GETTING READY

1.  Preheat the oven to 350 degrees F.

2.  Line a baking sheet with parchment paper.

MAKING

3.  For the buns: In the bowl of a stand mixer, combine flour, castor sugar, food grade charcoal, active dry yeast and salt. Miz lightly with a spoon.

4.  In a bowl, combine milk, egg, butter, tangzhong and mix well.

5.  Create a well in the center of the dry ingredients and pour in the wet ingredients. Blend till you get a elastic and sticky dough. Cover and allow the dough to rest for sometime.

6.  Once the dough has risen, form even sized balls with it and dust them with flour. Place them on a baking sheet at equal distance.

7.  Bake for about 35 minutes, however keep checking at regular intervals.

8.  For the black cheese: In a food processor combine colby cheese, powdered milk, cream of tartar, salt. Give this mixture three quick pulses.

9.  In a saucepan, combine the whole milk and whole powdered milk, bring to a boil. Add in the gelatin and stir to dissolve it in.

10. Gradually pour this mixture into the cheese mixture while pulsing it. Add in the squid ink as well and process it to a smooth paste. Transfer to a greased dish and refrigerate.

11. For the burger: Sprinkle the sirloin with salt and pepper. Place it on a grill and allow to cook. Flip and cook on the other side as well.

FINALIZING

12. Slice the bun into half, place the sirloin patty on the bottom half, place a slice of prepared black cheese on top and add a tablespoon of onion garlic jam. Cover with the second half of the bun.

SERVING

13. Serve accompanied with fries and a beverage of your choice.