Method

Tomato & Onion Jam

Bring a pot of water to the boil.

Use a sharp knife to cut an X on the bottom of the tomatoes. When the water is boiling, blanch the tomatoes until the skin starts lifting. Use a slotted spoon to remove from the boiling water and place into iced water to stop the cooking process. Peel the skins and discard and then chop the tomato flesh finely.

Melt the butter in a frying pan over low heat; add the onions and fry until golden brown, about 15 minutes. Add the chopped tomatoes, sugar, vinegar, salt and paprika. Stir to combine and bring to a boil. Lower the heat and simmer, stirring occasionally, until the tomatoes have broken down and the jam has thickened. Remove from heat and store in a clean glass jar with a lid.

To Assemble

Gently rework the burger patty meat to form 8 smaller, slider-sized patties. Either fry in a pan over the fire or cook directly on the grid. Build the sliders by adding a beef patty to the base of a toasted English muffin, add rashers of bacon, an egg and a slice of cheese to each. Top with a tablespoon or two of tomato and onion jam and place the top of the muffin on top. Dig in.

Serving suggestion: Add a can of baked beans for a wholesome breakfast.