For about 15 small burgers, 4 cm in diameter:

For the buns:
½ l flour
1 ½ dl warm milk
10 dag fresh yeast
½ tbsp sour cream
½ dl oil
½ teaspoon salt
a pinch of sugar
1 egg yolk
1 pouch black food colour

For the burgers:
500 g ground turkey meat
1 egg yolk
1 slice of white bread (crust removed)
1 clove garlic, finely chopped
1 heaping tbsp red onion, finely chopped
1 tbsp tomato puree
salt and pepper
1 teaspoon chives, chopped

For the sauce:
4 tbsp mayonnaise
2 tbsp ketchup
1 tbsp sour cream
½ teaspoon mustard (or more, to taste)
salt and pepper

tomatoes, lettuce and/or other vegetables

Pour a small amount of warm milk over the yeast and sugar. Wait until it’s foamy.

Combine the other ingredients (except for the colouring) in a mixing bowl, add the risen yeast and beat with a dough hook. Add the colouring gradually until gray as pebbles. When the dough is smooth, form a ball, cover with a sheet of plastic foil and leave to rise for an hour.

When the dough is double in size, roll it out to 3 cm thickness. Cut the buns using a glass or a round cookie cutter and arrange on a greased baking tin several cm apart. Brush with a beaten egg yolk and sprinkle with sesame. Leave to rise for at least 30 minutes while you preheat the oven to 180 °C. Bake for about 20 minutes, until nicely golden.

Leave to cool while you prepare the burgers.

Soak the bread in a small amount of water.
Combine all ingredients in a large bowl, adding the drained bread and a small amount of water. Knead until uniform.

Moisture the palms of your hands with water and form burgers of the size of the buns and 2 cm thick. Fry in a grill pan until nicely brown-golden on all sides.

Combine the ingredients for the sauce and season to taste.

Cut the buns in half and spread the sauce over the bottom half. Top with the burger, a slice of tomato and/or lettuce and finally with the top half of the bun.

Secure with a toothpick.