Fry’s Creamy Crunch Burger
Everyone loves a good wholesome burger. A Big Fry Burger topped with creamy guacamole and garnished with crunchy beetroot crisps and sprouts is sure to be a crowd pleaser!
Time: 35 minutes
Recipe by: Fry’s
2 medium avocados
2 tbsp chives, chopped
1 tbsp coriander, chopped
1 whole garlic clove, finely chopped
1 tsp paprika
½ tsp ground cumin
1 medium lemon, juice and zest
6 whole baby tomatoes, quartered
1 tsp salt and pepper
Burgers & toppings:
1 tbsp olive oil
2 box Fry’s Big Fry Burgers
4 whole hamburger rolls, halved
4 tsp vegan mayonnaise
1 small packet fresh lettuce leaves, washed
100g mixed sprouts
1 small packet 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 5 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.