Imagine eating a cheesburger on a giant cinnamon roll! We try out a famous New Orleans' recipe that replaces a traditional cheeseburger bun with the Mardi Gras King Cake!
On today's show, Dawn ropes CBS Uber Fan Cory Geishauser in to help make their own version of the King Cake Burger in the Central PA Live kitchen.
If you want to try a family-sized version at home, check out the recipe from allrecipes.com (listed below)
Try this recipe at home:
Giant King Cake Cheeseburger
Original Recipe (12 servings)
- 3 pounds ground beef
- 1 yellow onion, chopped
- 2 tablespoons steak sauce
- 2 tablespoons Worcestershire sauce
- salt and ground black pepper to taste
- 2 tablespoons vegetable oil, or as needed
- 1 pound chedder cheese, thinkly sliced
- 1 pound cooked bacon strips
- 1 Mardi Gras King Cake (see footnote) sliced in half horizontally, icing reserved
- 2 tablespoons each: purple decorating sugar, yellow decorating sugar and green decorating sugar
Line a 10-inch round cake pan with plastic wrap.
Mix ground beef, onion, steak sauce, Worcestershire sauce, salt, and pepper together in a bowl. Press beef mixture firmly into prepared cake pan to form a giant beef patty. Cover pan with plastic wrap and refrigerate until firm, about 2 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Lightly oil a pizza peel. Remove plastic wrap from top of beef patty and invert pan on top of pizza peel to release patty from the pan. Remove remaining plastic wrap. Use a grill spatula and a slight shaking motion to gently slide the patty from the pizza peel onto the preheated grill.
Cook beef patty on the preheated grill until browned on one side, 7 to 10 minutes. Use the grill spatula and pizza peel to carefully flip the patty. Place cheese and bacon slices on top of the burger and cook until burger is firm and no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Place the bottom half of the king cake on a serving platter. Place the burger on top of the bottom king cake 'bun' and place the top half of the king cake on the burger. Spread reserved icing over the top 'bun' and sprinkle purple, yellow, and green decorating sugars over the top.
MAKE THE KING CAKE:
Original recipe makes 2 cakes
Makes servings US Metric
1 cup milk
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
5 1/2 cups all-purpose flour
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter
1 cup confectioners' sugar
1 tablespoon water
Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.