I Made a Hamburger Completely From Scratch...EVEN THE BUN

Lightly grease a large bowl with vegetable oil or cooking spray. Set aside.

Combine the milk and water and heat to 98℉ (37℃). Set aside to keep warm.

In the bowl of a stand mixer, whisk together the flours, sugar, salt and yeast. Adhere the bowl to the mixer and attach the dough hook.

With the mixer running on low speed, pour in the heated milk and water followed by the egg. Increase the speed to medium and add the butter, 1 tablespoon at a time, fully incorporating the butter before adding the next.

Knead the dough for 10 minutes, scraping down the bottom and sides of the bowl, as needed. The dough will be sticky but still pull away from the bowl.

Transfer the dough into the greased bowl. Cover with plastic wrap and set aside at room temperature to rise for 1-3 hours until doubled in size.

Line 2 baking sheets with parchment paper. Set aside.

Turn the dough out onto a light-floured work surface and divide into 8 equal pieces.

Shape each piece into a ball by turning the dough in a circular motion between the palms of your hands, keeping the dough in constant contact with the work surface to create a taut, round shape.

Transfer the balls of dough to the prepared baking sheets (4 per sheet). Cover each baking sheet with a damp towel or an inverted baking sheet (do not cover with plastic wrap) and set aside at room temperature for 30-45 minutes, or until doubled.

Preheat the oven to 400℉ (204℃).

Brush buns with egg wash and sprinkle with sesame seeds and salt.

Bake in the oven for 15-20 minutes until puffed, golden brown and cooked through.

Place on a cooling rack to cool completely to room temperature.

Put the sliced cucumbers in a large heat-proof bowl or jar.

In a large saucepan, add the vinegars, sugar, salt and bring to a boil over medium-high heat. Turn off the heat and stir to fully dissolve the sugar and salt.

Pour the pickling liquid over the cucumbers. Press a piece of plastic wrap onto the surface of the pickles to create an airtight seal.

Set aside to cool.

In a medium mixing bowl, whisk together the egg yolks, mustard, a pinch of salt and a squeeze of lemon.

To incorporate the oil easily, add it to a squeeze bottle.

While constantly whisking, slowly and gradually add the oil, drop by drop, until an emulsification starts to develop. Gradually increase the stream of oil, whisking the whole time, until the mayonnaise is thick and glossy.

Add the ketchup, grated garlic, onion powder, a crack of black pepper and Frank’s redhot. Whisk to combine and adjust seasoning, as needed.

Season the ground beef generously with salt and pepper. Form into 2 (6oz) patties and then season again with salt and pepper.

Heat a medium skillet over medium-high. Add the patties and sear for 2-3 minutes until golden brown and crusty. Flip to sear for another 2 minutes. In the meantime, top each with a slice of cheese. Add a splash of water into the pan, cover, and allow the cheese to melt.

Remove from the heat and build the burger.

Spread a generous spoonful of mayo on the bottom of the toasted bun.

Top with a leaf of butter lettuce and a couple slices of seasoned tomatoes.

Add the cheeseburger patty and top with cooked bacon.

Finish with sliced red onion.

On the top toasted bun, spread the mayo and arrange pickles on top.

Crown the burger with the dressed top bun.