Heat oven to 200C/180C fan/gas 6. Cut 600g sweet potatoes into 1cm thick chips. Place these on a baking tray, drizzle over 1 tablespoon olive oil and toss to coat the oil evenly. Then sprinkle over 1 teaspoon cayenne pepper. Bake in the oven for 35 minutes until golden.
Make the guacamole. Chop 1 tablespoon of fresh coriander leaves and squeeze 1 tablespoon of lime juice. Mash the flesh of 1 large avocado with a fork and stir through the coriander and lime juice, and set aside.
Now make the pico de gallo salsa. Finely chop 4 medium vine tomatoes, 1 small red onion and 3 tablespoons fresh coriander leaves. Drain some green jalapeños in brine and finely chop 2 tablespoons worth. Stir the tomatoes, onion, jalapeños, coriander, and the juice of 1 lime together in a medium bowl. Season and set aside for 20 mins for the flavours to develop.
This recipe uses 4 Tesco Finest ultimate brisket & chuck burgers. To cook, heat a large griddle or frying pan over a high heat, then reduce heat to medium. Brush a little oil over the burgers, then place in the pan and use a spatula to lightly press them down to make full contact. Cook for 5-6 minutes before carefully flipping over and pressing down on them again.
Top each burger with 15g thinly sliced vintage red Leicester cheese, cover with a lid and continue to cook for a further 5-6 minutes or until cooked through and the cheese is melted.
Once cooked, remove the burgers and set aside on a plate. Cut 4 brioche burger buns into halves. Carefully wipe the pan clean with kitchen paper and place the buns, cut-side down, in the pan for 1 min to lightly toast.
Place a little gem lettuce leaf on each of the toasted brioche bases, top with a spoonful of guacamole, a cheese-topped burger, a tablespoon of sliced jalapeños, 4-5 tortilla chips on each burger, then a heaped tablespoon of the pico de gallo. Finally, top with the burger bun lids.
