Smoked burgers with onion rings

Ingredients:

Mushrooms

• 4 cups thinly sliced ​​champignons
• Olive oil to drizzle
• 2 tablespoons Italian seasoning
• 2 tsp hot Hungarian paprika
• 2 pinches red pepper flakes

Cutlets

• 700 g of ground beef with 20% fat content
• 1.5 tsp coarse salt
• Freshly ground black pepper
• Vegetable oil
• 8 slices white cheddar

Onion rings

• Peanut oil, for frying
• 2 cups premium flour + 0.5 cup for sprinkling
• 1 tbsp. l. smoked paprika
• 0.33 l lager (e.g. Corona) or any pilsner
• 1 Vidalia onion, sliced ​​into 2cm thick rings.

Burger

• 4 brioches, warmed
• BBQ sauce (see recipe) to sprinkle
• Special equipment: non-stick foil; deep-fry thermometer

Preparation:

1. Mushrooms:
   
   Preheat oven to 375°F (190°C). Line a baking sheet with nonstick foil. Place the mushrooms in a large bowl, drizzle generously with oil, add Italian seasoning, paprika, and red chili flakes, and toss to coat. Place the mushrooms on the prepared baking sheet. Bake until slightly shriveled and the moisture has evaporated, 25-30 minutes. Remove from the oven and lightly season with salt. Let cool slightly on the baking sheet, then transfer to a bowl.
2. Cutlets:
   
   Place the ground beef in a large bowl and season generously with salt and pepper. Mix with your fingers spread out, being careful not to compact the ground beef. Divide into 4 equal portions and form each into a ball. Flatten until slightly larger than the buns.
3. Place a rack on a baking sheet and set aside. Heat a little oil in a cast-iron skillet over medium heat. Add the patties and cook, turning once, until cooked through, about 3-4 minutes per side for medium-rare. Transfer the patties to a baking sheet and top with two slices of cheese. Cover with foil or a metal baking dish for about 5 minutes.
4. Preheat oven to 195°F (90°C). Pour 2 inches (5 cm) of peanut oil into a tall saucepan and heat over medium-high heat until a deep-fry thermometer reads 350°F (175°C). Place a wire rack on a baking sheet and set aside.
5. Onion rings:
   
   In a large bowl, combine 2 cups of flour, smoked paprika, and a pinch of salt. Add the beer and mix into a thick batter (like pancake batter). You won't need all the beer; drink the rest. Place the separated onion rings in another bowl and sprinkle them with the remaining 0.5 cups of flour, tossing with your hands to coat completely.
6. Dip floured onion rings into the batter and fry, a few at a time, without overcrowding the pan, until golden brown, 3-5 minutes. Transfer the onion rings to a wire rack and keep in a warm oven. Continue frying the onion rings, making sure to heat the oil to 175°C (350°F) before adding the next batch.
7. Assemble the burgers:
   
   Place a patty on the bottom half of each bun, then top with some mushrooms, 2-3 onion rings, and your favorite barbecue sauce. Top with the bun tops.