Use a mixer to combine the ingredients:

First flour, sugar, salt, and yeast in constant mixing.

Gradually add one egg and keep mixing until the dough is smooth and uniform.

Finally, add the butter - again a little at a time - and continue until completely smooth.

Let the dough stand in a warm place until it doubles in size.

Now shape the buns and press them flat. They should have a circumference of 10 cm, and be careful not to overwork the dough.

Place them on a baking sheet lined with parchment paper and let them rise under a cloth for 2 hours.

Brush the top of the buns with a beaten egg and bake them in the oven at 180 degrees Celsius (356 degrees Fahrenheit) for about 14 minutes.

Melt the clarified butter and add all the dried spices. Mix thoroughly.

Let it sit and steep for about an hour on the kitchen counter.

Grind the meat in a meat grinder and divide the meat into 160-gram balls each.

Shape them to a diameter of 12 cm; they will shrink when cooked. If you can press them very flat, it's beneficial.

Grill the patties until medium. The grill should be very hot. When you place the patty on the grill, sprinkle it with flaked salt and freshly ground pepper on the side that faces up.

When flipped, brush the patties with the burger marinade.

The whole process takes about 4-5 minutes.

Put half of the mayonnaise in one bowl and the other half in another bowl.

Mix in the pepper in one and stir it all together well.

Add mustard to the other and mix it all together well.

Place each mixture in its own piping bag/bottle, and do the same with the ketchup, so you have 3 marinades for your burger.

Rinse the lettuce and pick 4 large leaves.

Fold the edges of the leaves and press them. You will have a kind of "plate" to arrange all the vegetables on top.

The tomatoes should be sliced and sprinkled with sugar, salt, and pepper. This bursts them a little, releasing liquid and making them sweeter and tastier.

Slice the onion, preferably very thinly.

The pickles should be cut into thick slices.

Place 2 slices of tomato on each lettuce leaf, then a few onion slices, and finally 4 slices of pickles.

The key to this burger is that all the marinades/mayonnaises/ketchup are included in each bite. Therefore, they should be in a piping bottle and distributed in lines across the entire burger. See how it's done in the video.

Use a pan to toast the bun on the inside with a bit of clarified butter.

Place cheddar cheese slices on top of the patty and use a blowtorch to melt the cheese. It should not take on color, so keep moving it.

Place the patty with cheese on the bottom bun, then the "lettuce plate" on top. Finally, add the top bun and serve immediately.

Bon appetit.