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The Donut Breakfast Burger

To be fair, this recipe is incredibly high in fat, sodium, sugar, and calories. But it is damn good. The donut takes some time to make, and eating this beast is a little messy, but oh my gosh it is delicious. I've heard of donut companies doing donut burgers, and I freaking love the idea, so, I was really motivated to create my own. The donuts were not as good as I expected, because they were baked and not fried, but that's probably a good thing. For my health.

The recipe for the donuts is for 10, but the burger is for two. Cuz, why not have extra donuts on hand?! Adjust amounts for the burger part of the recipe if you are making more. I definitely had a tummy ache for the rest of the day, just being so rich (and me having IBS), but my boyfriend loved it. Give it a try!

The Build:

Donut bun on bottom, then a swipe of Vegenaise, Dijon mustard, then Hilary’s Root Vegetable Burger patty, then Chao cheese, then salted hash brown patty, then fried slices of sausage, and then more Vegenaise, then the top of the donut burger bun. And, lastly, a drizzle maple syrup on top of all that!

The Ingredients:


serves 10 donuts or so

Dry Ingredients:

1 cup Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour

1/2 cup organic sugar

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon nutmeg

1 pinch cinnamon

Wet Ingredients:

1/2 cup vanilla flavored soy or almond milk

1/2 teaspoon apple cider vinegar

1/2 teaspoon pure vanilla extract

Ener-G egg replacer (for 1 egg), or a chia egg

4 tablespoons Earth Balance butter (melted)


1/2 cup confectioner’s / powdered sugar (lump free!)

1 tablespoon soy or almond milk

The Rest (built for two)

2 Trader Joe’s hash brown patties

2-4 tablespoons peanut or soy bean oil

2 Tofu Pup veggie hot dogs, sliced

2 Hilary’s Root Vegetable Burger patties

2 slices of Chao Creamy Original vegan cheese

2 dollops of Vegenaise / mustard (optional)

2 teaspoons maple syrup

The Instructions:

Preheat oven to 350. In a large bowl, combine dry ingredients with a whisk to mix thoroughly. Combine wet ingredients separately in a small to medium sized bowl. Add wet to dry ingredients and mix until combined. It should form a very soft dough. Using a tablespoon measure, scoop out dough into your un-greased non-stick donut pan.

Do not overfill your donuts in their pan, or they will come out looking like a donut muffin. Bake for 12 minutes. They should not be browned on top, but a toothpick will come out clean. Invert hot pan over a cutting board or cooling rack to release donuts. Allow to cool completely. Then glaze!

To glaze, whisk non-dairy milk and powdered sugar together. Dip one half of the donut (the side with the shittier shape) into the glaze, let some drip off, then set dry side down on a wire rack, to dry. When dry-ish, you can either use a brush, a knife or your fingers to add glaze to the top of the donut (the side without glaze). Let dry.

In a hot frying pan, heat up 2 tablespoons oil, and when hot, add hash brown patties, and brown on both sides. Remove from oil, let drain on paper towel, and top with a little salt (just a pinch). In the remaining oil, throw in the sliced hot dogs, and fry up on both sides, then remove from oil and let drain on paper towel as well.

Add a little more oil to the pan, heat it back up, and when ready, add the root vegetable burger patties, and fry until you can see the bottom begin to crisp up and turn golden. Flip patty to the other side, and place Chao slice on top, let cook a tiny bit more, then remove patty from oil when it is golden on both sides.

Slice the donut in half, for a bun, and assemble the breakfast burger in any way you’d like, or follow my build above. When assembled, drizzle one teaspoon maple syrup on top of each donut burger, and serve!

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