Vegetarian Beet Burger

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

• 1/4 oz (7g) active dry yeast
• 1.7 oz (50g) water
• 2.8 oz (80g) milk, lukewarm
• 10.5 oz (300g) all-purpose flour
• 1 large egg + 1 egg for brushing
• 1.5 oz (45g) sugar
• 3.5 oz (100g) butter at room temperature, diced
• 1 teaspoon (5g) salt
• 2 Tablespoons black sesame and pumpkin seeds (optional)

For the beet patties:

• 2 cups (350g) beets, peeled and cubed
• 1/2 cup (90g) uncooked quinoa (or 1 cup cooked quinoa)
• 3.5 ounces (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, minced
• 1/4 teaspoon chili flakes
• Salt and freshly ground pepper
• Fresh basil leaves (to serve)

For the brioche buns:

• 1. In a small bowl, dissolve the yeast into the water and the lukewarm milk.
• 2. 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.
• 3. 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.
• 4. Shape the dough: divide the dough into 6 equal parts. Use your hands to flatten each dough portion. Fold the tips into the center, 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 countertop. It must stick to the countertop 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.
• 5. Brush with beaten egg, sprinkle some black sesame seeds and pumpkin seeds on top, and bake at 375°F (190° C) for about 15 minutes or until golden-brown. Transfer to a cooling rack and set aside.

For the beet patties:

• 1. Preheat the oven at 350°F (180° C) and line a baking sheet with parchment paper or foil. Set aside.
• 2. Bake the quinoa according to the package instructions. Set aside.
• 3. Place the beet onto the baking sheet, drizzle some olive oil and roast for about 30 minutes. Remove from the oven and set aside to cool.
• 4. Place the roasted beets 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.
• 5. Transfer the beets 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.
• 6. Using a measuring cup or your hands, shape the burgers and place them on a lined baking sheet.
• 7. Bake in the oven for 15 minutes on one side, then flip over and bake for 15 more minutes.

For assembling the burgers:

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