What does the news about Burger King’s potential acquisition of Tim Hortons really mean? Forget the dollars-and-cents aspects or the cross-cultural implications of an American fast-food giant moving into Canada.
For some crazed gastronomes, it’s about something altogether different.
Namely, the potential for the doughnut burger to go mainstream.
Never heard of the doughnut burger? Obviously, you’re not a fan of Luther Vandross. The late R&B singer loved the idea so much it’s often called a “Luther” in his honor.
Nor have you spent any time on the state fair circuit, where the doughnut burger is becoming the new must-have outrageous treat — the 2014 answer to the fried Oreo.
Who came up with the idea for stuffing a burger between two halves of a glazed doughnut in the first place? Well, Vandross is often credited with the concept. But Paula Deen, the controversial kitchen diva, has claimed ownership. Food fanatics also say Mulligan’s, a bar in Decatur, Ga., had a hand in the whole thing, too.
Whatever the case, the doughnut burger is probably not as much of a
stretch as it may seem. After all, Americans have increasingly embraced
the idea of oddball food combos — so much so that there’s now a whole TV
devoted to them. And the doughnut burger is nothing more than an
affirmation that sweet and salty go together like, well, bread and
butter. Think kettle corn, another fair favorite, or sprinkling salt on a
melon, a culinary trick that has been proven scientifically to make
sense. (Suffice it to say, salt is an easy “get” — we perceive its taste
quickly. And thus, it serves as something of a boost for sweet, which
is a more complex taste.)