1 tsp freshly cracked black pepper
- Half a tsp chilli powder
- For the burger:
- 6 Kaiser Rolls, or good brioche or burger buns, halved
- 6 tbsp bacon jam (Ed Hick makes a good one, or use any relish)
- 6 tbsp chilli jam (or relish)
- 6 slices halloumi (about 250g packet)
- 1 tbsp smoked paprika
- Little Gem lettuce or fresh rocket
- Freshly cracked black pepper, to taste
- Creole seasoning rub
- 5 tbsp paprika
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 2 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp sea salt flakes
- 1 tsp freshly cracked black pepper
- 1 tsp dried basil
- 1 tsp ground white pepper
To make the Creole rub: In a bowl, mix all the ingredients well. Optionally, put through a blender for an extra fine powder. Transfer the rub to a jar, or a shaker if using immediately. This makes a lot, so you can reuse it.
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.
In a large bowl, using wet hands, combine the minced pork, bacon, fresh herbs, salt and pepper, chilli powder, and the cooled shallot mixture. Refrigerate for 1 hour.
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 cooked, then taste and add more seasoning if necessary.
Form the meat mixture into six even-sized patties and press your thumb into the middle of each one to create a dimple. Place the patties on a plate, cover with cling film and refrigerate for 1 hour for the flavours to mature.
Set your grill up for direct heat but leave a ‘cool zone’ i.e. an area without coals. Toast the cut sides of the rolls so they are golden, around 15 seconds. Spread a tablespoon of bacon jam (or relish) on one half, and a tablespoon of chilli jam (or relish), on the other, and top with a handful of rocket or chopped lettuce.
Season 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 Mailliard 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 74°C/165°F.
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 golden, slightly charred texture. Rest the cooked burgers on the indirect side of your grill for about 5 minutes. Place each patty on top of the rocket, followed by grilled halloumi.
