I seen these on the forum and knew I had to make some …… with a little twist of course.
My twist is adding hot hatch chili peppers for an extra kick and tastiness.
Chopped these and it was not enough so I doubled it!
View attachment 161008
The Local Haggen’s had Double RR burger on sale so got some 80/20. Added the seasonings – Montreal, garlic powder, and chilis.
View attachment 161009
Mixed in sharp Cheddar and some Mexican blend cheese.
View attachment 161010
For the onions, I got the biggest Walla Walla Sweets that I could find. The Old Hickory came out for this task!
View attachment 161011
Onion rings sliced thick and separated every other one matched to create the gap between.
View attachment 161012
Stuffed and packed the meat / cheese mixture between the rings. I kept them tight so they would not fall apart during the cook.
View attachment 161013
Wrapped with bacon as tight as I could and on to the Weber performer with Stok cast iron grates using KBB and Maple chunks.
View attachment 161014
Coming along nicely
View attachment 161015
Still cooking but the bacon is not crispy yet.
View attachment 161016
Darkness has arrived.
View attachment 161017
Almost done – just a little more.
View attachment 161018
OK – They are done and pulled – Just need a little rest and cool enough to eat.
View attachment 161019
Sliced to check them out and very satisfied.
View attachment 161020
These were very good – Kind of like a spicy fair burger without the bun. You get every ingredient in every bite and the maple smoke is a great touch.
They were a big hit but also pretty dang filling. You can eat these whole and it is pretty much a meal but for appetizers, I recommend cutting into bite sized pieces so people don’t get too full right away.
I will do these again and maybe just a little more cheese. You could taste it great but I think the ooze factor would be awesome.
Thanks for Lookin
SD
My twist is adding hot hatch chili peppers for an extra kick and tastiness.
Chopped these and it was not enough so I doubled it!
View attachment 161008
The Local Haggen’s had Double RR burger on sale so got some 80/20. Added the seasonings – Montreal, garlic powder, and chilis.
View attachment 161009
Mixed in sharp Cheddar and some Mexican blend cheese.
View attachment 161010
For the onions, I got the biggest Walla Walla Sweets that I could find. The Old Hickory came out for this task!
View attachment 161011
Onion rings sliced thick and separated every other one matched to create the gap between.
View attachment 161012
Stuffed and packed the meat / cheese mixture between the rings. I kept them tight so they would not fall apart during the cook.
View attachment 161013
Wrapped with bacon as tight as I could and on to the Weber performer with Stok cast iron grates using KBB and Maple chunks.
View attachment 161014
Coming along nicely
View attachment 161015
Still cooking but the bacon is not crispy yet.
View attachment 161016
Darkness has arrived.
View attachment 161017
Almost done – just a little more.
View attachment 161018
OK – They are done and pulled – Just need a little rest and cool enough to eat.
View attachment 161019
Sliced to check them out and very satisfied.
View attachment 161020
These were very good – Kind of like a spicy fair burger without the bun. You get every ingredient in every bite and the maple smoke is a great touch.
They were a big hit but also pretty dang filling. You can eat these whole and it is pretty much a meal but for appetizers, I recommend cutting into bite sized pieces so people don’t get too full right away.
I will do these again and maybe just a little more cheese. You could taste it great but I think the ooze factor would be awesome.
Thanks for Lookin
SD
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