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Glazed Doughnut Bacon Egg Cheeseburgers

Posted by Robyn Lee, November 5, 2008 at 10:00 AM

Because cheeseburgers are awesome and doughnuts are awesome, Chris Zelenak submitted this glazed doughnut bacon egg cheeseburger recipe to us. Read more about it on A Hamburger Today or go straight to the recipe!

Glazed Doughnut Bacon Egg Cheeseburgers

- makes about three burgers per pound of beef -

Written by Chris Zelenak.

Ingredients

Two glazed donuts per patty
One egg per patty, fried, as a burger topping (note: for egg-in-a-hat style you'll need to carve out some extra space in the doughnut, but it fries pretty well)
Two pieces bacon per patty

Maple Syrup (1/2 cup per pound beef)
Kosher Salt (approx 1 tablespoon per pound beef)
Fresh Basil (1/2 cup per pound beef)
Worcestershire sauce, to taste
Red pepper flakes, to taste
Full egg (1 per pound beef); this will be mixed in with the beef, not fried as the egg above

Procedure

1. Mix all together with beef to form patties. I was in a rush to get all this done in the lunch hour, but when I make burgers normally I also try to save some kosher salt to coat the outside of the burger, so that it will form a crispy / salty crust (I say crust, but it's barely noticeable—I do it more for the idea, I think) on the outside.

2. For the doughnuts, I shaved off the top part of each doughnut to allow for an easier grilling time for myself, as well as a less messy experience eating the burger. That was my hope, at least, though after all is said and done, this much shit on a burger is gonna be messy regardless.

3. I cooked the bacon first on the griddle, then reserved the bacon grease to fry the burgers and donuts in. Cheddar cheese on the burgers at that point, then they were dressed with whatever the eater wanted at that point. I had one person try some Roquefort-hot sauce-mayo mix on one of the burgers and claim it was awesome. I wasn't quite that brave.

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Tags: beef, hamburgers, mains