Maple Bourbon and Brown Sugar Soaked Garlic Burgers with Baked Cheddar-Beer Onion Rings
Are you drooling yet? These Burgers are unbelieveable. The flavor combo is perfect. Have you ever thought of making onion rings? My recipe is super simple to follow and you'll end up with super crunchy, cheddar onion rings,. Please, trust me on this one guys. You won't be dissapointed.
Aren't they just so mouth watering??? The BBQ sauce adds the best kick to this burger. Can even put the onion rings ON your burger! Three different ways onions are cooked in this dish, Fried, sliced fresh and baked. Who cares how your breath will smell!!!
I'm telling you, these are awesome. And i'm sure you will continue to make these!! They're healthier too and they sure do dissappear fast!
Although I love whole wheat rolls, and making my own, I was on a time crunch and I went with these! Sesame buns are always a go to in my book.
SERVINGS: 3 COOK TIME: 25minutes PREP TIME: 20 minutes
YIELD: 5 Burgers/20 Onion Rings
For The Burgers
2 medium Spanish onions sliced into thin rings
1 Tbs olive oil
1 Tbs butter
1 pound of hamburger meat (80/20)
½ tsp dry mustard
1 tsp fresh cracked pepper
½ tsp sea salt
3 dashes Worcestershire Sauce
5 large garlic cloves chopped
½ tsp dried parsley (or 1 tsp fresh parsley chopped)
½ c maple bourbon (or any type of bourbon)
3 Tbs light brown sugar
Shredded sharp cheddar cheese
5 hamburger buns (I used sesame seed)
Sliced red onion
BBQ sauce (I used Bulls-Eye Memphis Style)
Crispy Bacon (optional)
For The Onion Rings
2 large Spanish onions cut into THICK rings (1 inch) Separated gently so they don’t break
½ c buttermilk
½ c beer (any kind)
½ c panko bread crumbs
½ c cheez-its crushed into fine pieces
½ tsp garlic powder
½ tsp fresh cracked black pepper
Combine the Hamburger meat, dry mustard, pepper, sea salt, Worcestershire, garlic, and parsley. Set aside.
In a 9x13 inch pan combine bourbon and brown sugar.
Take the burger meat and split into 5 equal balls, pat out until about the width of your palm and place on the bourbon. Set aside for 15 minutes, flip, then let sit for another 15 minutes.
While the burgers are soaking, slice up two medium onions into small rings and place in a sauté pan over medium heat with olive oil and butter. Stirring occasionally until caramelized.
One your hit your 30 minute mark on the burgers, start the onion rings. They take a bit longer to cook than the burgers.
Preheat oven to 450 degrees.
In a small bowl combine the beer and buttermilk. In a medium size bowl combine the panko, garlic powder, pepper and cheez its. (even goldfish would work, anything cheese flavored and cracker-like) A food processor will be the best option to get the fine texture of the cheez its. If you don’t have one, start pounding them out in a plastic baggie with a wooden rolling pin or even a pan.
Spray a large baking sheet or coat with olive oil.
Dunk each onion ring into the beer batter and immediately place into the crumbs. Shake and gently place on baking sheet. You want to keep the most batter on as possible to get the most crumbs on the onion ring.
Repeat until all are done, this makes about 20 onion rings.
Bake for 25-30 minutes, flipping halfway through.
Once you place the onion rings in the oven, preheat your pan or grill on medium-high or (425 degrees) for the burgers. I used my Cuisinart Griddler that my dad got me which is the most amazing thing EVER!!
Cook on each side for about 5 minutes, depending on how you like your burgers. These are super juicy so well done won’t be dry! Which is how I like my burgers usually.
Once they are just about done, the onion rings should be too. Place shredded cheese on the burgers and take out the rings and let cool.
When cheese has melted, place a thick slice of tomato on your bottom bun, to prevent the bun from getting soggy, then place on the burger, then the red onion, then fried onions, then a big drizzle of bbq sauce.
Serve with onion rings and ENJOY!!! You’ll LOOOVE THESE!