STEPS

Mix the milk, yeast and 2 teaspoons of flour in a bowl, let rest for 5 minutes.Add the salt, sugar and egg and then mix all ingredients.

Place the rest of the flour in the mixture, knead well and then add the olive oil. Knead until the dough becomes homogenized and malleable and then let rest for 15 minutes.

Divide the dough into small balls, place them on a baking sheet with a non-stick surface, spread the egg on top and then let rise for another 10 minutes.

Bake them in a preheated oven at 180 °C for 15 to 20 minutes.

In the meantime, wash the beet roots well and then wrap each one with aluminum foil. Continue by baking them for 20 to 30 minutes, until they get soft.

Once they are ready, peel them softly.

Cook the onions and garlic in a frying pan until they get soft. Grind the ingredients in a blender, together with half of the beetroots, the parmesan, the olive oil and the balsamic vinegar. Add the herbs, salt and pepper and then incorporate the quinoa and oat. Grind the rest of the beetroots and add them as well.

Mold into burgers and place them in a preheated oven for 15-20 at 200 ℃.

Prepare the BBQ sauce by cooking the onion and garlic with a bit of olive oil. Cook until golden brown and then add the sugar and ginger. Deglaze with soya sauce and balsamic vinegar.

Add the rest of the ingredients and let boil. Continue by mashing until the mixture becomes a smooth cream.

Finally, cut the brioche bread in half and fill them with BBQ sauce and the beetroot burger. Add cream cheese, yogurt, mushrooms or even iceberg lettuce if you wish.