James Packman served up a tasty bacon butty with brioche bun and homemade chipotle ketchup on Saturday Kitchen.

The ingredients for the bacon butter: 165g minced bacon fat, pinch mace, 40g crispy onions, ground, pinch black pepper, pinch cayenne pepper, pinch ground allspice, 250g unsalted butter, at room temperature and 1 tsp salt.

For the chipotle ketchup: 20ml/3½ tsp rapeseed oil, 400g onions, roughly chopped, 17g cumin seed, roasted and ground, 6g coriander seed, roasted and ground, 4 garlic cloves, 5g dried oregano, 11g smoked paprika, 150g dried chipotle chillies, 70g tomato puree, 350g chopped tomatoes, 1kg dates, chopped, 100g date syrup, 320ml red wine vinegar, 280g black treacle, 10ml/2 tsp lime juice and 65g salt.

For the butty: 1 tbsp vegetable oil, 6 rashers middle back bacon, 6 fresh sage leaves, 2 free-range eggs, 2 brioche bun, ½ tsp black pepper and 1 tbsp chipotle ketchup, as above, or to your liking.

See more burger recipes in the book titled: Easy Cheese Burger Cookbook available from Amazon now.