Demon Realm burger

Trim the connective tissue, membrane and silver skin off the beef tongue.

Cut the beef rump, lamb shoulder and pork belly into pieces, put them on a tray lined with parchment paper and freeze until nice and hard.

Blitz the frozen meat on high in a food processor until you get the texture you want; less for chunkier, more for emulsified.

Toss the ground meat in a bowl so the fat is evenly incorporated throughout.

Mix in the smoked paprika, ground ginger, mustard powder, white pepper and onion powder to counteract the gaminess.

Shape into five very large patty balls and let them come to room temperature.

For the buns, put the warm water, sugar, egg, melted butter, bloomed yeast, activated charcoal, riced baked potato, flour and salt all into a stand mixer at once; there are no stages.

Mix about 15 to 20 minutes, adding a little more water by eye since the charcoal absorbs liquid; err on the wetter side.

Turn the dough into an oiled bowl and with one wet hand pull an edge and slap it back on the opposite side to tuck it from the top, all the way around; turn it over.

Proof covered about an hour until increased by roughly 70 percent or even doubled.

Punch down, separate into five burger buns and proof about another hour on a tray.

Bake the buns in the oven about 20 minutes.

Reduce the red wine by half.

Add the stock and reduce by half again.

Mash the room temperature butter with the flour until uniform and pasty.

With the sauce at a high roiling boil, whisk in the butter paste vigorously until thickened and smooth.

Season with salt as needed and add the brown sugar to balance the acidity of the wine.

Off the heat, whisk in the cold butter to finish, which also cools the sauce and makes it silky.

Slice the peeled tongue into long flat strips.

Quick-marinate the strips with a splash of cooking wine and some salt.

Stir the tongue in a pan with a little oil, cooking to a nice medium, searing both sides, then rest it.

Alternative topping: cut a whole block of spam into slices and sear them.

Squish a patty down in the pan with some parchment, season further, get a good sear, flip, and add two slices of American cheese.

Take the patty off and drain on a rack to get rid of excess fat; repeat.

Slice the buns; do not toast them, this style of bun is better at absorbing burger juices.

Build: two large slices of beef tongue, or two slices of seared spam, then a spoonful of the red wine sauce, then the patty with the two slices of cheese, then the top bun.

Variation: pickles from the fridge, added at the table, cut the heaviness and were the missing piece.