For the burger buns:

1. In a small bowl, dissolve the yeast into the water and the lukewarm milk.
2. Put all your ingredients except for the salt into the bowl of a Kitchen Aid. Mix on speed 1 for about two minutes. Add the salt. Mix on speed 4 for two minutes. Switch to speed 6, and mix until the dough becomes smooth and slaps the bowl.
3. Remove from the bowl and shape into a ball with your hands. Place into the bowl again and let rise until doubled in size, about 2 hours.
4. Shape the dough: divide the dough into 6 equal parts. Use your hands to flatten each dough portion. Fold the tips into the center, and repeat again from all sides, until you get a little pouch. Flip it over, trap the dough with your hands, press a little bit and roll it onto the counter top. It must stick to the counter top a little bit.
5. Place each little ball onto a baking tray lined with parchment paper. Cover with a cloth and let rise until the dough is strong and you feel the air inside, about one hour minimum.
6. Brush with beaten egg, sprinkle some sesame seeds on top, and bake without steam on 375°F (190° C) for about 15 minutes.Transfer to a cooling rack and set aside.

For the jackfruit pulled pork:

1. Mix barbecue seasoning in a small bowl. Add to jackfruit and toss to coat.
2. Heat a large skillet over medium heat. Once hot, add one Tablespoon of oil and once hot, throw in the onion. Cook until golden, then add the seasoned jackfruit. Toss to coat and cook for 2-3 minutes to achieve some color.
3. Add the barbecue sauce, ketchup, and thin with enough water to make a sauce. Stir and reduce heat to low- medium and cook for about 20 minutes (up to 35 minutes on low for a deeper flavor).

For the cabbage slaw:

1. In a medium size bowl, toss red and green cabbage with lime juice, white wine vinegar, cream, and salt. Set aside.
2. Slice burger buns in half, and fill the inside with lettuce, cabbage slaw, jackfruit pulled pork and jalapeno slices. Enjoy!