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:

Quickview
471k Calories
22g Protein
14g Total Fat
64g Carbs
12% Health Score
Limit These
Calories
471k
24%

Fat
14g
23%

  Saturated Fat
6g
40%

Carbohydrates
64g
22%

  Sugar
17g
20%

Cholesterol
35mg
12%

Sodium
1775mg
77%

Get Enough Of These
Protein
22g
45%

Vitamin B1
0.69mg
46%

Calcium
425mg
43%

Folate
167µg
42%

Vitamin B2
0.62mg
37%

Vitamin B3
6mg
31%

Selenium
20µg
30%

Phosphorus
263mg
26%

Iron
4mg
23%

Manganese
0.42mg
21%

Vitamin K
22µg
21%

Vitamin A
794IU
16%

Vitamin B6
0.28mg
14%

Fiber
3g
14%

Potassium
422mg
12%

Vitamin B12
0.65µg
11%

Zinc
1mg
11%

Magnesium
38mg
10%

Copper
0.18mg
9%

Vitamin D
1µg
9%

Vitamin B5
0.78mg
8%

Vitamin C
6mg
8%

Vitamin E
0.83mg
6%

covered percent of daily need
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