Mini brioche burgers

Total time: 10hr 50m
Preparation Time: 30m

For 20 piece


Katja (FOOBY Team)

Nutritional Information

Contains 131 Kcal, 4g Protein, 10g Carbohydrates, 8g Fat


  • Brioche dough
  • 220 g white flour
  • 1 tsp salt
  • 25 g sugar
  • 0.5 parcel dry yeast (3.5 g)
  • 1.5 tbsp milk
  • 1 eggs, beaten
  • 80 g butter, cut into pieces
  • To fill
  • 200 g double cream cheese
  • 100 g smoked salmon in slices (organic), torn into pieces
  • 0.5 cucumber, thinly sliced
  • 0.25 bunch dill, torn

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  • Brioche dough

    Mix the flour, salt, sugar and yeast in a bowl. Add the milk and eggs, knead for approx. 10 mins. using the dough hook on a food processor. Gradually add the butter and continue to knead for approx. 10 mins. Cover the dough and leave to rise for approx. 1 hr., then leave to rise in the fridge for approx. 8 hrs. or overnight. Divide the dough into 20 portions, shape into balls, flatten a little and place on a baking tray lined with baking paper. Cover and leave to rise for approx. 1 hr., brush with egg.
  • To bake

    Approx. 20 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool on a rack.
  • To fill

    Slice the brioche buns crosswise, fill with cream cheese, cucumber, dill and salmon.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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