Finely chop your chillies and roughly chop your coriander. Add them to a food processor along with your pickled jalapeños, lime juice and a pinch of salt. Blitz to a smooth paste.

Add your beef mince to a bowl and season with salt and pepper, lightly tossing the mince so the seasoning is combined but not overworking it.

Grate your red leicester cheese.

Heat a frying pan on a high heat. Fry your streaky bacon until crisp. Toast your burger buns.

Take an eighth of the beef mixture and shape it into a loose ball. Place it in the pan and press it down with your spatula. Place a piece of baking parchment on top, then compress the patties with a heavy cast iron pan. Fry for 2 mins.

Flip over your patties and brush them with Bull’s-Eye Original BBQ Sauce. Top with a handful of Red Leicester, then place a lid on the pan and let the cheese melt.

Assembly time. Place some Bull’s-Eye Original BBQ Sauce on the base of your burger, then top with two patties and a slice of bacon. Spread your chilli chutney on the lid of the buns, then pop on top of the burgers. Serve!