RATTAN DIRECT
Last, but definitely not least, in Rattan Direct's series of Classic American Burgers, the Oklahoma Burger with Fried Onions is mouthwatering! Infused with raw onions that caramelize while cooked and topped with a gooey, melty cheese that brings it all together, this burger recipe is perfect. Click here to see how to make the Oklahoma Burger with Fried Onions and 3 of our other Classic American Burgers.
Provided by By Rattan Direct | September 3, 2017 2:00 pm
Time 15m
Yield 1
Number Of Ingredients 3
Steps:
- 1 Heat a cast iron griddle or frying pan until searing hot. Add a smear of oil. 2 Add the burger ball and press the onion into the centre. Add good salt. 3 Press the burger flat with a heavy spatula, distributing the raw onion throughout. 4 Cook on the first side until red beading appears on the top. 5 Turn, add a cheese slice, and cook for the same amount of time you gave the first side. 6 Toast the bun on the inner surfaces only. Marry burger and bun.
OKLAHOMA FRIED ONION BURGERS RECIPE - (4.1/5)
Provided by á-46334
Number Of Ingredients 8
Steps:
- Divide the onions into 4 separate mounds on a rimmed baking sheet. Form the beef into 4 lightly packed balls. 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. The patties should measure 4-inches in diameter. Season the beef generously with salt and black pepper. Melt the butter with the oil in a 12-inch skillet over medium heat. Using a large spatula, transfer the patties to the skillet, onion side down. Cook for 6 to 8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges. Flip the burgers, then increase the heat to high and cook until well-browned on the second side, about 2 minutes. Add 1 or 2 slices of cheese to each burger and allow to melt. Toast the buns in the pan juices or smear them with butter and toast them in a preheated clean pan, preheated to medium heat. Add mayo, mustard, and pickles to the top buns, then place each burger on a bottom buns. Serve immediately.
SARAH'S OKLAHOMA ONION BURGER
Onion burgers are one of America's greatest regional renditions, but be warned--these are diner style, and prepare for those drops of grease, but don't let it scare you. They're so craveable, you may want to eat a second! You do not want to use anything under an 80/20 fat ratio. If you do, they won't be good.
Provided by thedailygourmet
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a skillet over medium heat. Add butter and oil; heat until butter is melted. Add onion and garlic. Cook until onion is soft and translucent, about 5 minutes.
- Meanwhile, divide ground meat into 4 portions and shape into patties. Season with salt and seasoning.
- Heat a large skillet or flat-top over medium-high heat for a few minutes. Place patties into the hot skillet and smash with a spatula or bacon press. Hold patties down for 30 seconds, then cover each patty with some of the cooked onion. Cook for 2 minutes. Carefully flip burgers, making sure to scrape the browned bits off the skillet.
- Press down on the flipped patties to sink the onions into the meat.
- Meanwhile, add sliced mushrooms to the skillet used for the onion and cook until softened, about 5 minutes.
- Season patties with salt and pepper and place a slice of cheese on each. Cook until burgers have reached the desired doneness, 2 to 4 minutes more. Top each patty with leftover onion and mushrooms and serve on buns.
Nutrition Facts : Calories 569.3 calories, Carbohydrate 31.1 g, Cholesterol 122.4 mg, Fat 32.8 g, Fiber 2.2 g, Protein 35.9 g, SaturatedFat 15 g, Sodium 770.4 mg, Sugar 2.2 g
OKLAHOMA ONION BURGERS WITH CREAMY BBQ COLESLAW
Oh, the smash burger. In my opinion, it's the best style of burger out there. A thinly charred burger with shaved onions pressed into it, two slices of the best cheese and sauce dripping down your hands - come on! If paper towels could be listed on the ingredient list, it would be at the top. Some Oklahoma onion burger purists skip toppings altogether, but I'm taking the history of this burger and expanding on it with a BBQ smoky slaw to add creamy, vinegary flavors and a crunchy texture that's pure bliss.
Provided by Dave Mechlowicz
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a griddle, large griddle pan or large cast-iron skillet over medium heat for at least 10 minutes.
- Whisk together the barbecue sauce, mayonnaise, 2 tablespoons pepperoncini liquid, mustard, smoked paprika and vinegar in a small bowl. Season with salt and pepper.
- Roughly chop the pepperoncini peppers and toss together with the coleslaw mix in a large bowl. Add three-quarters of the sauce and toss. Reserve the remaining sauce for the bun and burger.
- Loosely form the ground beef into 4 balls. Season with salt and pepper on all sides.
- Brush the griddle with canola oil and add 1 ball of beef griddle. Add 1/4 cup of the shaved onions on top of the ball and smash it down with a heavy metal spatula. You want to smash and spread the meatball, making sure those onions are pushed into the beef, and creating a patty that will be bigger than your bun. Cook until browned, about 2 minutes. Flip and cook until the onions are steamed and caramelized, about 2 minutes. For this burger, it's OK to give it another press with your spatula-we want that Maillard reaction (see Cook's Note). Top the burger with 1 tablespoon of the remaining mayonnaise mixture, then 2 slices of cheese and cook until melted, 1 minute. Repeat with the remaining beef, cooking in 2 batches.
- Meanwhile, spread the mayonnaise mixture on the bottom of the buns and cover with 4 dill pickle chips.
- Once the cheese has melted, place each burger on a bottom bun and top with 1/4 cup of the slaw mixture. Smash each top bun on the slaw and enjoy! Your friends will thank you.
FRIED ONION BURGER
This burger was born in Oklahoma out of Depression-era resourcefulness: In the 1920s, cooks at El Reno's Hamburger Inn used onions to stretch hamburger meat. That location has closed, but you can try a version at other El Reno restaurants like Johnnie's Hamburgers & Coneys, Sid's Diner and Robert's Grill. To make one yourself, smash at least half an onion into each patty.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 fried onion burgers
Number Of Ingredients 7
Steps:
- Preheat the oven to 250˚ F. Mix the beef with 1 teaspoon each salt and pepper in a large bowl, then form into 8 balls.
- Heat the vegetable oil in a large skillet over medium-high heat. Add 2 of the beef balls and slightly flatten with a metal spatula. Place a handful of the sliced onions on each patty (you'll use about a quarter of the onions for 2 patties - it will seem like a lot!) and flatten the beef into 1/4-inch-thick patties, pressing the onions into each burger. Cook until browned on the bottom, about 3 minutes. Carefully flip the burgers along with the onions and cook until the onions are browned and tender, about 2 more minutes. Flip the burgers again, along with the onions, and top each with a slice of cheese. Cover and continue cooking until the cheese melts, 30 seconds to 1 minute. Transfer to a baking sheet and keep warm in the oven until serving.
- Repeat with the remaining beef and onions to make 8 burgers total, adding more vegetable oil to the skillet if needed. Serve 2 burgers on each bun with ketchup, mustard and/or pickles.
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4.1/5 (15)Servings 4Cuisine AmericanCategory Dinner
- Using a paper towel, brush vegetable oil onto a large cast iron skillet or griddle. Heat over high heat until smoking lightly.
- Form beef into four 3 oz balls. Press balls of beef down into skillet or griddle with an offset spatula, using the flat-edge of a second spatula to press the first spatula down until you can flatten meat no more. Season beef liberally with salt and pepper. (If using a skillet, work in batches and cook only 2 patties at a time.)
- Working quickly, arrange onions evenly over patties and press down with spatula to embed onions in meat. Let cook undisturbed until burgers are well-browned, about 2 minutes.
- Carefully flip burgers over so onions are now on the bottom and let cook until onions start to soften, about 1 minute.
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