PAUNCH BURGER INSPIRED BY PARKS & REC

For the Chili

Start by sauteing large white onion for minutes, then add in crushed garlic, chili powder, cayenne powder, sweet paprika, and oregano. Mix to combine and saute for additional 1-2 minutes.

Add ground beef, breaking into small pieces and saute for 5-7 minutes or no longer pink.

Add crushed tomatoes along with water. Mix to combine and bring to a bare simmer. Partially cover letting simmer over low heat for 60-90 minutes.

After the chili’s finished cooking, add kosher salt and freshly ground pepper to taste. Cover to keep warm until ready to use. Can be made 3 days in advance.

For the Cheese Sauce

Toss grated sharp cheddar cheese with cornstarch. Into a small saucepot, add evaporated milk and the cheddar cheese-cornstarch mixture. Optional, but you can add a dash or two of hot sauce.

Mix until combined and cook over medium heat, stirring constantly, until it has thickened into a cheese sauce. Set aside and keep warm.

For the Onion Rings

Start by slicing large Spanish onions into thick slices. Separate them into rings and spread them out onto a parchment-lined baking sheet.

Place into the freezer until frozen solid, at least 1 hour. Once frozen, place into a large bowl filled with tepid water.

Once thawed, gently peel off the inner membrane of the onion. Place the membrane-less onions on a parchment-lined baking sheet.

In a bowl, add cake flour, cornstarch, baking powder, baking soda, and an optional shake of paprika. Whisk until thoroughly combined.

Combine beer with vodka in a measuring cup. Whisk the flour batter continuously while pouring in the beer and vodka mixture. You want the consistency of paint.

On the stovetop, in a large pot heat vegetable oil and peanut oil to 375°F.

Once 375°F is reached, dip the onion rings into the beer batter (let the excess drip off) and carefully drop into the frying oil. Let fry for 1 minute per side.

After finished frying, place the onion ring(s) onto a wire rack set on a rimmed baking sheet to cool. Season with kosher salt while still warm. Keep warm in a 200°F oven during final preparations.

For the Burger

On a lightly oiled cast-iron skillet set over medium-high heat, quickly toast the top and bottom buns.

Crank the heat up to high, add the three ⅓ pound patties to the pan. Season generously with kosher salt and freshly ground pepper. Allow the bottom to sear for 3-5 minutes until a deep crust forms and the burgers can lift freely off the cast iron. Place a small dimple in the middle of each patty to prevent the patties from puffing up.

Flip and cook for an additional 2-3 minutes. 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.

For 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. Repeat this process 2 more times. Top with a fried egg then place the top bun on.

Add a generous amount of chili to the pile of plated fries followed by a heaping amount of cheese sauce. Enjoy.

For the Chris’s Salad Dressing

In a small bowl, combine the juices of large lemon, equal parts high-quality olive oil, and turmeric. Whisk together until thoroughly combined.

Pour over the salad of choice. Enjoy