P’unk Burger Celebrates 10,000 Burgers Served
Blueberry Cardamom Pie Shake with preserves from Green Aisle Grocery.
P’unk Burger has been busy. They’ve sold 10,000 burgers since their February opening so now they’re celebrating with exciting new menu items and collaborations. These new burgers, shakes, and salads will stay on through the end of June at least.
The new burgers include the Big Fat Greek Burger and the Jalapeno Burger. The BFGB is a collaboration between the owners and their neighbor, Amin Bitar of Bitar’s. It features organic lamb with smashed falafel, tzatziki, cucumber and red onion.
The Jalapeno Burger is thanks to a collaboration with 1732 Meats: the organic beef burger is topped with 1732’s jalapeno bacon and then further perfected with jalapeno jack cheese, cilantro and pico de gallo. Though this burger was introduced in May, its feature is extended through June as it has quickly become the most popular specialty burger.
But it doesn’t stop there. There’s a Blueberry Cardamom Pie Shake that’s mixed and topped with fresh baked pie crust from neighbor Chhaya Cafe. There’s also a “lighter” milkshake, the Reanimator Red Eye, made with Little Baby’s non-dairy ice cream and Reanimator Coffee. The lighter menu continues with a Seared Ahi Salad and a Vegan Pulled Portobello Sandwich as well.
BFGB/ Big Fat Greek Burger ($11.95) – P’unk Burger partners with Bitar’s for an organic lamb burger featuring a smashed falafel, tzatziki sauce, cucumber and red onion. Jason and Marlo Dilks collaborated with long-time colleague Amin Bitar on this Middle Eastern influenced burger. The three have always wanted to collaborate together, as SliCE (owned by the Dilks) is located across the street from Bitar’s at 9th and Federal.
Jalapeno Burger ($11.95) – For another collaboration with 1732 Meats, P’unk Burger tops an organic beef burger topped 1732’s jalapeño bacon, and adds jalapeño jack cheese, cilantro and house-made pico de gallo. The Jalapeno Burger debuted in mid-May and is extended through June as it is the number one selling burger on the specialty menu.
Blueberry Cardamom Pie Shake ($6.95) – P’unk Burger bakes up the perfect way to cool off with vanilla ice cream mixed with locally sourced blueberry cardamom preserves from Green Aisle Grocery, mixed and topped with fresh baked pie crust from neighbor Chhaya Cafe.
Seared Ahi Tuna and Seaweed Salad ($11.95) – Seared Ahi Tuna with P’unk seasoning, on top of house-made seaweed salad, on top of bibb lettuce with fresh avocado and edamame, served with sesame ginger dressing
On top of the above monthly offerings, P’unk Burger officially debuts the following two items on the permanent daily menu:
Vegan Pulled Portobello Sandwich ($9.95) – The city’s newest and most unique vegetarian option includes pulled portobello with P’unk sauce, onion, tomato, sweet potato fries and veganaise slaw
Reanimator Red Eye Milkshake ($6.95) – Little Baby’s non-dairy ice cream made in partnership with Reanimator Coffee will give you a real jolt! Scoops and floats also available.
P’unk Burger [Foobooz]
