Blue cheese mini burgers with potato buns

Prep in:
20 mins
Cook in:
20 mins
Serves:
9
Per Serving %RI
KCAL 423 21%
Fat 11.2g 16%
Sat Fat 5.1g 25%
Salt 0.50g 8%
Sugar 1.7g 1%

Add a little warm water and sugar to the yeast in a glass and leave it until it foams.
Mix into the flour, add the mashed potato and slowly mix in the water. Add a large pinch of salt and knead for ten minutes.
Leave to rise until doubled in size, knock back the dough and spoon into a nine hole fairy-cake tin. Leave to rise again for another fifteen minutes and bake at 220c for 15-20 minutes.

Meanwhile, make the mini burgers by mixing together all the ingredients except the cheese. Divide into 9 balls and put a cube of cheese in the middle of each. Form the mince around the cheese and shape into burgers.

Heat a griddle pan to high and cook the burgers for about 4-5 minutes on each side. Slice the buns in half and serve each mini burger with sliced red onions, tomato and lettuc

Ingredients

For the bread:

250g peeled, cooked and mashed Roosters

400g bread flour

150g plain flour

7g dried yeast

Pinch of sugar

300ml warm water

Pinch of salt

For the burgers:

650g lean beef mince

1 egg, beaten

Leaves from 1 thyme sprig

70g strong blue cheese such as Stilton

2tbsp breadcrumbs

Salt and pepper

For the bread: 250g peeled, cooked and mashed Roosters 400g bread flour 150g plain flour 7g dried yeast Pinch of sugar 300ml warm water Pinch of salt For the burgers: 650g lean beef mince 1 egg, beaten Leaves from 1 thyme sprig 70g strong blue cheese such as Stilton 2tbsp breadcrumbs Salt and pepper

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