As I have sons, my family like the full works. It has to have fried onions, cheese and bacon to be a proper burger. If you want to get ahead, simpley prepare the bacon onion rings and leave in the refrigerator until you are ready to cook for up to 2 days. These smoked bacon wrapped onion rings are the perfect topping for your burger or a side dish for a steak. The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post. 🍽 Equipment

Bacon is wrapped round onion rings and dipped in a sweet and spicy coating before they are baked in the oven. These onion rings are also baked in the oven and can even be frozen for your next burger, for when you need dinner in a hurry, but still want all the flavour too. Salt - cooking salt - but feel free to leave this out if you are using smoked bacon as it already tends to be quite salty. Bacon - I've used smoked streaky bacon for flavour and because the the rashers are an even width for easier wrapping. This is also known as belly bacon. All too often though, the onions are trying to escape from the bun and the bacon is hanging out, so these bacon onion rings make for a much less messy affair.To reheat- defrost overnight in the refrigerator and reheat in the oven at 180 C / 350 F / 160 FAN / Gas 4 Garlic - I nearly always use freshly chopped garlic but the bacon onion rings need to cook for a while in the oven and this would result in burnt garlic. In this recipe I am using garlic powder, which gives the flavour without burning. Onion - any onion variety that you prefer, but you do need large onions as it is too fiddly to wrap small onion rings. The large Spanish onions work well as they are sweet too.