Smoked burgers with onion rings

Votes: 1

Time: 1 hour 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1739, total fat 120 G., saturated fats 29 G., proteins 66 G., carbohydrates 97 G., fiber 6 G., cholesterol 164 mg, sodium 1581 mg, sugar 9 G.

Create a thick, juicy burger bursting with flavors and textures, just like you'd expect from a restaurant. A beef patty topped with melting cheddar cheese is served on a bun with spicy fried mushrooms and deep-fried smoked onion rings, all topped with a delicious, sweet-and-savory barbecue sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Mushrooms

4 cups thinly sliced champignons
Olive oil to drizzle
2 tablespoons Italian seasoning
2 tsp hot Hungarian paprika
2 pinches red pepper flakes

Cutlets

700 g of ground beef with 20% fat content
1.5 tsp coarse salt
Freshly ground black pepper
Vegetable oil
8 slices white cheddar

Onion rings

Peanut oil, for frying
2 cups premium flour + 0.5 cup for sprinkling
1 tbsp. l. smoked paprika
0.33 l lager (e.g. Corona) or any pilsner
1 Vidalia onion, sliced into 2cm thick rings.

Burger

4 brioches, warmed
BBQ sauce (see recipe) to sprinkle
Special equipment: non-stick foil; deep-fry thermometer

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ground beef, onions, light beer, champignon mushrooms, Italian seasonings, paprika, sweet bun, barbecue sauce

Cooking the dish according to the recipe:

Mushrooms:

Preheat oven to 375°F (190°C). Line a baking sheet with nonstick foil. Place the mushrooms in a large bowl, drizzle generously with oil, add Italian seasoning, paprika, and red chili flakes, and toss to coat. Place the mushrooms on the prepared baking sheet. Bake until slightly shriveled and the moisture has evaporated, 25-30 minutes. Remove from the oven and lightly season with salt. Let cool slightly on the baking sheet, then transfer to a bowl.
Cutlets:

Place the ground beef in a large bowl and season generously with salt and pepper. Mix with your fingers spread out, being careful not to compact the ground beef. Divide into 4 equal portions and form each into a ball. Flatten until slightly larger than the buns.

Place a rack on a baking sheet and set aside. Heat a little oil in a cast-iron skillet over medium heat. Add the patties and cook, turning once, until cooked through, about 3-4 minutes per side for medium-rare. Transfer the patties to a baking sheet and top with two slices of cheese. Cover with foil or a metal baking dish for about 5 minutes.
Preheat oven to 195°F (90°C). Pour 2 inches (5 cm) of peanut oil into a tall saucepan and heat over medium-high heat until a deep-fry thermometer reads 350°F (175°C). Place a wire rack on a baking sheet and set aside.
Onion rings:

In a large bowl, combine 2 cups of flour, smoked paprika, and a pinch of salt. Add the beer and mix into a thick batter (like pancake batter). You won't need all the beer; drink the rest. Place the separated onion rings in another bowl and sprinkle them with the remaining 0.5 cups of flour, tossing with your hands to coat completely.
Dip floured onion rings into the batter and fry, a few at a time, without overcrowding the pan, until golden brown, 3-5 minutes. Transfer the onion rings to a wire rack and keep in a warm oven. Continue frying the onion rings, making sure to heat the oil to 175°C (350°F) before adding the next batch.
Assemble the burgers:

Place a patty on the bottom half of each bun, then top with some mushrooms, 2-3 onion rings, and your favorite barbecue sauce. Top with the bun tops.