Deviled Burgers with Crispy 'O' Rings and Spicy Ketchup

by Rachael Ray Show Staff 9:00 AM, June 30, 2014

Aired June 30, 2014

Serves 4
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.