Super hot and spicy burger

Cut three pounds of boneless short rib into small chunks, spread them on a parchment-lined tray and freeze about 20 minutes until firm.

In a stand mixer bowl combine 500 g bread flour, 7 g instant dried yeast, 25 g granulated sugar, 10 g kosher salt, 100 g warm whole milk and 200 g warm water and mix until it comes together into a dough.

Add about three tablespoons of smoked paprika.

Add 85 g of cubed, very soft unsalted butter a bit at a time until the dough has absorbed it all; about ten minutes of kneading to a sticky, soft, orange dough.

Shape into a large round ball and proof about one to one and a half hours.

Chop one large jalapeno, a large shallot and two to three cloves of garlic and saute them in a saucepan with about two tablespoons of butter until fragrant.

Add about a quarter cup of chipotle tabasco, a tablespoon of honey and about one and a half cups of ketchup, and cook until reduced and the sugars have begun to caramelize.

Puree with an immersion blender straight in the pot to a smooth, savoury ketchup.

At about 20 minutes the beef is roughly 30 to 40 percent frozen through. Pulse it in a food processor, in batches, until the pieces are small and pebble-like.

Mix a tablespoon of cayenne pepper and two tablespoons of paprika into the ground beef, but no salt yet.

Let the beef soften a little before forming the patties.

Turn the bloomed dough out, divide it equally into four, and shape and roll four buns.

Buns on a parchment-lined tray and proof about another 30 minutes until they have blossomed again in size.

Bake at 350 degrees for about 30 to 35 minutes, until the dough is cooked through.

Trace a skull and crossbones onto parchment paper and cut it out as a stencil.

Make a quick pickle brine with half a cup of white vinegar, two tablespoons of honey and a pinch of salt, bring it to a boil and pour it over the bird's eye chillies.

Drop in some ice cubes to cool it down and leave it 30 minutes to an hour until they have pickled. Pickling lowers their hotness.

Form patties of around five to six ounces, shaped into a disc, for a pub style rather than a smash burger.

Sear them in a hot stainless steel or cast iron skillet over medium-high with a little vegetable oil, seasoning both sides with salt, about five minutes total depending on the heat of the pan.

Bisect the buns and toast them about five minutes over low heat with a little butter until golden brown.

Assemble: bottom bun, the patty cooked to medium, a healthy spread of the smoky ketchup, about 10 to 15 of the pickled bird's eye chillies on the bed of ketchup, a couple of leaves of lettuce.

Melt two tablespoons of butter with one tablespoon of honey until warm and sticky and brush it lightly over the top bun so the stencil will adhere.

Lay the stencil on the middle of the top bun, dust the whole thing heavily with chili powder, then lift the parchment away without disturbing the powder.