For the sauce:

1. Add your milk to a microwave safe container and add the onion and bay leaf. Heat it in the microwave for two minutes, then set aside.
2. In a small saucepan, melt your butter, then sprinkle in the flour. Whisk these together and cook for a minute or two until it starts to smell nutty. 
3. Slowly whisk in your infused milk, making sure to strain out the onion and bay leaf. Add it in a few tablespoons at a time, whisking until smooth after each addition. Let this start to bubble and thicken before stirring in the cheese.
4. Taste for seasoning and add salt, pepper, and nutmeg. Give it a stir, then set this aside.

For the burger patties:

1. Add your beef, salt, pepper, and Worcestershire sauce to a large mixing bowl and combine with your hands. Divide the mixture into four large balls, lightly pressed together.
2. Heat a cast iron skillet over medium heat. When the pan is heated, add your burger patties and press them down firmly with your turner to create your patties. Cook about 4 minutes per side for medium well. Depending on the size of your pan, you may need to do this in stages. I can cook two at a time. 
3. About a minute before the burgers are ready, add the cheese so it can start to melt. Remove the burgers to a paper towel-lined plate to rest.

To assemble the burgers:

• While your burgers are cooking, toast your waffles and drizzle them with mustard.
• As soon as you've removed the burgers from your cast iron skillet and turned off the heat, pop the ham slices into the skillet for about a minute to heat through and crisp up a bit around the edges.
• Add the cheese-topped burger patty onto the waffle, then add two slices of ham.
• Fry your eggs while the burgers rest, sunny side up or over easy in a buttered skillet. Add these to the top of the ham.
• Drizzle the whole thing with plenty of your white sauce, then add another grind of pepper and a light dusting of nutmeg.