Preheat the oven to 180°C. Place the tomatoes in a roasting tray with half the oil and some salt and pepper. Roast for about 30 minutes, until softened and lightly browned. Cool slightly then peel.

Heat the remaining oil in a pan on a low heat and add the onion, garlic and a pinch of salt. Cook for about 10 minutes then add the roasted tomatoes and their juices. Add the sugar and vinegar, then cook down until you get a jam-like consistency, up to an hour. Check seasoning.

Preheat the oven grill. Place the bacon on a foil-lined tray and grill it until crispy, then break into eight pieces and set aside. Halve and toast the brioche buns under the oven grill.

Season the mince and knead with your hands until it becomes sticky and the meat binds together. Form into 8 patties. Heat the barbecue to high and cook to your liking (6 minutes for medium-rare), turning once. As each patty finishes cooking, top it with a piece of cheese and grilled bacon, allowing the cheese to soften.

Place each patty on a bun base, top with tomato jam and pickles, then sandwich with the bun tops.

Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury