Halloween Burger

Preparation

1. Prepare the buns

   Dissolve the yeast in a little lukewarm milk and leave for a few minutes until frothy.

   Place the flour in the bowl of a stand mixer fitted with a dough hook. Add the sugar, salt, yeast mixture, egg, milk, butter and vegetable charcoal powder. Knead on a low speed for about 10 minutes.

   Cover with a clean tea towel and leave to rise in a warm place for 2 hours.

   Knock back the dough, then divide it into 6 to 8 equal portions, depending on the desired size of the buns.

   Lightly moisten the tops of the buns and sprinkle with the black sesame seeds.

   Place them on a baking tray lined with baking paper and leave to rise for 1 hour.

   Bake for 20 minutes at 180°C, then leave to cool on a wire rack.

   Prepare the chicken patties

   Place all the chicken patty ingredients in a food processor and blend until a smooth mixture forms.

   Shape the mixture into patties.

   Cook the patties in a frying pan on both sides until cooked through.

   Place a slice of Isigny Sainte-Mère Mimolette on top of each patty and cover the pan.

   Once the Mimolette has melted, assemble the burgers.

   Assemble the burgers

   Slice the buns in half.

   Spread with mustard or mayonnaise and a little ketchup.

   Add a few rocket leaves, followed by the chicken patty topped with melted Mimolette.

   Finish with the bun lid and serve immediately.