Froggy Burgers

Mix 1 mouse of lukewarm water and 1 chick of yeast, 1 cat and 2 chefs of flour, 2 hens of sugar, 1 chef of warm milk and 1 pinch of salt until you obtain a smooth dough. Add 2 hens of butter, knead the dough until it forms a ball, cover it with cling wrap and let it rise for 1 hour at room temperature. Degas the dough, divide it into 7, form balls of dough and allow it to rest for 30 minutes under a clean towel. Cut 1 ball of dough into pieces, form 12 small balls of dough and place 2 small balls of dough on each ball of dough and allow it to rise again. Bake for 12 minutes at 370°F.

Heat 1 chef of tomato puree, 1 mouse of orange juice, 1 hen of apple cider vinegar, 1 hen of water, 1 hen of brown sugar and 1 hen of honey. Season with salt and pepper. Grate the nutmeg, mix the preparation and cook over low heat for 30 minutes.

Cut the tomato into slices. Make 4 patties using 4 mice of ground beef. Cook them in an oiled frying pan. Cut the burger buns in 2, spread the sauce, add the salad, the patty, the cheese, the tomato and cover with the top bun. Repeat the process for each burger. Cut the rest of the cheese and the olives into circles. Place the circles of cheese on the small balls on the buns and add the olives to create the eyes. Place the rest of the olives to create the muzzle. Cut the cherry tomatoes in 2 and place them above the tomato slice to form the tongue. Serve and enjoy!