Ras el hanout Chicken Burgers

In a bowl, combine the lukewarm milk, lukewarm water, sugar, and yeast. Mix well. Add the melted butter and egg. Mix until combined. Add the flour and salt. Mix/knead for 10-12 minutes until smooth.

Cover the dough and let it rise for 1 hour in a warm place, or until it has doubled in size.

In a bowl, combine the ground chicken, olive oil, ras el hanout, turmeric powder, onion powder, garlic powder, dried parsley, cayenne pepper powder, salt, cumin powder and sambal. Mix until well combined.

Take 10 grams of chicken mixture and press it flat. Repeat this process and place the burgers in the freezer for a short while.

Divide the risen dough into 9 equal pieces (about 75 grams each) and shape them into a balls.

Take a piece of dough and roll it out slightly to a diameter of 8 cm.

Place the dough on a baking sheet lined with parchment paper and let it rise for 30 minutes, or until it doubles in size.

Once the dough has risen, brush the rolls with beaten egg and sprinkle with sesame seeds.

Preheat the oven to 180°C (350°F). Bake the buns for 12-18 minutes, or until they are golden brown.

Fry the chicken burgers in a skillet with a little sunflower oil until cooked through on both sides.

For extra flavor, you can briefly toast the inside of the buns in some butter.

Take a bun, fill it with your desired sauce, lettuce, a burger patty, and a slice of (cheddar) cheese.