Preheat the oven to 180°C and brush oil onto a baking tray or line it with baking paper.

Place all the ingredients in a large mixing bowl and mix until they’re all combined well.

Divide the mixture into 6 even pieces and roll each piece into a ball. Flatten the ball to make a patty shape. Press the back of a spoon into the middle of the patty to make a little indent. This helps the patties keep a flat shape when they cook (patties puff up and shrink a bit when cooked).

Cook for 20-30 minutes, or until the patties are fully cooked through and nicely browned.

Heat the oil in a large frying pan and sauté the onions until they’re soft and translucent. About 7 minutes. Add in the garlic and chili and cook for another 2 minutes.

Add in the remaining ingredients and let cook, uncovered on low for 20 minutes, or until the sauce has reduced and is thick. Stir the mixture occasionally and when the tomatoes soften, break them up into pieces with a spoon.

Remove from heat and allow to cool. When cooled, blend it into a smooth mixture. The sauce will last for 3-4 days in a jar in the fridge.

Preheat the oven to 200°C and line a baking tray with baking paper.

Peel the potatoes and cut them into thin even chips (I cut them in half lengthways, then slice each half and then slice the pieces again on the wider side)

Place potatoes in a large mixing bowl and add the spices and oil. Mix to coat the potatoes evenly.

Place them on the tray, trying as much as possible to not overlap the chips so they cook evenly.

Bake for 30-40 minutes, turning the tray around halfway through the cook time. Bake until the chips are golden brown and fully cooked. If you want them extra crispy, put the oven on broil for the last 5 minutes.

Serve immediately.

To assemble the burgers, spread BBQ sauce on the rolls, top with lettuce, cucumbers, tomatoes, onion and your patty. Serve with hot chips.