Cheeseburger Onion Ring Roll

The kitchen still smells like onions and frying oil from last Sunday when I decided to turn everything I love about a cheeseburger into something you could eat standing up at a party.

My brother texted me the next morning asking if I had leftovers, which is basically his five star rating system.

Ingredients

• 2 large yellow onions: The sweet ones caramelize slightly while frying and balance all that savory beef
• 1 cup all-purpose flour: This creates the dry layer that helps the egg wash stick to the onion
• 2 large eggs: Beat them until no streaks remain for the smoothest coating possible
• 1 cup panko breadcrumbs: Larger surface area means more crunch in every bite
• 1/2 teaspoon smoked paprika: Subtle smokiness that makes people ask what your secret is
• 1/2 teaspoon garlic powder: Evenly distributed garlic flavor in every crispy bite
• Salt and pepper: Taste your flour mixture before you start coating
• 250 g (1/2 lb) ground beef: 80/20 blend gives you the juiciest filling without too much grease
• 1 tablespoon olive oil: Just enough to get the beef started in the skillet
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Season the beef generously since it needs to stand up to all these bold flavors
• 1/2 teaspoon Worcestershire sauce: The umami bomb that makes the filling taste like it cooked for hours
• 1/4 cup diced pickles: Use bread and butter pickles for sweetness or dill for that classic burger tang
• 1/4 cup diced tomatoes: Seed them first so your filling does not turn into soup
• 1/2 cup shredded cheddar cheese: Sharp cheddar cuts through the richness better than mild
• 2 tablespoons ketchup and 1 tablespoon yellow mustard: The classic duo that brings it all together
• Vegetable oil: Enough for 3 inches of depth in your pot

Instructions

Prep the onion rings:

Slice those onions thick, at least half an inch, because anything thinner will split when you try to stuff them.

Set up your coating station:

Three bowls in a row make the whole process feel smooth and keeps flour from flying everywhere.

Cook the beef filling:

Let the beef get deeply brown in spots so you develop those crispy little flavor bits that stick to the pan.

Build the filling:

Wait for the beef to cool for at least 10 minutes so the cheese does not melt into a weird puddle.

Stuff the rings:

Work gently and pack the filling in tight without tearing through the onion.

Coat each roll:

Press the panko firmly into every surface because loose crumbs will just float away in the oil.

Fry to golden perfection:

Do not crowd the pot or the oil temperature will drop and your rolls will turn out greasy.

Drain and serve:

Let them rest for just a couple minutes so the cheese sets slightly before that first bite.

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These disappeared so fast at my last game day gathering that I barely got to eat one myself.

Making Them Ahead

You can stuff and coat the onion rings up to 4 hours before frying, just keep them refrigerated on a wire rack so air circulates and they do not get soggy.

Freezing Instructions

Fry the rolls until lightly golden, let them cool completely, then freeze on a baking sheet before transferring to a bag. Reheat at 375 degrees for about 10 minutes and they come back like new.

Serving Suggestions

Set up a little dipping sauce bar with fry sauce, spicy mayo, and extra ketchup mustard mixed together.

• Classic burger sauce is just mayo mixed with ketchup and relish
• A side of coleslaw cuts through all that richness perfectly
• These reheat surprisingly well in an air fryer at 375 for 5 minutes

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Next time I am doubling the batch because somehow six rolls was not nearly enough.

Recipe Questions & Answers

→ Can I bake these instead of frying?

Yes, arrange coated rings on a baking sheet and spray with oil. Bake at 400°F for 15-20 minutes, flipping halfway, until golden and crispy. The texture will be slightly less crunchy than deep-fried.

→ How do I prevent the filling from falling out during frying?

Use the largest, sturdiest onion rings and press the filling firmly into the ring. Make sure to coat thoroughly with flour first, which helps create a seal, followed by egg and panko.

→ Can I make these ahead of time?

Prepare the filling and coat the onion rings up to 4 hours ahead. Refrigerate uncovered on a baking sheet until ready to fry. For best results, fry just before serving.

→ What dipping sauces work best?

Classic burger sauce, spicy mayo, ranch, honey mustard, or garlic aioli all pair beautifully. You can also serve with extra ketchup and mustard for that traditional burger experience.

→ Can I use store-bought onion rings?

Fresh onion rings work best as they hold their shape and provide better structure. Frozen pre-battered rings won't work for stuffing since they're already coated and cooked.

→ What's the best way to reheat leftovers?

Reheat in a 375°F oven or air fryer for 5-8 minutes to restore crispiness. Microwaving will make them soggy, so avoid that method if possible.