-
1
Make the onion rings-fill a countertop fryer with oil or pour a few inches of oil into a large Dutch oven.
-
2
Heat the oil to 350 (the oil is ready when a 1-inch cube of white bread cooks to golden brown in 40 seconds).
-
3
Combine buttermilk and sour cream in a bowl and add the onion rings; soak for a few minutes.
-
4
On a plate, toss the flour with the chives; season generously with salt and pepper.
-
5
Dip the onion rings in the seasoned flour, then again in the buttermilk, and again in the flour.
-
6
Fry 1 or 2 rings at a time in the hoi oil, turning once, until golden, about 4 minutes.
-
7
Transfer to a rack to cool.
-
8
Make the burgers-heat a large skillet or griddle over med-high heat.
-
9
In a large bowl, combine the beef, Worcestershire sauce, lots of pepper, and a little salt; mix thoroughly.
-
10
Score the mixture into 4 equal portions and form them into patties slightly thinner at the center than at the edges for even cooking and to ensure a flat surface.
-
11
Drizzle the patties with olive oil.
-
12
Cook the burgers, flipping once, 10 minutes for medium.
-
13
While the burgers cook, make the dressing; in a small bowl combine the buttermilk, sour cream, ketchup, garlic, herbs, and lemon juice; season with salt, pepper, and hot sauce.
-
14
Place the burgers on the roll bottoms and top with the lettuce, onion rings, and ranch dressing.
-
15
Set the roll tops in place.
