Wagyu Burger with Bacon Bourbon Jam

Serves 4 800g wagyu rump steak,

trimmed and roughly chopped 1 tbsp olive oil, plus extra for

brushing

8 slices streaky bacon 200g stracchino cheese or

mozzarella, cut into 8 slices 4 brioche buns, halved

75g mayonnaise

25g rocket leaves

4 gherkins, halved lengthways

BACON BOURBON JAM

1 tbsp olive oil

200g streaky bacon, finely

chopped

1 small onion, finely chopped 2 garlic cloves, crushed

1/2 tsp dried chilli flakes

2 tbsp wholegrain mustard 60ml maple syrup

1 tbsp brown sugar 250g cherry tomatoes,

quartered

2 tbsp bourbon

60ml malt vinegar Start with making the bacon bourbon jam. Place a large heavy-based frying pan over high heat and add the oil. Add the bacon, onion and garlic to the pan and cook for 6-8 minutes until light golden, while stirring occasionally. Stir in the dried chilli, mustard, maple syrup, sugar, and tomatoes.

Lower the heat and simmer for 8-10 minutes, until the mixture has thickened. Stir in the bourbon and vinegar and simmer for 2-3 minutes. Remove from the heat and set aside to cool.

Place the steak in a food processor and add salt and pepper. Process with the pulse button until the meat is finely chopped. Divide the meat mixture into 4 balls and form into 4 patties. Form a slight depression in the center of each patty with your thumb. Brush the patties with oil.

Place a large, heavy-based frying pan over high heat and heat the oil. Add the bacon to the pan and cook 2-3 minutes on each side until the bacon is crisp. Set aside and keep warm.

Clean the pan with paper towels. Place patties in the pan and cook for 3 minutes. Turn the patties on the other side and place 2 pieces of cheese on each patty. Lower heat and cook for 2-3 minutes or until cheese melts.

Meanwhile, heat a chargrill pan over high heat. Place brioche buns, cut-side down, on the chargrill pan and toast for 1-2 minute until lightly charred.

Spread the base halves of the buns with mayonnaise. Add the rocket and place the patties, bacon jam, gherkins and bacon on top. Sprinkle with black pepper and finish with the top halves of the buns.