In case you want to make the burger buns yourself: for 7 burger buns we will need: 1 pack of white bread mix (with yeast, 450 g), 300 g fresh spinach, 2 tblsp extra virgin oil , 275 ml of luke warm water, 1 tblsp coconut milk to brush, sesame seeds and / or poppyseed. Preheat the oven to 180 ºC.Cook (stir while cooking) the spinach short with a little water. Rinse under cold water in a colander and Grind into puree in a kitchen machine. Mix it into the bread mix and add water and olive oil. Knead and let rise according to the instructions on the package. Divide the dough into 7 equal pieces and roll into balls. Shape them into balls by rolling the dough under the hollow of your hands. Place them seam side down on a oil creased baking tray or on baking paper. Brush them lightly with coconut milk and sprinkle with sesame seeds and / or poppy seeds. Let them rise again to double volume and bake them for approx.15 minutes. They should sound hollow when tapped underneath.
In order to make the spread (optional): blanch 150 g broad beans (frozen) for 1 min in boiling water, rinse under cold water and pod them by removing the light green skin. In the food processor grind the 'double podded' broad beans with 100 g of chickpeas, 1 tbsp yogurt, a clove of garlic, a few leaves of mint, and a dash of olive oil. Season with salt and pepper.
Cut the zucchini into long slices and grill them. Toast the bun halves on a (grill)pan.
Slice the onions into rings and lightly brown them in a frying pan with oil. Set aside.
Grill the halloumi slices in a little oil. Set aside and keep warm. Skip this step if you are using normal goat cheese in slices.
Cook the Garden Gourmet’s Sensational Burgers in the frying pan according to the instructions on the package.
Spread generously broad bean spread on the buns. Place the grilled zucchini, the burger patties, the haloumi, the fried onions and the kale lettuce
Spoon mayonnaise and ketchup and place the bun lids.