Taco salsa, oak leaf or cos lettuce, tomato, red onion, grated cheese, avocado, lime, 4 large burger rolls

1. Place the corn chips in a food processor and process until crumbs. Add in the washed coriander (and chili if you are using it) and process again until  finely chopped and mixed in. Stir in the bread crumbs.
2. In a large bowl combine 500g of beef mince with 1 egg, ¼ cup of milk, the breadcrumb mixture and at least ¾ of each packet of seasoning (you can use the whole thing if you want) Trust me on this, the two different flavourings work brilliantly together, I never make tacos without both now!
3. Mix with your hands until completely combined. If you find the mixture is too dry add it a splash of milk and mix again. Split into 4 large patties and place, covered in the refrigerator for at least 30 minutes.
4. Remove from the fridge and on a flat surface, flatten each patty with your hands until around 1 -2cm in thickness. Cook patties in  large frying pan over medium-high heat, flipping occasionally until cooked through.
5. While these are cooking, slice the bread rolls in half and place under the grill until crisp and golden. Flip over and grill the other side. Keep in a warm oven until ready to serve.
6. In a small bowl mash 1 avocado with a squeeze of lime juice, a handful of chopped coriander (optional) and season with salt and pepper. Slice the tomato and onion and set aside.
7. To serve: smear ¼ of the avocado mix on the bottom bun of each burger. Top with meat, taco salsa, cheese, coriander, tomato, onion and lettuce.