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
About This Recipe
|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|
- 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
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.
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.