Mexican Style Cheeseburger

Meanwhile, put the Mexican style spice mix, breadcrumbs, water for the breadcrumbs and salt for the burgers (see ingredients for both amounts) into a large bowl, then mix to combine.
Add the beef mince, season with pepper and mix together with your hands.
Roll the mince into even-sized balls, then shape into 2cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the burgers onto a lightly oiled baking tray and bake on the middle shelf of your oven until cooked through, 18-20 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
While they bake, heat a drizzle of oil in a large frying pan on medium-high heat.
When hot, add the chorizo and fry until it starts to brown, 3-4 mins, then transfer to a small bowl and set aside.

Halve the baby plum tomatoes. Trim the baby gem, then separate the leaves.
Grate the Cheddar. Halve the burger buns.
In a small bowl, combine the mayonnaise and half the chipotle paste, then set the chipotle mayo aside.
Put the olive oil (see ingredients for amount) in another large bowl, season to taste with salt and pepper. Add the tomatoes, mix together, then set aside.

About 4-5 mins before the burgers and fries are ready, carefully place half the cheese on top of the burgers.
Sprinkle the chorizo and remaining cheese over the fries and return both trays to the oven to allow the cheese to melt, 4-5 mins.
Pop the burger buns onto a baking tray and into the oven to warm through, 2-3 mins.