Make the avocado salsa: Peel and stone a ripe avocado, in a bowl, mash half of the avocado and dice the rest.
Add the zest and squeeze 1 lime; Finely chop 1 tomato, 1/2 red onion and chop 1/2 red pepper and 15 g coriander leaves. Add to the bowl and mix well.
Heat a grill pan. Brush the Vegetable Veggie Burger with a little oil and add to the hot pan.
Cook for 8 minutes, turning once until charred. Serve the burgers in toasted burger buns with vegan mayo, lettuce with the avocado salsa and pickled red onions along with skin-on fries.
To make pickled red onions: Chop half a red onion mix with 2 tbsp red wine vinegar, 1 tsp sugar, 1/2 tsp salt and pickle for 10 minutes.
