Ghost pepper burger on a black charcoal bun

Combine the yeast with warm water at 110 to 120 (hotter kills the yeast), a little vegetable oil and some sugar; mix and wait 5 minutes until foamy.

Add a lightly beaten egg, salt and a tablespoon of activated charcoal; mix.

With the dough hook, add three cups of flour a little at a time, keeping the last half cup for if it is too sticky; mix to a smooth dough, scraping the sides down now and then.

Divide the dough in half and in half again into eight, and tuck each into a smooth ball.

Set on a parchment-lined baking sheet, cover with a kitchen towel and keep in a semi-warm spot 10 minutes.

Wearing gloves, stem the ghost peppers and cut them into small pieces, leaving the seeds in.

Saute carrot, onion and three or four roughly chopped garlic cloves in a little oil in a pot for a few minutes to soften.

Brush the buns with an egg beaten with a tablespoon of water, down the sides, and sprinkle with sesame seeds.

Bake at 425 for 8 to 12 minutes.

Add the ghost peppers to the pot and toss, then water, apple cider vinegar, sugar, the juice of a lime and smoked paprika; bring to a low simmer and cook 10 minutes until tender.

Blend to a sauce, adjusting thickness with more vinegar or water; season with salt.

Cook the bacon on the griddle a couple of minutes, leaving it with some fat rather than cracker-crisp; drain.

Shape a patty, season it, cook a few minutes, flip when the juices pool on top and add cheese.

Build on a toasted black bun: mayo, the patty, bacon, tomato, lettuce and the ghost pepper sauce.