Ingredients:
- 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
Method:
- 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.
- Meanwhile, spray a disposable foil baking tray lightly with oil, then place on the barbecue. Add the rashers and cook until golden.
- In a small bowl, combine the mayonnaise and mustard. Set aside.
- 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.
- 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.
