Cut the tomatoes into chunks and put them into a pan.
Add the rest of the ingredients and bring to a simmer.
Continue cooking the mixture until it starts to reach a thick jam consistency. At this point reduce the heat and watch the mixture closely to avoid it catching on the bottom of the pan. If you have a probe thermometer, wait until the jam has reached a temperature of 105C. It will take around 10 minutes.
Once cooked, set aside.
Put all the burger ingredients into a bowl and use your hands to mix well.
Mould the mixture into two burgers of a similar size and leave in the fridge until required.
Make the tzatziki by following the instructions here.
To cook the burgers, fry them in the olive oil, leaving them just moist inside – the cooked internal temperature should be 70C. This will be about 5-7 minutes each side.
Toast the buns.
To serve, build your burger with salad leaves, a decent dollop of tzatziki, the burger then top with a tablespoon of the jam.
If you are unsure of the chilli jam's ‘jaminess’, put a little of the mix on a cold plate and chill in the fridge. It will set after a few minutes and you will be able to judge if the rest is ready to take off the heat.
You can either fry these burgers, cook them under the grill or cook them on the BBQ.
These burgers are quite indulgent, so either eat them by themselves or you could serve them with fries or slaw if you wanted something extra.
Our homemade tzatziki and tomato chilli jam go perfectly on this burger.
You can freeze these burgers on a tray and then stack them in a freezer bag and keep in the freezer.