Big Beef Burgers With Crunchy Sour Cream Onion Rings

“In 'The Book of Burger' by Rachael Ray; says makes 4 servings, I say more like 6-8.”
1hr 10mins

Ingredients Nutrition


  1. Make the onion rings-fill a countertop fryer with oil or pour a few inches of oil into a large Dutch oven.
  2. Heat the oil to 350° (the oil is ready when a 1-inch cube of white bread cooks to golden brown in 40 seconds).
  3. Combine buttermilk and sour cream in a bowl and add the onion rings; soak for a few minutes.
  4. On a plate, toss the flour with the chives; season generously with salt and pepper.
  5. Dip the onion rings in the seasoned flour, then again in the buttermilk, and again in the flour.
  6. Fry 1 or 2 rings at a time in the hoi oil, turning once, until golden, about 4 minutes.
  7. Transfer to a rack to cool.
  8. Make the burgers-heat a large skillet or griddle over med-high heat.
  9. In a large bowl, combine the beef, Worcestershire sauce, lots of pepper, and a little salt; mix thoroughly.
  10. Score the mixture into 4 equal portions and form them into patties slightly thinner at the center than at the edges for even cooking and to ensure a flat surface.
  11. Drizzle the patties with olive oil.
  12. Cook the burgers, flipping once, 10 minutes for medium.
  13. While the burgers cook, make the dressing; in a small bowl combine the buttermilk, sour cream, ketchup, garlic, herbs, and lemon juice; season with salt, pepper, and hot sauce.
  14. Place the burgers on the roll bottoms and top with the lettuce, onion rings, and ranch dressing.
  15. Set the roll tops in place.

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