We saw the Bacon Wrapped Onion Rings on Facebook and had to have a closer look. You’ll see that I made some changes to fit in with what I had in mind. So, we made these for our Date Night and filled them with sautéed garlicky mushrooms. We call them Bacon Rings, what a treat, this is our take on the bacon ring burger.
Ingredients: Bacon Ring Burger
Ingredients: Bacon Rings
Bacon Ring Burger Prep:
Make your Burgers and Put Them in the Refrigerator
Mix your seasonings together with the hamburger and make your patties. We made 5 out of 2 ½ pounds. Then, place them in the refrigerator. (Burgers hold together better if they go on the grill cold) Sauté the mushrooms and shallots in the butter and set them aside. Put them on the grill when the burgers go on to heat up.
Sauté the Mushrooms and Shallots
Coat the onion rings with the Country Bob’s All Purpose Sauce and season with the Roasted Garlic and Chipotle Rub. Wrap each onion ring with 3 strips of bacon and secure with your toothpicks. Yes, 3 strips of bacon. I smoked these for an hour at 107°C(225°F). Pull them off the grill and turn it up to 174°C(350°F) for the burgers. We put the burgers on for 6 minutes a side with a quarter turn at 3 minutes. Top with cheese and bacon ring. Then, fill the bacon ring with the mushrooms.
Cooking Directions: Green Mountain Wood Pellet Grill
To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 230°C(450°F) and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
Note: You can set the start temperature anywhere you want. I do 230°C(450°F) for a quick cleaning burn.
I like to smoke everything for at least 30 minutes with an hour being even better. After all the Green Mountain wood pellet grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.
So after the grill comes up to temp and burns clean turn it back down to 107°C(225°F). Place the bacon wrapped onion rings directly onto the grill and just let it hang out in the smoke and get happy for an hour or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 107°C(225°F).
After an hour, turn the (Temperature Control) up to 174°C(350°F) and pull the Bacon wrapped onion rings off the grill. When the grill comes up to temperature put your meat back onto the grill. I did this for 3 minutes per side. The burgers I did for 6 minutes aside with a quarter turn at 3 minutes. Top with cheese and bacon ring. Then fill the bacon ring with the mushrooms. Perfect.
U.S.D.A. recommends an internal temp of 74°C(165°F). We use a Instant Read Thermometer for checking meat temps or the GMG meat probe for longer cooks.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 122°C(250°F), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.