Mix dry ingredients:

• In a large bowl, combine flour, sugar, yeast, salt, and beetroot powder. Mix well.

Add warm milk:

• Pour the warm milk into the dry ingredients and mix until a rough dough forms.

Knead in butter:

• Add the soft butter and knead for 8-10 minutes until the dough is smooth and elastic.

First rise:

• Cover the dough with a towel or plastic wrap and let it rise in a warm spot for 1 hour, or until doubled in size.

Shape the buns:

• Divide the dough into 6 equal pieces. Roll each piece into a smooth ball and place on a baking sheet lined with parchment paper.

Second rise:

• Cover the buns with a towel and let them rise for 30 minutes until puffy.

Brush with milk and sprinkle sesame seeds:

• After the second rise, brush the tops of the buns with milk and sprinkle sesame seeds over each bun.

Bake:

• Preheat the oven to 180°C (350°F). Bake the buns for 15-18 minutes until lightly golden.

Brush with butter:

• As soon as the buns come out of the oven, brush them with melted butter for a glossy, soft finish.

Pink Burger Sauce

• Mayonnaise: 2 tablespoons
• Ketchup: 1 tablespoon
• Beetroot powder: 1 teaspoon
• Water or milk: A splash to thin it out
• Instructions:
• Mix mayonnaise, ketchup, beetroot powder, and a little water or milk until smooth.

Mini Burger Assembly

• Cook the patties: Shape the minced meat into 6 small patties, season with salt and pepper, and cook until browned.
• Add cheese: Place cheese slices on the hot patties to melt.
• Prepare veggies: Slice lettuce and tomatoes.

Assemble: Slice the buns in half, spread the pink sauce, add lettuce, tomato, a cheesy patty, and top with the bun.