2 small rashers streaky bacon or speck
8 mini brioche slider buns
400g good-quality coarsely minced beef
2 slices gruyère, cut into quarters
80g your favourite burger pickles
4 large vine-ripened tomatoes, halved lengthways
2 tbsp extra virgin olive oil
sea salt and freshly ground pepper
1/2 small onion, chopped
1 small clove garlic, chopped
1 tbsp caster sugar
1 1/2 tbsp red wine vinegar
Borrowed from Neil Perry at goodfood
Serves: Makes 8
Preparation time: 1 - 2 hours
Preheat the oven to 180°C. Place the tomatoes in a roasting tray with half the oil and some salt and pepper. Roast for about 30 minutes, until softened and lightly browned. Cool slightly then peel.
Heat the remaining oil in a pan on a low heat and add the onion, garlic and a pinch of salt. Cook for about 10 minutes then add the roasted tomatoes and their juices. Add the sugar and vinegar, then cook down until you get a jam-like consistency, up to an hour. Check seasoning.
Preheat the oven grill. Place the bacon on a foil-lined tray and grill it until crispy, then break into eight pieces and set aside. Halve and toast the brioche buns under the oven grill.
Season the mince and knead with your hands until it becomes sticky and the meat binds together. Form into 8 patties. Heat the barbecue to high and cook to your liking (6 minutes for medium-rare), turning once. As each patty finishes cooking, top it with a piece of cheese and grilled bacon, allowing the cheese to soften.
Place each patty on a bun base, top with tomato jam and pickles, then sandwich with the bun tops.