Giant six-patty tower burger on a giant sesame bun

Mix flour with sugar, salt and yeast; put in a stand mixer with the dough hook and add water and milk, starting low and ramping up.

Once the dough comes together, add butter bit by bit.

Double the dough and mix both batches together at low to medium speed, about 10 minutes.

Turn out without bench flour and shape into a smooth ball, tucking the edges underneath.

Place in an oiled bowl, cover with plastic wrap and rise about an hour, until doubled.

Punch out the air, reshape into a ball and pop large surface bubbles with a knife.

Transfer to a parchment-lined tray, cover with plastic wrap sprayed with cooking spray and proof again.

Mix the ground beef until homogeneous and press into six patties the size of a sheet tray; chill to firm up.

Thinly slice the tomatoes and the onions.

Brush the whole bun with egg wash, sprinkle with sesame seeds and bake in a very hot oven; the time is a judgement call.

Cook each patty on a flat top over the stove burners like a smash burger, seasoning with salt and plenty of cracked pepper; flip with a pizza peel.

Lay several slices of American cheese on the patty and cover with an inverted mixing bowl about 30 seconds to melt.

Repeat for all six patties; about two hours in all.

Mix Kewpie mayo, mustard, ketchup, pickle juice, onion powder and paprika for the burger sauce.

Split the cooled bun by making incisions with a long knife while rotating it, as for leveling a cake.

Paint the sauce on the bun, then layer butter lettuce, a patty, tomatoes and onions, repeating for each patty, and top with the crown.