My Burger

My Burger

Big Beef Burgers with Crunchy Sour Cream Onion Rings by Rachel Ray

Make the onion rings: fill a countertop fryer with oil or pour a few inches of oil into a large Dutch Oven.

Heat the oil to 350 F (The oil is ready for frying  when a 1- inch cube of white bread cooks to golden brown in 40 seconds.)

Combine 1 1/2 cups buttermilk and 1/2 cup sour cream in a bowl and add the onion rings; soak for a few minutes.

On a plate, toss the flour with chives; season generously with salt and pepper.

Dip the onion rings in the seasoned flour, then again in the buttermilk, and again in the flour. Fry 1 or 2 at a time in hot oil, turning once, until deep golden, about 4 minutes.

Sour Cream Onion Rings

Sour Cream Onion Rings

Transfer to a rack to cool.

Sour Cream Onion Rings:

Vegetable oil, for frying

1 1/2 cups of buttermilk

1/2 sour cream

1 yellow onion, cut into 1 inch-thick slices and separated into rings

1 1/2 cups of flour

1/4 cup finely chopped chives or scallions, whites and greens

Kosher salt and coarsely ground pepper

011286d7954f83ba345ddcb75e88d5a5d00b3b03b4

Burgers:

2 pounds coarse-ground beef chuck

1/4 cup Worcestershire sauce

EVOO (extra-virgin olive oil), for drizzling

0145a4a1ea0ce0e56554c674c041f1b7958677cf2a

*Please note recipe and images are by Rachel Ray and her camp.