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We grill all year long and especially love to grill in the Summer to keep the heat outside. One of our favorite things to grill, of course, are cheeseburgers! We enjoy making all kinds of burgers and love coming up with a variety of different toppings. The family all enjoy different things on our hamburgers. Kayden loves cheese, onions and BBQ sauce. Ryan loves about everything on his burger – and me – I love lots of cheese, bacon and onion rings on my burger – so good! Adison and Carson like to have theirs plain – absolutely nothing on them.
Please tell me I am not the only one that has kids that like things plain! I have no problem with it though – just leaves more cheese and bacon for me! #SayCheeseburger
Double Bacon Cheeseburger with Mini Onion Rings
So I ran to walmart grabbed everything I needed to maky these delicious burgers and got cooking! I grabbed some Kraft cheese – shreds to mix into the hambuger and slices for on top, Kraft Mayo & BBQ Sauce and of course some shallots for my onion rings.
First I like to add some Kraft Cheese Shreds and mix them into my burger with a bit of salt, pepper and season salt. Grill these as you normally would on your grill and towards the end add some Kraft Singles – I just love all of the cheese!
Add some lettuce, bacon, mini onion rings (recipe below) and either some Kraft Mayo, BBQ Sauce or Ranch (whichever you prefer).
This burger is so moist, cheesy and the onion rings add just the right amount of crunch.
Mini Onion Rings
- Buttermilk (or milk & vinegar)
I like to make these Mini Onion Rings to put on my cheeseburger. Shallots are the perfect size and have a nice mild onion flavor.
Start off by slicing the shallots and place them in a bowl with 1 cup of buttermilk – let them sit for an hour. If you don’t have buttermilk you can put 1Tbsp of vinegar in a measuring cup and fill the rest of the way to milk until you reach 1 cup.
Mix some seasonings (like salt, peper, seasoning salt) into the flour. After the shallots have been in the milk in an hour scoop the shallots out with a fork and dredge in the flour.
Heat some oil in a pan – if you have a thermometer 375 degrees is a good temperture. If you don’t have a thermometer then I would put the heat at medium/medium high. Heat the oil until it sizzles.
Pull the shallots out of the flour and shake off the excess flour and toss into the oil. Gently move the shallots around so they don’t stick together. When the shallots get golden brown pull them out and drain on a paper towell. Don’t step away from the stove – these cook rather quickly.
Yum!!! What are your favorite things to put on your cheesebuger??
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