Paunch Burger
Prep time: 
Cook time: 
Total time: 
Serves: 4 monster Paunch Burgers
A big fat triple decker cheeseburger recipe based on the Paunch Burgers from the show Parks and Recreation. Prep time includes time for all the herb, garlic, and onion chopping.
  • For the Garlic Dill Aioli:
  • ⅓ cup mayonnaise
  • 1 clove garlic, finely minced
  • 1 teaspoon finely chopped fresh dill
  • salt to taste
  • For the Beef Patties:
  • About 2 pounds of 80/20 ground beef (see note)
  • 2 cloves garlic, finely minced
  • ⅓ cup Vidalia onions, very finely chopped
  • 2 tablespoons freshly chopped chives
  • 1 tablespoon freshly chopped dill
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • For the Fried Onions:
  • 1 small Vidalia onion, halved and thinly sliced
  • 1½ cups buttermilk
  • 1 cup all purpose flour
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • oil for frying
  • kosher salt to taste
  • For Building the Burgers:
  • 4 Potato Buns
  • 4 slices each Smoked Cheddar, Swiss, and Monterrey Jack Cheese
  • 4 slices bacon, cooked and drained on a paper towel.
  • lettuce and dill pickle slices
  • ketchup
  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.
  3. Soak the onions in the buttermilk. In a shallow dish combine the flour, paprika, and pepper.
  4. 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.
  5. 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.
  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.
  7. 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.
2 pounds will yield you 4 extremely obnoxious half pound burgers. You can scale this portion accordingly.
Recipe by Sugar Dish Me at