Donut Burger

Name: Donut Burger
Ingredients: 1/2 cup sour cream; 3 cup powdered sugar, plus more as needed; 1/2 cup heavy cream, plus more as needed; 1 teaspoon lemon juice; 2 teaspoon vanilla extract; 2 teaspoon yeast; 1/4 cup plus 1 tablespoon water, warmed to 110-115 degrees; 1/4 cup plus 1 tablespoon buttermilk; 2 tablespoon lard, melted; 2 tablespoon sugar; 1 1/2 cup all-purpose flour, plus more for dusting; 2 teaspoon baking powder; 1 teaspoon salt; vegetable oil, for frying the donuts; 2 1/2 pound 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

Ryan Bleibtrey|Aug. 29, 2012 3:29 pm EST

Donut Burger

3.3 (15 ratings)

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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. See all burger recipes.

Servings

10

Ingredients

1/2 cup sour cream
3 cup powdered sugar, plus more as needed
1/2 cup heavy cream, plus more as needed
1 teaspoon lemon juice
2 teaspoon vanilla extract
2 teaspoon yeast
1/4 cup plus 1 tablespoon water, warmed to 110-115 degrees
1/4 cup plus 1 tablespoon buttermilk
2 tablespoon lard, melted
2 tablespoon sugar
1 1/2 cup all-purpose flour, plus more for dusting
2 teaspoon baking powder
1 teaspoon salt
vegetable oil, for frying the donuts
2 1/2 pound 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

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.
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.
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.