I Made The Spiciest Burger Ever

Add the egg and egg yolk, and whisk until well blended. Pour into the bowl of a stand mixer.

Add the squid ink and whisk to blend.

In a separate bowl, whisk together the bread flour, sugar, salt, and amylase enzyme.

Attach the dough hook to the stand mixer and while blending the yeast and egg mixture on medium speed, add the flour mixture, about ¼ cup at a time. Continue to mix until the dough is smooth, about 2 minutes.

Add the butter and mix on medium-low speed until homogenous.

Coat a large bowl with cooking spray and place the dough inside. Cover tightly with plastic wrap and let the dough rise at room temperature until doubled in size, about 1 hour.

Remove the plastic wrap, and punch down the dough. Transfer the dough to a large work surface and divide into eight even pieces, each weighing between 100 to 110 grams.

Shape the dough into balls and evenly arrange 6 on a greased, parchment-lined half sheet tray. Place the remaining 2 on a greased, parchment-lined quarter sheet tray. Flatten each dough to create buns. Cover the trays and allow the dough to proof for 30 minutes.

Preheat the oven to 375°F (190°C).

In a small bowl, beat the egg white with 1 Tbsp water.  Brush the egg wash over each bun and sprinkle black sesame seeds on top.

Bake until the internal temperature reaches 190°F, about 15-18 minutes.

Into a blender, add the jalapeno, red Fresno chilies, Thai chilies, egg yolk, garlic, sugar, salt to taste, vinegar, and pepper extract.

Place the lid firmly onto the blender and blend on high speed until pureed.

If the mixture is too thick, stop the blender. Carefully remove the inner cap and avoid inhaling the chile fumes. Add a touch of water, cover and blend again.

With the blender still running, slowly stream in the vegetable oil and continue to emulsify until smooth and homogenous.

Transfer the puree to a bowl and add the mayonnaise. Whisk until thoroughly combined.

In a medium bowl, combine the salt, jalapeno powder, Carolina reaper powder, dark brown sugar, ghost pepper powder, curing salt, and Carolina reaper flakes. Whisk until thoroughly combined.

Coat all sides of the pork belly with the spiced cure and place in a large sealable plastic bag. Place in the refrigerator and allow to cure for 7 days.

Wash off the cure and pat dry completely with paper towels.

Preheat the smoker to 250°F (121°C).

In a small bowl, mix together the coriander powder, red pepper flakes, lime zest, garlic, and  Carolina reapers. Add the cilantro and toss to combine.

Press the spice rub into the pork belly, being sure to coat all sides.

Place the seasoned pork belly into the smoker, directly on the rack and cook until the internal temperature reaches 160°F (70°C). Allow to cool for 20-30 minutes.

Wrap the bacon tightly in plastic wrap and allow it to rest in the refrigerator overnight.

When ready to use, cut the bacon into ½“ thick slices and crisp on both sides in a hot pan or on a rack in a hot oven.

Place the cucumbers into a 1 - 1.5qt jar and add the fresh dill.

In a medium saucepot, combine the salt, coriander seeds, black peppercorn, dill seed, red pepper flakes, vinegar and water. Bring to a boil over high heat.

Carefully pour the hot liquid into the jar. Place a small ramekin into the jar to submerge the cucumber and dill. Allow it to cool to room temperature. Cover tightly and store in the refrigerator until ready to use.

In a medium saucepot, add the milk and butter, and heat over medium until the butter has melted.

Using an immersion blender, mix in the sodium citrate and sodium hexametaphosphate. Continue to blend until the temperature reaches 160°F (70°C).

Switch to a whisk and slowly add the cheese in batches. Once the cheese has melted, switch back to the immersion blender and mix until smooth and homogenous.

Add the gelatin and once it has softened, use the immersion blender to fully dissolve and incorporate into the mixture.

Carefully add the pepper extract, and blend to combine, being careful to avoid the pepper’s fumes.

Pour some of the mixture onto a greased parchment-lined quarter sheet pan. Tip the pan from side to side to ensure the cheese is evenly ⅛“ thick.  Repeat with remaining cheese in another prepared pan.

Place in the fridge until firm.

Flip the tray onto a cutting board and cut the cheese into 4x4 in squares.

In a medium bowl, whisk the tomato paste, gochujang, hot sauce, salt, garlic powder, cumin powder, vinegar and water until fully incorporated.

Transfer the burger sauce to a squeeze bottle.

Coat a saute pan with cooking spray and heat it over medium-high heat.

Flatten the burger into a 4-6 in patty, and carefully press it into the hot pan to ensure even browning.

Season generously with salt and pepper, and cook for 2-3 minutes. Flip, season the other side with salt and pepper, and cook for another 3 minutes.

Turn off the heat. Generously douse the patty with Burger Sauce. The intense heat from the pan will quickly release the chile’s vapors. Try your best to avoid inhaling the vapors.

In a separate pan, coat the bottom with cooking spray and place it over medium heat. Split the midnight buns in half and toast the cut sides, about 30 seconds to 1 minute.

Spread the bottom bun with a generous amount of Four-Pepper Mayo, and arrange 4 of Ease Your Pain Pickles on top.

Place the burger and drape 1 slice of Mad Dog Melty cheese. Using a blowtorch, gently melt the cheese.

Top the burger with 1 slice of crispy bacon that’s been halved.

Spread a generous amount of Four-Pepper Mayo on the top bun and crown the burger. Repeat with the remaining burgers.