• Heat a tbsp of oil in a frying pan over a medium heat. Add the onion, red pepper and carrot and cook until the onion is soft and translucent and the vegetables are collapsed down and glossy, but dry (about 3 minutes). Add the jalapeños, coriander stems and garlic and stir for another couple of minutes. Stir in the chilli paste or hot sauce, soy sauce, cinnamon and cumin and season with salt and freshly ground black pepper. Set aside to cool.
• Put the beans into a bowl and mash them roughly – you want a mixture of textures. Add the rice, breadcrumbs, egg and the cooled vegetables. Season with more salt and freshly ground black pepper and mix thoroughly.
• Heat a little more oil in the frying pan, take a dessert spoonful of the mixture and form it into a small patty. Fry briefly on both sides and taste for heat and seasoning. Add more salt, pepper or chilli to the main mixture if necessary. When you are satisfied with the flavour, form the mixture into 4 patties and chill them for at least an hour – this will help the flavour develop.

Cooking and assembly:

• When you are ready to eat, remove the patties from the fridge. Peel the avocado, remove the stone and slice the flesh. Toss the slices in the lime juice and season with salt.
• Heat more oil in a frying pan and add the patties. Cook over a medium heat for about 3.5 minutes until a brown crust forms underneath and the patties come away from the pan with ease. Carefully flip the burgers to fry the other side, for another 3.5 minutes. If serving with cheese, add it to the burgers now and put something over the pan to help the cheese melt – a lid partially covering the pan is fine.
• Lightly toast the burger buns, then layer up the lettuce leaves, onion, avocado slices, burgers, and soured cream, if you like. Garnish with coriander leaves and serve with extra hot sauce.