Recipe for around 40 mini burgers

Shepherd's dough

1000g VANOISE CEREAL BREAD MIX

30g VANOISE INVERT SUGAR

35g Baker's yeast

500g Water +/-

100g THE DELICIOUS

50g Olive oil

Knead all the ingredients for 3 min on first speed and 10 min on second speed. Leave to stand for 20 min.

Weigh 15 g dough pieces, roll them out and leave to rest for 10 minutes.

  Ball, brown, then coat with a seed mixture of your choice and place on a baking sheet with baking paper.

Primer: +/- 30 min at 24, 25 ° C hygrometry + 70%

Cooking: +/- 15 min at 220 ° C with steam in a deck oven.

Italian Hamburger Topping (20 pcs)

100 g Pesto

400g Mozzarella

10 pcs Cherry Tomato

Bone Basil

Classic Hamburger Topping (20 pcs)

100 g Old-fashioned mustard

20 pcs Mesclun

400 g Minced meat

5 pcs Cherry tomato

Implementation and Finishing

Cut the mini-burgers in half, then garnish with the ingredients of your choice