Great for kids parties, lunch boxes, braais, picnics and quick lunches. Uncooked, excess patties can be frozen for future use. Very handy! Your kids will be reaching for more.

2 people

Preparation time:
10 minutes

Cooking time:
15 minutes


  • 350 grams fat free mince, SPAR butchery
  • 350 grams top-side mince, SPAR butchery
  • 3 slices BAKER'S INN Low GI seed loaf, crumbed
  • 1 IRVINE'S large egg, beaten
  • 3 teaspoon(s) ROBERTSONS mixed herbs
  • 3 tablespoon(s) SPAR peach chutney
  • 1 carrot, peeled and grated
  • 1 tablespoon(s) SPAR canola oil
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, crushed
  • 1 Butter for spreading
  • 300 grams KEFALOS gouda, cut into 3cm slices
  • 2 slices BAKER's Low GI, Seed Loaf per pattie


  1. Fry the onion and garlic until just soft, place in a bowl with the first 7 ingredients, mix together.
  2. With your hands form little patties by creating a small ball, make a hole in the middle and place a slice of gouda cheese, close up and flatten with the palms of your hands.  The patties should be smaller than bread shapes.
  3. Those patties to be frozen, must be stored, uncooked, in an airtight container between wax paper.
  4. Place patties under the grill for 3 - 4 mins each side. 
  5. Use a cookie cutter, cup or glass to cut out a circular shape from the inside of each slice of bread.  Butter one side of each slice.  2 slices per serving to create a ‘burger’.
  6. Serve with tomatoes , lettuce and gherkins

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