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.
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
2 pounds coarse-ground beef chuck
1/4 cup Worcestershire sauce
EVOO (extra-virgin olive oil), for drizzling
*Please note recipe and images are by Rachel Ray and her camp.