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Creamy Crunch Burger

Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins

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

Fry's Guac Burger

  2 avocados
 2 Tbsp (30 ml) chopped chives
 1 Tbsp (15 ml) chopped coriander
 1 garlic clove, finely chopped (or microplaned)
 1 tsp (5 ml) paprika
 ½ tsp (2,5 ml) ground cumin
 Juice and zest of 1 lemon
 6 baby tomatoes, quartered
 Salt and pepper
Burgers & Toppings
 1 Tbsp (15 ml) olive oil
 2 x packs Big Fry Burgers
 4 hamburger rolls, sliced
 Vegan mayonnaise
 A handful of fresh lettuce leaves, washed
 100 g mixed sprouts
 1 small packet of beetroot crisps

Slice open the avocados, scoop the flesh out into a medium sized mixing bowl; use the back of a fork to roughly mash. Add the chives, coriander, garlic, paprika, cumin, lemon juice and zest to the bowl and mix to combine. Stir the tomatoes through but try not to mash them up too much. Season with salt and pepper, then cover with plastic and refrigerate until needed.


Heat a large non-stick frying pan over medium high heat then add the oil. Fry the Big Fry Burgers for 4 minutes per side, flipping occasionally. Tip: You can opt to baste the burgers in your favourite vegan BBQ sauce, do this in the last minute of cooking time per side. Set aside to cool slightly. Turn the heat to medium (wipe out the pan if you have used BBQ sauce) add a drizzle of olive oil and toast the rolls in the frying pan until golden.


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

Serving Size 6