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.
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.
Fry the Vegetarian Mills Crispyburger in a hot pan with some rapeseed oil until crispy golden brown on both sides.
Bake the burger buns in a preheated oven according to the manufacturer's instructions, cut them open and spread the mayonnaise on the bottom.
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.