Serves 4

For the burger patties:

500g beef mince

½ onion, finely chopped and sautéed in butter

2 Tbs finely chopped parsley

1 Tbs chopped thyme

1 Tbs oregano

1 cloves garlic, chopped

Salt and pepper to taste

For the salsa:

100g cherry tomatoes, quartered

½ red onion, finely chopped

1 chilli, chopped

2 Tbs chopped coriander

Salt and Pepper

Juice of ½ lime

For the guacamole:

2 ripe avocado

Juice of ½ lime

Salt and pepper

For the sriracha mayo:

¼ cup mayonnaise

3 Tbs Sriracha hot sauce

To assemble:

4 sesame seed burger buns

100g cheddar cheese

Crushed nacho chips

To make the burgers, combine all the ingredients in a bowl, then mix well with your hands until the ingredients are evenly distributed. Shape into 4 patties, then rest in the fridge for at least 30 minutes before cooking as desired.

Mix together the salsa ingredients in a bowl, season well, then set aside.

Make the guacamole, by mashing together the avo and lime, then season well and set aside.

Mix together the mayonnaise and sriracha.

Cook the burger patties until golden on both sides, then top with cheddar cheese and leave to melt.

Cut the burger buns in half, then toast lightly, before spreading both sides with the sriracha mayo.

Top with the salsa, then the burger patty and then finally a generous dollop of guacamole and a final flourish of crushed nachos.