The aroma of a toasted bagel wafts through the air signaling the arrival of the perfect lunch: a Halloumi Veggie patty sandwiched between a sliced bagel. The crispy, golden-brown patty, bursting with savory halloumi, courgette and mint takes center stage and can be topped with all your burger favourites.
Ingredients:
200g halloumi grated
1 small courgette grated
1 large carrot grated
1 tablespoon Everything Bagel Seasoning
Small handful of mint leaves chopped
Bagels (we used the Rebel Bakehouse Low Carb Max Bagels which can be found at your local supermarket or https://rebelbakehouse.co.nz/product/low-carb-max-bagels/)
Your favourite burger toppings and sauces such as eggs, tomato, lettuce, spinach leaves, burger sauce.
Instructions:
To make the halloumi patties:
Put the grated halloumi, courgette and carrot into a bowl. Add the tablespoon of Bagel Seasoning, the mint to taste and combine before forming six patties with you hands.
Heat a dry non stick frying pan to a medium low heat and fry the patties on each side until golden and soft.
For the burger bun:
Slice your Rebel Bakehouse bagel into three portions and toast under the grill until the bagel is warm. Assemble your bagel burger with your desired toppings and enjoy!
We used Tzatziki sauce (a creamy cucumber dip or sauce) on the bottom, the halloumi patty then layered fried eggs between layers of tomato with a balsamic drizzle and a generous sprinkling of Herbalicious salt.
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