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Funnel Cake Cheeseburger

This combo might sound crazy, but you will be hooked once you take your first bite and experience the sweet and savoury flavour explosion. This incredible burger combines everything perfectly for the most delicious, fair-style burger you’ve ever tasted.



Funnel Cake Buns

  • 2 cups Bisquick pancake mix
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 2 eggs, room temperature
  • 1 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon smoked paprika

Rhubarb Ketchup

  • 1/2 cup strawberry rhubarb pie filling
  • 1 cup ketchup
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cinnamon


  • 1 lb. ground chuck (80/20 blend)
  • Salt and pepper, to taste
  • 1/2 teaspoon garlic powder, per burger patty
  • 4 slices cheddar cheese
  • 8 slices bacon, cooked
  • Vegetable oil, for frying
  • Powdered sugar, for garnish


Funnel Cake Buns

  1. In a large bowl, stir the pancake mix, milk, vegetable oil, eggs, onion powder, black pepper, and smoked paprika until everything is well combined and completely smooth.
  2. Place the biscuit cutter ring into a deep pan or pot and pour in the vegetable oil until it comes halfway up the call. Preheat the oil to 350ºF. Once the oil has heated, pour the batter into a funnel or Ziplock bag (with the end cut off) and drizzle the batter, swirling around the ring and overlapping. Fry for one to two minutes or until light golden brown; remove the ring with tongs and flip. Fry for one to two more minutes or until light golden brown. Remove the funnel cake buns and place on a wire rack to cool.

Rhubarb Ketchup

  1. Combine the strawberry rhubarb pie filling, ketchup, apple cider vinegar, and cinnamon in a large saucepan on medium heat. Bring the mixture to a boil, stirring occasionally, and reduce the heat to low. 
  2. Simmer for 15 to 20 minutes until the strawberries and rhubarb are soft and break down, stirring occasionally. Alternatively, you can use a hand blender to make it smooth.


  1. Preheat your grill to 450ºF or preheat a large pan over medium-high heat.
  2. Using your hands or a burger press, form the ground beef into four equal patties, about three-quarter-inch thick. Season the patties with salt, pepper, and garlic powder on both sides. Place the burgers on the grill or pan and cook for four minutes per side until an internal temperature of 145ºF for medium rare or your preferred doneness. Top each patty with a slice of cheddar cheese and allow the cheese to melt for about two to three minutes. 
  3. Assemble the burgers by spreading some of the rhubarb ketchup on the top and bottom funnel cake bun, then place a burger patty on top of the rhubarb ketchup and two slices of bacon, and finish by placing the funnel cake bun on top. Garnish with powdered sugar, and enjoy!

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