Onion Ring Cheeseburger

5 from 31 votes

This Onion Ring Cheeseburger is cooked on a plank, then topped with mozzarella cheese, provolone cheese, onion rings and bacon. My hubby has dubbed it The Ringer. I was too busy shoving this burger in my face to argue.

Prep Time20

Cook Time15

Total Time35

Course: Burger, Main, Sandwich

Cuisine: American

Keyword: cheeseburger, onion ring cheeseburger

Servings:

Calories: 1012kcal

Author: Kim Beaulieu

Ingredients

For the burger:

2 pounds ground beef
1 pinch salt or to taste
1 pinch pepper or to taste
2 teaspoons dried parsley

For the toppings:

1 head lettuce
¼ pound mozzarella cheese more if desired
¼ pound provolone cheese more if desired
1 batch onion rings cooked
½ pound bacon cooked
1 package hamburger buns

US Customary - Metric

Instructions

Soak 2 wooden planks for at least an hour.
Preheat grill before using. Bring it to a medium heat.
Mix spices with ground beef. do not overmix, it makes the meat tough.
Form your burgers to your preferred size. Make sure you dimple each burger, you just lightly press your thumb down in the middle of each burger so a small imprint appears.
Place the patties on the planks, leaving a bit of space between each burger patty.
Place planks on the preheated grill. Put lid down and cook for about 6 to 8 minutes on each side.
I like mine to hit the grill for a bit more char and colour so once they are at about a medium rare I place each one on the grill grates and cook for about 1 to 2 minutes on each side.
Place patties back on the planks.
Cover each patty with a slice of each cheese. Put the lid down until the cheese melts.
Remove from grill carefully. Place on a platter to transfer to your work space.
Place bottom buns on plates. Top each with a burger, onion rings, and lots and lots of bacon. Place top bun on each. Use a skewer to hold each burger together.
Serve with a big old onion ring loving smile!

Notes

Recipe by Cravings of a Lunatic

For added flavour you can use garlic butter and toast your buns. Really worth it if you have time.

Number of burgers can vary. You can make 4 x ½ pounders (yikes, monster size), or 8 x ¼ pounders (eeny weenie), or go for middle ground and make 6 perfectly sized burgers.

Nutrition