"Oh sure, bacon on burgers? Ordinary. Bacon and onion rings on a burger? Sublime. Grilling on a griddle or skillet? Sauté your onions next to the cooking patties, and they’ll caramelize in the burgers’ delicious, rendered fat."
4 frozen onion rings
2 brioche sesame seed hamburger buns
2 teaspoons mayonnaise
2 5-ounce brisket/chuck burger patties
4 teaspoons Meat Church Holy Cow seasoning (sub your favorite BBQ rub)
1 small white onion, diced
2 slices Cheddar cheese
2 lettuce leaves
1 tomato, sliced
2 tablespoons barbecue sauce
Start by turning your lightly oiled Blackstone griddle up to medium-high heat. As your griddle warms up, place the frozen onion rings into the Blackstone air fryer set to medium. After approximately 8 minutes, the onion rings should be nice and crispy. Remove them from the heat. (Or prepare the onion rings in a separate air fryer, toaster oven, or conventional oven.)
Rub the inside of your hamburger buns with ½ teaspoon of mayonnaise on each side. Once the griddle heat is up, place the buns face down on the griddle. Toast for 2–3 minutes, or until golden brown. Remove and set aside.
Season your patties with a teaspoon of the Meat Church seasoning on each side. Place them on the hot griddle. Allow to brown and sear, flipping every 2 minutes or so, until your desired doneness is reached, 8–10 minutes for medium-well. As the burgers cook, place your diced white onions near the cooking patties. The rendered fat from the burgers works great to help caramelize the onions. Frequently stir the onions until they become translucent.
When the burgers are close to done, cut your griddle heat down to low and let the residual heat carry over. Top each burger with a slice of Cheddar cheese. Close your hood or place a dome on the burgers to help the cheese melt.
As the cheese melts, start building your burgers. Place the lettuce leaf on the bottom bun and top with a tomato slice. The lettuce helps keep the bottom bun from getting soggy. Place a burger patty on the tomato, add two crispy onion rings, and top with a tablespoon of BBQ sauce. Add half of your sautéed diced onion, and crown it off with the top bun.