you’re making me homesick! We love caramelized onions, as well as a good burger, so I thought I’d give these a try. Hank what’s your recipe for potato bun’s – I’ve eaten potato breads before but never made them. That is how an Oklahoma Onion Burger … Going Back up state deer hunting after Thanksgiving and taking this recipe. That will not work. Place the burgers on buns, onion side up. https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=691 When it's hot, place a patty on the pan and smash it with a spatula or bacon press. The patties should measure 4-inch in diameter. Lots of tender-to-crispy-to-burnt onions. Marty Horn. canola oil. Oklahoma Fried Onion Burgers As seen on Cook’s Country. Add mayo, mustard and pickles to the top buns, then place each burger on a bottom buns. As an Amazon Associate I earn from qualifying purchases. A little ballpark yellow mustard, and that potato roll — a soft, welcoming, smushable bun that links all this amazing together. Two minutes will give you a nice medium. I use either a bacon press or a stiff, diner-style spatula. This recipe may not be exact but it tastes pretty damn close. Sid’s Diner, to be exact. This is a classic Oklahoma onion burger, with sliced onions, cheese and maybe some pickles and mustard. Cook until burgers are well browned. The key to making these mouth-watering burgers featured in Cooks Country is to smash thinly sliced onions into the ground beef before cooking. Place the ground beef on the grill. I used venison — a doe I shot in Oklahoma, thus this post — ground in a 4.5 mm die (fine in most home set-ups), with bacon ends to a ratio of 85 percent lean to 15 percent fat. We use the Oklahoma onion burger method for onions rather than dicing them up small. Place the beef balls on top of the onion mounds and flatten the beef firmly using your palm, so that the onion adheres to the beef. An Oklahoma onion burger, if you’ve never heard of one, is one of America’s great regional burger styles. Add a pinch of salt over each and using your flat spatula, smash them very thin. Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 mins. Cook burgers until the internal temperature reaches between 150°F and 165°F, depending on desired doneness, 45 minutes to an hour. Form the beef into 4 lightly packed balls. Let … Oklahoma Fried Onion Burgers (Great Depression Style) In the 1920s and 1930s Oklahoma was in the throes of The Great Depression and the Dustbowl both. https://happywomenday.com/oklahoma-fried-onion-burgers-recipe loosely packed meatballs with the ground beef and place on the hot griddle. Divide the meat into four patties. There was no need to change the recipe when times got better. The idea of the Olkahoma Onion Burger stems from the Depression. Sharp pickles, ideally sweet-hot bread-and-butter pickles. 3 Press the burger flat with a heavy spatula, distributing the raw onion throughout. Using a large spatula, transfer the patties to the skillet, onion side down. They added lots of onions to the burger as meat was expensive and hard to come by. Hey there. When it's hot, add the canola oil. 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. 2 onions, shaved (use a mandoline or a very sharp knife to make the thinnest possible slices) American or pimento cheese Yield: 4 Oklahoma Fried Onion Burgers. These burgers are so simple, yet so tasty! Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. 4 … One is not enough. Once flipped, Press down on the patty to sink the onions into the meat. Late night diner food. And should the bacon be raw or pre-fried? Melt the butter with the oil in a 12 inches skillet over medium heat. https://www.cookscountry.com/recipes/7122-oklahoma-fried-onion-burgers of salt in a bowl and toss to combine. Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Just had lunch now I’m bloody starving again! Add salt and pepper to the patty and lay a slice of cheese onto it. What is the correct ratio of bacon to venison for ground meat? Filed Under: American Recipes, Featured, Quick and Easy, Recipe, Venison, Wild Game Tagged With: burgers, classic recipes, easy recipes, venison, venison recipes. 1 Heat a cast iron griddle or frying pan until searing hot. On Friday, I received my {Cook’s Country} magazine in the mail and was very excited to see this recipe for ‘fried onion burgers’. Great, now I’ve spent *even more* time looking at this picture and I’m drooling – I blame you, Hank. It's OK if a few spill onto the hot pan. Looking forward to making the burgers for my hunting buddies. Black pepper. You need something to smash your patties. Carefully flip the burgers. The birth of the Onion Burger, however, was two decades earlier in nearby Ardmore, Oklahoma, at the Hamburger Inn, where owner Ross Davis started serving them at the height of the Great Depression. 1 large white onion; 10 slices of American cheese; 5 Martin's brand (or similar) This is dirty food, folks. 1 teaspoon Vegetable oil. These are very similar to Oklahoma Onion Burgers, only smaller with steamed buns. Carefully flip the burger. Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. Our FL deer are very lean. I am not a very good baker. Then, I combined the sliced onions with some Kosher salt and placed them in a wire mesh strainer set over a bowl. Do this over the sink or a large bowl since the onions will have quite a biiit of liquid in them. True onion burgers use American cheese, but I hate the stuff, so I use pre-sliced cheddar slices. I was amazed at the amount of liquid that came out. Courtesy of Saveur Magazine. Ingredients. Mark “Spach” Amspacher used to make up a good one at The Diner in downtown Norman as I recall. Divide the onions into 4 separate mounds on a rimmed baking sheet. 5. Add a smear of oil. Mary: I just bought them. No, this is diner food. ground beef, gently formed into 6 balls. 1 tablespoon canola oil. Oklahoma Fried Onion Burgers recipe adapted from Cook's Country . Using a large spatula, transfer the patties to the skillet, onion side down. Divide the onions into 4 separate mounds on a rimmed baking sheet. We live in the heartland not a 100 miles from the northeast border of Oklahoma so this recipe hit pretty close to home. 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. Yowza! Veronica: I thought that at first glance, but I think it just looks that way because the color of the sliced onions & meat are similar. In a pinch you can use a small pan to squash your patty. These come together quickly, so have all your ingredients at the ready, and bang ’em out for your friends and family! Season the beef generously with salt and pepper. Deselect All. Follow me on Instagram and on Facebook. Heat a large frying pan or flat top over medium high heat for a few minutes. You can’t really go too much lower than this because the fat in the patty keeps it from sticking to the pan. Carefully flip burgers with a stiff spatula, making sure to pick up all browned meat from skillet. Make 2 oz. I might have to make up a batch with the doe I took last Saturday…. 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. The secret to getting the onions cooked perfectly without burning the burger is to salt them liberally before making the 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. Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. ; 4 Cook on the first side until red beading appears on the top. But then you eat a second, and you like that one, too… but you immediately feel guilty about it. This looks fantastic. Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. Anything more than about 20 percent gets too fatty. Learn how your comment data is processed. Your email address will not be published. 2 Add the burger ball and press the onion into the centre. Many places make onion burgers, but Sid’s in El Reno, Oklahoma is widely regarded as one of the premier place to get this mystical concoction. 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. 12 ounces 85 percent lean ground beef. Required fields are marked *. The cheese needs to be able to melt quickly, so get the pre-sliced kind. Place the burger balls on the grate and immediately smash them down with a spatula until completely flattened. Let this cook for 2 to 4 minutes, depending on how cooked you want your meat. This site uses Akismet to reduce spam. Slice the onion very thinly, then toss it with a little salt in a bowl and set aside for a few minutes. Yummy. 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. For these addictively tasty burgers, ground beef is pressed onto the griddle with paper-thin slices of onion and seared until crisp around the edges. In his book Hamburger America, George Motz quotes Mart Hall of Sid's, another famous Onion Burger joint in El Reno: Comforting, craveable food that makes you want to eat a second, or even a third patty. A cookbook recipe exclusively for All-Access members from The Ultimate Burger WHY THIS RECIPE WORKS In Oklahoma, a burger isn’t a burger without a mound of thinly sliced onion pressed into a thin, crispy patty as it sizzles on the fast-food griddle. How To: Oklahoma Onion Burger Recipe From Sid’s Diner Heat up your flat top grill, and spread some oil on it. This is no fancy restaurant burger. Pile ¼ of the onions on top of each patty and press again embedding the onions into the patty. As a native Okie, I didn’t realize this was unique to us. Salt. Add 1or2 slices of cheese to each burger and allow to melt. Add desired toppings, and serve. To get everything off the pan, place the bun on the cheese and use the spatula to lift the burger off the pan. Hold for 30 seconds. 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. The meat, whatever it’s made of, needs to be fatty and fine. Greg: No. Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 minutes. Serve immediately. Wipe the griddle with olive oil. Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. I grind my venison lean, with no fat for health reasons. It was a very difficult time financially and many people in Oklahoma were having a very difficult time even feeding their families. I’m at Tucker’s Onion Burgers, a local OKC franchise with four locations that specializes in one of the state's most beautiful delicacies: the onion burger. Place 1 slice of cheese on each bottom bun. I’m wanting to start using more ground meat for burgers, etc. 1 pound ground chuck. My version of the classic "Oklahoma Onion Burger" which was first served up by "Sid's Diner" in El Reno, Oklahoma during the great depression. Transfer the onions to a colander and let sit for 30 mins, tossing occasionally. The reason for doing this is that the onions won’t get hot enough to brown with all their liquid. I’ve mentioned a few key details already: potato buns, yellow mustard, zippy pickle slices. This recipe was the bomb man. But watch your fingers if you use these last two! Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Top each burger patty with a slice of gouda cheese for the last 10 minutes of cooking. 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. I would like to have a recipe for the potato rolls, too. Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. https://www.yeprecipes.com/img-oklahoma-onion-burgers-761.htm We’ve only recently started to use venison with higher amounts of silver skin for sausage. We are always looking for another way to utilize deer. Also seems to keep better frozen than it did when I added fat while grinding. I started by cutting the onion in half, pole to pole, and slicing it into 1/8-inches slices. Ingredients. Pre-heat your Blackstone to high heat. Damn good, and easy to make. The result is golden caramelized onions embedded a perfectly cooked burger! Oklahoma Fried Onion Burgers are incredibly easy to make and insanely delicious. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. The key to making these mouth-watering burgers featured Vegan Oklahoma Onion Burger Share: Ingredients. We love caramelized onions, as well as a good burger, so I thought I’d give these a try. Increase the heat to high, and cook the burgers until well browned on the second side, 2 to 3 minutes. Cook for 6-8 minutes, until the onions, turn a deep golden brown and begin to crisp around the edges. This one is a real winner and worth a try. Combine the onion slices and 1 Tsp. 4 slices cheddar, American or other cheese. Mostly use for Mexican, Italian, chili etc and just brown in olive oil. Add good salt. +1 for the cheddar and +1 for the potato bun. Have all your books and looking forward to the next one. 1 large Onion ; halved and sliced 1/8 inch thick. Add pickles and mustard if you want. May 28, 2017 - Oklahoma Fried Onion Burgers recipe: Cook's Country Season the beef generously with salt and black pepper © 2020 Hunter Angler Gardener Cook, All Rights Reserved. Cook for 6TO8 mins, until the onions turn a deep golden brown and begin to crisp around the edges. A rich patty, seared hard but still medium at the center. Oklahoma Onion Burgers! … I used 93% lean ground beef instead of the 85% suggested by Cooks Country. The only change I made is to toast the open face of the buns with butter. You want to scrape the pan to get everything, in case you have some spots that have stuck. The recipe comes from Sid's Diner, a restaurant in El Reno, Oklahoma. Question: for burgers, could I just add some bacon fat to the meat while making the patties? I have made these before and everyone loved them. 1 tablespoon Unsalted butter. 1 lb. 4 slices American cheese. By Hank Shaw on November 21, 2019, Updated June 15, 2020 - 14 Comments. Form the beef into 4 lightly packed balls. Set it on the bottom bun. Glenn: The bacon is raw, and the correct ratio is up to you, but I like 15% bacon to 85% venison. Place the beef balls on top of the onion mounds and flatten the beef firmly (use your palm) so the oniiion adheres to the beef. This is an onion burger: A finely ground patty, smashed on a flat top, topped with finely shredded onions, then cheese, topped with pickles and mustard, all on a potato bun. Sprinkle black pepper on the patty, then cover the patty with onions. Recipes; Where To Buy; Source: The Burger Dude. Oklahoma Fried Onion Burgers are incredibly easy to make and insanely delicious. SBW, Your email address will not be published. Add 2-3 ounces of thinly sliced onion over each patty. Every element plays a role. Cook like this for 2 minutes. 1 large yellow or white onion, sliced very thin. Melty cheese, usually American, although I use cheddar slices. These burgers need to be ground with fat, or else they will be dry and sad. Preparation. I use my off hand to hold the onions onto the patty as I flip. Dang Hank! 1 pound finely ground venison or beef. 1 Large onion, peeled, halved and thinly sliced. On Friday, I received my {Cook’s Country} magazine in the mail and was very excited to see this recipe for ‘fried onion burgers’. Trying it this weekend. Looks delicious. 4 tbsp. From a Great Depression Era necessity to a cultural phenomenon. The patties should measure 4-inches in diameter. Your top burger picture looks like it’s made with pulled venison. Thanks Hank, After about 30 mins, I dumped the onions into a clean dish towel and squeezed them dry. Both work fine. Got better 1 large onion, peeled, halved and thinly sliced onion over each using! Similar to Oklahoma onion burgers are so simple, yet so tasty pulled venison it with stiff!, only smaller with steamed buns be dry and sad amazed at the center mustard... 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