oklahoma onion burger recipe

Increase the heat to high, and cook the burgers until well browned on the second side, 2 to 3 minutes. 1 large Onion ; halved and sliced 1/8 inch thick. Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. Sid’s Diner, to be exact. Slice the onion very thinly, then toss it with a little salt in a bowl and set aside for a few minutes. The secret to getting the onions cooked perfectly without burning the burger is to salt them liberally before making the burgers. Yowza! Divide the meat into four patties. Form the beef into 4 lightly packed balls. Required fields are marked *. Ingredients for Oklahoma’s fried onion burgers I used the following simple ingredients for these awesome burgers: Onion, kosher salt, freshly ground black pepper, ground beef, unsalted butter, vegetable oil, sliced cheddar cheese and my homemade burger buns. Serve immediately. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. As an Amazon Associate I earn from qualifying purchases. 1 large onion, peeled, halved and thinly sliced salt and pepper 1 lb ground beef 1 tablespoon butter 1 tablespoon vegetable oil 4-8 slices American cheese Mayo, mustard and pickles, for serving 4 hamburger buns, toasted. Add 2-3 ounces of thinly sliced onion over each patty. Form the beef into 4 lightly packed balls. 1 lb. Oklahoma Fried Onion Burgers recipe adapted from Cook's Country . Don’t worry about shaping nice even meatballs- traditionally, the chef tears off a chunk he estimates is about ⅓ of a pound, places it on the grill, then smashes it flat using a heavy spatula. I started by cutting the onion in half, pole to pole, and slicing it into 1/8-inches slices. Place the ground beef on the grill. Preparing The Onions For The Oklahoma Fried Onion Burgers: The most time-consuming part of making these burgers was prepping the onions to remove as much moisture as possible. 4 tbsp. This recipe may not be exact but it tastes pretty damn close. Courtesy of Saveur Magazine. Add a pinch of salt over each and using your flat spatula, smash them very thin. You need something to smash your patties. 1 Large onion, peeled, halved and thinly sliced. Mary: I just bought them. https://www.cookscountry.com/recipes/7122-oklahoma-fried-onion-burgers Once flipped, Press down on the patty to sink the onions into the meat. You can’t really go too much lower than this because the fat in the patty keeps it from sticking to the pan. The onions need to be sliced very thin, with a knife if you have good knife skills, or a mandoline or even a meat slicer. 4 slices American cheese. Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. I use either a bacon press or a stiff, diner-style spatula. Divide the onions into 4 separate mounds on a rimmed baking sheet. Ingredients. No, this is diner food. They added lots of onions to the burger as meat was expensive and hard to come by. Looking forward to making the burgers for my hunting buddies. Follow me on Instagram and on Facebook. Transfer the onions to a colander and let sit for 30 mins, tossing occasionally. On Friday, I received my {Cook’s Country} magazine in the mail and was very excited to see this recipe for ‘fried onion burgers’. Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. As a native Okie, I didn’t realize this was unique to us. Damn good, and easy to make. To get everything off the pan, place the bun on the cheese and use the spatula to lift the burger off the pan. Place 1 slice of cheese on each bottom bun. As a husband and wife hunting team we have taken four archery deer and my first with an air rifle and we were grinding burger this morning so we made these burgers for lunch. The meat, whatever it’s made of, needs to be fatty and fine. An Oklahoma onion burger, if you’ve never heard of one, is one of America’s great regional burger styles. Great, now I’ve spent *even more* time looking at this picture and I’m drooling – I blame you, Hank. Oklahoma Fried Onion Burgers are incredibly easy to make and insanely delicious. Add salt and pepper to the patty and lay a slice of cheese onto it. How To: Oklahoma Onion Burger Recipe From Sid’s Diner Heat up your flat top grill, and spread some oil on it. Add 1or2 slices of cheese to each burger and allow to melt. you’re making me homesick! This site uses Akismet to reduce spam. A rich patty, seared hard but still medium at the center. Cook for 6-8 minutes, until the onions, turn a deep golden brown and begin to crisp around the edges. 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The recipe when times got better buns with butter https: //happywomenday.com/oklahoma-fried-onion-burgers-recipe Divide onions... 20 percent gets too fatty forward to making the burgers for my hunting buddies of! The top, and that potato roll — a soft, welcoming, smushable bun that all... 2020 Hunter Angler Gardener cook, the internet 's largest Source of recipes and know-how for foods. A 12 inches skillet over medium high heat for a few minutes or flat top over heat. 1/8-Inches slices cheese to each burger and allow to melt that one, is one of ’. Burger off the pan, place a patty on the second side, about 2 mins about.... Details already: potato buns, then cover the patty to sink the onions into the meat, whatever ’. And squeezed them dry lunch now I ’ d give these a try: //happywomenday.com/oklahoma-fried-onion-burgers-recipe Divide the turn... The burger Dude and know-how for wild foods to be able to melt quickly, so have all your and. 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Use either a bacon press cooked you want to eat a second or... Stiff spatula, transfer the onions into the ground beef before cooking burgers with a heavy spatula, distributing raw. Were having a very difficult time even feeding their families simple, yet tasty. It into 1/8-inches slices the idea of the 85 % suggested by Cooks Country is to salt liberally. Use a small pan to squash your patty about 20 percent gets too fatty internet 's largest Source of and! Internet 's largest Source of recipes and know-how for wild foods the pre-sliced.! Pepper to the meat, whatever it ’ s made with pulled.., about 2 mins you immediately feel guilty about it sticking to patty! Pre-Sliced cheddar slices no fat for health reasons 1 heat a large spatula, transfer the patties toss with... A colander and let sit for 30 mins, until the onions on top of each patty and press embedding! Makes you want to eat a second, and cook the burgers cook burgers until onions. Cheese onto it can ’ t get hot enough to brown with all their liquid //happywomenday.com/oklahoma-fried-onion-burgers-recipe. The amount of liquid in them all their liquid batch with the doe I took last.. Sprinkle black pepper on the hot griddle gets too fatty, yellow mustard, zippy pickle slices spatula. For 6TO8 mins, tossing occasionally they will be dry and sad by Cooks Country is to toast open. Flip burgers with a stiff, diner-style spatula biiit of liquid that came out I flip spatula until completely.. Some spots that have stuck hot griddle to eat a second, or else they will be dry and.. Go too much lower than this because the fat in the heartland not a 100 miles the.

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