Heart Stopper burger

Combine the bread flour, kosher salt, sugar, instant yeast, lukewarm water, butter and egg in a stand mixer until it comes together as a dough.

Proof in a greased container about an hour until doubled in size.

Cut the chuck roast into small cubes and spread on trays in a single layer with space between the pieces; do the same with the cut-up bacon.

Freeze 20 to 30 minutes until frozen roughly 75 percent through.

For the special sauce, mix the mayonnaise with ketchup at roughly one part to four, the same amount of mustard, a couple of dashes each of paprika and onion powder, a good splash of pickle juice and fresh black pepper; taste and adjust.

Grind the frozen beef in a food processor, pulsing on high, not too much at a time, to a pebbly grind.

Grate a frozen stick of butter into the ground beef.

Turn the proofed dough onto a lightly floured surface, shape and punch down, and divide into two portions for two very large buns.

Set on a parchment-lined sheet tray, cover with saran wrap and proof another 30 minutes.

Grind the second tray of chuck and the bacon and combine with the first batch.

Lay a pound of halved bacon flat on a baking tray and bake at about 355F until crispy, flipping halfway.

Brush the buns with water, sprinkle with sesame seeds and bake at 350F about 25 minutes until the inside registers 200F or more.

Drain the baked bacon on paper towel and reserve some of the fat.

Shape the ground meat into seven very large patties and flatten them into discs before they go in the pan, so the edges do not crack.

Cut the cooled buns in half and toast them, or a burger this large will squash.

Cook one patty at a time in each of two cast iron skillets, flattening it out in the pan.

Season generously with salt and pepper and cook over high heat until brown or grey peeks through near the middle, then flip with a spatula.

Add about four slices of American cheese to one patty and let it melt; cook about 30 seconds more, then drain on a rack.

Repeat until all seven patties are cooked, cleaning the pan between each for a clean crust.

Build: bottom bun, a couple of spoonfuls of special sauce, onions, lettuce and tomato, then the cheese slices.

Stack a plain patty, a cheesed patty, more sauce, two bacon strips, and repeat -- plain then cheesed -- with more sauce between.

Finish with the seventh patty, extra sauce, a high pile of bacon, a couple more pickles, a little lettuce and the top bun.