Burger that uses donuts for buns...

[Marilyn. 340]

In a stunning turn of events that may shake the very foundations of burgerological anthropology, A Hamburger Today has been presented with credible new evidence that the first burger to use a Krispy Kreme doughnut as a bun may have evolved almost two years earlier than previously thought.

An AHT reader contacted me about the Gateway Grizzlie Burger, the Krispy Kreme-bunned bacon cheeseburger served at the stadium of independent league baseball team the Gateway Grizzlies: "Just thought I'd throw out there that it seems the original idea for the Krispy Kreme burger can be found here and is referred to as the Fat Kreme back in 2003. Either way, that's a heart attack on a bun/doughnut!"

The Grizzlie Burger, which appeared in spring 2006, was itself a take-off of the Luther Burger, an invention of Decatur, Georgia, pub Mulligan's that dates to early 2005.

Dubbed the Fat Kreme, this early version of fusion-burger excess places the contents of a Fatburger burger onto the aforementioned sugar-glazed treat on April 6, 2003. What's more, this new evidence moves the locus of the mashup from the South to Seattle, a geographic region known more for its advances in coffee culture than for its contributions to calorie-rich deep-fried dining.

Unconfirmed reports within the blog post in question hint at an even earlier version of the KK-burger mashup, but using In-N-Out burgers instead.

Burger anthropologists in AHT's research department were puzzled as to why, like the Neanderthals, the Fat Kreme was suddenly eclipsed by a similar species. But at least one leading researcher who requested anonymity said he believed it had to do with the fact that Yukino, the blogger who invented the Fat Kreme, placed the doughnut bun facing glazed side out. The more advanced Grizzlie Burger, in contrast, has an evolutionary advantage in the fact that its toasted-doughnut bun faces glazed side inward, giving its eater a nonsticky fingerhold.

http://food.yahoo.com/blog/ahamburgertoday...e-luther-burger

review from someone who has actually eaten one...

A Hamburger Today referenced a press release from the Gateway Grizzlies, an independent league baseball team from Sauget, Illinois. The team had created the Grizzlie Burger (known elsewhere as the Luther Burger). I couldn't help but refer to it as "that Krispy Kreme burger." It's a bacon cheeseburger served on a glazed Krispy Kreme doughnut instead of a traditional bun.

Basically, I had mentioned this burger to everyone I knew. It's a food item you can't resist talking about. How is it prepared? What does it taste like? Beef and sugar? Together? Is that sane? Is that possible?

It is sane. And it is possible. You can get the Grizzlie Burger, "baseball's best burger," without cheese. And it is delicious.

One of the things I most wanted to know about this burger was how the doughnut maintained stability during the grilling process. It holds up pretty well (and was prepared on a flat griddle). Inverting the sliced-open donut so the glazed side touches the meat is the trick to making the burger less sticky than you initially imagine it to be. I still chose to eat mine while holding onto the aluminum foil, however.

The doughnut's glaze doesn't melt away. It bubbles up a bit along the edges, but for the most part, the doughnut remains super sugary. Before seeing this burger creation up close, I was afraid the sugar would melt away from the heat toasting the cake side.

I hope it goes without saying, but these burgers don't need condiments.

The first bite is amazing. I'd like to pretend I was a little nervous, but I wasn't. I like doughnuts, and I like hamburgers. My immediate reaction was to take another bite—was that taste sensation as good as I thought? I needed confirmation. I noticed Listmaker had the same reaction. It's unexpected, feeling that sugar rush while you're also eating a fairly tasty ballpark burger.

The small size of the burger made it less intimidating than originally expected. Krispy Kreme doughnuts are not large, and the burger patties are sized to fit comfortably between the sliced halves. I'd say this burger is twice the size of a typical slider and much smaller than a burger ordered from a sit-down chain restaurant in suburbia.

You're left wanting more, yet thinking, "Only once a year will I eat this delicious combination." I actually said that to Listmaker. "Who do you think you're kidding?" he replied. He was right, of course. I started showing up in friends' backyards with glazed doughnuts, which I wanted to learn to grill. It would be the one thing I learned how to do that summer.

It turns out it's not too tough to grill a doughnut. Two days after we left the Grizzlies game, Listmaker and I spent the Fourth of July grilling with friends in Memphis. A box of Krispy Kremes was procured, and I set about slicing them open. I was sure there would be much trial and error. While the burgers were finishing on the charcoal grill, I threw the donuts onto the gas grill. The cake side toasted just as expected. I placed the donuts on foil to let them cool. A few minutes later, half of us in the backyard were eating a version of baseball's best burger (sans bacon, which it doesn't really need).

http://aht.seriouseats.com/archives/2007/0...heeseburger.php

Edited July 13, 2007 by MarilynP

[Emancipation 2]

In a stunning turn of events that may shake the very foundations of burgerological anthropology, A Hamburger Today has been presented with credible new evidence that the first burger to use a Krispy Kreme doughnut as a bun may have evolved almost two years earlier than previously thought.

An AHT reader contacted me about the Gateway Grizzlie Burger, the Krispy Kreme-bunned bacon cheeseburger served at the stadium of independent league baseball team the Gateway Grizzlies: "Just thought I'd throw out there that it seems the original idea for the Krispy Kreme burger can be found here and is referred to as the Fat Kreme back in 2003. Either way, that's a heart attack on a bun/doughnut!"

