Print Options:

Guacamole Burger

Yields4 ServingsTotal Time25 mins

Fry's Guacamole Burger

The Big Fry Burger topped with creamy guacamole and garnished with crunchy beetroot crisps and sprouts.

Serves: 4

Ingredients:
Burger & Toppings
 2 packages of Fry’s Big Fry Burger, thawed
 2 - 3 tbsp olive oil
 4 hamburger buns
 Vegan mayo
 4-6 lettuce leaves
 1 package of fresh sprouts
 1 small bag of beetroot crisps
Guacamole*
 2 avocados
 8 grape tomatoes, quartered
 1 chili pepper, diced
 Juice and zest of a lime
 Salt and pepper

*If you’re short on time, grab your favorite jar of guacamole, no judgment here

Guacamole
1

Split the avocados and remove their pits. Scoop their flesh into a medium sized bowl; use the back of a fork to mash.

2

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.

Burgers
3

Preheat a large, non-stick pan over medium heat for 2-3 minutes. Add 1 tablespoon of oil and then the Big Fry Burgers.

4

Cook for 4-5 minutes on each side, until lightly browned, then turn off the heat and keep warm in the pan.

5

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.

Serving Ideas:

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.

Nutrition Facts

Servings 4