Mini burger muffins

Ingredients for 12 servings:

• 300 g flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 egg(s)
• 200 g cheese, grated
• 300 g natural yogurt
• 80 ml oil
• 1 small onion(s)
• 1 clove(s) garlic
• 500 g minced beef
• 1 dash of Worcestershire sauce
• salt and pepper
• 12 slice(s) cucumber(s)
• 12 slice(s) of tomato(s)
• e.g. ketchup
• e.g. mayonnaise
• some oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Preheat oven to 160 degrees Celsius (320 degrees Fahrenheit) fan/convection oven. Mix flour, baking powder, and baking soda in a bowl. Mix oil, egg, and yogurt in a second bowl. Now add the cheese to the oil mixture. Knead the flour mix and oil mix using the dough hook of a food processor. Grease a 12-hole muffin tin and fill it with the batter (about a full tablespoon). Bake the muffins in the oven for about 25-30 minutes. In the meantime, mix the ground beef with onion, garlic, Worcestershire sauce, salt, and pepper and form into 12 small patties. Fry in a pan with a little oil on both sides for a few minutes. Once the muffins and patties have cooled, cut the muffins in half horizontally. Spread one side with ketchup and the other with mayonnaise. Place a slice of cucumber and tomato and a mini patty between each. To prevent it from falling apart, secure it with a skewer. Tip: I’ve also topped these muffins with vegetable patties for my vegetarian friends. They’re also delicious!