Cheeseburger Onion Rings
shared by Nibblore Kitchen
These oversized onion rings hide a juicy seasoned beef layer and molten cheddar beneath a shatteringly crisp crust. Briefly freezing the stuffed rings keeps their shape during breading and frying, while thin beef layers ensure they cook through quickly. Serve them hot with burger sauce for a playful party appetizer and a dramatic cheese-filled cross section. • Choose wide, intact onion rings; cracked or very small rings are difficult to stuff without leaking. • Enclose the cheddar fully in beef so it cannot escape into the frying oil. • If the coating browns before the beef reaches 71°C, reduce the oil temperature slightly and finish the rings for 3 to 5 minutes in a 190°C oven. • Frying on a thermometer-controlled stovetop produces the crispest coating and prevents greasy rings. • Replace cheddar with low-moisture mozzarella or Monterey Jack for a milder, stretchier center. • Use plain dry breadcrumbs instead of panko; the coating will be finer and slightly less crunchy. • Replace canola oil with peanut, sunflower, or another neutral high-heat frying oil. • Serve with ketchup mixed with mayonnaise and finely chopped pickles if prepared burger sauce is unavailable. Refrigerate cooled leftovers in an airtight container for up to 2 days. Reheat on a wire rack in a 200°C oven for 10 to 12 minutes, until hot and crisp; do not microwave if you want to preserve the crust. Freeze breaded, uncooked rings on a tray until solid, then bag for up to 1 month; thaw overnight in the refrigerator before frying to ensure the beef cooks evenly.
- Total time
- 50 min
- Servings
- 6
- Difficulty
- Intermediate
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Save to my cookbook — freeIngredients
- 2yellow onions, large and evenly shaped
- 450 gground beef, 85% lean
- 1 tspkosher salt
- ½ tspblack pepper, finely ground
- ½ tspgarlic powder
- 90 gcheddar cheese, cut into 12 small strips
- 90 gall-purpose flour
- 2eggs, large
- 2 tbspmilk
- 120 gpanko breadcrumbs
- ½ tspsmoked paprika
- 1 lcanola oil, or enough for 5 cm frying depth
- 120 mlburger sauce, for serving
Instructions
- 1Peel the onions and cut them crosswise into 2 cm-thick slices. Separate the slices into rings and select 12 sturdy outer rings measuring about 7 to 9 cm across. Reserve the remaining onion for another use.
- 2Combine the ground beef, salt, black pepper, and garlic powder in a bowl, mixing gently just until evenly seasoned. Divide the mixture into 12 equal portions.
- 3Set the onion rings on a parchment-lined tray. Press one portion of beef in a thin, even layer around the inside wall of each ring, leaving an open center about 3 cm across. Push one cheddar strip into the beef, then pinch and smooth the meat over it so the cheese is completely enclosed and the center remains open.
- 4Freeze the stuffed rings for 20 minutes, until firm enough to handle but not frozen solid. Meanwhile, place the flour in a shallow bowl. Whisk the eggs and milk in a second bowl. Combine the panko and smoked paprika in a third bowl.
- 5Coat each chilled ring in flour and shake off the excess. Dip it completely in the egg mixture, then press it firmly into the panko. For a sturdier crust, dip it in the egg once more and apply a second coating of panko. Return the breaded rings to the tray.
- 6Pour the canola oil into a heavy, deep pot, keeping the pot no more than one-third full. Heat over medium heat to 175°C, monitoring with a deep-fry thermometer.
- 7Fry the rings in batches of 2 or 3 for 4 to 5 minutes, turning every minute, until deep golden and the beef reaches 71°C at its thickest point. Keep the oil between 170°C and 180°C, allowing it to return to temperature between batches.
- 8Transfer the cooked rings to a wire rack set over a sheet pan and rest for 3 minutes. Serve hot with burger sauce; cut one ring in half just before serving to reveal the molten-cheese center.