Make the avocado salsa: Peel and stone a ripe avocado, in a bowl, mash half the avocado and dice the remainder.
Add the zest and juice 1 lime; chop 1 tomato, 1/2 red onion and finely chop 1/2 red chilli and 15g coriander leaves.
Add to the bowl and mix well. Heat a griddle pan. Brush the plant Veggie Burger with a little oil then 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: Slice half a red onion mix with 2 tbsp red wine vinegar, 1 tsp sugar 1/2 tsp salt and leave to pickle for 10 mins. (could drop this and just say serve with pickled red onion) (optional recipe)
