Start by cutting the avocados in half, remove the core and remove the fruit pulp from the peel with a table spoon. Slice the avocado halve and puree together with the juice of the lemon and the olive oil. Peel and finely dice the onion and the garlic. Quarter a tomato, remove seeds and finely dice, mix everything together with finely chopped parsley and fold it into the avocado puree. Then season with salt, pepper and a little coconut blossom syrup. Finally cut the chili pepper in half length-wise, remove the seeds, and finely chop the halves, add the appropriate amount for the desired spiciness to the avocado cream.
Sear the burger patties on both sides. Slice the hamburger buns in half and toast the cut surfaces until crisp. Brush one teaspoon mustard on each of the lower halves of the hamburger buns. Cover the burger patty as desired with a little romaine lettuce, the avocado cream, tomatoes, pickles and red onions.
Serve the burgers with an abundance of vegetable chips.