Ingredients for 16 burgers

Creamy

Ripened goat cheese log 150g, Made In Belgium

Soignon ripened goat log 150g

250 g flour
1 tbsp sugar
1 tsp salt
120 g milk, warm
2 tsp dried yeast
50 g butter, melted
1 egg & 1 egg yolk for the egg wash
1 tbsp seeds (poppy, sesame, etc.)
Fleur de sel
300 g ripened goat logs
400 g of ground beef
1 handful of baby spinach leaves
½ zucchini
2 tomatoes
6 smoked bacon slices
Ketchup
20 g butter
Salt and pepper

Prepare the mini-buns. Pour the milk in a mixing bowl and dilute the yeast in it. Add the butter and the beaten egg.
In a stand mixer, mix the flour, sugar and salt together. Add the liquid mixture to the bowl of the mixer and knead for 5 minutes.
Cover with plastic wrap and leave the dough to rise for 1 hour and 30 minutes in a warm place (the dough should double in volume).
On a floured countertop, knock back the dough to get rid of the air and divide it into 16 small pieces.
Bring the edges towards the center to knock pack each piece of dough. Shape into balls and place them on a baking pan covered with parchment paper. Flatten the balls with the palm of your hand. Cover with a dish towel and leave to rise for another 30 minutes.
Preheat the oven to 200°C. Brush the balls with the egg yolk diluted with a little water. Sprinkle with the fleur de sel and seeds and bake for 10 minutes.
Prepare the patties. Make 16 small meatballs and flatten them. In a skillet, heat the butter until frothy on high heat and cook the patties for 30 seconds on each side. Season with salt and pepper and place a slice of Soignon goat cheese on each small patty.
Cook the slices of bacon in a skillet and cut them into 3 pieces.
To assemble the burgers, cut the buns in half and spread ketchup on both pieces. Add some spinach to the bottom half of the bun, followed by a patty with goat cheese, a slice of tomato, a bit of bacon and lastly, a thin slice of zucchini. Put on the top of the bun and secure with a toothpick.