Burger patty between doughnut halves. Serve with ketchup, honey mustard, and pepper sauce, if desired.

Recipe Summary

10 mins
25 mins
35 mins
6 burgers


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until dry and crispy, about 10 minutes. Drain bacon on paper towels. Remove most of the bacon grease from the skillet.

  • Cut onion into 6 slices. Cook in the remaining bacon grease over medium heat until golden brown, 6 to 8 minutes, flipping halfway through. Remove from the heat.

  • While the onion is cooking, season beef with salt and pepper. Mix to combine and divide into 6 equal portions. Form into meatballs, then use a spatula or patty mold to shape meatballs into patties.

  • Heat oil in a large skillet over medium heat.

  • While the oil is heating, mix eggs and rum together in a small bowl and season with salt and pepper, if desired. Dip patties into the egg mixture and place directly in the hot oil. Fry patties until cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Drain patties on paper towels.

  • Compile burgers on doughnut halves with bacon and onions.

Cook's Note:

The eggs' holding agent will allow the patties to keep their shape.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

556 calories; protein 22.9g; carbohydrates 38.1g; fat 34g; cholesterol 124.9mg; sodium 677.6mg. Full Nutrition