Cheeseburger Onion Ring Roll (Printable Version)
Golden onion rings filled with seasoned beef, cheese, and classic burger toppings, then fried until crispy.
# Ingredient List:
→ Onion Rings
01 - 2 large yellow onions
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - Salt and 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 Make:
01 - Peel and slice onions into thick 1/2-inch rings. Separate into individual rings and set aside.
02 - Place flour in one bowl. Beat eggs in a second bowl. In a third bowl, combine panko breadcrumbs, smoked paprika, garlic powder, salt, and pepper.
03 - Heat olive oil in a skillet over medium heat. Add ground beef, salt, pepper, and Worcestershire sauce. Cook until browned, about 5–7 minutes. Remove from heat and let cool slightly.
04 - Stir pickles, tomatoes, shredded cheddar, ketchup, and mustard into the cooled beef mixture until well combined.
05 - Take the largest intact onion rings and fill each with the cheeseburger mixture, pressing gently to form a compact filling within the ring.
06 - Dredge each filled ring in flour, dip in beaten eggs, then coat thoroughly with the seasoned panko mixture.
07 - Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the stuffed onion rings in batches for 2–3 minutes per side, or until golden brown and crispy. Drain on paper towels.
08 - Serve hot with your favorite burger sauce or dipping sauce.
# Expert Tips:
01 -
- Every bite delivers that perfect burger ratio without needing a bun or napkins
- The crispy onion shell becomes the best part you used to leave on the side of your plate
02 -
- Refrigerate the stuffed rings for 20 minutes before coating them so they hold together better
- Oil that is too cool makes soggy rings and oil that is too hot burns the coating before the filling heats through
03 -
- Use a kitchen thermometer to maintain oil temperature instead of guessing
- Save the smaller onion rings for regular onion rings or fried onion topping