Archon Burger: wagyu patty on a rye pretzel bun with caramelized onion jam and spiced saffron

Cut the short ribs into about one inch chunks, spread on a parchment-lined tray and freeze about 30 minutes until about 75 to 80% frozen.

In a stand mixer combine the bread flour, dark rye flour, kosher salt, sugar and yeast; mix.

Stream in the water and mix on medium to medium-high about five minutes until the dough comes together, scraping down the sides.

Add the melted butter and mix until incorporated.

Turn out onto a lightly floured surface, knead and push-and-roll into a taut smooth ball; place in a sprayed bowl under plastic wrap and proof in a warm oven about one and a half hours.

Make a second, doubled batch in the same proportions so the mixer has enough mass to develop the dough.

Thinly slice the onions; cook in a hot pan with butter and a little salt on medium to medium-high 15 to 20 minutes until browning and caramelizing.

Crack open the dried chilies, shake out the seeds, break into pieces and crush in a mortar and pestle; toast in a dry pan until aromatic and the colour blooms, then crush again.

Grind a few saffron threads into the toasted chili powder.

Bloom a handful of saffron threads in a little water; mix with the cumin and turmeric, then stir in the chili and saffron powder.

Add honey to the onions, let it caramelize and reduce until sticky, then deglaze with red wine vinegar.

Pulse the partly frozen beef in a food processor, spread out, until it forms little pebbles like ground beef.

Mix the spice paste through the ground beef; refrigerate to chill.

After about one and a half hours, knead, stretch and roll the dough into balls and proof again.

Bake baking soda on a parchment-lined sheet tray 30 minutes at 350F as a stand-in for lye, then add it to a pot of boiling water.

Lower the proofed buns into the water about 20 seconds per side to pre-gelatinize the starches; drain on a rack.

Place on a parchment-lined tray, brush with melted butter and sprinkle with pretzel salt.

Bake at 425F for about 32 to 34 minutes until puffed and dark brown.

Halve the buns and toast in a little butter in a cast iron skillet on very low heat 5 to 10 minutes for an even, crispy browning.

Press the beef into a very large disc to allow for shrinkage; season with a little salt and cook about 2 minutes per side on high heat.

Lay on four slices of sharp cheddar, cover to steam until melted, then drain on a rack.

Assemble: bottom bun, onion jam, patty with cheese, tomato slices, iceberg lettuce, top bun.