Glazed Doughnut Bacon Egg Cheeseburgers

  • Yield:about three burgers per pound of beef
This recipe appears in:
This Week in Recipes Dear AHT: How to Make Glazed Doughnut Bacon Egg Cheeseburgers

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!


  • 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


  1. 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. 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.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: