Ingredients
500g beef mince
2 tsp chipotle chilli powder
1 tsp chipotle chilli flakes
1 tsp salt
Black pepper
2 tsps Tajin (optional)
4 slices of chilli cheese
4 burger buns

Ingredients for the salsa
100g tomatoes, finely chopped
½ small red onion, finely chopped
1 red chilli, very finely chopped
1 green chilli, very finely chopped
3g fresh parsley, finely chopped (or coriander if you like it)
Juice of ½ lime
½ tbsp balsamic vinegar
½ tsp caster sugar
Salt and pepper 
1 tbsp olive oil

Ingredients for the chipotle mayo
1 tsp chipotle chilli flakes
1 tbsp boiling water
120ml mayonnaise
Salt

Ingredients for the guacamole
2 ripe avocadoes
2 tbsps of sour cream
½ tsp agave or honey
Juice of 1 a lime
½ tsp of salt
1 garlic clove, minced
1 green chilli, very finely chopped
¼ small red onion, very finely chopped

Method
Start with the mayo. In a very small bowl put the boiling water over the chipotle flakes and leave to one side.

Put all the salsa ingredients in a bowl and check the seasoning, add more balsamic, sugar, salt or pepper if needed.  Once you are happy, put to one side.

Into your beef mince, add the chilli powder and pepper and give everything a really good mix, this is best done with your hands.  Weigh out the mix so each burger is equal weight, which should be about 125g.  Shape into burger shapes and put into the fridge.

If you are cooking outside, wait for the flames to die down and the coals to turn white. Cook over direct heat for a couple of minutes per side until done for your liking, seasoning with Tajin (or salt) as you turn. Our burgers generally take a couple of minutes per side and we turn a couple of times, you want that lovely char.

If you are cooking inside then it depends on how big your pan is to how many patties you can cook at one time, you don’t want to over fill as the burgers do need space to caramelise.  You can either cook in 1 pan if big enough, in 2 pans at the same time or, heat the oven and cook in batches. When you are ready to cook, if your pan is not big enough for all of the patties then put your oven on to 180c and put a greaseproof lined lipped baking tray into the oven. 

To cook, take a frying pan and put in a tbsp oil, when hot put in the patties and push down with your spatula, season the top of the burger with the Tajin (or salt).  Cook on a medium heat for 3-5 minutes until they are brown and turn, season with Tajin and continue to cook for 3-5 minutes and turn again.  If you want to melt your cheese then top each burger with a slice of cheese and cook for a final 3 minutes with the lid on.  Your burger should now be cooked perfectly but if it is not, just carefully cook a little longer.

Meanwhile, finish off your chipotle mayo by adding the mayo to the softened chipotle flakes and some salt.

Make your guacamole by cutting your avocado in half long ways and removing the stone. Scoop the flesh out into a little processor and add all the other ingredients and blitz until smooth. Check the seasoning and adjust if necessary.

Meanwhile toast your buns.  On the bottom half of your bun add some guacamole and top with your burger.  If you did not melt your cheese put this on top of the patty now and then top with a spoonful of salsa.  On the top bun put a spoonful of chipotle mayo then put on the lid of the bun.