The Bolo Burger

1. **For the Pineapple Bun Topping:** Cream the softened butter and powdered sugar together until light and fluffy. Sieve all dry ingredients (cake flour, AP flour, milk powder, baking powder) into the butter mixture and mix gently. Add the egg yolk, whole milk, and vanilla extract; mix until just combined to form a dough. Refrigerate the dough for 20-30 minutes to firm it up, making it easier to handle. Roll the dough into small balls, then use a tortilla press to flatten them and a ring mold to cut into desired shapes. Brush an egg wash onto proofed brioche or milk buns. Carefully place the flattened pineapple topping onto each bun and brush with egg wash again. Bake in a preheated oven at 375°F (190°C) for 15-18 minutes, or until the topping is golden brown.
2. **For the Bruleed Pineapple:** Slice fresh pineapple to your desired thickness. Arrange the pineapple slices on a heat-proof surface or baking sheet. Sprinkle sugar evenly over the pineapple slices. Use a kitchen torch to caramelize the sugar until it forms a crisp, brûléed crust.
3. **For the Patties:** Divide the 160g of ground beef into two 80g portions and shape them into firm balls. Season generously with salt on all sides. Heat a hot pan (preferably cast iron) over medium-high heat. Place the beef balls into the pan and immediately smash them down with a spatula to form thin patties. Cook without moving until a nice brown crust develops (about 2-3 minutes). Flip the patties and immediately top each with a slice of American cheese, allowing it to melt from the residual heat.
4. **For the Hoisin Mayo:** In a small bowl, combine the mayonnaise, 5-spice powder, white pepper, sesame oil, Shaoxing wine, hoisin sauce, and grated garlic. Mix all ingredients thoroughly until well combined.
5. **Assembly:** To assemble the Bolo Burger, use a prepared burger bun (referencing Joshua Weissman's recipe for the bun itself as mentioned). Place a cooked beef patty with melted American cheese on the bottom bun. Add a few slices of bruleed pineapple. Spoon a generous amount of hoisin mayo over the pineapple and patty. Top with the baked pineapple bun topping. Serve immediately.