I Can Smell it from the Ferris Wheel and it’s Making my Mouth Water, Fried Onion Ring Burger
2 lbs. Ground beef with about 20% fat
6 oz. Mild Italian sausage, divided
3 teaspoons, teaspoon salt, divided
1 teaspoon fresh ground black pepper, divided
3/4 teaspoon onion powder, divided
1 medium egg white
1/2 cup club soda
2 teaspoons, plus 1 tablespoon, plus 5 cups peanut oil, divided
1 teaspoon Tabasco sauce
1/2 cup cake flour
1/3 cup ketchup
9 oz. quality provolone cheese, sliced into 6 slices
1 medium large sweet onions, peeled and sliced thin, plus 6 large thick slices for rings, divided
1 and 1/2 large green bell pepper, stemmed, and seeded and sliced thin
6 Italian style white bread burger buns
1/4 cup softened butter
1/2 teaspoon garlic salt
9 tablespoons quality prepared mayonnaise
3 tablespoons yellow mustard
3 tablespoons malt vinegar
Lightly mix beef, 3oz. sausage, 2 teaspoons salt, 1/2 teaspoon black pepper and 1/2 onion powder with fork, and form into 6 equal patties, and set aside.
In medium bowl froth egg white with stick blender. In second medium bowl, blend soda, 2 teaspoons oil, hot sauce, 1/2 teaspoon salt, 1/4 teaspoon onion powder and until combined, add flour and blend until just incorporated, fold into egg white and set aside.
Heat grill to medium hot 375-400 degrees, oil grate with 1 tablespoon oil and place burgers on to grill. Grill both sides for about 5 minutes each until almost “medium” doneness or until almost desired temperature, basting with ketchup during last 2 minutes on each side. Top with cheese and grill 30 seconds with lid down. Remove and keep warm.
Meanwhile on grill, or on medium flame side burner cook remaining sausage partway in medium large heavy deep oven-proof skillet, add thin sliced onions and green peppers and remaining 1/2 teaspoon each salt and black pepper, sautÃ© until onions and peppers are cooked through and beginning to brown at very edges and sausage is cooked. Remove to plate to keep warm, and wipe skillet.
Heat 5 cups oil over hot grill or medium-hot side burner until 370 degrees. Dip large onion slices in batter three at the time and drop in hot oil, fry until deep golden and crisp.
Meanwhile, split buns, spread with butter, sprinkle with garlic salt and grill until lightly toasted about 2 to 3 minutes.
To assemble: Spread top and bottom bun with mayonnaise and mustard, add burger, top with fried onion ring and then fill with grilled onions and peppers. Sprinkle with malt vinegar, add top buns, serve HOT.