PREPARING THE FRIED ONIONS

Peel and finely slice your onions into 1/8-inch-thick slices/strings.

Place the sliced onions into a large non-reactive bowl.

Pour the buttermilk over the onions, making sure everything is submerged.

Soak the onions in the buttermilk for 30-60 minutes.

In a large bowl or resealable bag, place the all-purpose flour and Hardcore Carnivore Red seasoning. Mix well.

Place the oil into a deep frying pot, and place over high heat.

Heat the oil to 375°F.

Drain the onions.

Then, take a handful of onions and drop them into the flour and seasoning mixture.

Toss them in the mixture to fully coat. Then, shake off any excess flour/seasoning.

Lower the coated onion slices into the hot oil.

Fry for 2-3 minutes until golden and crispy.

Then, use a spider or slotted spoon to remove them.

Place them onto a rack to drain any excess oil.

Repeat the process in batches until all of the flour-coated onions are fried.

NOTE: Wait for the oil to come back up to the correct temperature before frying the next batch of onions.

PREPARING THE WAGYU BEEF BURGERS

Heat a grill to medium heat (300-350°F).

Season the Wagyu beef burger patties with a light dusting of Hardcore Carnivore Red on each side.

Then, place the burger patties on the grill.

Cook for 6-8 minutes. Then, flip the burgers, and cook for 6-8 minutes on the other side.

Place the burger buns on the grill. Toast the buns over the coals until golden brown.

FINAL STEPS

Lay out your four bottom buns on a platter. Place a slice of Swiss cheese on each bottom bun.

Then, add a grilled Wagyu beef burger patty on top of each slice of cheese.

Next, pour a 1/4 cup of BBQ sauce over each burger patty.

Lastly, add a generous handful of fried onion slices/strings to each burger, and finish by adding the top bun.

Serve, and enjoy!