In a small saucepan, heat milk, water, and butter to 120 degrees.

In a large bowl, mix 2 cups flour, yeast, charcoal powder, sugar, and salt. Add the warm milk mixture to flour and then stir in the egg and mix until a sticky dough forms.

Stir in remaining flour, and mix until its pulled together into a shaggy dough. Turn out onto floured surface and knead until smooth and elastic, about 8 minutes.

Divide dough into 12 equal pieces. I used a kitchen scale to weigh out my dough in order to get the same sized buns. Roll into smooth balls and place on a parchment lined baking sheet and gently flatten a bit.

Cover hamburger buns and let rise for 30-35 minutes. Brush egg wash over tops of buns and sprinkle black sesame seeds.

Preheat oven to 400 degrees and bake for 10-12 minutes. Cool completely before slicing.

Combine all ingredients and mix well. Divide ground beef into 12 equal patties. Grill or pan fry until desired doneness. Top with Cheese.

Shred purple cabbage, red onion and red bell pepper in a food processor with shredder attachment.

Transfer shredded vegetables to a bowl. Add vinegar, sugar, salt, mustard and celery seeds and mix well.

Transfer slaw into a 2 quart mason jar and place in the refrigerator and let sit overnight, turning upside down occasionally. Note: This can be made ahead and kept in the refrigerator for up to a week.

Mix all ingredients together in a small bowl. Refrigerate until needed.