Bacon Double Cheeseburger

Combine all-purpose flour, milk powder, sugar, salt, and instant yeast with eggs and water in a stand mixer, then incorporate softened butter gradually and knead for 15 to 20 minutes.

Let the brioche dough rise at room temperature for one hour before chilling in the refrigerator for 12 hours or overnight.

Shape the rested dough into smooth balls, proof on a parchment-lined baking sheet for one hour, brush with egg wash, coat with sesame seeds, and bake inside buttered ring molds.

Grind a blend of chuck, short rib, and brisket to achieve the ideal meat-to-fat ratio and supreme burger texture.

Form the minced meat into patties slightly wider than the buns, pressing a dimple in the centre to prevent doming during cooking.

Slow-caramelise sliced onions in a pan with butter and oil over low heat for an extended period, adding splashes of water to scrape up the dark caramelised fond.

Prepare quick pickled cucumbers by pouring a boiling mixture of water, vinegar, sugar, salt, peppercorns, garlic, chili flakes, and a bay leaf over thin cucumber slices.

Whisk together mayonnaise, Dijon mustard, ketchup, chopped pickles, pickle brine, garlic powder, onion powder, smoked paprika, and lemon zest to create the secret burger sauce.

Season the beef patties with salt and pepper, sear in a ripping hot cast-iron pan, top with cheese to melt, and assemble on toasted sesame seed buns with bacon, sauce, pickles, and caramelised onions.