Burger Night with Home Made Onion Rings


 
Barb D

Barb D

TVWBB Hall of Fame
Decided on a simple dinner of burgers and onion rings.
Starting off with everything for the onion rings, then in the pan getting happy. Had to do them in side because the wind was blowing so much and I didn’t think all that dust would add to the flavor.
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Burgers mixed with Weber’s Blazini’ Burger mix.
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Whitney keeping an eye on things.
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Burgers with 4 types of cheese med. cheddar, sharp cheddar, Smoke Gouda and Swiss Madrigal cheese along with buns being toasted.
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Starting to plate, then added tomatoes, lettuces and mustard.
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Finish plated with the onion rings.
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Thanks for looking and be sure to enjoy Smoke Day Saturday.
 
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Barb, the burgers look great, but those onion rings are off the chart!!! Beautifully done!!!

Did Whitney get a taste?!?
 
Very nice! Super-cheesy burgers and onion rings both look delicious, and your dogs are beautiful!

Was the ring batter just flour, corn starch, and some of that beer? I think that much batter should require at LEAST 2 beers. :)
 
That's my kind of burger! Love the Onion Rings too! Nicely done Barb! (BTW, still waiting for my thin crust recipe) :)
 
Great looking burgers, Barb. And those onion rings are killer. I love a good onion ring (as if I could stop at one).
 
Great looking meal... Gotta love the smokey Joe... My parents did the THIN onion rings, these are Pub Style Two Thumbs up...
 
There's nothing as comforting as a good burger, and those certainly are that. Love Whitney to
 
For those who would like the recipe for the Onion Rings this is it.

Beer Battered Onion Rings

Yield: 6-8 servings
Cook Time: 5 min
Ingredients:
2 cups all-purpose flour, divided
2 teaspoons paprika
1 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups (12 ounces) pale ale beer
2 large yellow or Vidalia onions
Vegetable oil, for frying
Directions:
In a large bowl, whisk together 1 1/2 cups of flour with the paprika, garlic powder, salt and pepper. Whisk in the beer until the mixture is well combined. Let the batter rest at room temperature for 10 minutes.
While the batter rests, cut the tip off of the stem side of the onions then remove the peel. Slice the onions horizontally into 1/2-inch-thick rings and toss them with the remaining 1/2 cup of flour.
Add the vegetable oil to a large, heavy-bottomed pot (Dutch oven) to a depth of 2 inches and heat it over medium-high heat until a deep-fry thermometer reaches 375°F.
Working in batches, dip the onion rings into the prepared batter, shaking off any excess, then immediately drop them into the hot oil. Be careful not to overcrowd the pot. Allow the onions to cook in the oil, flipping them once to guarantee even browning, for a total of about 3 minutes. Remove the onions with a slotted spoon and transfer them to a paper towel-lined plate. Immediately season them with salt. Repeat the coating and frying process, returning the oil to 375°F between batches, with the remaining onions.
Shake off as much of the excess batter as possible when coating the onion rings in order to get the best ratio of onion to batter.

Hope you all enjoy them because they are good.
Thanks Barb
 
Barb;
That is a VERY nice cook! I would LOVE to have some of those onion rings! Since you were kind enough to give us the recipe, we'll just have to try them. Ummm-mmmm GOOD!

Keep on smokin',
Dale53:wsm:
 
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