Bacon Wrapped Onion Rings & Moomies Buns

Bacon Onion rings 2

If you can’t think like an onion or a carrot or a tomato, you may be a technician, but you won’t understand what you’re doing, and your dish will be flat.

Eric Ripert

It all began with bacon???  As it goes bacon wrapped onion planted in my brain by a  chef friend, I just had to try it and what better to do with that onion than have a fine burger.   And then I had to bake my favorite “Moomie’s Buns” instead of the onion buns from KA, either one will do for great burgers.  I saw that onion, thanks Chiqui!

Simply grill the 1/2 inch thick slice of onion until bacon is crispy.

Michael brought home a very thin brand of bacon that I don’t normally use, but it worked with a little bit of a struggle to wrap…I’ll do better next time and a nice slices of grilled avocado would go well with this onion.

Moomie's Buns

moomie's buns (2)  Moomie’s Beautiful Burger Buns


  • 3 tablespoons melted butter


  • 6 to 8 ounces lukewarm water
  • 1 ounce butter
  • 1 large egg
  • 14 3/4 ounces King Arthur Unbleached All-Purpose Flour
  • 1 3/4 ounces sugar
  • 1 1/4 teaspoons salt
  • 1 tablespoon instant yeast
  • *For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.


  • 1 1/2 ounces melted butter


1) Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
2) Cover the dough, and let it rise for 1 to 2 hours, or until it’s nearly doubled in bulk.
3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3″ across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
4) Brush the buns with about half of the melted butter.
5) Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
6) Cool the buns on a rack.
Yield: 8 large buns.