Bacon-Wrapped Cheeseburger Onion Rings
Get ready to elevate your snack game with these mouthwatering bacon-wrapped onion rings stuffed with juicy ground beef and ooey-gooey cheddar! This delightful twist on a classic combines crispy bacon, savory meat, and melty cheese for an irresistible treat. Perfect for game day or any gathering, these crunchy bites are sure to steal the show!
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥩Meat & Seafood(2)
- bacon
- Ground beef
🥛Dairy & Eggs(1)
- Cheddar cheese
🧂Spices & Seasonings(1)
- barbecue seasoning
Nutrition (per serving)
Calories
450
Protein
33g
Carbs
3g
Fat
34g
👨🍳 Instructions
- 1
Mix ground beef and cheddar cheese together.
- 2
Take onion slices and fill the edges with the beef and cheese mixture.
- 3
Wrap each filled onion ring with two pieces of bacon.
- 4
Sprinkle with barbecue seasoning.
- 5
Smoke the wrapped onion rings for about an hour.
💡 Pro Tips
- ✓Freeze your beef-cheese mixture for 30 minutes before stuffing onion rings because cold fat won't render into the onion during smoking, keeping the filling moist and preventing grease separation.timing30 minutes at 32°F or below
- ✓Use thick-cut bacon (¼ inch) and overlap each strip by 50% when wrapping because thin bacon renders completely during 60 minutes of smoking, leaving exposed beef; thicker bacon maintains structural integrity and fat content.technique¼ inch thickness, 50% overlap
- ✓Maintain your smoker at 225-240°F and target 165°F internal beef temperature (measured at center of filling) because onion rings insulate the filling; below 165°F, bacterial pathogens survive in ground beef.timing225-240°F smoker temp, 165°F internal temp
- ✓Apply barbecue seasoning after 45 minutes of smoking rather than before, because salt draws out 15-20% of the bacon's moisture during the first phase, creating soggy rather than crispy exterior.timing45-minute mark, prevents 15-20% moisture loss
- ✓Cut onion rings ⅜ inch thick and separate layers completely before filling because thinner rings cook unevenly (outer layers soften while centers remain firm), and connected layers prevent filling adhesion.technique⅜ inch thickness
Share this recipe
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
Share this recipe
Bacon-Wrapped Cheeseburger Onion Rings
Get ready to elevate your snack game with these mouthwatering bacon-wrapped onion rings stuffed with juicy ground beef and ooey-gooey cheddar! This delightful twist on a classic combines crispy bacon, savory meat, and melty cheese for an irresistible treat. Perfect for game day or any gathering, these crunchy bites are sure to steal the show!
📝 Ingredients
Serves 4🥩Meat & Seafood(2)
- bacon
- Ground beef
🥛Dairy & Eggs(1)
- Cheddar cheese
🧂Spices & Seasonings(1)
- barbecue seasoning
Nutrition (per serving)
Calories
450
Protein
33g
Carbs
3g
Fat
34g
👨🍳 Instructions
- 1
Mix ground beef and cheddar cheese together.
- 2
Take onion slices and fill the edges with the beef and cheese mixture.
- 3
Wrap each filled onion ring with two pieces of bacon.
- 4
Sprinkle with barbecue seasoning.
- 5
Smoke the wrapped onion rings for about an hour.
💡 Pro Tips
- ✓Freeze your beef-cheese mixture for 30 minutes before stuffing onion rings because cold fat won't render into the onion during smoking, keeping the filling moist and preventing grease separation.timing30 minutes at 32°F or below
- ✓Use thick-cut bacon (¼ inch) and overlap each strip by 50% when wrapping because thin bacon renders completely during 60 minutes of smoking, leaving exposed beef; thicker bacon maintains structural integrity and fat content.technique¼ inch thickness, 50% overlap
- ✓Maintain your smoker at 225-240°F and target 165°F internal beef temperature (measured at center of filling) because onion rings insulate the filling; below 165°F, bacterial pathogens survive in ground beef.timing225-240°F smoker temp, 165°F internal temp
- ✓Apply barbecue seasoning after 45 minutes of smoking rather than before, because salt draws out 15-20% of the bacon's moisture during the first phase, creating soggy rather than crispy exterior.timing45-minute mark, prevents 15-20% moisture loss
- ✓Cut onion rings ⅜ inch thick and separate layers completely before filling because thinner rings cook unevenly (outer layers soften while centers remain firm), and connected layers prevent filling adhesion.technique⅜ inch thickness