In a bowl, mix together the ingredients for the Thanksgiving Filling.

Begin by peeling the outside layer of your onions and slicing into 1” thick onion rings. Grab 6-8 of the largest “rings” and inside “rings” to make the outside shape for our burger stuffed onion rings.

Take an outside ring and grab a handful of filling and place it in the center. Shape the filling to the outside of the onion, then place the smaller inside ring into the filling to make a “donut” shape. Set in the fridge for 30 minutes.

Preheat some frying oil in a dutch oven (about 3-4” deep) and to 375F.

Add the onion rings to a bowl of flour and cover them in it. Then, add them to a bowl with the whipped eggs and cover it in whipped eggs. Finally, add to a bowl with the italian bread crumbs and cover.

Once fully covered, add the to frying oil and cook for about 1.5-2 minutes in total making sure to flip if not fully submerged. Follow the dredging process for each onion ring and cook in batches so as to not overcrowd the oil. Once they are done, pull off and let cool for 2-3 minutes.

Serve the Thanksgiving Onion Rings with brown gravy over top or Cranberry BBQ Sauce and enjoy!