There are many ways to make and eat a burger and onion rings. I think this version is about the most efficient there is. Burger meat stuffed with onion rings, cheese and bacon, then coated with french fried onions and baked!
I don’t use a lot of the purchased french fried onions but sometimes you just need to switch things up. Breadcrumbs are good ….. without them there would be no crispy, breaded, pan-fried fish or oven baked chicken tenders.
The history of the french fried onions is somewhat sketchy, but they are believed to have been created in the thirties by a company called Olney & Carpenter.
Fried onions became famous in the fifties as an ingredient in the classic ‘green bean casserole’. Several companies acquired the product through the years until French’s took it over in the eighties. The onion pieces do not resemble onion rings and are more like onion chips. They are crispy right out of the container and should remain crispy for several weeks if stored properly.
I found they added extra flavor and crunch to these ‘burgers’. I myself, am not much for burgers but I have to admit I did enjoy these.
Bacon Cheeseburger Onion Rings
Preheat oven to 375 F. Place a wire rack over a baking sheet; set aside. Season meat with salt & pepper. Divide into 4 equal portions; roll each into a ball & then flatten into patties.
Peel onion, cut off ends & slice into thick pieces. Place a large onion ring in the center of 2 patties.
Cut the cheddar cheese so that it is the same height as the onion rings & place the cheese pieces around the inner wall of the onion rings.
Put a smaller onion ring in the middle. Place a cooked slice of bacon inside the smaller onion rings, followed by an even smaller onion ring, followed by a cube of mozzarella cheese.
Cover the layered onion rings with 2 bacon strips each & wrap the ends under the onion rings.
Place the remaining 2 burger patties on top of each of the bacon wrapped onion rings. Seal the top & bottom layers of beef so that the center is fully covered.
Place flour on a plate & roll stuffed burgers in it to coat. Whisk egg & dip the floured burgers into the egg mixture.
Slightly crush french fried onions & dredge burgers in them. Place stuffed burgers on wire rack on baking sheet. Bake for 30 minutes.
- If you prefer, instead of making 2 large stuffed burgers, divide the meat into 8 portions & make 4 smaller ones.
CELEBRATING HERITAGE DAY!
In 1974, the first Monday of August was made an official provincial holiday to recognize and celebrate the varied cultural heritage of Albertans. Businesses can choose whether or not to recognize the day as a general holiday, which most do.
In our city of Edmonton, a three-day outdoor festival is held to sample food, see performances and celebrate Canada’s multiculturalism. It features 60 pavilions that represent more than 85 cultures from all over the world.
Even though many people will take in the days events and cultural food at the festival, some choose to pack a picnic lunch and take a drive somewhere to just relax.
I am posting some savory chicken scones that should work real well with that idea.
Savory Chicken Picnic Scones
Preheat oven to 400 F. Line a baking sheet with parchment paper.
In a small bowl, combine yogurt & sage leaves; allow to stand for 10 minutes. In a saucepan, heat olive oil & saute onion for 5 minutes until soft, then set aside to cool.
In a bowl, sift together flour, baking powder & salt; rub in butter to form fine breadcrumbs. Stir in yogurt/sage mixture as well as sauteed onion. Turn out onto a floured surface & knead very lightly. Divide dough into 4 or 6 equal pieces. Form into balls & lay on prepared baking sheet. Flatten to 3/4" thickness; brush tops with beaten egg. Bake about 10 minutes or until risen & golden.
When scones are cool, slice in half & spread lightly with butter. Top each of 4 (or 6) halves with chicken & bacon slices. Drizzle with Ranch dressing & place some cut pickled asparagus spears on top. Cover with remaining 4 scone halves. Serve with tomato wedges on the side.