Mix together the minced beef with 1 tbsp Donegal Rapeseed Oil infused with Chilli, half of the finely diced onion and half of the chopped red chilli. Season with ground black pepper and salt. Shape into 4 even-sized burgers and leave aside for ten minutes for the flavours to merge with the meat.
Meanwhile, combine the chopped tomato, the rest of the onion, the rest of the chilli, the sugar and the other 1 tbsp Donegal Rapeseed Oil infused with Chilli in a small pot. Bring this gently to the boil and then turn the heat down to low and cook out until all the liquid is evaporated and the jam has thickened. Spoon the chilli jam into a small jar and place in the fridge to cool.
Heat your frying pan to very hot and place the burgers on the dry pan. Leave them untouched for 30 seconds to sear the outside of the meat and then turn them over. Turn the heat down to half and let the burgers cook out. Cut your baps in half and warm them under the grill or in the oven. When the meat is cooked through, build up your burgers with the rocket salad and a little mayonnaise on the buns and the Beef burger topped with chilli jam. Serve immediately.