Spicy Habanero Hamburger with Cilantro Lime Aioli - Slow-Fermented Dough

Method

1. In a bowl, mix ground beef with cumin, garlic powder, smoked paprika, salt, and pepper.
2. Form the mixture into 2 patties and cook on a grill or skillet until desired doneness.
3. For the brioche buns: In a large bowl, combine 2 cups all-purpose flour, 1/4 tsp salt, 1 tbsp sugar, 1 packet (2 1/4 tsp) active dry yeast, and 1/2 cup warm milk. Let sit for 5 minutes to activate the yeast. Add 1/4 cup unsalted butter, 1 egg, and 1/4 cup honey. Knead for 10 minutes until smooth. Let rise for 1 hour until doubled in size. Divide into 2 portions, shape into buns, and let rest for 30 minutes.
4. Toast the brioche buns and assemble the burger with the patty and habanero aioli.
5. In a small bowl, combine habanero, mayonnaise, lime juice, and cilantro for the aioli.
6. Check that the ground meat reaches 71°C (160°F) throughout before serving.