Double-batter-fried quadruple deluxe cheeseburger (Krabby Supreme)

Special sauce: mix equal parts mayo and ketchup with finely chopped pickle, paprika, garlic powder, minced onion and yellow mustard.

Mix with a spoon, taste for seasoning, cover and refrigerate until needed.

Roll the ground beef into two-ounce balls and season with kosher salt and pepper.

Oil a cast-iron skillet and heat over medium-high until wisps of smoke rise.

Add the beef balls and smash flat with a stiff cold metal spatula, using a rolling pin for leverage.

Cook until deeply browned on one side, flip, cook about 30 seconds more, top with cheese and stack; remove from the heat.

Build a quad deluxe burger: lettuce, tomato, pickle, onion and special sauce, two patties, a second bun, two more patties and toppings, sauce on the top bun.

Batter: whisk cornstarch, flour, baking powder, salt, lager and vodka gently in a large bowl so as not to build gluten.

Add bacon to the burger and skewer it through with several skewers; snip off the long ends.

Heat the peanut oil to 375F.

Batter the burger; the batter should be about the consistency of paint, thinned with a little beer if too thick.

Deep fry 4 to 6 minutes until evenly golden brown and crisp.

Drain on a wire rack set in a rimmed baking sheet, cool a little, and remove the skewers.

Batter a second time and fry again 4 to 6 minutes until evenly golden brown and crisp.

Drain again on the rack and cool a bit.

Serve with mayo.