Method​

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• FOR THE PATTIES :

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1. Wash the beetroots very well, wrap them one by one with aluminum foil and put them in the oven at 200 ° C until they soften, check them with a knife.

2. Put the mushrooms with a pinch of salt in the blender, mash them and transfer them directly to a pan.

3. Cook the mushrooms without oil until all their moisture has evaporated and put them in a large bowl.

4. Leave the beetroots to cool, peel and cut them into large pieces and put in the blender together with the mozzarella, salt and later add the nuts.

5. Transfer the mixture to the bowl with the mushrooms and add all the other ingredients the lemon, mustard, dill, egg and slowly the flour, stirring with a spatula.

6. Stir until all the ingredients incorporate (if necessary add a little more flour but be careful, we want the mixture to be moisture and not like dough).

7. Shape the mixture with some flour in our hands, in the size of a burger (5-6 patties) and we put it in a baking pan with baking paper.

8. Put the patties in the fridge for at least 30 minutes before frying.

9. Put in a pan sunflower oil to cover the entire surface, over medium heat.

10. Cook the patties for 2 minutes on one side to get a nice color, 2 minutes on the other and withdraw on absorbent paper.

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• FOR THE BRIOCHE BUNS :

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1. Put the milk, eggs, yeast, sugar in the mixing bowl and mix with the whisk until the yeast dissolves.

2. Transfer the bowl to the mixer with the hook, start at medium speed and with a spoon add the flour and salt.

3. (At this point your dough should be as fluid as a cake dough because it thickens as the starch continues to absorb the water from the milk with the mixing).

4. Increase the speed of the mixer as soon as you see that the dough becomes more firm, add the butter and leave it until it is fully incorporated.

5. Continue beating until the dough comes non stick off the walls of the bowl, about 10-15 minutes.

6. Put the dough in an oiled bowl, cover it with plastic wrap and let it double in size (for at least 3-4 hours).

7. Divide into balls of 80-100 grams and put them in a baking pan with baking paper with a distance between them.

8. Cover with plastic wrap and leave the buns to rise in a warm place for about an hour.

9. Preheat the oven to 170 ° C (put a saucepan of water on the bottom of the oven to keep it moist and take it out when you put the buns to bake).

10. Beat in a bowl an egg yolk with the same amount of milk and with a brush simply spread the buns.

11. Bake for 10-15 minutes.