Fed up with the same old tortilla soup? Try a tantalizing medley of fresh veggies, savory foods, and robust flavors.
Prep Time: | 10 mins |
Cook Time: | 25 mins |
Total Time: | 35 mins |
Servings: | 6 |
Yield: | 6 burgers |
Ingredients
- 6 slices bacon, or more to taste
- 1 large onion
- 1 pound ground beef
- salt and ground black pepper to taste
- 2 large eggs
- 1 ½ teaspoons rum
- 1 cup vegetable oil
- 6 cake doughnuts, halved
Instructions
- 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.
- The eggs’ holding agent will allow the patties to keep their shape.
- 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
Calories | 556 kcal |
Carbohydrate | 38 g |
Cholesterol | 125 mg |
Dietary Fiber | 2 g |
Protein | 23 g |
Saturated Fat | 12 g |
Sodium | 678 mg |
Sugars | 13 g |
Fat | 34 g |
Unsaturated Fat | 0 g |