Donut Smash Burger
A recipe for a Donut Smash Burger from the cookbook, Smashed! Two smashed cheeseburgers are arranged between two doughnuts with crisp bacon slices.
Servings 1 Burger
Ingredients
- 2 slices bacon
- 1 tablespoon (15 milliliters) vegetable oil
- 6-7 ounces (170 to 200 grams) 80/20 ground beef divided into two 3- to 3 1/2-ounce (85 to 100 gram) loosely packed meatballs
- 2 teaspoons salt to taste
- 2 teaspoons pepper to taste
- 2 slices American cheese
- 2 glazed donuts
Instructions
To cook the bacon:
- Turn the griddle on to medium heat (350°F [180°C]).
- While the griddle is warming, place the strips of bacon on the griddle. (We have found that placing the bacon on the griddle before it is hot helps keep the bacon from curling too much.)
- Cook the first side until browned and flip.
- Continue to cook until the bacon is done to the desired crispiness. Pull and place on a paper towel–lined plate to drain off excess grease.
To cook the burger:
- Turn the griddle on to medium/high to high heat (above 400°F [200°C]).
- Once the griddle is to temperature, lay the oil on the griddle.
- Place the 2 meatballs in the oil, ensuring space between the meatballs to give them room to be smashed.
- Sprinkle salt and pepper liberally on the meatballs.
- After about 30 seconds, smash each meatball all the way down flat with a burger smasher or the back side of the spatula, using the back side of another spatula to help apply pressure. Hold the smash down for 10–15 seconds.
- Once each burger is smashed and you see the juices begin to rise to the surface (almost immediately), use the spatula and quickly flip them and place a slice of American cheese on each burger.
- Pull each burger from the heat. The cheese will continue to melt while building the burger.
- Place the burgers, stacking one on top of the other, and place on one of the donuts. Place the other donut on top. Serve and enjoy.