The Grizzlie Burger, which appeared in spring 2006, was itself a take-off of the Luther Burger, an invention of Decatur, Georgia, pub Mulligan's that dates to early 2005.

Dubbed the Fat Kreme, this early version of fusion-burger excess places the contents of a Fatburger burger onto the aforementioned sugar-glazed treat on April 6, 2003. What's more, this new evidence moves the locus of the mashup from the South to Seattle, a geographic region known more for its advances in coffee culture than for its contributions to calorie-rich deep-fried dining.

Unconfirmed reports within the blog post in question hint at an even earlier version of the KK-burger mashup, but using In-N-Out burgers instead.

Burger anthropologists in AHT's research department were puzzled as to why, like the Neanderthals, the Fat Kreme was suddenly eclipsed by a similar species. But at least one leading researcher who requested anonymity said he believed it had to do with the fact that Yukino, the blogger who invented the Fat Kreme, placed the doughnut bun facing glazed side out. The more advanced Grizzlie Burger, in contrast, has an evolutionary advantage in the fact that its toasted-doughnut bun faces glazed side inward, giving its eater a nonsticky fingerhold.

http://food.yahoo.com/blog/ahamburgertoday...e-luther-burger

review from someone who has actually eaten one...

A Hamburger Today referenced a press release from the Gateway Grizzlies, an independent league baseball team from Sauget, Illinois. The team had created the Grizzlie Burger (known elsewhere as the Luther Burger). I couldn't help but refer to it as "that Krispy Kreme burger." It's a bacon cheeseburger served on a glazed Krispy Kreme doughnut instead of a traditional bun.

Basically, I had mentioned this burger to everyone I knew. It's a food item you can't resist talking about. How is it prepared? What does it taste like? Beef and sugar? Together? Is that sane? Is that possible?

It is sane. And it is possible. You can get the Grizzlie Burger, "baseball's best burger," without cheese. And it is delicious.

One of the things I most wanted to know about this burger was how the doughnut maintained stability during the grilling process. It holds up pretty well (and was prepared on a flat griddle). Inverting the sliced-open donut so the glazed side touches the meat is the trick to making the burger less sticky than you initially imagine it to be. I still chose to eat mine while holding onto the aluminum foil, however.

The doughnut's glaze doesn't melt away. It bubbles up a bit along the edges, but for the most part, the doughnut remains super sugary. Before seeing this burger creation up close, I was afraid the sugar would melt away from the heat toasting the cake side.

I hope it goes without saying, but these burgers don't need condiments.

The first bite is amazing. I'd like to pretend I was a little nervous, but I wasn't. I like doughnuts, and I like hamburgers. My immediate reaction was to take another biteâ€â€was that taste sensation as good as I thought? I needed confirmation. I noticed Listmaker had the same reaction. It's unexpected, feeling that sugar rush while you're also eating a fairly tasty ballpark burger.

The small size of the burger made it less intimidating than originally expected. Krispy Kreme doughnuts are not large, and the burger patties are sized to fit comfortably between the sliced halves. I'd say this burger is twice the size of a typical slider and much smaller than a burger ordered from a sit-down chain restaurant in suburbia.

You're left wanting more, yet thinking, "Only once a year will I eat this delicious combination." I actually said that to Listmaker. "Who do you think you're kidding?" he replied. He was right, of course. I started showing up in friends' backyards with glazed doughnuts, which I wanted to learn to grill. It would be the one thing I learned how to do that summer.

It turns out it's not too tough to grill a doughnut. Two days after we left the Grizzlies game, Listmaker and I spent the Fourth of July grilling with friends in Memphis. A box of Krispy Kremes was procured, and I set about slicing them open. I was sure there would be much trial and error. While the burgers were finishing on the charcoal grill, I threw the donuts onto the gas grill. The cake side toasted just as expected. I placed the donuts on foil to let them cool. A few minutes later, half of us in the backyard were eating a version of baseball's best burger (sans bacon, which it doesn't really need).

http://aht.seriouseats.com/archives/2007/0...heeseburger.php

There is also such a thing as a Saskatechwan Smore that I've had..

Honey Creuler roasted on open flame, and then you put ice cream in the middle.. mmm

But on this burger thing.. I didnt' think you could get any worse than a McGriddle.. Apparently I was wrong

Edited July 13, 2007 by Emancipation

[Fandango 1,440]

This is gluttonous excess to the worst degree. No wonder this country has a raging weight problem.

[Fandango 1,440]

This reminded me of a very funny stand up routine that I just saw not too long ago. It's about how we're all eating too much.

WARNING: NOT FOR THE SENSITIVE! AND BLEEPED LANGUAGE!

http://www.comedycentral.com/sitewide/medi...ml?itemId=23645

Edited July 13, 2007 by LisaD

[*julez* 124]

Vile. Absolutely disgusting. Who eats this #######?

[*JG* 2]

I'm going to that stadium August 7th for the Counting Crows concert. Going to try one then.

[almaty 19]

near my home..i gain 12 lbs during one game....

[Jasman0717 9]

I'll pass

[almaty 19]

it is a very popular at the stadium..one of their biggest sellers

of course, i live in the midwest, where most folks look like corn fed heifers..