About a month ago I received a text message from my boyfriend declaring, “I’m getting a burger served on a donut!‘

On one hand, this message was not surprising as this is the same fellow who ate something called “The Double Bypass” while on a trip through Atlanta. On the other, my curiosity was obviously piqued and I needed to know immediately where one could acquire such culinary magnificence.

The answer: Cause Spirits and Sound bar in Uptown. The restaurant had recently revamped their menu, and the most outstanding addition was the Luther Vandross burger. (According to the waiter at the time, the first person to ever order it was none other than my boyfriend. I’m so proud.)

Of course, not to be outdone by my significant other, I allowed myself to be lured in by this tantalizing temptress of beefocity and experience the Luther Vandross burger for myself.

Why yes that is a beef patty, cheddar cheese, bacon and two donuts for buns.

Supposedly this caloric bomb is a favorite of singer Luther Vandross; hence the name. Origin stories vary, some attributing the donut burger to Vandross himself, others declaring Mulligan’s Bar in Decatur, Georgia as the creator when one day the cook, having run out of hamburger buns, substituted donuts instead. Since then, versions of this donut burger have popped up all over the country. We even have our own food truck — Eli’s Donut Burgers has been making the rounds in the Metro area for a little more than a year now. And now, we can add Cause to the list of donut burger proprietors.

I wish I could say that this unholy combination of pastry and meat was a greasy disaster. But I am sad to report that it is in fact, delicious. The hint of airy sweetness, the savory beef, the gooey cheese, and the salty, chewy bacon create something both magical and downright evil.

After about five bites, I forced myself to stop eating and took the rest home, where it sat lurking in my refrigerator, taunting me with its meaty siren song. The next day, as I was perusing the kitchen for something to make for dinner, I peeked at the donut burger and found it had congealed into an inseparable chunk of meat and cheese. The donut, no longer warm and puffy was now cold and stiff. The bacon and meat fat had fused with hardened cheese. I contemplated trying to revive the donut burger in the microwave but decided for the sake of my cholesterol to rid myself of its devious presence. I unceremoniously tossed the burger into the garbage and felt my arteries breathe a sigh of relief.