Warm the milk and dissolve the yeast in it. Add the remaining ingredients and knead the dough until it is uniform and smooth. Let the dough rise until doubled in size which takes about 1 hour. Turn the dough upside down and divide it into 16 small pieces. Form the pieces into small balls. Place the dough balls on a baking tray with baking paper underneath and let the dough rise under a towel for about 30 minutes. Brush the dough balls with egg and sprinkle with sesame. Cook them in the oven at about 250 degrees for 10-12 minutes. Cut the parsnips into very thin strips with a thin peeler. Heat the oil in a saucepan. Test the temperature with a small piece of bread – bread should become golden. Fry the parsnips in the heated oil for approximately 3 minutes. Remove them with a slotted spoon and let them drain. Distribute the fried parsnips on a paper towel and sprinkle them with sea salt.
Stir the minced meat with salt and freshly ground black pepper. Form the meat into 16 small patties. Let the butter turn golden in a pan. Cook the beef patties for about 1 minute 30 seconds on each side. Keep them warm by covering the pan with a lid. Cut the buns in half, spread mayonnaise on them, put the rinsed frisee salad and beef on top. Spread the avocado, chilli and Castello Tickler Mature Cheddar cheese on top of the beef. Serve with crispy fried parsnips.