First cut your brioche bun in half, brush with a little bit of the melted butter and place down onto a flat top grill. Then in an egg ring, on the heat, place the remaining melted butter, let it heat up, then crack the egg into it and season with salt and pepper. Put your bacon on the grill and leave until it is golden and crispy, turning occasionally.
Form the beef mince into a ball and place onto the grill, smash it down with a metal spatula and then season with salt and pepper. Allow it to cook for a couple of minutes, then flip it over and put the grated cheese on top. Flip the egg over and season the other side, then carefully place it onto the burger.
Create a cloche over the burger by placing a metal lid on top, or a metal saucepan will do. This will help to keep the steam in, cooking the burger and melting the cheese.
Put some blueberry jam on both halves of the brioche bun. Put the bacon on one half, remove the lid from the burger and put the burger on top of the bacon, then put the other half of the bun on top.
Place your potato slices into a deep fat fryer and allow to fry until golden brown.
Whilst they are cooking, blend together the ice cream, black pepper, milk and maple syrup for the milkshake. Season your chips and serve.
Recipe courtesy of Matt Feldman