Burger meets onion ring meets bacon. One bite, three favorites. No deep fryer, no mess — just a smoker (or oven) and 45 minutes. Recipe is below, but first — here’s exactly what you’re making. 👇
What Makes This One Different?
Most onion rings are fried and empty in the middle. These are stuffed with a seasoned beef and cheddar filling, wrapped tight in bacon, and finished with a sticky bourbon BBQ glaze. Crispy on the outside, juicy in the middle, no fryer required.
Ingredients:
The rings:
- 2 large sweet onions, sliced 1/2-inch thick
- 1 1/2 lbs ground beef (80/20 is the sweet spot — lean enough, not dry)
- 1 cup shredded sharp cheddar
- 1–2 jalapeños, diced (skip if you’re not into heat)
- Burger seasoning (or salt, pepper, garlic powder, onion powder)
- 1–1.5 lbs regular-cut bacon
The glaze:
- 1 cup ketchup, 2 tbsp water, 1 tbsp apple cider vinegar
- 2 tbsp brown sugar, 1 tbsp olive oil, 1 tsp minced garlic
- 1 tbsp bourbon (optional), 1 tsp paprika, 1/2 tsp chili powder
- Pinch of cayenne, 1 tbsp honey
How to Make Them
1. Sort your onion rings — pair a big outer ring with a smaller inner ring for each one.
2. Mix the filling — beef, cheddar, jalapeño, seasoning. Mix gently, don’t overwork it.
3. Build the “donut” — press beef around the inside of the big ring, then set the small ring in the center so the beef is sandwiched between them.
4. Wrap in bacon — cover the whole ring, about 2 slices each. Set on a wire rack over a tray as you go.
5. Smoke at 275–300°F for 45–60 min, until bacon renders and beef hits 160–165°F internally.
6. Glaze in the last 10–15 min, then let the sauce tack up.
7. Rest 5 minutes, then serve.
👉 Have you tried stuffed onion rings before — smoked or fried? Drop a comment below.
Tips and Quick Tips :
- Regular bacon wraps tighter than thick-cut — skip the thick stuff here.
- A wire rack = even cook all the way around, no soggy bottoms.
- Check internal temp with a thermometer — you can’t eyeball doneness through bacon and onion.
FAQ
Can I make these ahead? Yes — stuff and wrap them up to a day ahead, keep refrigerated until you smoke them.
No smoker — can I bake them? Yes, 375°F on a wire rack for 30–35 min until the bacon’s crisp and beef is safely cooked through.
How long do leftovers keep? Up to 3 days in the fridge. Reheat in the oven or air fryer to re-crisp the bacon.
Best onion to use? Sweet onions like Vidalia caramelize best on the smoker. Yellow onion works too.
Rate this recipe: ⭐⭐⭐⭐⭐ Made these? Tell us how they turned out in the comments — and tag a friend who needs these at their next cookout.
