Elvis Luther Burger

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4.3community · 1 vote4.0BM score

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About

This is the infamous Luther Burger. Beef, cheese, bacon, and glazed donuts instead of buns. It sounds wild, and it is. Sweet, salty, greasy, and heavy in every possible way. No sauce, no vegetables, nothing to balance it. Just pure chaos on a plate. The finished burger should look slightly absurd. Glossy donut on top, cheese melting over the edges, bacon stacked thick. It should feel heavy in your hands. Serve immediately while hot, maybe cut in half if you want to actually see what you’ve done.

Ingredients

0 / 6

patty

Ground beef500g ground beef, 80/20
Salt1 tsp salt
Black pepper1/2 tsp black pepper

bacon

Bacon6 slices thick-cut bacon

assembly

Glazed donut2 glazed donuts (soft, not stale)
American cheese4 slices American cheese

Recipe

1
Start with the bacon. Cold pan, lay the strips flat, then turn heat to medium. Cook slowly so the fat renders out properly, about 6 to 8 minutes, flipping occasionally, until deep golden and crispy. Set aside on paper towels but keep the bacon fat in the pan.
2
Divide the beef into 4 loose balls, about 125g each. Don’t pack them tight. Overworking the meat makes it dense and dry, which is the last thing this burger needs.
3
Heat a cast iron skillet over medium-high until very hot. Place the beef balls in and smash them down to about 1/2 inch thick. Season with salt and pepper. Let them cook untouched for 2 to 3 minutes until a dark brown crust forms.
4
Flip the patties. Immediately add 2 slices of American cheese per patty. Cook another 1 to 2 minutes until the cheese is fully melted and slightly draping over the sides. If needed, add a tiny splash of water and cover for 20 to 30 seconds to help it melt.
5
While the patties finish, place the glazed donuts cut-side down in the bacon fat on low heat. Toast for about 60 to 90 seconds until lightly caramelized. Watch them closely, they burn fast because of the sugar.
6
Build the burger. Bottom donut, then the hot patty with melted cheese, then 3 slices of crispy bacon stacked evenly, then top donut. Press it down slightly so it holds together, but not too much or it turns into a sticky mess.