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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!
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
- 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.