The Big Fry Burger topped with creamy guacamole and garnished with crunchy beetroot crisps and sprouts.
*If you’re short on time, grab your favorite jar of guacamole, no judgment here
Split the avocados and remove their pits. Scoop their flesh into a medium sized bowl; use the back of a fork to mash.
Add the tomatoes, chili pepper and lime juice to the bowl and mix to combine. Season with salt and pepper, then cover and refrigerate until needed.
Preheat a large, non-stick pan over medium heat for 2-3 minutes. Add 1 tablespoon of oil and then the Big Fry Burgers.
Cook for 4-5 minutes on each side, until lightly browned, then turn off the heat and keep warm in the pan.
Prepare the sprouts as instructed on the packaging.
Tip: You can opt to baste the burgers in your favorite BBQ sauce by adding it to the pan in the last minute of cooking.
Tip: Bake the buns for a more crispy experience! For ideal crispiness, preheat a large, non-stick pan over medium heat for 2-3 minutes. Add 1 tablespoon of oil to the pan. In batches, toast each bun for 1-2 minutes, until they develop golden brown edges.
To assemble, spread a little vegan mayonnaise onto the bottom bun and add some fresh lettuce. Dollop on a generous layer of guacamole, then place the Big Fry Burger on top. Top the patty with more guacamole, add some sprouts and then finish with a generous handful of beetroot crisps. Top with the bun and enjoy.