The Paunch Burger is a triple decker with 3 kinds of cheese, bacon, fried onions, and a garlic dill aioli. Whisk together until thoroughly combined.Parks and Recreation fans will recognize this take on Pawnee, Indiana’s most famous burger joint.
In a small bowl, combine the juices of 1 large lemon, equal parts high-quality olive oil, and 2 teaspoons of turmeric. Top with a fried egg then place the top bun on.Īdd a generous amount of chili to the pile of plated fries followed by a heaping amount of cheese sauce. Kill the heat while topping each patty with a slice of yellow American cheese, adding a dash of water to the pan and covering to melt the cheese.įor assembly, place a squirt of ketchup on the bottom bun, a small piece of lettuce followed by the first burger and onion ring, and another squirt of ketchup. Place a small dimple in the middle of each patty to prevent the patties from puffing up.įlip and cook for an additional 2-3 minutes. Allow the bottom to sear for 3-5 minutes until a deep crust forms and the burgers can lift freely off the cast iron. Season generously with kosher salt and freshly ground pepper. On a lightly oiled cast-iron skillet set over medium-high heat, quickly toast the top and bottom buns.Ĭrank the heat up to high, add the three ⅓ pound patties to the pan. Keep warm in a 200☏ oven during final preparations. Season with kosher salt while still warm. Let fry for 1 minute per side.Īfter finished frying, place the onion ring(s) onto a wire rack set on a rimmed baking sheet to cool.
Once 375☏ is reached, dip the onion rings into the beer batter (let the excess drip off) and carefully drop into the frying oil. On the stovetop, in a large pot heat 1 quart each of vegetable oil and peanut oil to 375☏. Whisk the flour batter continuously while pouring in the beer and vodka mixture.
Whisk until thoroughly combined.Ĭombine ¾ cup of beer with ¼ cup of vodka in a measuring cup. In a bowl, add 1 cup of cake flour, ½ cup of cornstarch, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and an optional shake of paprika. Place the membrane-less onions on a parchment-lined baking sheet. Once thawed, gently peel off the inner membrane of the onion. Once frozen, place into a large bowl filled with tepid water. Place into the freezer until frozen solid, at least 1 hour. Separate them into rings and spread them out onto a parchment-lined baking sheet. Start by slicing 2 large Spanish onions into thick slices. Mix until combined and cook over medium heat, stirring constantly, until it has thickened into a cheese sauce. Optional, but you can add a dash or two of hot sauce. Into a small saucepot, add 1 can of evaporated milk and the cheddar cheese-cornstarch mixture. Toss 8 ounces of grated sharp cheddar cheese with 1 tablespoon of cornstarch. Partially cover letting simmer over low heat for 60-90 minutes.Īfter the chili’s finished cooking, add kosher salt and freshly ground pepper to taste. Mix to combine and bring to a bare simmer. Mix to combine and saute for additional 1-2 minutes.Īdd 1lb of ground beef, breaking into small pieces and saute for 5-7 minutes or no longer pink.Īdd a 28oz can of crushed tomatoes along with ¼ cup of water. Start by sauteing 1 large white onion for 3 minutes, then add in crushed garlic, 2 tablespoons of chili powder, 1 teaspoon of cayenne powder, 1 teaspoon of sweet paprika, and 1 teaspoon of oregano.
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