Miniature Smash Burgers

Ingredients

• 1 tsp Massel beef powder or 1 Massel beef stock cube, crushed
• 16 miniature burger buns, halved
• 1 tsp extra virgin olive oil
• 125g lean beef mince
• 1 small shallot, grated
• 1 slice of smokey cheese, cut into 16 squares
• 1 tsp tomato ketchup
• 1 tsp American mustard
• Miniature Burger Buns
• 3 tbs full cream milk, warmed
• 1 cup lukewarm water
• 7g instant yeast
• 2 tbs caster sugar
• 1 free range egg, lightly whisked
• 450g plain flour
• 1 tsp sea salt flakes
• 40g butter, at room temperature
• ½ tsp sesame seeds
• Egg wash
• 1 free range egg, whisked
• 1 tsp of water
• Iceberg lettuce, shredded (or could try and small lettuce leaf)
• 3 cornichons, sliced

Method

Smash Burger Buns

1. Combine mince, shallot and Massel powder in a small bowl. Divide mixture into 16 balls (approx 8 grams each).

2. Heat a medium fry pan over medium heat. Toast burger buns for 1 minute or until golden. Transfer to a plate.

3. Heat oil in a pan. Cook burger patties for 45-60 seconds whilst smashing down with a small spatula or palette knife. Flip, top with cheese slices and cook for a further minute or until cheese begins to melt.

4. Transfer beef patties to buns. Top with sauce, cornichons, lettuce and burger bun top.

Miniature Burger Buns

1. In the bowl of stand mixer fitted with a dough hook, combine milk, water, yeast, sugar and egg. Add flour, salt and butter and knead on low for 10 minutes, or until dough comes together. Transfer to a lightly greased bowl, cover with a clean tea towel and set aside for 1 hour until almost doubled in size. Line a large tray with baking paper. Portion dough into 6g or 8g balls and place on tray. Cover loosely with cling film and set aside for 30 minutes to rise. Once risen, brush with egg wash and sprinkle with sesame seeds. Bake for 10 minutes in a preheated 200C oven.