Cheeseburger Onion Ring Roll (Printable version)

Crispy onion rings stuffed with juicy cheeseburger filling, coated and fried golden brown.

# What you need:

→ Onion Rings Coating

01 - 2 large yellow onions, cut into 1/2-inch thick rings
02 - 1 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - Salt and freshly ground black pepper to taste

→ Cheeseburger Filling

08 - 1/2 pound ground beef
09 - 1 tablespoon olive oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon Worcestershire sauce
13 - 1/4 cup diced pickles
14 - 1/4 cup diced tomatoes
15 - 1/2 cup shredded cheddar cheese
16 - 2 tablespoons ketchup
17 - 1 tablespoon yellow mustard

→ For Frying

18 - Vegetable oil for deep frying

# How To:

01 - Peel onions and slice crosswise into 1/2-inch thick rings. Carefully separate into individual rings. Reserve the largest, most intact rings for stuffing. Set aside until ready to use.
02 - Arrange three shallow bowls in assembly line fashion. Place flour in the first bowl. Beat eggs in the second bowl. Combine panko breadcrumbs, smoked paprika, garlic powder, salt, and pepper in the third bowl.
03 - Heat olive oil in a skillet over medium heat. Add ground beef, breaking it apart with a wooden spoon. Season with salt, pepper, and Worcestershire sauce. Cook for 5 to 7 minutes until browned and cooked through. Remove from heat and allow to cool slightly.
04 - Add diced pickles, tomatoes, shredded cheddar cheese, ketchup, and mustard to the cooled beef mixture. Stir until all ingredients are evenly incorporated. The filling should hold together when pressed.
05 - Select the largest intact onion rings. Pack each ring with the cheeseburger filling, pressing gently to create a compact, stable filling that extends evenly through the ring opening.
06 - Dredge each stuffed ring in flour, shaking off excess. Dip into beaten eggs, allowing excess to drip off. Press firmly into the seasoned panko mixture, coating completely and evenly on all sides.
07 - Pour vegetable oil into a deep fryer or heavy pot to a depth of 3 inches. Heat to 350°F. Fry the stuffed rings in batches of 3 to 4 for 2 to 3 minutes per batch, turning once, until golden brown and crispy. Transfer to paper towels to drain.
08 - Arrange the onion ring rolls on a serving platter. Serve hot while crispy, accompanied by your choice of burger sauce, ranch dressing, or spicy mayo for dipping.

# Expert Advice:

01 -
  • The crispy crunch of an onion ring meeting juicy cheeseburger filling is basically happiness in edible form
  • These disappear faster than you can fry them, so consider yourself warned
02 -
  • Overstuffing the onion rings is the number one mistake, so start with less filling than you think you need
  • Let the cooked beef cool completely before stuffing or the cheese will melt out during frying
03 -
  • Use a kitchen spider or slotted spoon to gently flip the rolls without breaking the crispy coating
  • Keep your stuffed rings on a parchment lined baking sheet in the fridge for 15 minutes before frying to help them hold their shape

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