Part of the burgers’ charm is that you can assemble them yourself in a glorious tower. During the assembly you anticipate eating the ingredients – the stronger they taste the better. We also ‘bricolaged’ the recipe from  different sources. The mayonnaise is adapted from Blumenthal, the buns from an Ottolenghi recipe and the burgers we developed ourselves after several attempts. The combination here works very well for us. Serves 4-6 For 4 brioche buns (or 6 smaller) 2 Tbsp lukewarm water 1 tsp active dried yeast 190g strong white bread flour, plus extra for dusting ½ tsp salt 20g caster sugar 2  eggs 75g cold unsalted butter, cut into 2cm dice, plus extra melted butter for brushing the buns sesame seeds or/and nigella seeds (optional) Place the lukewarm water and the yeast in the bowl of an electric mixer, stir until dissolved and leave for 10 minutes for the yeast to activate. Then add the remaining ingredients, except the butter and mix together with the aid of a spatula. Using the hook attachment mix on low speed for about …