1 hr 15 mins
One of my grand daughters just turned 15. Each of the grandkids get to request their birthday dinner at my house. This is the recipe that she requested. lol. She had this at a restaurant in Portland, Or and we searched online for the recipe. We're going to make it tonight, but I'm going to cheat and use store-bought glazed donuts. Here's what the restaurant says. The Original Dinerant, a retro-inspired Portland, Ore., restaurant, serves up a Highland Farms beef patty topped with cheese between a house-fried glazed donut! This crazy mix of sweet and savory has gained a cult following at the restaurant, where it is offered during happy hour. Update: We made this tonight. It wasn't nearly as gross as I expected.. It really tasted like a regular hamburger, but a tad bit sweeter. It is sticky tho - so have lots of napkins at the ready!
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Units: US | Metric
For the Glaze
- 1/2 cup sour cream
- 3 cups powdered sugar, plus more if needed
- 1/2 cup heavy cream, plus more if needed
- 1 teaspoon lemon juice
- 2 teaspoons vanilla extract
For the donuts
- 2 teaspoons yeast
- 1/4 cup water, warmed to 110-115 degrees
- 1 tablespoon water, warmed to 110-115 degrees
- 1/4 cup buttermilk
- 1 tablespoon buttermilk
- 2 tablespoons lard, melted
- 2 tablespoons sugar
- 1 1/2 cups all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
- 1 teaspoon salt
- vegetable oil, for frying
For the Burger
- 1For the glaze:.
- 2Place all of the ingredients in the bowl of an electric mixer.
- 3Starting slow, whip with the paddle attachment until smooth and lump-free and just slightly thicker than pouring consistency.
- 4Adjust with more powdered sugar and cream if necessary.
- 5For the donuts:.
- 6In a small bowl, dissolve the yeast in the water and let stand for 5 minutes.
- 7Then, place all of ingredients in the bowl of an electric stand mixer and mix on medium speed until the dough gathers on the hook.
- 8Turn out onto a lightly floured board and knead just until smooth.
- 9Divide the dough into 2 pieces and refrigerate for 30-60 minutes.
- 10Remove 1 piece of dough from the refrigerator at a time and roll to ½-inch thickness.
- 11Punch with a 2-inch donut cutter (or a 2-inch round cutter and a plain piping tip).
- 12Let proof at room temperature until slightly puffed, about 10-15 minutes.
- 13Heat 1-inch oil in a skillet to 350 degrees and fry for 15-30 seconds on each side.
- 14Let the donuts cool and then glaze.
- 15For the burger:.
- 16Season the beef with salt and pepper, to taste.
- 17Divide up into 10 evenly sized balls and press down into patties.
- 18Preheat the grill on medium-high heat and lightly coat the grates with oil.
- 19Grill the burger patties to the desired temperature.
- 20Add a slice of Cheddar on top of each patty.
- 21Slice each donut down the middle, placing the patty in between and top with a light spread of mayonnaise.
- 22Top with the other donut slice and serve.
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Nutritional Facts for Donut Burger
Serving Size: 1 (249 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 692.5
- Calories from Fat 340
- Total Fat 37.8 g
- Saturated Fat 17.9 g
- Cholesterol 133.0 mg
- Sodium 619.2 mg
- Total Carbohydrate 56.2 g
- Dietary Fiber 0.7 g
- Sugars 39.2 g
- Protein 31.1 g