Top Pot Slider Sampler at Sun Liquor Distillery

As part of Eater's second ever Burger Week, chefs at several Seattle restaurants have happily agreed to make a special limited edition burger — some of which will be featured on their menus. Today, a doughnut slider collaboration between Top Pot and Sun Liquor Distillery.

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For today's special edition burger, Top Pot Doughnuts co-founder Mark Klebeck and his brother Michael, owner of Sun Liquor Distillery, team up to create two mini burgers.

Slider #1: A 100% grass-fed organic beef burger with bacon, tomato, avocado and mayonnaise. Served on a flash-seared Top Pot Bismarck doughnut bun.

Slider #2: A 100% grass-fed organic beef burger with mushrooms, caramelized yellow onion, spicy Dijon aioli and Tillamook cheddar. Served between a flash-seared Top Pot Bismarck doughnut bun. Says Mark Klebeck:

My aim was to use a Top Pot doughnut to act as the "top and bottom" of the burger and create a unique flavor combination. Quickly, I discovered that the cake varieties were way too fragile and would crumble. My other main choice was a yeast raised doughnut. When looking at shapes for this it boils down to bars, rings, and Bismarcks. I felt that the Bismarck had the right amount of sweetness to the dough and would provide enough stability without gumming up the contents. The texture, light sweetness, and aroma complemented all that we were putting together. It became a natural choice. The sliders will be available as a special tomorrow (Fri) only at Sun Liquor Distillery.

· All Eater Burgers [~ESEA~]
· All Burger Week 2013 Coverage [~ESEA~]