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Little Football Bun Cheeseburgers
These small cheeseburgers sit inside buns fresh from the oven, soft and shaped like footballs. The Mini Football Mould stamps its signature texture onto each bun, so all that is left is a quick sesame glaze before building the filling.
- Total time
- 126 min
- Prep
- 30 min
- Cook
- 26 min
- Rest
- 70 min
Ingredients
Method
Crumble the yeast into the lukewarm water, poured into a small 300 ml bowl, and let it work for about 10 minutes.
Gather the flour, yolk, sugar, salt, butter and yeast liquid in a 3.25 l mixing bowl, then knead with a silicone spatula until the dough is smooth and elastic. Close the bowl, stand it in a sink of warm water (38-40 °C / 100-104 °F) and let the dough rise for about 30 minutes.
Knead briefly, then divide the dough into 6 portions with the help of a spoon, as it stays sticky. Fill each cavity of the Tupperware Mini Football Mould, set on the cold oven rack, cover with a clean cloth and leave to prove for about 30 minutes.
Bake for about 15 minutes in an oven preheated to 190 °C (375 °F), fan setting. Turn out immediately, glaze the domed side with egg white beaten with the sesame seeds using a silicone brush, then return to the oven for about 3 minutes.
Shape the beef into 6 small patties, brush them lightly with oil and brown them in a frying pan on both sides. Season with salt and pepper.
Cut the onion, tomato and gherkins into 6 slices each.
Split the buns, spread the cut sides with sauce and fill each with a patty, the sliced vegetables and a slice of cheddar. Return to the oven for about 3 minutes to warm through and melt the cheese.
