Carnivore Donuts: Smoked Bacon-Wrapped Cheeseburger Rings
Learn how to make smoked carnivore donuts stuffed with ground beef, sharp cheddar, onions, and pickles wrapped in bacon for the ultimate cheeseburger bite.
Carnivore Donuts: Smoked Bacon-Wrapped Cheeseburger Rings
This recipe comes to us from Hannah Sattelmaier, culinary specialist with The Bearded Butchers and friend of Montana Knife Company.
6
1 hours
90 minutes
600
American BBQ
Appetizer
These carnivore donuts pack the bold flavors of a smoked cheeseburger into a bacon-wrapped, smoker-finished appetizer. Ground beef, sharp cheddar, caramelized onions, and diced dill pickles get sandwiched between two onion rings, wrapped tight in bacon, and smoked until the bacon renders crispy and the filling cooks through.
A pass of BBQ sauce and a sprinkle of sesame seeds at the end give them a glazed cheeseburger finish. Serve with the tangy dipping sauce and you’ve got the kind of carnivore donuts your crew will fight over.
Ingredients
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1 lb. ground beef
3 whole sweet onions
2 tsp. beef tallow
1 Tbsp. Worcestershire sauce
2 tsp. of your favorite all-purpose seasoning blend (I like The Bearded Butcher Original Blend)
1/2 cup dill pickles, finely diced with a sharp, clean kitchen knife
2 cups shredded cheddar cheese
24 slices regular-cut bacon
- 2 Tbsp. of your favorite sweet BBQ rub (I like The Bearded Butcher Hollywood Blend)
- 6 Tbsp. of your favorite BBQ sauce (I like The Bearded Butcher BBQ Sauce)
Sesame seeds, as needed
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1/2 cup mayonnaise
2 Tbsp. ketchup
- 1 Tbsp. of your favorite mango habanero hot sauce (I like The Bearded Butcher Rebel Red Sauce)
1 tsp. Dijon mustard
2 tsp. dill relish
1/2 tsp. granulated sugar
- 1 tsp. of your favorite bold seasoning blend (I like The Bearded Butcher Bold Blend)
Directions
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Cut the root and stem ends off each sweet onion. Depending on size, slice each onion in half or into thirds crosswise, then peel the outer layer from each section. You’ll get at least four double-layered rings per onion.
Set the rings aside and finely dice the leftover onion ends for the filling. Keep your blade sharp throughout the slicing work, since clean cuts hold the rings together better when you wrap them.
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Add the beef tallow to a skillet over medium heat. Drop in the diced onion ends and season with the Worcestershire sauce and a couple shakes of your all-purpose seasoning.
Cook the onions until they’re tender, translucent, and lightly caramelized. Pull them off the heat and let them cool to room temperature before mixing them into the raw beef.
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In a medium glass bowl, combine the raw ground beef, two cups of shredded cheddar, and the diced dill pickles. Add the cooled caramelized onions to the bowl.
Season the mixture with another shake of your all-purpose seasoning and mix by hand until just combined. Don’t overwork the meat or the carnivore donut filling will turn dense.
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Preheat your smoker to 300°F. For each carnivore donut, pick two onion rings of similar size, one slightly larger than the other.
Pack the beef mixture between the two rings to build a thick, uniform donut shape. Press the filling firmly so it bonds to both layers of onion.
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Wrap two slices of bacon tightly around each carnivore donut, covering as much surface as you can. If a slice won’t stay put, anchor it with a toothpick.
Once all the rings are wrapped, sprinkle each one generously with your sweet BBQ rub. The sweet rub balances the saltiness of the bacon.
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Place the wrapped carnivore donuts directly on the smoker grates. Smoke for about one hour and 30 minutes, flipping every 30 minutes for even rendering.
Pull them off when the bacon is crispy and the beef filling reaches 160°F internal temperature. Carryover heat will take it to a safe 165°F as the donuts rest.
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Brush each carnivore donut generously with your BBQ sauce. Return them to the smoker for two to three minutes to let the sauce set.
Pull them off and finish with a sprinkle of sesame seeds for that glazed, sesame-bun look.
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In a small bowl, whisk together the mayonnaise, ketchup, mango habanero hot sauce, Dijon mustard, dill relish, and granulated sugar. Season with your bold seasoning blend and stir until smooth.
Serve the dipping sauce in a ramekin alongside the warm carnivore donuts.
