1-Getting started with Bacon Cheeseburger Onion Rings: is all about fun and simplicity. Begin by peeling and slicing 3-4 large onions into one-inch thick rings, then select 6-8 large outer and inner rings to build your base. This method ensures a sturdy “donut” shape that holds everything together.

2-Mix 1.5 pounds of ground beef with 1 cup of shredded cheese until well combined. Take a handful of this mixture and place it inside an outer onion ring, shaping it around the onion for a snug fit. Insert a smaller inner ring to complete the form, then wrap each onion ring completely with 6-8 slices of bacon. Season generously with your favorite BBQ rub and pop them in the fridge for 30 minutes to set firmly.

3-While the rings chill, whip up the zesty sauce by combining mayonnaise, prepared horseradish, Dijon mustard, ketchup, soy sauce, sugar, white vinegar, lemon juice, cayenne powder, and kosher salt in a bowl, then refrigerate it. Preheat your smoker to 275°F (135°C) for indirect cooking and add wood chips if you want extra smoke flavor. Smoke the onion rings for 45-60 minutes until the beef hits an internal temperature of 165°F (74°C), glazing with BBQ sauce in the last 10 minutes for that sticky finish.

4-After smoking, let the rings rest for 5 minutes and drain any excess grease on paper towels. Serve them up garnished with sliced jalapeños and that homemade zesty sauce for a crowd-pleaser. The whole process takes about 1 hour and 30 minutes, and tips like using cold ground beef and bacon help keep things from falling apart or causing flare-ups.