Vegan Crispyburger Acapulco with avocado cream

Kelli Murphy
very easy
5 1
30 mins
30 mins


Servings: 4
  • 1 Avocado (verzehrfertig)
  • 7-10 Tbsp salt, pepper from the mill
  • 2 Limes
  • 3 Tomatoes
  • 1 red onion (cut into fine cubes)
  • 1 collar Coriander green
  • 1 piece Habanero chili (alternatively some chili powder or Thai chili)
  • 1 TEASPOON ground cumin
  • Two pck. Vegetarian Mills Crispyburger (The Vegetarian Mills Crispyburger from the Rügenwalder Mühle are a vegan product)
  • 7-10 Tbsp Rapeseed oil
  • 4 Burger buns
  • 50 ml vegan mayonnaise
  • 1 handful plucked lettuces


  1. 1

    For the avocado cream, peel the avocado, dice roughly and mix coarsely with a hand blender. Season to taste with salt, pepper and a little lime juice. Chop one tomato finely and mix in.

  2. 2

    For the fiery tomato salsa, coarsely dice the red onion and tomatoes, chop the coriander green roughly. Put them in a food processor together with salt, pepper, the chilli pepper and cumin to make a salsa. Season to taste with the remaining lime juice.

  3. 3

    Fry the Vegetarian Mills Crispyburger in a hot pan with some rapeseed oil until crispy golden brown on both sides.

  4. 4

    Bake the burger buns in a preheated oven according to the manufacturer's instructions, cut them open and spread the mayonnaise on the bottom.

  5. 5

    Place the Crispyburger on the bottom of the burger, spread with some avocado cream, add 1 tbsp. of the tomato salsa and place a few lettuce leaves on top. Close with the top half of the burger bun and serve immediately.

Nutrition Facts

637 kcal
19 g
53 g
14 g