Loaded Bacon Cheeseburger Onion Rings (Print version)

Thick onion rings stuffed with seasoned beef, crispy bacon, and cheddar cheese, battered and fried until golden. A crowd-pleasing snack ready in 45 minutes.

# Ingredients:

For the cheeseburger filling

01 - 1 lb (450 g) ground beef, 80/20
02 - 6 strips thick-cut bacon
03 - 1 cup (115 g) sharp cheddar cheese, freshly shredded
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon smoked paprika
07 - Salt and black pepper to taste

For the rings and batter

08 - 2 large sweet onions (Vidalia or similar), cut into 3/4-inch rounds
09 - 1 cup (125 g) all-purpose flour
10 - 2 large eggs, beaten
11 - 1 1/2 cups (120 g) panko breadcrumbs
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon salt
15 - Vegetable oil for deep frying

# Instructions:

01 - Fry the bacon in a large skillet over medium heat until crispy. Transfer to paper towels, let cool, and crumble into small pieces.
02 - In the same skillet over medium-high heat, add the ground beef. Season with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook, breaking into fine crumbles, until no pink remains and the meat reads 160°F on an instant-read thermometer. Drain the fat and let cool for 5 minutes.
03 - Combine the cooked beef, crumbled bacon, and shredded cheddar in a mixing bowl. Stir until the cheese begins to melt into the warm beef. Let the mixture cool until it holds together when pressed.
04 - Separate the onion rounds into individual rings and pair each large ring with a slightly smaller ring. Stand a large ring upright on a flat surface and pack the beef mixture firmly inside, pressing it to the top edge. Press the smaller ring into the top to seal. Place the filled rings on a parchment-lined tray and freeze for 10 to 15 minutes until firm.
05 - Set out three shallow bowls: one with flour seasoned with a pinch of salt, one with the beaten eggs, and one with panko mixed with smoked paprika, garlic powder, and salt.
06 - Dredge each chilled stuffed ring in the seasoned flour, shaking off the excess. Dip in beaten egg, letting the extra drip off. Press firmly into the panko on all sides. For a thicker crust, dip once more in egg and panko.
07 - Heat 3 inches of vegetable oil in a deep heavy pot to 350°F (175°C). Fry 2 to 3 rings at a time for 3 to 4 minutes, turning once, until deep golden brown on all sides. Drain on a wire rack and serve immediately.

# Good to know:

01 - Best served hot straight from the fryer while the crust is at its crispiest.
02 - Use a clip-on thermometer to monitor oil temperature and keep it steady between batches.

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