Description
Cheeseburger Stuffed Onion Rings feature thick onion rings filled with seasoned ground beef, melted cheddar cheese, and classic burger flavors, all encased in a crispy panko coating and fried to golden perfection. Perfect for entertaining guests, game-day appetizers, or an indulgent snack that tastes just like a gourmet burger.
Ingredients
Scale
- 2 large onions, about 500 g, separated into 12 thick outer rings
- 350 g raw ground beef, 80/20 blend for optimal flavor
- 120 g cheddar cheese, cut into small cubes
- 1 tablespoon ketchup, for that classic burger taste
- 1 teaspoon yellow mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 100 g plain flour
- 2 large eggs, beaten
- 150 g panko breadcrumbs, for extra crunch
- 1 litre neutral oil, vegetable or canola oil works well
- 80 g prepared burger sauce, for serving
Instructions
- Combine Ingredients: In a medium bowl, add the ground beef, ketchup, yellow mustard, garlic powder, salt, and black pepper.
- Mix Gently: Use your hands to combine the mixture until just blended, about 1 minute, being careful not to overwork the beef.
- Set Aside: Keep the filling at room temperature while you prepare the onion rings.
- Separate Rings: Carefully peel the onions and separate them into individual rings, keeping only the 12 thickest outer rings for stuffing.
- Pat Dry: Place the rings on paper towels and gently pat them dry, which helps the filling adhere and prevents excess moisture during frying.
- Stuff Rings: For each ring, place about 2 tablespoons of beef filling in the center, then nestle a small cube of cheddar on top of the filling, pressing gently so it stays in place.
- Prepare Stations: Place flour in the first bowl, beaten eggs in the second, and panko breadcrumbs in the third bowl.
- Coat First: Gently dredge each stuffed ring in flour, shaking off excess, then dip into beaten egg, letting any drips fall back into the bowl.
- Finish Coating: Roll the ring in panko breadcrumbs, pressing gently so the crumbs adhere completely, about 30 seconds per ring.
- Rest: Set each breaded ring on a plate and let them rest for 5 minutes before frying so the coating sets.
- Heat Oil: Pour oil into a large, heavy-bottomed pot or deep skillet and heat to 350°F (175°C), about 8 to 10 minutes.
- Test Temperature: Drop a small piece of panko into the oil; it should sizzle immediately and turn golden in about 15 seconds.
- Fry Rings: Carefully place 4 stuffed rings into the hot oil, maintaining a safe distance from each other, and fry for 3 to 4 minutes until golden brown and crispy on all sides.
- Drain: Use a slotted spoon to transfer the fried rings to a paper towel-lined plate and let them cool for 2 to 3 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes