Mini burgers with tomato and turmeric

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Mini burgers with tomato and turmeric

Preparation time:
40 minutes

Cooking time:
15 minutes


Doses for 6 Mini burgers

For the dough

  • Manitoba flour 300 g
  • Fresh brewer’s yeast 5 g
  • Oil 10 g
  • Water 150 g 
  • Salt
  • Tomato paste 1 teaspoon
  • Turmeric 1 teaspoon

For the filling

  • Fiorani Mini hamburgers 240 g
  • Dried tomatoes
  • Mozzarella
  • Basil leaves
  • BBQ sauce
  • Poppy seeds




Place the flour in a planetary mixer or a bowl, if you knead by hand.
Dissolve the yeast in the milk and stir into the flour, then mix.
Add the oil and salt and continue to knead until the dough is smooth and firm.
Now divide it into 3 parts.


Add the tomato paste to one part and the turmeric to the other and knead each part to incorporate the added ingredients well.
Leave the three parts of dough to rise, each one in an oiled bowl covered with cling film; wait until they have doubled in size.


Once they have doubled in size, divide each dough ball and roll into three smaller balls as big as an apricot, then place on an oven tray lined with baking paper, cover with a cloth and leave to rise for another 30 minutes.
Then delicately brush the surfaces with egg yolk, sprinkle with poppy seeds and bake in a pre-heated oven at 200 °C for 10-15 minutes or until golden.


Meanwhile heat some oil in a non-stick pan and add the mini burgers, cook for 4-5 minutes on each side until browned and cooked to perfection.
Remove the bread from the oven, leave to cool then cut in half. Spread the BBQ sauce on the lower half, add a basil leaf, a dry tomato, a slice of mozzarella and the hot burger.
Close and serve while still hot.