ORIGINAL STARTERS: DONUT BURGER SLIDERS

ORIGINAL STARTERS: DONUT BURGER SLIDERS Thursday, November 29, 2012

If you’ve ever considered yourself among the curious, yet still uncommitted, let us say this: the Donut Burger is tasty. And why wouldn’t they be? It’s a hamburger and a slice of Tillamook Cheddar Cheese sandwiched between a deep-fried, drip-dried donut that’s been plastered with a thick, white, sugary glaze.

Since the day we opened our doors, we’ve flirted with this dish: we’ve stood behind it, we’ve shunned it and we’ve resurrected it, Lazarus-style, for special occasions.

And now, it’s back—for good—and better than ever.

Exactly how? you might wonder. How can something that’s both so, so good and so, so bad for you be made better? Well, for one thing, we’ve settled on the donut. Instead of outsourcing the donut-making to third-party pastry-makers, our own pastry-makers have developed a winning recipe for a new line of made-fresh-from-scratch in-house glazed donut buns.

Moreover, we’ve trumped the sando’s previous incarnations by doubling down on a smaller size. In other words, you get two donut burgers instead of one—but they’re slider-sized. That means no more dividing it up like a pizza for adventurous parties of two or four or six. No you can just pop a whole one in your mouth and enjoy this strange, decadent, but delightful treat, without feeling like you’re overdoing it.

If you’ve tried one in the past, you already know what we know. But if you haven’t tried one, now’s the time. Sure, it ain’t a salad, but splitting a pair of donut burger sliders will surprise you, and it gives you a glimpse that the dinner that’s to follow is just playful, but yummy and well-executed, too.