Thinly slice onions and place into the bowl with the milk.
In a large bowl mix together flour, corn flour, panko, smoked paprika, salt and pepper. Stir well until all the ingredients are fully combined.
Take a handful of onions out, shake off excess milk and toss with dry ingredients, coating all the pieces entirely.
Once, coated layout onions on a well-sprayed baking sheet in a single layer. Repeat until all the onions have been dredged in the flour mixture.
Heat oil in a skillet over medium high heat. When oil is hot, add the onions in a single layer and cook until crispy and lightly browned. Remove and drain on paper towels. Repeat until all the onions are cooked.
Heat burgers according to package instructions or reheating instructions on the recipe.
To assemble, layer the bottom bun with lettuce, tomato, burger patty with 2 tablespoons BBQ sauce, a handful of crispy onions. Cover with the top burger bun, eat and enjoy.
Tips for BEST Results:Make sure oil is heated to hot before adding the onions for the crispiest onions. You can test the oil by sprinkling in a bit of flour. If it bubbles immediately, it’s ready.Slice the onions as thin as possible. If cutting by hand, making sure your knife is sharp will make it easier. Another option for thin onions is to use a mandolin if you have one.Serve up the onions hot! If the burgers are still cooking when they are done, hold them in a warm oven to keep them hot. Or reheat in the oven for a couple minutes just before serving.