Starting with the buns, place all dry ingredients in a large bowl, add egg, then pour warm milk and kneed. Add butter and kneed again for about 15mins until soft and smooth

Cover it and allow to rise until it double in size for about 30- 40 mints, after rising remove the air from the dough by punching it

Divide the dough into small balls, place in a greased baking tray, allow to rise again for about 15 mints then egg wash sprinkle sesame seed at the top and bake in a preheated oven until golden brown.

Allow the buns to cool down then use a sharp knife to cut the buns horizontally.

Combine chopped meat, scotch bonnet, onion, ginger, garlic, cornflakes and seasoning, mix well and make 8balls, use ur palm to press the balls then fry it in a little oil until the meat is cooked

Break the eggs and fry it one by one, and keep aside. For the bugger sauce mix 4 tbs of mayonnaise with 4 tbs of ketchup.

To arrange spread the bugger sauce then the lettuce, then the meat patty, then the egg and lastly tomatoes, onion and cucumber and cover the with the half.

Enjoy