New York City eatery premieres the Donut Burger

FROM the land that brought you the KFC Double and the Cronut, here comes a new taste sensation. But is it extreme food perversity, or just a tasty lunch?

NOT sure whether you’re in the mood for something sweet or savoury? Why not have both at once?

That’s the idea behind the new Donut Burger, recently unveiled at The Burger Bistro in New York.

This two-course-meal-in-one combines a sliced, glazed doughnut with a traditional burger filling of an Angus beef patty, bacon, a fried egg and American cheese.

It’s currently available only on Wednesdays at the chain’s three eateries, although staff will prepare it on other days if you call ahead.

“It’s absolutely over the top, but I really liked it,” Fox news presenter Simone Boyce said in her review of the new “delicacy”.

It’s not the first time America’s fast food maestros have tried to improve on the humble doughnut.

Last year New York pastry chef Dominique Ansel created the cronut, a doughnut / croissant hybrid that has been a big seller at his Manhattan bakery.

Dunkin Donuts also introduced their “Glazed Donut Breakfast Sandwich” in 2013, which comprised a glazed doughnut, a pepper-fried egg and rashers of smoked bacon, at a total kilojoule count of 1506.

Double the fun ... KFC’s bun-less burger comprised two chicken fillets sandwiching two slices of cheese, bacon and sauce.

KFC also reinvented the burger — and appalled health professionals everywhere — with the Double Down, which served up a juicy stack of chicken, bacon and cheese without that pesky bun.

Launched in America on April Fool’s Day in 2011, the Double (as it was known in Australia) was an immediate hit, although it has only been intermittently available on menus since. It compromised diets everywhere with a kilojoule count of 1939.