Breakfast burger on yeasted pancake buns

For the pre-ferment, combine one packet of active dry yeast and 20 grams of sugar with flour.

Heat 150 grams of water with 100 grams of milk to about 105 to 110F and stir it into the flour and yeast.

Proof in an oven with the light on for 20 minutes, about 88 to 95F in there.

After about 45 minutes, when the pre-ferment is bubbly and active, add 425 grams of bread flour.

Beat one room temperature egg into 150 grams of buttermilk and add it.

Add 40 grams of unsalted butter and two and a half teaspoons of salt.

Mix thoroughly for decent gluten development, to a consistency between a dough and a batter, thick enough not to pour but shapeable with oiled hands.

Cover with a damp kitchen towel and a plate and bulk ferment at room temperature 45 minutes.

Roll into balls, pat them out flat, cover with plastic wrap and let them rise.

Fry the risen rolls in butter until crusted on both sides.

Roast the thick cut bacon until almost done, flip it, brush it with maple syrup and return it to the oven to caramelize.

Mix three tablespoons of maple syrup with mustard for the maple mustard spread.

Season the beef with sage, garlic powder, onion powder, chili flake, salt and pepper without overworking it, and roll into three ounce balls.

Slice a bun cake through the middle, about a slice of American cheese higher than centre.

Toast the cut faces in butter and cool them on a wire rack so condensation does not make them soggy.

Smash the beef balls on a smoking hot cast iron with a little oil, let a crust form, flip, then smash them out wide.

Butter a ring mold, set it beside the burgers with a little butter and crack in an egg.

Lay one slice of American cheese on each patty and stack one patty on the other to melt the cheese.

Spread maple mustard on both cut faces of the bun, lightly.

Chop the cooked bacon into small pieces and pile it on.

Top with the fried egg and close the burger.