Method:

Using a 50mm (2in) cookie cutter, cut 4 mini burgers out of each burger bun.

In a medium-sized bowl, mix the turkey mince and soup powder together.

Using a round soup spoon, measure out small balls of mince.

Flatten each ball into a thick disc. 

Fry the mini patties in the oil until golden brown.

Butter both halves of the mini buns.

Add the cranberry sauce to the lower half.

Place a mini turkey patty on each bun.

Place 1 spinach leaf on top of the patty.

Add a small slice of Camembert cheese. 

Close the mini bun with the top.

Serve warm to hot.