• 4 burger buns
• 120g sun-dried tomatoes
• 2-3 tbsp sweet chilli jam, red onion marmalade or other sweet preserve
• 4 good-quality burger patties
• Olive oil spray
• 8 dry cured rashers
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 200g Tipperary Brie, sliced
• Rocket

1. Cook the burgers on the barbecue over a high heat for two minutes on each side, then move them to a lower-heat area of the grill and cook for another five minutes per side.
2. Meanwhile, spray a disposable foil baking tray lightly with oil, then place on the barbecue. Add the rashers and cook until golden.
3. In a small bowl, combine the mayonnaise and mustard. Set aside.
4. In the last minute of cooking, cover the tops of the burgers with the sliced Brie and allow to melt. Lightly toast the burger buns, if desired.
5. Spread the bottom halves of the buns with the mustard mayo and top with sun-dried tomatoes and rocket. Top each one with a Brie-covered burger patty. Spread the top buns with sweet chilli jam and sandwich together to serve.