Smash Boo'ger with Squid Ink Brioche Buns & Petite Boo Cheese – Marin French Cheese Co.

Ingredients

• 1 lb. ground beef (80/20 blend)
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. smoked paprika
• 1 tsp. Worcestershire sauce
• Kosher salt & freshly cracked black pepper, to taste
• 6 slices Marin French Petite Boo cheese
• ½ cup mayonnaise
• 1 large garlic clove, roasted or lightly sautéed, minced (or 1 tsp garlic paste)
• Pinch of salt & squeeze of lemon juice (optional)
• 4 cups (500g) bread flour
• 2½ tbsp (30g) sugar
• 2¼ tsp (7g) instant yeast
• 1½ tsp (8g) kosher salt
• ¾ cup (180ml) warm whole milk
• 3 large eggs (room temp)
• ½ cup (115g) unsalted butter, softened
• 2–3 tsp squid ink (adjust for depth of black color)
• Egg wash: 1 egg beaten with 1 tbsp milk (50/50 ratio)
• White sesame seeds, for topping