pulled chicken bomb burger with cheddar, asparagus and caramelised onion

1. Combine bread flour, yeast, salt, and black sesame seeds in a bowl, then add warm water and olive oil and knead for 10 minutes until smooth and elastic. Cover and prove for 1 hour until doubled in size.
2. Slowly cook sliced onions in butter over low heat for 30–40 minutes, stirring occasionally, adding a teaspoon of brown sugar halfway through until deeply caramelised and jammy.
3. Slow-cook chicken with garlic and chicken stock in a covered pan over low heat for 25 minutes, then shred finely using two forks and season well with salt and black pepper.
4. Blanch asparagus spears in boiling salted water for 2 minutes, then transfer immediately to ice water to keep vibrant green, and cut into 4cm pieces.
5. Mix the pulled chicken with caramelised onions, asparagus pieces, and grated cheddar to form the filling.
6. Divide proved dough into 2 equal portions, flatten each into a disc roughly 18cm wide, place a generous mound of filling in the centre, then gather the dough edges up and around the filling, pinching firmly to seal into a tight ball.
7. Place sealed-side down on parchment-lined tray, sprinkle tops with extra black sesame seeds, and prove for a further 20 minutes. Bake at 200°C for 22–25 minutes until golden.
8. Rest for 5 minutes before serving — the buns will be very hot inside.

Tip: The key to a leak-free bomb bun is ensuring your filling is not too wet — pat the asparagus dry after blanching and drain any excess liquid from the chicken mixture before assembling, otherwise steam will cause the dough to split during baking.