Posts tagged burgers

Glazed Donut Cheeseburgers with Brown Sugar Bacon

Ever since I saw the glazed donut cheeseburger online, I knew I wanted to try it.  It’s disgusting, looks fattening, like a heart attack on a plate, right?  In actuality, it was… amazing.  Transcendental, even.  A completely delicious burger-eating experience.  Hard to describe.  Having sweet elements added to meat is in no way unusual these days.  My best meatloaf has a brown sugar-ketchup glaze, pork is braised in Dr. Pepper, ham is braised in Coke, and people are rubbing brown sugar into everything.

Glazed Donut Cheeseburgers with Brown Sugar Bacon (for 1 burger)


  • 1 glazed donut
  • 1/4 lb. beef
  • 1 thick slice cheddar cheese
  • 2 slices bacon
  • 2 tbsp. brown sugar


  1. Preheat oven to 375 and a grill or grill pan to medium high.  Place bacon on an oven-safe rack on top of a cookie sheet.  Sprinkle evenly with brown sugar.  Bake 8-10 minutes, or until bacon is cooked and sugar has caramelized.  Watch carefully to prevent burning.
  2. Form ground beef into a patty just slightly larger than the glazed donut, and press an indentation in the center.  Sprinkle with salt and pepper on both sides, then grill 5 minutes on each side, or until cooked through.  During the last 2 minutes of cooking, place cheese on burger patty and close grill top (or place bowl/lid over the top) to melt cheese.
  3. When bacon is done, cut each piece in half.
  4. Briefly grill glazed donut halves on the grill, then place burger patty on bottom half.  Top with four pieces bacon in a tic-tac-toe pattern, then add the top half of the donut.
  5. Serve with a salad, if you want to feel virtuous.


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Roasted Pico Burger + Kale Chips: the verdict

It was a burger I had been aiming to make for ages, and never got around to it for some reason.  It looked right up my alley: a burger patty seasoned with chili powder, cumin, and coriander – smoky, spicy, slightly sweet.  Top this burger with a roasted pico de gallo and you’ve pretty much got my number.  To be honest, I found it pretty underwhelming though, and I do feel that it’s because I took too many shortcuts in the recipe – and I undersalted everything!  It’s pretty rare for me to do that, but for some reason lately, as I think I’ve mentioned, I’ve become salt-shy.

Now, that being said, it definitely did not stop us from virtually devouring the burgers.  However, I think following the recipe more to the letter in this case is really the right move.  In addition, I think preparing it on a grill instead of stovetop/broiler would have been a good move, and next time, we will definitely do that!

Roasted Pico Burger (makes 2)


  • 12 oz. lean ground beef
  • 1/4 c. beer (I used low-sodium chicken broth)
  • 2 cloves garlic, minced
  • 1 tbsp. chili powder
  • 1 1/2 tsp. cumin
  • 1 1/2 tsp. ground coriander
  • 2 tsp. salt
  • 2 tsp. coarsely ground pepper
  • 1 tsp. Worcestershire sauce
  • 1 tomato
  • 1 jalapeno (I used a poblano because I really love the flavor, but next time I think I would use the jalapeno, or one of each!)
  • 1 red onion
  • 1/2 c. cilantro (I omitted – don’t unless you actually hate it.  It’s integral to the flavor of pico de gallo; I just forgot to buy some.)
  • juice of one lime
  • 2 slices chesse of your choice
  • 2 burger buns


  1. In a bowl, combine beef, beer, chili powder, cumin, coriander, salt, pepper, and Worcestershire sauce.  Form into two patties, making them slightly wider than the width of the bun, because they will shrink somewhat during cooking.  Make a small indent in the center of each burger – burger patties tend to swell upward when they cook, and this will keep the thickness even.
  2. Preheat the broiler or a grill.  Halve and seed tomato and jalapeno.  Slice onion thickly (or cut into wedges) On a rimmed baking sheet, broil the veggies until charred, about 15 minutes.  Alternatively, cook on grill about 10 minutes.
  3. Chop the vegetables and transfer to a bowl.  Add cilantro and lime juice, then salt and pepper to taste.
  4. Cook the burgers over medium-high heat for five minutes on each side.  During the last few minutes of cooking, melt a slice of cheese over each.  If you are cooking them in a pan, the easiest way to do this is to place the cheese slice on each patty, add 1/4 c. water, and put the idea on the pan for a minute or two.
  5. To serve, place burger patty on the bottom bun, top with pico de gallo, and add the top of the bun.  Serving with sour cream or guacamole would be fitting if you like them.

To serve with these burgers, I opted to make kale chips.  I know many people have already done a write-up on these, so I’ll keep it brief.  Ultimately, the verdict was that J was not convinced nor converted to the kale-lovers camp.  I was captivated by the thin and crispy texture, which absolutely shatters in your mouth, making the most fantastic crunching sound.  Of course, you then have thousands of tiny pieces in your mouth.  The taste I found passable, but still pretty bitter.  I decided that, if what I wanted was something crispy and salty, they would do just fine, and I would feel virtuous eating them.  If I really wanted potato chips… I think I would stick with potato chips.

