Double wagyu cheeseburger with homemade buns, Marie Rose sauce, maple bacon and a fried egg

Whisk 500 grams flour, 7 grams instant yeast and 25 grams sugar together in a bowl or stand mixer.

Add 100 grams whole milk, 200 grams water and 10 grams salt and mix just until the dough comes together.

Work in 85 grams of soft butter, turn the dough out, roll it into a ball and proof it in a big bowl about an hour.

Trim the meat off three pounds of wagyu short ribs, getting as much as possible, then cut it into small sections and small cubes.

Spread the cubes on a tray and partially freeze about 20 minutes so the fat does not stick in the blades.

Mix a third cup mayonnaise, two tablespoons ketchup, a teaspoon of Worcestershire sauce and one and a half teaspoons of paprika for the Marie Rose sauce.

Pulse the semi-hard meat in the food processor a little batch at a time to a pebbly texture.

Flip the proofed dough out, punch the air out, divide it into balls and proof them again on a parchment lined tray about another hour.

Roll the ground beef into five ounce patties and chill them.

Brush the risen buns with egg wash and bake at 350 degrees about 30 minutes, turning halfway for an even toasting.

Because the buns baked up large, reshape the six patties into four bigger ones, roughly half again the mass each.

Bake the thick bacon under a sheet tray at 375 degrees about 20 minutes until crispy and flat.

Cook the bacon in a pan with maple syrup until the syrup reduces and coats it.

Slice the cooled buns in half and toast the cut sides in a pan with a little butter.

Fry an egg in a pan with butter until round; use less butter and lower heat so it steams rather than fries on the bottom.

Smash a patty onto a really hot pan, add cheese, salt and pepper, and cook through; a lot of fat renders out of the wagyu.

Chop the cooked patty and its melted cheese together and build it on a bun with egg, cheese and sauce as a chopped cheese sandwich, wrapped in parchment and foil.

Pat and pre-shape the remaining patties into circles and chill them briefly.

Sear the patties in a non-stick pan, draining off the rendered fat so they sear rather than deep fry, seasoning with salt and pepper, then flip and melt American cheese on top.

Spread Marie Rose sauce on the top bun and set the fried egg on it.

Stack two seared cheese covered patties on the bottom bun, add a couple of slices of maple bacon and the chives, and serve with a pickle spear on the side.