BBQ Bacon Burger with Crispy Onion Rings

Method

1. Soak the sliced onion rings in the buttermilk for at least 10 minutes while you prepare the other ingredients.
2. In a shallow bowl, whisk together the flour, paprika, and 1/2 teaspoon of salt.
3. Pour the vegetable oil into a medium pot to a depth of 1.5 inches and heat over medium-high heat to 350F, checked with a deep-fry or candy thermometer.
4. Lift the onion rings from the buttermilk, letting excess drip off, then dredge each ring in the seasoned flour, pressing gently to coat.
5. Fry the onion rings in batches of 5 to 6 for 2 to 3 minutes per batch, turning once, until deep golden brown, then drain on a paper-towel-lined plate and sprinkle immediately with a pinch of salt.
6. In a skillet over medium heat, cook the 8 bacon slices for 8 to 10 minutes until crisp, then drain on paper towels.
7. Divide the 2 lbs of ground beef into 4 equal patties about 3/4 inch thick and press a thumbprint dent into the center of each.
8. Preheat a grill to medium-high heat, about 425F, season the patties with salt and pepper, and grill for 4 to 5 minutes per side, flipping once, until the internal temperature reaches 160F on a meat thermometer.
9. Top each patty with a slice of cheddar during the last minute of grilling so it melts, then brush the tops generously with barbecue sauce.
10. Toast the kaiser rolls cut-side down on the grill for 1 minute, then build each burger with the saucy cheesy patty, 2 bacon slices, and 3 to 4 crispy onion rings on top before closing with the bun.