The Donkey Punch burger at Lindy’s on 4th featured diced green chiles, jalapeños, habaneros, pepper jack cheese, and guacamole, a behemoth to be feared.
Its habaneros in various layers created a mouth inferno where the jalapeños felt like mere feather tickles. All nearby beer and cheese tots were rapidly consumed in a vain attempt to put out the flame. Although relief was blissful for the few seconds, the habaneros found its way through the rest of my body for a painful experience for the next 24 hours.
Since Lindy’s updated their menu, the Donkey Punch was updated too. The habaneros were upgraded to ghost peppers, which can be ten times as hot. Thankfully, Lindy knows better than to destroy his customers.
“The ghost peppers have a real nice smoky flavor,” said Lindon “Lindy” Reilly, owner of Lindy’s on 4th. “I tempered the ghost peppers with a cream sauce so the heat level isn’t overpowering and the burger is still enjoyable.”
I wasn’t sure if it was a trick or not, but I dove in anyways.
Lindy wasn’t lying. The ghost pepper cream sauce melded with the other peppers to create a constant-but-manageable burn. Hotter than the average hot wing, but not the punch in the throat like the former habanero salsa. The guacamole’s richness and new seasoned, hand-formed half-pound patty also helped balance the heat.
I was still nervous and feared the ghost pepper was just knocking on the door before kicking it in with a capsaicin squad, but the burger was already gone.
The bottom line: the Donkey Punch isn’t for diners seeking an intense Scoville-induced thrill, but the flavor makes it a burger worth ordering to savor.
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Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
