Cook the skin-on fries in the air fryer at 200°C for 10–12 minutes, following the packet instructions.

Finely dice the white onion on the cutting board.

Heat the frying pan over medium-high heat. Fry the white onion and lean beef mince until the beef is browned.

Add 15 ml taco seasoning and crumble in the beef stock cube. Pour in the boiling water and stir until dissolved.

Stir in the tomato puree. Fry the beef mixture over high heat for 1 minute.

Combine the light mayo, tomato ketchup, 5 ml taco seasoning, garlic granules, and gherkin juice in the mixing bowl. Stir until smooth.

Lightly toast the flatbreads in the dry frying pan. Turn them once until warmed through.

Place the toasted flatbreads on two serving plates. Divide the salad leaves over them.

Spoon the cooked beef mixture over the salad. Divide the cooked skin-on fries on top.

Crush the tortilla chips over both flatbreads. Drizzle with the taco burger sauce before serving.