Quadruple patty garlic burger with garlic potato buns and chili garlic sauce

Halve three bulbs of garlic across the cloves, set on foil, drizzle with olive oil and wrap.

Roast at 375F about 40 minutes, until soft, sweet and slightly golden.

Peel a further bulb of garlic and chop into large chunks. Fry slowly in half a stick of butter over medium low heat so no chunk burns.

Strain, keeping the fried garlic and the garlic butter separately.

Squeeze the roasted cloves out of their skins.

Microwave a potato about five minutes in a wet paper towel until it is the consistency of a baked potato; peel and push 150 g through a ricer.

Push the soft roasted garlic through the ricer as well.

Put flour, instant yeast, salt, sugar, riced potato, riced garlic, egg, melted butter and warm water into a stand mixer all at once.

Mix on medium speed 10 to 15 minutes, pushing the dough down off the sides, until it comes together as a coherent sticky ball that leaves the hook.

Transfer to an oiled bowl and stretch and slap the dough over itself in the bowl until it can be flipped over as a smooth ball.

Proof covered at room temperature about 45 minutes.

Punch down hard to release the gas, repeat the turning and slapping, and proof again at room temperature about 45 minutes.

Punch down, divide into pieces that fill a closed fist, roll tight on the counter and set on a parchment lined tray.

Proof covered 30 minutes.

Brush with egg wash, milk or half and half and bake at 400F about 17 minutes.

Brush the baked buns with melted butter and press on sesame seeds.

Cut fatty chuck roast into chunks, spread on a tray and freeze.

Process the frozen chunks in a food processor, in batches, until pebbly like ground beef.

Press into four patties and let them set, then season with salt and pepper.

Sear two patties at a time, pressing down hard and weighing them with a cast iron pan to keep them flat; flip, cook briefly, then drain on a rack set over a sheet tray. Repeat for the other two.

Combine mayo, lemon juice, all the fried garlic, onion powder, garlic powder, sriracha, minced garlic, honey and chili oil.

Blend the sauce smooth with an immersion blender.

Split a bun. Spread garlic sauce on the bottom, stack two patties and two cheese slices, then two more patties and two more offset slices.

Add pickles and ketchup, spread garlic sauce on the top bun and close.

Return the assembled burger to the oven about a minute to melt the cheese.

Variation, for burned buns: halve and invert a bun, flatten it, fill with four cheese slices and garlic sauce, spread garlic sauce on the outside in place of butter and sear both sides until melted.