AMISH ONION PATTIES
These Amish onion patties are better and easier than onion rings.
Provided by In the Kitchen with Jonny
Categories Vegetarian Pescatarian Finger Food Comfort Food Easy Shellfish-Free Egg-Free Soy-Free Game Day Fish-Free Peanut-Free Tree Nut-Free Trending Tomato-Free Stove
Time 17m
Yield 6
Number Of Ingredients 8
Steps:
- Mix All-Purpose Flour (3/4 cup), Cornmeal (1 tablespoon), Baking Powder (2 teaspoon), Salt (1 teaspoon) and Granulated Sugar (1 tablespoon) in a large bowl. Add Milk (3/4 cup) and stir.
- Add chopped Yellow Onion (2 cup) and mix thoroughly. The mixture will be thick and that's what we want.
- Heat 1/2 inch of Frying Oil (as needed) in a skillet over medium-high heat. Using a tablespoon, drop batter in hot oil, flatten ever so slightly. Fry for 3-4 minutes on each side or until brown and crisp. Drain on a paper towel.
- Serve warm and enjoy!
Nutrition Facts : Calories 17 calories, Protein 0.6 g, Fat 0.1 g, Carbohydrate 3.4 g, Fiber 0.3 g, Sugar 1.2 g, Sodium 93.1 mg, SaturatedFat 0.1 g, TransFat 0 g, Cholesterol 0.5 mg, UnsaturatedFat 0.0 g
AMISH ONION PATTIES
Make and share this Amish Onion Patties recipe from Food.com.
Provided by Miss Annie
Categories Vegetable
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the dry ingredients, then add the milk.
- This should make a fairly thick batter.
- Add the onions and mix thoroughly.
- Drop the batter by spoonsful into hot oil about an inch deep.
- When golden on one side (about 3-4 minutes), turn them and flatten them into patties.
- Fry until golden on the second side (about 3-4 minutes).
- Drain on paper towels.
FRIED ONION PATTIES
These crispy patties are a different side dish from the usual potatoes and vegetables. They are wonderful served with a roast or any broiled or grilled meat. The onion flavor is complemented by sage, parsley and hot pepper sauce.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, combine the egg, milk and hot pepper sauce; stir into dry ingredients just until moistened. Stir in the onions. , In a large skillet, heat 1/2 in. of oil over medium heat. Drop batter by tablespoonfuls into oil; press lightly to flatten. Fry for 2-3 minutes on each side or until golden brown; drain on paper towels.
Nutrition Facts :
GARLIC AND ONION BURGERS
This recipe makes very flavorful burgers. The secret is refrigerating the meat after adding the other ingredients. Use ground round or sirloin for the best results.
Provided by Jeff
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Yield 5
Number Of Ingredients 7
Steps:
- In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4 hours.
- Preheat grill for high heat.
- Form burgers into 1/2 inch thick patties. Lightly oil grate. Place burgers on grill. Cook for approximately 6 minutes, turning once.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 3.1 g, Cholesterol 154.4 mg, Fat 48.3 g, Fiber 0.5 g, Protein 30.5 g, SaturatedFat 19.6 g, Sodium 623 mg, Sugar 1.1 g
AMISH ONION PATTIES RECIPE - (4.5/5)
Provided by gigiwoolie
Number Of Ingredients 8
Steps:
- Mix together dry ingredients. Add milk and stir, batter will be thick. dd onions and mix throughly. Heat 1/2 inch oil in skillet over medium high heat. Drop batter by tablespoons in hot oil. Flatten slightly and brown on both sides until nice and crisp. Drain on paper towels. As my son puts it, now gobble them up!
FRIED POTATO AND ONION PATTIES
Makes a great side dish for any meal. To make it easier, use unseasoned prepared hash browns from the refrigerator section of your grocery. Cook time is approximate per batch.
Provided by Marie
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes between paper towels to squeeze out excess moisture.
- Combine all ingredients except oil and mix well.
- Heat 1/8" of oil in a large skillet and drop mixture 1/4 cup at a time into hot oil.
- Press mixture into 3" rounds with the back of a spoon.
- Fry until golden brown, turning once.
- Drain on paper towels.