Kale Chips (makes about 2 cups)

I attempted to make these into salt and vinegar chips, as it’s my favorite flavor of potato chips, but I couldn’t really taste the vinegar.  Maybe I should dial up the amount?


  • 1 smallish bunch of kale
  • 1 tbsp. olive oil
  • 1 tbsp. vinegar
  • salt, to taste


  1. Preheat oven to 300 degrees.
  2. Rinse and thoroughly dry kale.  Chop or tear into small pieces, about the size of potato chips.  Toss with olive oil until well-combined, and then spread onto a baking sheet.
  3. Sprinkle vinegar over the kale – in the future, I might even spray it on with a spray bottle to ensure even coverage.
  4. Place baking sheet in the oven, and bake, checking every 5-10 minutes or so, until crispy.  Mine took about 15 minutes, I think.
  5. Sprinkle well with salt, and pepper, if desired.

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Best. Burger. Ever.

I have to admit, I have eaten a lot of burgers.  I love burgers.  I even love fast food burgers, for the most part.  Beef, chicken, turkey, sausage, mixed meats, doesn’t matter, all delicious.  I love making my own sauces, and I love unconventional ingredients on burgers, such as roasted red peppers, or manchego cheese.  But this burger.  Oh man.


From the moment I saw it on Susan’s blog Sticky, Gooey, Creamy, Chewy, I knew I was done for.  Imagine it.  A beef burger with balsamic onion marmalade, topped with a fried egg.  I served ours on English Muffins, and I admit, put on a rather large amount of the marmalade, but we do love our onions in this house.  My boyfriend and my kid brother were all over it just like I was, and it’s destined to be a repeat here.

You can find the recipe here.


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Birthday Burgers and Baked Alaska

One of my favorite things to do is cook birthday dinners.  I love cooking for people normally, of course, but birthdays are special occasions, which means that I can pull out all the stops.  A couple of years ago, I put together two multi-course spreads entirely from my “From Julia Child’s Kitchen” cookbook, including Beef Bourguignon, Beef Consomme with Miniature Buffalo Meatballs and Asparagus Tips, chocolate truffles, three kinds of sorbet, and a variety of other dishes.  That was for my parents’ birthdays, both of which fall in August.

This year, I opted for something a little bit simpler, in part because I had recently moved out of my parents’ place for good and was still setting up.  Still, I guess simpler is relative, because I opted to try out a few things I had never done before.


Now, I’ve made this burger before, a chorizo burger with a very delicious sauce and the most sumptuous details (recipe below), but this was the first time I had tried to make burger buns.  I used the recipe for brioche buns that I found at smitten kitchen: As you can probably see, mine didn’t bake up quite as tall as Deb’s did, but for some reason I couldn’t get my hands on bread flour at our local market – imagine that!


This is, alas, the only picture I managed to get of a most rich and delicious tiramisu ice cream loaf.  Admittedly, the recipe was quite a production, layering coffee sponge cake, homemade coffee ice cream, and a homemade mascarpone rum cream.  For the cake and assembly instructions, please see Elinor Klivans’ fantastic book, Fearless Baking.


I defy anyone to tell me what this is correctly on the first guess.  Anyone?  It’s my very first attempt at a baked alaska, something I’ve been intrigued by since I saw references to it in the binder-bound Better Homes and Gardens Cookbook we had when I was a kid.  This version is nothing more than homemade lemon pound cake, topped with a scoop of homemade coconut ice cream, surrounded with marshmallowy meringue, and broiled.  Alas, my meringue refused to whip to the hard peak stage, and I ended up with an extremely soft meringue prone to sliding.  But at least it was delicious.

Chorizo Burgers (4-5 servings)


  • 1/2 – 1 lb. each ground sirloin and ground chorizo sausage (I usually make 1/4 lb. burgers, but if you prefer larger, get as much as you need)
  • 1 tbsp. vegetable oil
  • 1 medium onion, chopped
  • 1 roasted red pepper, quartered
  • 1 c. Ranch dressing
  • 1 pinch powdered saffron (optional)
  • 1 tsp. paprika
  • 1 tbsp. vegetable oil
  • 3 medium onions, sliced
  • 1 tbsp. brown sugar
  • 4-5 soft egg or brioche buns
  • 1 tbsp. softened butter
  • 4-5 oz. manchego cheese, grated


  1. In a large bowl, mix together sirloin and chorizo.  Set aside.
  2. Heat oil over medium heat and add chopped onion.  Saute until tender.
  3. Transfer onions to a blender (or food processor).  Add red pepper, Ranch dressing, saffron, and paprika.  Pulse until fairly smooth.  Refrigerate until ready to use.
  4. Heat remaining oil over medium heat.  Add remaining onions and brown sugar.  Cook and stir 15 minutes, or until soft.  Set aside.
  5. Form burger patties out of sirloin mixture, and cook over high heat, about 5 minutes on each side.  Spread buns with butter and grill.
  6. Assemble burgers with caramelized onions, red pepper sauce, and cheese.

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