Bagel burger

Mmm. After my search for the perfect bagel, and after someone recommended Glick's, I got a packet of their frozen poppyseed bagels down at Annerley. Pretty good. Slightly sweet inside, and more on the cakey side than I would have liked. Needs to be more chewy. But still a good bagel. I will try the non-poppyseed varieties and report back.

Anyway, with this particular bagel, I decided to create an Italian-inspired bagel burger. There's about four culture clashes right there for you: the US burger, the Jewish bagel (could tie in nicely with the US, except that there's a meat issue), the Italian ingredients, the Aussie twist. Gloriously un-PC and 90s fusion, trash-style.

Regardez.

Bagel Burger

• 1 bagel


• olive oil


• beef mince


• sliced fennel


• juicy tomato


• thyme leaves


• fresh chili


• capers
  
• 1 egg

Slice bagel in half lengthwise and heat in oven till hot and toasty. Take a handful of mince and shape into a flat patty. Cook briefly in a hot pan with a little olive oil till done to your liking (I like mine very carpaccio-ish, brown without and oozy within.) Construct a bagel tower on the bottom slice of bagel: sliced tomato, fennel, meat patty. In the now-vacant pan, insert egg and fry gently. Add egg to top of tower, sprinkle with finely-chopped chili, thyme leaves and capers. Scrumptiousness.