1. Fry
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. Combine
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.

3. Test
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.

4. Shape
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.

5. Prepare
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 on one half, and a tablespoon of chilli jam on the other, and top with a handful of rocket or chopped lettuce.

6. Grill
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.

7. Flip
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.