Paunch Burger dinner for breakfast combo
Binging with Babish · ♥ 19.3K likes · 1.5M views · 50 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- onions
Saute some onions about three minutes, add crushed garlic, two tablespoons of chili powder, a teaspoon each of cayenne, sweet paprika and oregano and saute one to two minutes until fragrant.
- garlic
- 2 tbsp chili powder
- 1 tsp cayenne pepper
- 1 tsp sweet paprika
- 1 tsp oregano
- 1 lb beef
Break up a pound of beef and saute five to seven minutes until no longer pink.
- 28 oz crushed tomatoes
- ¼ cup water
Add a 28 ounce can of crushed tomatoes and maybe a quarter cup of water, bring to a bare simmer, partially cover and simmer over low heat an hour to an hour and a half until thick.
- kosher salt
- freshly ground pepper
Taste and season with kosher salt and pepper only once the chili has finished cooking.
- 1 can evaporated milk
- 8 oz grated sharp cheddar
- 1 tbsp cornstarch
- hot sauce
For the cheese sauce, combine a can of evaporated milk with eight ounces of grated sharp cheddar tossed with a tablespoon of cornstarch and a dash of hot sauce in a small saucepan; cook over medium, stirring constantly, until thickened.
Evaporated milk cheese sauce
- 2 whole Spanish onions
Slice two large Spanish onions into thick steak-like slices, separate into rings and spread on a parchment lined baking sheet.
Freeze until solid, at least one hour, then thaw in a bowl of tepid water and peel off the inner membranes so the coating will not slip.
- 1 cup cake flour
- ½ cup cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- paprika
Whisk one cup of cake flour, half a cup of cornstarch, a teaspoon of baking powder, half a teaspoon of baking soda and an optional shake of paprika.
- ¾ cup beer
- ¼ cup vodka
Whisk constantly while adding three quarters of a cup of beer and a quarter cup of vodka, to the consistency of paint.
- 1 qt vegetable oil
- 1 qt peanut oil
Heat one quart each of vegetable and peanut oil to 375 degrees Fahrenheit.
Dip the rings in the batter, let the excess drip off and fry about one minute per side, then drain on a wire rack set in a rimmed baking sheet.
- buns
Toast the buns on a lightly oiled cast iron skillet over medium high heat.
- 3 whole beef patties
- kosher salt
- freshly ground pepper
Crank the heat to high and sear three third pound patties, dimpled in the center and seasoned generously, undisturbed three to five minutes until a deep brown crust forms and they lift freely.
- 3 slices yellow American cheese
- water
Flip and cook two to three minutes more, kill the heat, top each with a slice of yellow American cheese, add a dash of water and cover with a cloche.
- 1 whole lettuce
- ketchup
Build: a leaf of lettuce, a burger, an onion ring and a squirt of ketchup, repeated twice more.
Stacking and tasting the Paunch Burger