The slider buns are 1/3 potato flakes and 2/3 flour and twice as much of that by volume as water. Approximately.
Buns were formed then flattened to much as they proofed so they were stretched again on a surface spread with generous flour and reformed again.
They proofed too flat again so so all that was repeated and now they're a bit too tall.
But I like them that way.
The minced chicken is one small leftover chicken thigh from a few days ago that was marinated in generous mustard and soy sauce and brown sugar and baked, back then. Now it combined with mayonnaise for moisture.
Two of these are about one hamburger worth of food.