Bacon Ring Burger

The perfect burger topper, a bacon covered onion ring!

By Ken & Patti Fisher

Patti and I saw the Smoked Bacon Wrapped Onion Rings on Facebook and had to have a closer look. The original recipe was by John Thomas of Grilling 24x7, My first thought was “What a great burger topper!” So, here is our take on these and a great burger. You’ll see that I made some changes to fit in with what I had in mind. We’ve tried filling them with sautéed garlicky mushrooms, and this time we used sharp cheddar. Whatever the filling, we call them Bacon Ring Burgers. What a treat.

Prep time: 15 minutes

Grill time: Smoke 1 hour, at 225°F

Grill time: 12 minutes at 350°F

Grill: We used a Green Mountain Wood Pellet Grill

Pellets: We used Green Mountain Premium Gold Blend

For the Burger

  • 2 1/2 pounds hamburger 80/20
  • 1 1/2 teaspoons coarse ground black pepper
  • 1 tablespoon GMG Roasted Garlic and Chipotle Rub, or rub of choice
  • Favorite cheese for topping
  • Condiments of choice
  • For the Bacon Rings

  • 5 large sweet onion slices
  • 1 pound bacon
  • 1/2 cup Country Bob’s Apple Chipotle Sauce, or sauce of choice
  • GMG Roasted Garlic and Chipotle Rub, or rub of choice
  • Toothpicks
  • For the burger: Mix your seasonings together with the hamburger, and form into patties. We made five patties out of 2 1/2 pounds of hamburger. Place them in the refrigerator. Burgers hold together better if they go on the grill cold.

    Prepare the grill for cooking/smoking. Check your pellet supply, and top off or change flavors as needed. Scrape the grill grates. I like to heat the grill to 450°F to allow the grates to burn clean. Then, turn the temperature back to 225°F.

    Prep the onion rings by coating them with barbecue sauce and seasoning them with rub. Wrap each onion ring with three strips of bacon, and secure with toothpicks. Yes, three strips of bacon. Place the rings directly onto the heated grill. I smoked the rings for an hour at 225°F. Then, pull them off the grill, and turn it up to 350°F for the burgers. We cooked the burgers for six minutes per side with a quarter turn at three minutes. Top each burger with a bacon ring and your favorite cheese. Add condiments of choice. You have now created an out-of-this-world Bacon Ring Burger.

    Note: The U.S.D.A. recommends an internal temp of 165°F for hamburgers. We use a Maverick ProTemp Instant Read Thermometer for checking temps.

    We are Ken and Patti Fisher. We do “back yard barbecue.” What that means is we do barbecue that anyone can do at home or tailgating, anywhere you can set up your grill. Check out our website, where we have more than 300 recipes and we’re always adding more. |

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