I’ll save the history of this burger for the thousand other websites that have done it before and restrict this page to our review.
To keep the project less than gourmet, we simply seasoned the ground beef with kosher salt and fresh cracked black pepper. No eggs, onions, green peppers, bread crumbs, or other bullshit. We used store-brand american cheese slices, the bacon was pre-cooked and I bought the doughnuts from the Krispy Kreme case in the supermarket.
The burger patties went on and off the grill uneventfully. I sliced the donuts in half and placed them on the grill, cut side down, alongside the bacon while the cheese was attempting to melt on the patties. Once the doughnut buns showed nice grill marks they were removed carefully with the bacon and we assembled the burgers.
After the first bite I decided that 2 patties was just too much meat and it was overpowering, but then again I’m probably just being a big pussy about it. After removing one of the patties we proceeded with the second and third bites. The glaze was really tasty and worked well with the bacon but the caramelness of the doughnuts took over. Balance is so key when assembling a burger and for some reason we just couldn’t get it right. Maybe a sauce to compliment the sweetness was needed. Dijon mustard perhaps? We fuck with a dijon and brown sugar glaze on salmon and the combo works really well.
Overall homeboy was so sweet (think “hamburger McGriddle“) that we thought the Krispy Kreme doughnuts would be better suited on a breakfast sandwich with an egg and bacon, sausage or ham rather than a hamburger. Look forward to seeing a Krispy Kreme breakfast sandwich up here soon.