Donut Burger
- Ready In:
- 1hr 15mins
- Ingredients:
- 21
- Serves:
-
10
ingredients
-
For the Glaze
- 118.29 ml sour cream
- 709.77 ml powdered sugar, plus more if needed
- 118.29 ml heavy cream, plus more if needed
- 4.92 ml lemon juice
- 9.85 ml vanilla extract
-
For the donuts
- 9.85 ml yeast
- 59.14 ml water, warmed to 110-115 degrees
- 14.79 ml water, warmed to 110-115 degrees
- 59.14 ml buttermilk
- 14.79 ml buttermilk
- 29.58 ml lard, melted
- 29.58 ml sugar
- 354.88 ml all-purpose flour, plus more for dusting
- 9.85 ml baking powder
- 4.92 ml salt
- vegetable oil, for frying
-
For the Burger
- 1133.98 g ground beef
- salt and pepper, to taste
- vegetable oil or cooking spray, for the grill
- 10 slice cheddar cheese, such as Tillamook
- 59.14 ml mayonnaise
directions
-
For the glaze:
- Place all of the ingredients in the bowl of an electric mixer.
- Starting slow, whip with the paddle attachment until smooth and lump-free and just slightly thicker than pouring consistency.
- Adjust with more powdered sugar and cream if necessary.
-
For the donuts:
- In a small bowl, dissolve the yeast in the water and let stand for 5 minutes.
- Then, place all of ingredients in the bowl of an electric stand mixer and mix on medium speed until the dough gathers on the hook.
- Turn out onto a lightly floured board and knead just until smooth.
- Divide the dough into 2 pieces and refrigerate for 30-60 minutes.
- Remove 1 piece of dough from the refrigerator at a time and roll to ½-inch thickness.
- Punch with a 2-inch donut cutter (or a 2-inch round cutter and a plain piping tip).
- Let proof at room temperature until slightly puffed, about 10-15 minutes.
- Heat 1-inch oil in a skillet to 350 degrees and fry for 15-30 seconds on each side.
- Let the donuts cool and then glaze.
-
For the burger:
- Season the beef with salt and pepper, to taste.
- Divide up into 10 evenly sized balls and press down into patties.
- Preheat the grill on medium-high heat and lightly coat the grates with oil.
- Grill the burger patties to the desired temperature.
- Add a slice of Cheddar on top of each patty.
- Slice each donut down the middle, placing the patty in between and top with a light spread of mayonnaise.
- Top with the other donut slice and serve.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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