Super sour lemon burger, homemade version

Cut the boneless short ribs into chunks, put them on a parchment lined tray and par freeze about 20 minutes.

In a stand mixer combine the bread flour, instant yeast, granulated sugar, warm milk, warm water and lemon oil.

Add the kosher salt and combine with the dough hook on medium-low until homogenous.

Add the soft butter one cube at a time, waiting for each to incorporate.

Increase to medium high and mix until super smooth, about six to eight minutes.

Transfer to a large greased bowl, cover with saran wrap and proof about an hour.

Pulse the par frozen beef in a food processor until nice and pebbly.

In a medium pot over medium heat combine the granulated sugar, white wine vinegar and water; bring to a boil and stir until the sugar has dissolved.

Take the insides out of two preserved lemons, chop the peel into little strips and add them with the celery seed, ground mustard and kosher salt.

Add the crushed red pepper flakes, then a slurry of water and cornstarch, until the relish thickens.

Divide the proofed dough in half, shape into balls, cover with saran wrap and proof another 45 minutes.

Mix the egg, egg yolk, lemon oil and a pinch of salt for the egg wash, brush over the buns and bake at 350 degrees for about 40 minutes until golden.

For the aioli, put the egg yolks in a blender cup with the grated garlic and the zest of one lemon.

Add the kosher salt and lemon juice and slowly stream in the neutral vegetable oil while running the immersion blender attachment until it emulsifies into a thick fluffy aioli.

Cut the baked buns in half and toast each half in a tablespoon of butter on very low heat for around 10 minutes.

Divide the ground beef into two large patties, probably eight ounces or so, and hard sear in a cast iron skillet with a little neutral oil, seasoning with salt and pepper; two to three minutes per side, like a steak.

Rest the patties five minutes while slicing a lemon into thin half slices, crescent moons.

Assemble: toasted lemon bun, patty, two tablespoons of cooled lemon relish, a few half slices of lemon, lettuce, and a heaping spoonful of lemon aioli on the top bun. Squish and serve.