South American-style beef burgers

Put the rounds of red onion in a small bowl, cover with cold water and 1 tbsp red wine vinegar, then set aside.

In a separate bowl, mix together the finely chopped onion, chilli, garlic, coriander, 2 tbsp olive oil and the remaining vinegar; season with pepper.

Cook the burgers to pack instructions, then leave to rest for 1 min.

Toast the burger buns, cut-side down, for 1 min.

Meanwhile, when the burgers are almost cooked, heat the remaining 1 tbsp oil in a large frying pan over a medium heat.

Fry the eggs for 3-4 mins or until the whites are set but the yolks are still runny.

Mix the soured cream with the paprika; season.

Drain and pat dry the onions.

Spread a layer of the paprika soured cream over the bottom halves of the buns, top with a few onion rounds, the burgers, more onion rounds, a fried egg and some of the herb salsa.

Add a twist of black pepper and sandwich with the bun tops.