Luther Burger

Fed up with the same old tortilla soup? Try a tantalizing medley of fresh veggies, savory foods, and robust flavors.

Ingredients

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.