By Kevin Dundon
Preheat the barbecue or a griddle pan, prepare the fillings and preheat the oven to 200˚C. Slice the tortillas into bands of approximately 1cm in width. Place the pieces on a baking tray, sprinkle with some oil, and season with salt, pepper, and chilli flakes. Bake for 5-7 minutes until just toasted and crispy. Remove from the oven and set aside. Next, prepare the crispy courgette. In a bowl, place the beaten egg and season with salt and pepper.
In a second bowl, place the breadcrumbs and grated cheese. Dip the courgette slices in the egg mixture, then in the breadcrumbs. Set aside on a tray until all the courgette is prepared.
Heat a shallow pan with 2cms of oil over medium heat. Fry the courgette pieces for 60-80 seconds to crisp up the breadcrumb. Remove from the heat and transfer onto kitchen paper to absorb excess oil. Season and set aside at room temperature, uncovered.
Once the ashes turn white, oil the barbecue ridge or drizzle some oil on a griddle pan and add the burgers. Cook on both sides for 5 minutes each side until cooked through - depending on thickness. In a small bowl, combine the tomato relish and the mayonnaise. Set aside. Drizzle the halved burger buns with oil and toast on the barbecue for a minute. Remove from the heat and build the burger by layering on the meat, salad leaves, crispy courgette, cheese slices, cooked bacon, crispy tortillas, sauerkraut, and a good dollop of tomato mayonnaise sauce.