The cheeseburger taco - a Mexican take on an all-American favourite...

This month we’ve taken one of America’s greatest exports, the cheeseburger, and given it a fantastic Mexican twist. Our beef patty is flavoured with Mexican oregano and cumin and served inside delicious homemade sesame tortillas.

In place of classic gherkins we’ve got pickled green chillies, our ketchup is spiced up with smoky chipotle chilli, the sour cream turned into a lighter version of burger sauce and finally the chips are topped with an ancho chilli salt. Best served with a chilled lager with a wedge of lime or a tequila chaser!

Sesame Seeds: white SESAME

Pickle Blend: yellow MUSTARD, red bell pepper, green bell pepper

Chipotle Ketchup Blend: chipotle chilli, smoked paprika, cinnamon, allspice, paprika

Burger Seasoning: Mexican oregano, cumin, black pepper, paprika, garlic

Ancho Chilli Salt: ancho chilli, salt, mild chilli flakes, urfa chilli

Sour Cream Blend: yellow MUSTARD,onion, garlic, paprika, green bell pepper

Salsa Blend: coriander leaf, red bell pepper                           

• 500g beef mince
• 1 small red onion
• 3 green chillies
• 1 avocado
• 2 tomatoes
• 10g bunch of coriander (optional)
• 3 limes
• 150ml sour cream
• 4 cheese slices (Monteray Jack is best)
• 80ml vinegar (white wine or cider vinegar is best)
• 45g sugar
• 50g tomato puree
• 198g tin of sweetcorn - drained
• 85g polenta
• 130g self-raising flour (plus extra for rolling)
• 1kg oven chips (sweet potato are best) or make your own