Sunday, May 29, 2011

Cheyenne Burgers with Chipotle Onion Rings

These onion rings are the bomb. And the burgers rock too.

A good friend of mine, Chez John over at Fat Johnny's Front Porch, suggested a change to the usual buttermilk onion ring batter. Just add a few beaten eggs to it before you dip your onions in it. Works like a charm! I got the original rings recipe from the Homesick Texan's blog.

Makes: 2 burgers
Prep time: 10 minutes
Cook time: 20 minutes
Printable Recipe


  • 1 lb ground beef (I used home-ground 75/25 or thereabouts)
  • 2 slices smoked cheddar cheese
  • 2 hamburger buns
  • 4 T your favorite BBQ sauce (I used Missouri Hick's Spicy)
  • 2 slices thick cut smoked bacon
  • Onion rings (see below)

1. Preheat grill. Form beef into two large patties. Season with salt and pepper. Place on grill, topped with bacon and cook until nearly done.

2. Remove bacon from tops of burgers and put directly on grill. Cook until crispy.

3. Top burgers with cheese and cook until melted. Toast buns lightly.

4. To assemble burgers, slather buns with BBQ sauce. Add burger patty, bacon, and a few onion rings.

For the onion rings:

Makes: 2-4 servings
Prep time: 25 minutes
Cook time: 15 minutes


  • 1 very large Texas 1015 sweet onion (or two medium-sized ones will do)
  • 1 pint buttermilk
  • 2 eggs, lightly beaten
  • 2 cups all-purpose flour
  • 1 1/2 t kosher salt
  • 1 t freshly ground black pepper
  • 1 t chipotle powder (you can substitute chili powder, but they won't be nearly as good!)
  • 1/2 t oregano
  • 1/2 t ground cumin
  • Oil, for frying

1. Slice onions into 1/4" rings. Place in a large bowl or baking dish and add buttermilk. Allow to soak for 15 minutes, turning occasionally.

2. In a shallow bowl or pie plate, mix together the flour, salt, black pepper, chipotle chile powder, oregano and cumin. Put one half of the mixture in a large resealable plastic bag.

3. Heat 2-3" oil in a large pot or Dutch oven to 350 F.

4. Remove onion rings from buttermilk, shaking off the excess, put them in the baggie with the flour mixture and shake to coat. Reserve the buttermilk.

5. Working in batches, remove onion rings from bag and dip them in the buttermilk, then dip them in the flour, coating well. Fry 2-3 minutes per side until golden brown. Remove to a paper towel-lined plate.

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