This donut shop gave us its recipe for the Killer Double Burger

This donut shop gave us its recipe for the Killer Double Burger

The secret is the pickle juice (and a blend of Angus chuck, brisket, and short rib).

Cheeseburger with pink bun

Now you can prepare this delicious burger from Pink Love Donuts.

Miamians with a sweet tooth are well aware of Pink Love Donuts & More’s outrageous, award-winning offerings, from pie-topped donuts to ones containing Nutella-filled syringes. But the team here is quite adept at “&more” concepts, especially burgers. Case in point: a pastel-colored burger that hides double the amount of heat and flavor.

“We’re always looking for innovative ways to expand our food offerings, so burgers came naturally to us as a family favorite,” says owner Diego Macedo. “We wanted to add a unique touch that aligned with our brand, and the pink burger was born.”

For the patty at the heart of this burger, Macedo starts with a blend of ground Angus beef, brisket and short rib. “This choice is based on the high fat content of the beef, which adds tenderness and flavor to the mixture,” he says. But the responsibility doesn’t stop at the beef. In the cheese section, McDew combines American cheese with smoked cheese, in what he calls “the best of both worlds.”

“The American cheese adds great flavor, while the smoked provolone adds a delightful touch of saltiness,” he says.

With two patties and two cheeses, it’s perhaps not surprising that this burger also has two sauces. First, the chimichurri aioli provides the perfect blend of richness and liveliness from the fresh herbs and vinegar, plus welcome heat from fresh red pepper. It’s a fitting wink to Macedo’s Argentine homeland. It’s paired with a fairly classic burger sauce, made by combining mayonnaise, ketchup, dill pickle juice, Worcestershire sauce, and paprika, though a hint of cayenne pepper definitely gives it an edge. Together, they make a dynamite combination. “The spicy, slightly sweet notes of the pink sauce blend harmoniously with the tangy tartness of the chimichurri,” he says.

When it’s time to assemble, a regular burger bun just won’t do the trick. Homemade cakes take advantage of high-gluten flour for an unbeatable texture. “It’s the secret to making the bread soft and not like a flat hockey puck,” Macedo says. “It creates cool air pockets in the dough giving it the fluffy, light texture we love.”

In a nod to the restaurant’s name, Macedo colored the cake red using pitaya food coloring, a natural alternative to chemical-based food dyes. “It allows us to maintain the vibrant pink color of the burger while being environmentally friendly,” he says.

Crowned with a pile of fried, flour-coated white onions, which add welcome texture to the juicy beef and rich, gooey cheese, this burger is ready to eat.

The Pink Burger

  • 12.5 oz. High gluten flour
  • .5 oz. salt
  • 1.75 oz. sugar
  • .5 oz. yeast
  • 4.5 oz. Milk
  • 4.5 oz. water
  • 1.75 oz. ghee
  • .5 oz. Pitaya food coloring
  • 1 white onion, cut into thin slices
  • 5 cups of flour
  • frying oil
  • 5 cups of olive oil
  • 2 tablespoons. Red wine vinegar
  • 5 cups finely chopped parsley
  • 4 garlic cloves, chopped
  • 1 tablespoon. Seedless and finely chopped red pepper (about 2 small red peppers or 1 large red pepper)
  • .75 teaspoon. Dried oregano
  • 1 level teaspoon. Coarse salt
  • .5 teaspoon. Pepper (or to taste)
  • 4 cups mayonnaise
  • 5 cups of lemon juice
  • ⅔ cup ketchup
  • 1.5 tbsp. Dill pickle juice
  • 1.5 teaspoon. Worcestershire sauce
  • 1.5 teaspoon. red pepper
  • .5 teaspoon. cayenne pepper
  • 2 4 oz. Select ground beef from chuck brisket patties (chef uses a combination of Angus, brisket and short rib)
  • 1 slice of American cheese
  • 1 slice smoked provolone cheese, cut into thick slices

    1. To prepare the cakes, first mix the yeast with the water and milk, then add the flour, 0.5 ounces of salt, sugar, butter, and food coloring, and mix until smooth. Divide the dough into about 10 3-ounce portions. We cover it with a kitchen towel and hold it until it doubles in size, then dip it in milk and honey. Bake at 350 degrees for 15 minutes.

    2. Make chimichurri sauce by blending olive oil, red wine vinegar, parsley, garlic, red pepper, dried oregano, coarse salt, pepper, 4 cups mayonnaise, and lemon juice until smooth.

    3. Make pink sauce by blending 1 cup each of mayonnaise, ketchup, dill pickle juice, Worcestershire sauce, paprika, and cayenne pepper until smooth.

    4. Heat a few inches of frying oil in a heavy-bottomed pot to about 350°F. Dip the onion slices in flour, then fry them until golden brown and crispy. Set aside on paper towels.

    5. Cook the pancakes to the desired temperature, then put the cheese on top. We cut the cakes, spread them with butter, and toast them on a hot tray. Add chimichurri aioli to the bottom bun and onions and pink sauce to the top bun. Add the patties, close them and serve.

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