Nutrition Facts : Calories 196.5, Fat 1.4, SaturatedFat 0.5, Cholesterol 46.5, Sodium 612.7, Carbohydrate 40.5, Fiber 5.1, Sugar 2.5, Protein 6.3
FLAVORFUL ONION BURGERS
Cheddar cheese and Thousand Island dressing make this moist and juicy burger from Dave Bremson of Plantation, Florida a real family treat. The amount of flavor this burger packs with just a few simple ingredients will really surprise you.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Slice onion into 1/2-in.-thick rings; thread onto metal or soaked wooden skewers. Brush with oil. Season with salt and pepper if desired. Grill, covered, over medium-hot heat for 8-10 minutes on each side., Meanwhile, in a large bowl, combine the green pepper, cheese, parsley and Worcestershire sauce. Crumble beef over mixture and mix well. Shape into six patties. , Move onion to indirect heat. Place burgers over direct heat. Cover and grill for 10-14 minutes or until meat is no longer pink and onion is tender, turning burgers once., Spread bun bottoms with dressing; top each with lettuce, tomato, onion and a burger. Replace bun tops.
Nutrition Facts :
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
ONION PATTIES
Make and share this Onion Patties recipe from Food.com.
Provided by Stinkerbell
Categories Onions
Time 20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, baking powder, sugar, salt, pepper and cornmeal.
- Add milk and mix well.
- Stir in onions.
- Drop small mounds of batter into shallow hot oil and fry 5 minutes on each side until golden brown.
ONION BURGERS
Early in the writing of this book, I struggled to get my ruminations on paper. Although I hesitate to call my temporary impasse writer's block, I can't imagine much worse. Words wouldn't come. And the ones that did weren't smart or engaging or funny. After an eternity of fretting, I began making burgers for lunch. My intent was to cook my way through the recipes I planned for the book. This onion burger was the first thing I tried. After 2 days of oniony repasts, the dark cloud lifted and the words came.
Provided by Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Place a heavy skillet over medium-high heat. Leave it there for 5 minutes. Loosely gather a handful of ground beef and slip it into the pan. Repeat 6 times. The burgers should be freeform lumps.
- With the side of a spatula, push the burgers into a semblance of a round. After about a minute, pile on all the onions and then, with as much force as you can manage, smash the onions into the meat. Again, work the sides of the patties into a semblance of a round. Cook another minute and then flip. Season with salt. Smash the burgers again, hard.
- Place burger on bottom half of the bun and spread with mustard. Spread the cheese on top half of the bun and place on the burger.
BLACKSTONE CLASSIC SMASH BURGERS
The appeal of a smash burger is the way the craggy edges crisp and how quickly it cooks. For our double-patty version made on a Blackstone ® flat-top style grill, we tried several different techniques. While we loved pressing the patties into onions on the griddle, it left less surface area for the meat to caramelize. Our fix was to split the difference by pressing one patty into golden onions and cook one patty plain for maximum browning and crispiness. The result is the best of both worlds: a burger loaded with flavor and texture. We would not want it any other way.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Set 2 burners to high and 2 burners to medium on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
- Meanwhile, stir the ketchup, mayonnaise, mustard and chopped pickle in a small bowl and set aside. Stir the garlic powder, onion powder, 2 teaspoons salt and 1/4 teaspoon pepper in a separate small bowl. Set aside.
- Loosely form the beef into 8 balls; set aside. Working in batches, lightly brush butter onto the medium-heat side of the griddle and toast the buns cut-side down until lightly browned, about 5 minutes. Flip and keep warm while you cook the burgers.
- Brush butter onto the high-heat side of the griddle and add the onions. Cook, tossing with a metal spatula occasionally, until starting to brown slightly, about 3 minutes. Divide the onions into 4 equal piles, spacing them a couple inches apart. Top each pile with 1 ball of beef. Smash each ball with the back of a spatula or a burger press until the patty is about 1/4 inch thick. Repeat with the remining 4 beef balls directly on the griddle. Season the patties with half the seasoning mixture and continue cooking, undisturbed, until well browned, 1 1/2 to 2 minutes. Flip the patties, sprinkle with the remaining seasoning mixture and top each plain patty with 1 cheese slice. Continue cooking until the cheese is melted around the edges and the bottoms of the patties are browned, about 1 more minute.
- Spread the ketchup mixture on the bun tops. Fill each bun with 1 onion patty, 1 plain patty, 1 tomato slice, 1 lettuce leaf and some of the onions, if any, that were left on the griddle.
KITTENCAL'S ONION PATTIES/LATKES
I have been making these for over 20 years, I usually get about 15 patties but it depends on the size of the batter that you drop in the pan, these are better if fried to very brown and crispy, you can make a double recipe, fry them then freeze them on a tray then pop them into freezer bags, then just warm them in the oven to crisp up, they are very addicting and I can tell you I eat half before they even get to the table lol! If you plan on doubling the recipe then make two separate recipes in two bowls, I have doubled the recipe into one bowl and for some reason they just are not as good --- if desired you could add in a slightly beaten large egg and reduce the milk by 1/4 cup --- you will *love* these! also see my recipe#186700 *and* recipe#244592
Provided by Kittencalrecipezazz
Categories Onions
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Chop the onions finely (I chop them about 1/4-inch) then place into a bowl.
