These Beefy Bacon Wrapped Onion Rings Are Insane

Ingredients

• 2 large Yellow Onion (cut into 1/2‑inch thick discs; keep rings whole for pairing)
• 1 lb Ground Beef (85/15 or 80/20 blend; fresh)
• 0.5 tsp Salt
• 0.5 tsp Garlic Powder
• 0.5 tsp Smoked Paprika
• 0.25 tsp White Pepper (Lower oxalate than black pepper)
• 1 cup Pepper Jack Cheese (shredded; can chop slices if shredded unavailable)
• 16 slices Bacon (thick‑cut preferred; keep refrigerated until use)
• 0.5 cup Avocado Mayo (full‑fat, for ranch dressing)
• 0.5 cup Full‑Fat Sour Cream
• 0.5 cup Buttermilk
• 2 tbsp White Wine Vinegar
• 1 tbsp Lemon Juice (freshly squeezed; optional)
• 1 tbsp Dried Dill
• 1 tbsp Dried Parsley
• 2 tsp Dried Chives
• 1 tsp Onion Powder
• 3 cloves Garlic Cloves (minced; adjust to taste (2‑6 cloves possible))
• 1 tsp Salt (for ranch)

Instructions

1. Prepare Onion Rings

   Trim the tops and bottoms off each yellow onion, then slice each onion into eight 1/2‑inch thick discs. Discard any uneven or discolored rings.

   Time: PT5M

2. Make Beef Filling

   In a mixing bowl combine 1 lb ground beef, 0.5 tsp salt, 0.5 tsp garlic powder, 0.5 tsp smoked paprika, 0.25 tsp white pepper, and 1 cup shredded pepper jack cheese. Mix until evenly distributed.

   Time: PT5M

3. Assemble Stuffed Onion Rings

   Take one larger onion disc, place a spoonful of the beef mixture in the center, and gently press the mixture around the inner edge of the ring. Pair it with a second disc (curved vs. straight) and press together so the beef stays trapped.

   Time: PT8M

4. Wrap with Bacon

   Lay two slices of bacon side‑by‑side and wrap them tightly around each stuffed onion pair, overlapping the ends. For easier wrapping, let the bacon sit at room temperature for a few minutes.

   Time: PT5M

5. Air Fry

   Place up to four wrapped onion rings in the air fryer basket (use a paper liner if desired). Set the air fryer to 350°F and cook for 20 minutes. At the 20‑minute mark, increase temperature to 380°F and cook an additional 3 minutes for extra crispness.

   Time: PT23M

   Temperature: 350°F

6. Prepare Buttermilk Ranch Dip

   In a separate bowl combine 0.5 cup avocado mayo, 0.5 cup full‑fat sour cream, and 0.5 cup buttermilk. Add 2 tbsp white wine vinegar and 1 tbsp freshly squeezed lemon juice. Whisk until smooth. Stir in 1 tbsp dried dill, 1 tbsp dried parsley, 2 tsp dried chives, 1 tsp onion powder, 1 tsp salt, and minced garlic cloves (adjust to taste). Mix well.

   Time: PT5M

7. Serve

   Transfer the crispy bacon‑wrapped onion rings to a serving plate and accompany with the buttermilk ranch dip. Enjoy immediately while hot and crispy.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

12 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Yellow Onion: White onion, Sweet yellow onion
• Instead of Ground Beef: Ground turkey (will change flavor)
• Instead of Garlic Powder: Fresh minced garlic (use 1 clove)
• Instead of Smoked Paprika: Regular paprika
• Instead of White Pepper: Black pepper (use same amount)
• Instead of Pepper Jack Cheese: Monterey Jack, Cheddar
• Instead of Bacon: Turkey bacon (less crisp)
• Instead of Avocado Mayo: Regular mayo
• Instead of Full‑Fat Sour Cream: Greek yogurt (full fat)
• Instead of Buttermilk: Milk + 1 tsp lemon juice
• Instead of White Wine Vinegar: Apple cider vinegar
• Instead of Lemon Juice: Lime juice
• Instead of Dried Dill: Fresh dill (use 1 tbsp chopped)
• Instead of Dried Parsley: Fresh parsley
• Instead of Dried Chives: Fresh chives
• Instead of Onion Powder: Granulated onion
• Instead of Garlic Cloves: Garlic powder (use 1/2 tsp)

Equipment Needed

• Air Fryer with Ceramic Basket
• Paper Liner for Air Fryer (optional)
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Measuring Cups
• Whisk
• Silicone Spatula
• Tongs

Critical Steps — Do Not Skip

• Cutting onions to uniform 1/2‑inch discs
• Evenly mixing beef with spices and cheese
• Properly stuffing and pairing two onion rings
• Wrapping with bacon tightly enough to hold the filling
• Air frying at correct temperature and time for crisp bacon

Chef Tips from the Video

• Let bacon sit at room temperature for 5‑10 minutes before wrapping; it becomes more pliable.
• Use a paper liner only for the first batch to catch drippings; remove for subsequent batches to improve crispness.
• Flip the rings halfway through the 20‑minute cook if you skip the temperature boost.

Troubleshooting

Storage

Refrigerator: Store cooked rings in an airtight container for up to 3 days; reheat in air fryer at 350°F for 5 minutes.

Freezer: Wrap each ring individually in parchment and freeze for up to 1 month. Thaw in fridge before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours due to meat safety.

Make-Ahead Tips

• Prepare the beef mixture and keep refrigerated for up to 24 hours before assembling.
• Assemble the stuffed, bacon‑wrapped rings and store them uncovered on a tray in the fridge; cook within 12 hours for best texture.
• Ranch dip can be made a day ahead; stir before serving.

Frequently Asked Questions