| Ingredient | ULF # | Portion |
|---|---|---|
| Cloverdale 10-12 Hickory Shingle Bacon | 549242 | 6 slices |
| Baker Boy IW Glazed Donut | 717992 | 1 each |
| Rancher’s Legacy 4-1 Fresh Beef Patty | 515177 | 2 each |
| Lawry’s Seasoned Salt | 304501 | To taste |
| Highland Market Creamy Peanut Butter | 239159 | 1 Tbsp. |
| Natural American Honey | 353508 | 1 tsp. |
| Schrieber American Cheese | 210229 | 1 slice |
Sprinkle burger patties with seasoned salt. Cook burgers on a flat top until the desired temperature.
In a skillet over medium heat, fry bacon until crispy, about 8 minutes. Drain on paper towels.
Slice the glazed donut in half and place on the flat top for a few minutes, or until a little crispy. Take one burger and place it on the bottom half of the glazed donut. Top with peanut butter, honey, the second patty, American cheese, bacon, and the donut top.
