Bacon-Wrapped Onion Ring Burgers

Name: Bacon-Wrapped Onion Ring Burgers with Beef Rib
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 5 servings
Cuisine: American
Ingredients: 1 large yellow onion; 4 slices Colby cheese; 12 slices bacon; 1.5 lbs 80/20 ground chuck; seasoned salt, to taste; 5 slices cheddar cheese; 1 cup cooked shredded beef rib; 5 brioche burger buns; 1/4 cup mayonnaise; 2 tbsp ketchup; 1 tbsp whole grain mustard; 1 tbsp sweet relish; 1 tsp truffle hot sauce; 1 chunk hickory wood

This bacon-wrapped onion ring burger layers a juicy 80/20 ground chuck patty with a crispy, cheese-stuffed onion ring and shredded beef rib filling—a two-meat burger that combines beef patty, bacon, and cooked beef rib in a single bite.

🌍American 🏷️Burger 🏷️Cheeseburger 🏷️Bacon-wrapped 🏷️Onion-ring Grilled

🏷️

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TikTok

Total

1h

Servings

5

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 large yellow onion
4 slices Colby cheese
12 slices bacon
1.5 lbs 80/20 ground chuck
seasoned salt, to taste
5 slices cheddar cheese
1 cup cooked shredded beef riboptional
5 brioche burger buns
1/4 cup mayonnaise
2 tbsp ketchup
1 tbsp whole grain mustard
1 tbsp sweet relish
1 tsp truffle hot sauce
1 chunk hickory woodoptional

14 Ingredients

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Instructions

1
Slice the onion into thick rings. Select two concentric rings for each onion ring you plan to make.
2
Cut the Colby cheese into strips and place them in the gap between the two onion rings.
3
Tightly wrap the stuffed onion ring with bacon, covering it completely.
4
Set up a grill for indirect heat at 350°F. Add a chunk of hickory wood for smoke flavor.
5
Place the bacon-wrapped onion rings on the grill and cook for about 40 minutes, or until the bacon is crispy.
6
While the rings cook, prepare the burger sauce. In a small bowl, combine mayonnaise, ketchup, whole grain mustard, sweet relish, and truffle hot sauce. Mix until well combined.
7
Form the ground chuck into patties. Season both sides generously with seasoned salt.
8
Cook the patties on a hot griddle or flat-top for about 5 minutes per side.
9
If using, add the leftover shredded beef rib to the griddle to heat through while the burgers cook.
10
After flipping the patties, top each with a slice of cheddar cheese and allow it to melt.
11
Toast the burger buns on the griddle.
12
To assemble, spread the prepared sauce on both the top and bottom toasted buns.
13
Place a cheeseburger patty on the bottom bun, followed by a crispy bacon-wrapped onion ring.
14
Fill the center of the onion ring with the warm shredded beef rib.
15
Place the top bun on the burger, slice in half if desired, and serve immediately.

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Tips & Notes

Pro tips

Use 80/20 ground chuck for optimal fat content; form patties loosely and make a shallow thumb indent in the center to prevent puffing during grilling.
Pre-cook the beef rib filling until fully tender and cooled; inserting hot meat will melt the cheese and cause filling to leak out during grilling.
Wrap the bacon around the onion ring tightly in a spiral or crisscross pattern, securing with toothpicks if needed, to keep bacon and filling intact under heat.
Grill the burger patty and onion ring on separate zones at medium heat; the patty needs 3–4 minutes per side for medium, while the ring needs 3–4 minutes per side to crisp the bacon without burning the onion.

Substitutions

80/20 ground chuck → ground beef blend (80/20 sirloin/short rib) or ground brisket (note: brisket is leaner; add 1–2 tbsp butter per pound to maintain juiciness)
Colby cheese → sharp cheddar or Monterey Jack (note: both melt faster; reduce grill time slightly to prevent over-melting)
Shredded beef rib → pulled brisket or slow-cooked chuck roast (note: ensure it is fully cooked and cooled before filling)
Brioche burger buns → ciabatta rolls or pretzel buns (note: adjust toasting time based on bread density)

Storage & make-ahead

Store cooked burgers refrigerated up to 3 days in an airtight container; reheat gently on a skillet or grill over medium-low heat to avoid drying the patty. Assemble fresh before serving for best results.

Equipment

grill or griddle · toothpicks

Common Questions

Can I prep the bacon-wrapped onion rings ahead of time?

Yes. Wrap and stuff the onion rings up to 4 hours ahead, refrigerate uncovered, then grill just before serving. This prevents sogginess and ensures crispness.

How do I keep the onion ring crispy when I grill it?

Grill the bacon-wrapped ring over medium heat until the bacon renders and crisps (3–4 minutes per side). Avoid pressing down; let the bacon fat seal and protect the onion.

What cut of beef rib should I use for the filling?

Use cooked, shredded beef rib—short ribs or back ribs work well. Slow-cook or braise until tender, shred, and cool before stuffing to prevent cheese from melting prematurely.

Can I use a different cheese inside the onion ring?

Yes. Cheddar, American, or pepper jack are solid swaps for Colby. Avoid soft cheeses; use firm, high-melt-point varieties to prevent leaking.

How thick should the onion ring be to hold the filling?

Cut the onion into rings approximately 1/2 inch thick. This provides enough structure to hold the cheese and beef rib without breaking apart on the grill.