burgnut? doughger?

Leave it to sexy soul singer Luther Vandross to come up with the ultimate in over-indulgence. Elvis, your fried peanut butter and bacon sandwich has nothin’ on this.

For Fathers’ Day, here’s what most people usually make: hot dogs, beans, burgers served on normal buns (I shudder at the thought). Imagine how excited Dad will be when he experiences the crazy salt/sweet intensity of the bacon doughnut burger.

It’s certainly not good for you. In fact, if you have high cholesterol, for the love of God, stop reading now. But it’s unquestionably tasty and popping up all over the place, from a tiny doughnut shop in Massachusetts to the Food Network (Paula Deen created one for the “ladies” with an egg on top).

Here is the original recipe: glazed doughnut, hamburger patty, cheese and bacon. For a truly authentic experience, use a Krispy Kreme.

Bacon Doughnut Burgers

  • 1¼ pounds ground beef
  • 1 egg
  • 1 teaspoon garlic powder or onion powder (or whatever seasoning you prefer)
  • salt and pepper
  • 4 slices of cheddar cheese
  • 8 bacon slices
  • 4 glazed doughnuts, sliced in half horizontally

Mix
beef with egg and garlic powder, and season lightly with salt and pepper.
Form into 4 patties. Cover and refrigerate for about 1 hour. Meanwhile,
fire up the grill.

Place burgers on grate and grill until meat
is to desired level of doneness. Top each burger with a slice of
cheese during the last minute so the cheese will melt. Remove from
grill, and let burgers rest 2 to 3 minutes to reabsorb the juices.

Meanwhile,
fry bacon in skillet, place on paper towels when done, and pat off
grease. Leave about 1 tablespoon of bacon grease in skillet. Place
doughnut halves in skillet and fry over medium heat until slightly
toasty. Alternatively, place doughnut halves on grill over low heat
until toasty.

Place patties on doughnut halves, top each with two bacon slices and remaining doughnut halves.

Makes 4