1. Place ground beef, crushed tortilla chips, egg, chili powder, cumin, onion powder, garlic powder, cayenne pepper and salt in a bowl and mix to combine. Divide and form beef mixture into four equal, loose balls. With cold-water-moistened hands, shape each ball into a tight, 3/4-inch thick patty. Make a deep dimple in the centre of one side of each patty (this will help prevent the patties from puffing in the centre when they cook).

2. Preheat your barbecue or indoor grill to medium-high. Lightly oil the bars of the grill. Set on the patties and cook 4 to 5 minutes per side, or until entirely cooked through and the centre of each patty reaches 160 F (71C) or above on an instant-read meat thermometer. Top each patty with some cheese slices and heat until melted, about a minute or so.

3. Spread the cut side of each bottom bun with sour cream (or mayonnaise). Now set a lettuce leaf and a burger patty on each bottom bun. Top each patty with some avocado wedges and salsa. Set on the top buns and serve.

Note: You can finely crush the tortilla chips in a food processor until like panko (coarse breadcrumbs) in texture. If you don’t have a food processor, put them in a thick plastic bag and crush them with a kitchen hammer or rolling pin. About 20 tortilla chips should yield the 1/3 cup needed here. Que Pasa brand was used in the recipe test. Tubs of fresh tomato salsa are sold in our Deli Department.

Options: If 4 burgers are too many for you, wrap and freeze the patties you don’t need now and thaw and grill them at another time.