Paunch Burger
Paunch Burger might be just the main course you are searching for. This recipe serves 4. One serving contains 516 calories, 25g of protein, and 19g of fat. For $1.74 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 527 people have made this recipe and would make it again. This recipe from Sugar Dish Me requires potato buns, paprika, fresh dill, and dill pickle. Many people really liked this American dish. From preparation to the plate, this recipe takes roughly 40 minutes. With a spoonacular score of 72%, this dish is solid. Burger Club: Award-Winning Logan County Burger Patty Melt, New York Burger Week: Pretzel Burger with Beer Cheese, and Surf N' Turf Burger (Grilled Burger with Lobster and Bacon) are very similar to this recipe.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 10 minutes
Ingredients:
1 cup all purpose flour
1 teaspoon black pepper
1½ cups buttermilk
4 slices each Smoked Cheddar, Swiss, and Monterrey Jack Cheese
2 tablespoons freshly chopped chives
4 slices bacon, cooked and drained on a paper towel.
1 tablespoon freshly chopped dill
lettuce and dill pickle slices
1 teaspoon finely chopped fresh dill
2 cloves garlic, finely minced
ketchup
1 teaspoon kosher salt
oil for frying
1 teaspoon paprika
4 Potato Buns
salt to taste
1 small Vidalia onion, halved and thinly sliced
About 2 pounds of 80/20 ground beef (see note)
Equipment:
bowl
paper towels
sauce pan
frying pan
Cooking instruction summary:
In a small bowl combine the mayonnaise, garlic, dill, and salt. Cover and refrigerate until time to serve.Combine the ground beef, garlic, onions, chives, chopped dill, kosher salt, and black pepper. DO NOT over mix. Over-mixing yields tough burgers. Divide the beef into 4 portions and then divide each portion into 3 patties. The patties should be on the small side and will be easier to cook and stack if you make them thin. Refrigerate while you work on the onions.Soak the onions in the buttermilk. In a shallow dish combine the flour, paprika, and pepper.Heat the cooking oil over medium high heat (I use a small saucepan and fill it halfway up with Canola oil). Dredge the onions a few at a time through the flour mixture and then toss them in the hot oil. I make these in several small batches - they will only take a minute to cook. Set them on a paper towel to drain. Sprinkle salt on the cooked fried onions.Heat a large skillet (I used cast iron) over medium high heat. Add as many patties as you can without over-crowding the skillet. I reduce my heat just a little at this point. 3-4 minutes on the first side should be fine. Flip and cook for just another minute or two on the second side. The thin patties should cook quickly.Remove the cooked burgers to a plate and add the cheese. Each burger will get 3 patties, and each of the 3 patties will get a different kind of cheese.Build your burger: Grab the fancy mayonnaise you made and spread it on the bottom bun. Add a burger patty with cheese, and then another. Then add pickles and lettuce. Add the 3rd burger patty, then a slice of bacon, then a handful of fried onions. Spread the top bun with more garlic dill aioli and some ketchup.
Step by step:
1. In a small bowl combine the mayonnaise, garlic, dill, and salt. Cover and refrigerate until time to serve.
2. Combine the ground beef, garlic, onions, chives, chopped dill, kosher salt, and black pepper. DO NOT over mix. Over-mixing yields tough burgers. Divide the beef into 4 portions and then divide each portion into 3 patties. The patties should be on the small side and will be easier to cook and stack if you make them thin. Refrigerate while you work on the onions.Soak the onions in the buttermilk. In a shallow dish combine the flour, paprika, and pepper.
3. Heat the cooking oil over medium high heat (I use a small saucepan and fill it halfway up with Canola oil). Dredge the onions a few at a time through the flour mixture and then toss them in the hot oil. I make these in several small batches - they will only take a minute to cook. Set them on a paper towel to drain. Sprinkle salt on the cooked fried onions.
4. Heat a large skillet (I used cast iron) over medium high heat.
5. Add as many patties as you can without over-crowding the skillet. I reduce my heat just a little at this point. 3-4 minutes on the first side should be fine. Flip and cook for just another minute or two on the second side. The thin patties should cook quickly.
6. Remove the cooked burgers to a plate and add the cheese. Each burger will get 3 patties, and each of the 3 patties will get a different kind of cheese.Build your burger: Grab the fancy mayonnaise you made and spread it on the bottom bun.
7. Add a burger patty with cheese, and then another. Then add pickles and lettuce.
8. Add the 3rd burger patty, then a slice of bacon, then a handful of fried onions.
9. Spread the top bun with more garlic dill aioli and some ketchup.
Nutrition Information:
covered percent of daily need
