Jason Ortynski
Steps
- Slice the onions into thick rings. Pair a smaller ring inside a larger ring, leaving space between them for the filling.
- Combine the ground beef, ground pork, and cheddar chunks in a bowl. Pack the mixture firmly into the gap between each pair of onion rings.
- Wrap each stuffed onion ring with 2–3 strips of bacon, weaving the bacon through the center until the filling and onion are covered. Season with BBQ seasoning if desired.
- Preheat your smoker to 275°F using Bear Mountain BBQ Tailgating Blend Pellets.
- Place the onion rings on the smoker and cook until the bacon is rendered and crispy and the meat reaches an internal temperature of 165°F. Begin checking for doneness after about 1½ hours; cooking time will vary with size and bacon thickness.
- While the onion rings smoke, heat a skillet over high heat. Pat the pickle slices dry and sear on both sides until nicely charred.
- Add the charred pickles, mayonnaise, ketchup, mustard, pickle juice, and garlic powder to a blender. Blend until smooth and creamy.
- Remove the onion rings from the smoker and serve hot with the charred pickle burger sauce for dipping.
Ingredients:
Burger Onion Rings
- 2 packages thin-cut bacon
- ½ lb. ground beef
- ½ lb. ground pork
- Cheddar cheese, cut into small chunks
- 3 sweet yellow onions
- Favorite BBQ seasoning, optional
Charred Pickle Burger Sauce
- ½ cup mayonnaise
- ¼ cup ketchup
- 2 TBSP mustard
- 2 TSP pickle juice
- ½ TSP garlic powder
- 15–20 pickle slices
watch recipe video
