Donut Burger Recipe

Aug 29, 2012 @ 4:29 PM
Posted by Ryan Bleibtrey, Special Contributor

Nutrition

Cal/Serving: 711
Daily Value: 36%
Servings: 10

Fat	43g	67%
Saturated	20g	100%
Trans	1g	0%
Carbs	50g	17%
Fiber	1g	4%
Sugars	33g	0%
Protein	30g	59%
Cholesterol	135mg	45%
Sodium	707mg	29%
Calcium	326mg	33%
Magnesium	36mg	9%
Potassium	413mg	12%
Iron	3mg	19%
Zinc	6mg	40%
Vitamin A	529IU	11%
Vitamin C	0mg	1%
Thiamin (B1)	0mg	20%
Riboflavin (B2)	0mg	26%
Niacin (B3)	6mg	31%
Vitamin B6	0mg	21%
Folic Acid (B9)	68µg	17%
Vitamin B12	3µg	46%
Vitamin D	0µg	0%
Vitamin E	1mg	6%
Vitamin K	6µg	7%
Fatty acids, total monounsaturated	16g	0%
Fatty acids, total polyunsaturated	3g	0%

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The Original Dinerant

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.

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INGREDIENTS

For the glaze:

1/2 cup sour cream
3 cups powdered sugar, plus more as needed
1/2 cup heavy cream, plus more as needed
1 teaspoon lemon juice
2 teaspoons vanilla extract

For the donuts:

2 teaspoons yeast
1/4 cup plus 1 tablespoon water, warmed to 110-115 degrees
1/4 cup plus 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 the donuts

For the burger:

2 1/2 pounds ground beef
Salt and pepper, to taste
Vegetable oil or cooking spray, for the grill
10 slices Cheddar, such as Tillamook
1/4 cup 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.