Mini Burgers

Materials for Bread
1 cup milk - at room temperature
1.5 tablespoon granulated sugar
1 tablespoon dry yeast
4.5 cups of flour
½ cup oil
½ cups yogurt
1 egg
Salt

Materials for Overseas
1 egg yolk
2 tablespoons water
Sesame

For bread;

Place dry yeast and sugar in a vat, pour over the milk at room temperature, and wait for 5-6 minutes for the yeast to become active.

Add flour, oil, yoghurt and egg in a separate bowl, pour the fermented mixture over and mix with the fork, slowly add salt from the edges. Knead until it becomes smooth. Put about 1 tablespoon of olive oil in the same dish and put it in the publication dough and cover it well for 30 minutes.

Knead the dough with the yeast and take the air and walnut size and make the bulb to the top of the baking tray again, stretch and ferment for 10 minutes.

In a bowl of pastry ferment, beat the egg yolk and water, and brush with the help of a brush. Bake for 15-20 minutes in a preheated oven at 180 degrees.

 

For meatballs;

Grate in the middle of the beef core to leave it out. Combine pumpkin, carrot and parsley, knead it with knife and knead all the ingredients for a meatball in a deep bowl. Cut some big pieces of walnut and give them a round hamburger meatball shape by fixing their edges. Prepare all the dumplings like this. Heat the pan in the stove and fry the köfteleri you have prepared.

 

For sauce;

Mix the ketchup, mayonnaise and pickle in a bowl and take the side. Divide your hamburger breads you cut out of the bowl into two. Put the sauce on your hamburger bread. Place the cooked köffel and fasten with a toothpick and serve hot.