Vince's Take on The Luther Burger
My husband, like most men, is a meat and potatoes kind of guy. Whether it’s steak and a baked potato, carne con papa (Cuban beef stew), or a burger and fries, he loves it all. One day he came across something that will forever change his life. The Luther burger. The origin is not 100% known, but it is somehow referenced back to Luther Vandross. It has become increasingly popular. So much so that Paula Deen has made her own version of it. Well, now, here is Vince Herrera’s version. Hope you enjoy it!
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- 2 lbs Chuck Ground Beef
- 3 Tbsp Montreal Steak seasoning
- 3 Tbsp Low Sodium Soy Sauce
- 3 Tbsp Worcestershire Sauce
- 1 Tbsp Red Wine Vinegar
- 8 Slices of Sargento Cheddar Cheese
- 8 Krispy Crème Glazed Donuts
- 1 Tbsp EVOO
- Place the ground chuck meat in to a medium size bowl and mix in all the seasonings until evenly blended.
- Divide the meat in to 4 equal compact balls, unless you want a bigger burger for yourself. 😉
- Flatten each ball of meat into a ½ inch thick pattie. I find thinner patties cook evenly, even as they shrink and swell as they cook.
- Heat up the EVOO in a frying pan over medium heat. I use it to avoid the initial sticking of the meat to the skillet.
- Place all 4 patties on the pan and cook to desired temperature. I personally don't find my usual medium rare to work in this recipe.
- Place 2 slices of cheese on each patty a minute before they are finished cooking and cover for 45 seconds or until the cheese has melted.
- While the cheese melting, place a donut on the plate. Place the patty on the donut. Top with another donut and enjoy!
- It's a bit decadent, but the colliding of sweet and savory make it into something delicious. Don't knock it until you've tried it!
Francis E. Herrera http://franciseherrera.com/