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- 1 large Vidalia, Maui or other sweet onion, peeled and sliced into rings 1/2-inch thick
- 2 cups buttermilk
- Canola oil, for frying
- 1 cup flour
- 1/4 cup cornmeal
- 2 pounds ground sirloin
- 2 tablespoons chili powder, preferred brand Gebhardt
- 1 tablespoon smoked sweet paprika
- 3 tablespoons grated onion
- 2 cloves garlic, grated or pasted
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown or yellow mustard
- Kosher salt and pepper
- 1/2 cup ketchup
- 3 tablespoons Sriracha
- 4 pretzel rolls (I get mine from Whole Foods)
- Chopped or shredded iceberg lettuce
Combine the onions and buttermilk, and refrigerate 8-12 hours.
Heat oven to 250°F.
Heat a few inches of oil to 350°F or set up a tabletop fryer. Combine flour and cornmeal and toss in O-rings to coat. Add to the hot oil and fry 3 minutes to golden. Season with salt and drain on paper towels. Keep warm in oven on a wire rack set onto a baking sheet.
Combine meat and spices, grated onion, garlic, Worcestershire, mustard, salt and pepper. Form 4 patties thinner at center and thicker at edges for even cooking.
Heat a cast-iron skillet over medium-high heat. Combine ketchup and Sriracha sauce in a small bowl.
Brush pretzel buns with a little water and sprinkle with the salt included in the package. Warm pretzel buns in the oven for 5 minutes and split them open.
Cook burgers in the hot skillet for 8 minutes, turning once.
Serve burgers on a bed of shredded lettuce topped with 2-3 crispy rings and some spicy ketchup.