These oven-baked rings hide a garlicky cheddar-beef filling inside a sturdy onion ring, with a bacon wrap that holds the whole thing together while it cooks. The trick is structural: press the seasoned beef into a large outer onion ring, then nest a smaller ring inside so the filling cannot bulge out in the oven. Baking on a wire rack at 180°C (350°F) for 25 minutes lets the bacon fat drip away, so the underside crisps instead of stewing. They are done when the bacon looks golden and lightly rendered all the way around. Serve them as a knife-and-fork appetizer or a burger stand-in.
Instructions
- 1
Place the ground beef in a mixing bowl. Add salt, black pepper, smoked paprika, and press in 3 cloves of garlic.
- 2
Add 150 g of shredded cheddar cheese and mix everything together until uniform.
- 3
Cut the tops off the onions, separate the rings, and select the large, sturdy outer rings.
- 4
Roll a portion of the meat mixture into a short log, curve it into a ring, and press it into an onion ring. Use a smaller onion ring to press inside and hold the meat in place.
- 5
Wrap one strip of bacon around each assembled ring — this keeps everything held together.
- 6
Place on a wire rack over a baking tray. Bake at 180°C / 350°F for 25 minutes until golden.
25:00
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Notes from our kitchen
We build each ring on the bench before any bacon goes on: a short log of the cheddar-beef mix, curved into a circle, pressed into a big outer onion ring, then locked in with a smaller ring pushed inside. That inner ring matters more than it looks. Skip it and the filling swells and slumps out of the onion as the cheese melts.
The wire rack is the other non-negotiable. On a flat tray the bacon sits in its own fat and turns flabby underneath. We pull them when the bacon is golden and crisp on top and the rings feel firm, not squishy, in the centre, about 25 minutes.
Variations
- Air fryer. These work in an air fryer at the same 180°C (350°F); give them 15–18 minutes and cook in batches so hot air can circulate around each ring.
- Swap the cheese. Shredded mozzarella melts milder and stretchier than cheddar, while a smoked cheese doubles down on the paprika. Keep the amount at about 150 g so the filling still binds.
- Make ahead. Assemble and wrap the rings up to a day ahead, then keep them covered in the fridge. Bake straight from cold, adding a few extra minutes.
- Spicier filling. A pinch of cayenne or chilli flakes mixed into the beef works well with the smoked paprika. Add it with the other seasonings before the cheese goes in.
Frequently Asked Questions
How is this different from the wrapped bacon onion burger?
Both wrap bacon around onion, but here the onion ring is filled with a cheesy beef ring rather than just cheese, making it a meatier, burger-like bite.
How do I keep them from falling apart?
Pack the beef firmly into a sturdy outer onion ring, use a smaller ring to hold it in place, and wrap with bacon — baking on a rack crisps it without sogginess.
Can I air-fry these?
Yes — air-fry at 180°C for about 15–18 minutes until the bacon is crisp and the beef is cooked through.