Vegetarian Beet Burger

For the brioche burger buns (makes 6-8 buns):

• 7g active dry yeast
• 50g water
• 80g milk, lukewarm
• 300g all-purpose flour
• 1 large egg + 1 egg for brushing
• 45g sugar
• 100g butter at room temperature, diced
• 1 teaspoon salt
• 2 tablespoons black sesame and pumpkin seeds (optional)

For the beet patties:

• 350g beetroots, peeled and cubed
• 90g uncooked quinoa
• 100g feta cheese, crumbled
• 1/2 onion, finely chopped
• 2-4 tablespoons rolled oats or breadcrumbs
• 1 tablespoon olive oil
• 1 large egg
• 1 garlic clove, crushed
• 2 teaspoons lemon juice
• Salt and freshly ground pepper

For the avocado dip:

• 2 ripe avocados
• 3 tablespoons lemon juice
• 1 garlic clove, crushed
• 1/4 teaspoon chilli flakes
• Salt and freshly ground pepper
• Fresh basil leaves (to serve)

For the brioche buns:

• In a small bowl, dissolve the yeast into the water and the lukewarm milk.
• Place all the ingredients except for the salt into the bowl of a stand mixer. Mix on speed 1 for about two minutes. Add the salt. Mix on speed 4 for two minutes. Switch to speed 6 and mix until the dough becomes smooth and slaps the bowl.
• Remove from the bowl and shape into a ball with your hands. Place into the bowl again and let rise until doubled in size, about 2 hours.
• Shape the dough: divide the dough into 6 equal parts. Use your hands to flatten each dough portion. Fold the tips into the centre, and repeat again from all sides, until you get a little pouch. Flip it over, trap the dough with your hands, press a little bit and roll it onto the worktop. It must stick to the worktop a little bit. Place each little ball onto a baking tray lined with parchment paper. Cover with a cloth and let rise until the dough is strong and you feel the air inside, about one hour minimum.
• Brush with beaten egg, sprinkle some black sesame seeds and pumpkin seeds on top, and bake at 190° C for about 15 minutes or until golden-brown. Transfer to a cooling rack and set aside.

For the beetroot patties:

• Preheat the oven at 180° C and line a baking sheet with parchment paper or foil. Set aside.
• Boil the quinoa according to the package instructions. Set aside.
• Place the beetroot onto the baking sheet, drizzle some olive oil and roast for about 30 minutes. Remove from the oven and set aside to cool.
• Place the roasted beetroots in a food processor and pulse 2 or 3 times – you need some texture for the burgers, so make sure you don’t mash them completely.
• Transfer the beetrootss into a large bowl, add all the other ingredients and stir to combine. If the texture is too mushy add more rolled oats or breadcrumbs until you obtain the desired consistency.
• Using a measuring cup or your hands, shape the burgers and place them on a lined baking sheet.
• Bake in the oven for 15 minutes on one side, then flip over and bake for 15 more minutes.

For assembling the burgers:

• Mash the avocados with a fork, and season with lemon juice, salt, pepper and chilli flakes.
• When burger buns are baked, cut in halves, add the beetroot patties, and generously spread the avocado dip on top (and/or underneath). Sprinkle some basil leaves and serve immediately.