- In another large bowl mix together the flour, sugar, baking powder, seasoning salt, cayenne, garlic powder (if using) and a small amount of black pepper; mix to combine well.
- Add in the milk and whisk until thoroughly combined (the batter will be thick!).
- Add in the chopped onions and green onions and mix with a wooden spoon until combined.
- In a large non-stick frypan, heat a small amount of oil to medium-hot, adding in more oil as needed as the patties will absorb too much oil if you add in a large amount of oil at one time.
- Drop the batter from a tablespoon (no more than about a tablespoon!) into about 1/2-inch of hot oil (I slide the batter off using off another spoon).
- Flatten slightly with the spoon or spatula.
- Sprinkle with a little salt.
- Fry until crispy and brown on both sides.
- **NOTE** these tend to hold a bit of oil so drain well on paper towels.
Nutrition Facts : Calories 234, Fat 2.7, SaturatedFat 1.5, Cholesterol 8.5, Sodium 278.3, Carbohydrate 46.6, Fiber 3.2, Sugar 12.1, Protein 6.8
OKLAHOMA ONION BURGERS
Homer Davis and his son Ross invented what he called the Depression burger at the Hamburger Inn in El Reno, Okla., as a means to add inexpensive bulk to their burgers. Rather than toasting, the buns are steamed in onion-scented vapor. That the technique - cooking the patties smashed-style with a huge amount of thinly shaved onions and steaming the buns - and restaurant remain popular to this day is a testament to the burgers' deliciousness. If you prefer, you can take the cooking (and the accompanying lingering onion aroma) completely out of the house by heating the skillet or griddle directly over a very hot grill and cooking outdoors (see Tip).
Provided by J. Kenji López-Alt
Categories dinner, sandwiches, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Divide the beef: Line a 13-by-18-inch rimmed baking sheet with parchment paper. Divide the ground beef into 4 even balls. Working one ball at a time and using your hands, massage the meat until it is cohesive and tacky, about 15 seconds. Next, using clean hands, roll each into a smooth ball. Place the balls on the baking sheet, with 1 ball in the center of each quadrant. Refrigerate until ready to cook.
- Shape the patties: Gently press each ball into a disk-shaped patty about 3 inches wide. Place the patties on a sheet pan or large plate, and season the tops with salt and pepper. Flip the patties, and top each with a large pile of sliced onions - as many as you can balance on top; they should resemble a large haystack. (It is important to not add salt to the onions at this point, as it will draw out excess moisture, which will inhibit searing.)
- Heat the skillet or griddle: Heat a large (12-inch) cast-iron or carbon-steel skillet or griddle (see Tips) over an indoor burner set to high heat or on the grates of a hot outdoor grill for a few minutes until very hot; a drop of water should skitter around the surface. (If you don't have a pan skillet or griddle big enough, you can cook the burgers in batches.) Place 1 patty of beef in the center of one quadrant of the pan, with the onions on top (do not add any oil).
- Smash the burgers: Using a very stiff spatula, press on the onions and beef to form a patty 4½- to 5-inches wide. As you smash, focus on the patty's edges so that the finished patty is slightly thicker in the center and smashed out as thinly as possible along the edges. Repeat with the remaining patties. Use the spatula to place any stray onions back on top of the burgers. Season the onions lightly with salt and pepper.
- Cook the burgers: Allow patties to cook without moving until the edges are dark brown and crusty, 1 to 2 minutes. Holding the spatula upside down (so that the head of the spatula is angled down to increase leverage), scrape the edges of each patty off the pan, working around each patty to ensure that you don't leave any crispy edges behind. When the edges have all been loosened, turn the spatula back over (so you are holding it the standard way) and flip the patties onion side down. Use the spatula and tongs or a fork to tuck any stray onion slices mostly under the patties.
- Steam the cheese and buns: Add a slice of cheese to each patty. Place the top half of each burger bun on top of the cheese, and place the bottom half of each bun on top of the top bun, split-side down. Cover the pan or griddle with a large domed lid, a large overturned saucepan or a clean folded dish towel. (To avoid a fire, make sure the edges of the dish towel do not hang over the skillet or griddle. If cooking on an outdoor grill, just close the lid.) Continue cooking until the onions are browned along the edges and the buns are steamed through, 1 to 2 minutes longer.
- To serve, open the cover or lid. Remove the bottom burger bun halves to a serving platter. Add pickles and condiments as desired. (These burgers don't typically need condiments.) Lift each burger from the skillet with the spatula and transfer to the bottom bun. Serve immediately.
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