The Tex-Mex

Meanwhile, put the chipotle paste, garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) into a large bowl.

Add the beef mince, season with pepper and mix together with your hands.

Roll into even-sized balls, then shape into 2cm thick burgers, 1 per person. TIP: The burgers will shrink a little when cooking. 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. 

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out into a bowl and mash with a fork.

Squeeze some lime into the avocado, then season with salt and pepper. Taste and add more salt, pepper and lime juice if needed, then set your guacamole aside.

Drain the sweetcorn in a sieve. Heat a large frying pan on high heat (no oil).

Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Once charred, transfer the corn to a large bowl. 

Halve the tomatoes and add them to the bowl of corn. Drizzle over some oil, squeeze in some lime, then season with salt and pepper. Mix well.

Grate the cheese. Halve the burger buns. 

Once the burgers are cooked, carefully place the cheese on top of them and pop back into the oven until the cheese has melted, 2-3 mins. 

At the same time, pop the burger buns into the oven to warm through.