Oklahoma’s fried onion burgers are incredibly easy to make and insanely delicious. The key to making these delicious burgers featured in Cooks Country is to crush onions into thin slices in the ground meat before cooking. The result is golden, caramelized onions embedded in a perfectly cooked burger.
Oklahoma Fried Onion Burgers
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. I used 93% lean ground beef instead of the 85% suggested by Cooks Country.
Ingredients for Oklahoma’s fried onion burgers
Preparing onions for Oklahoma’s fried onion burgers:
The most time-consuming part of making these burgers was preparing the onions to remove as much moisture as possible. The reason for doing this is that the onions don’t get hot enough to brown with all their liquid.
I started by cutting the onions in half, stick to stick, and cutting them into 1/8 inch slices. Then, I combined the sliced onions with some kosher salt and put them in a wire mesh strainer placed over a bowl. After about 30 minutes, I poured the onions into a clean tea towel and squeezed them dry. I was surprised at the amount of liquid that came out.
Preparing onions for Oklahoma’s fried onion burger
Making the Oklahoma City onion fry burgers:
I divided the onions into four separate piles on a rimmed baking sheet. Then, I formed the ground beef into four lightly packed balls and put them on top of the onion stacks. Then, I used my hand to flatten the ground beef into the onions, making sure the onions stuck to the beef. Finally, I sprinkled the burgers with salt and pepper.
Forming the Oklahoma Fried Onion Burgers
Melt the butter with the oil in a 12-inch nonstick skillet over medium heat. Then I carefully passed a spatula under each burger and transferred it to the pan, onion side down. I cooked the burgers for about 10 minutes until the onions were golden and began to crunch around the edges. Then, I carefully flipped the burgers over and cooked them up for several minutes until they were well browned.
One large onion, peeled, cut in half and thinly sliced…
salt and pepper
1 pound of ground beef
1 tablespoon of butter
1 tablespoon of vegetable oil
4-8 slices of American cheese
Mayonnaise, mustard and pickles, to be served
4 hamburger buns, toasted
Combine the onion slices and a teaspoon of salt in a bowl and mix it all together. Transfer the onions to a sieve and let them sit for 30 minutes, stirring occasionally. Transfer the onions to a clean tea towel, wrap the edges together and squeeze as much liquid out of the onions as possible. Do this in the sink or in a large bowl, as the onions will have plenty of liquid in them.
Divide the onions into 4 separate mounds on a rimmed baking sheet. Form the meat into 4 lightly packed balls. Place the meat balls on the onion mounds and flatten the meat firmly (use the palm of your hand) so that the onion adheres to the meat. The burgers should be 4 inches in diameter. Season the meat generously with salt and pepper.
Melt butter and oil in a 12-inch skillet over medium heat. Using a large spatula, transfer the burgers to the pan, onion side down. Cook for 6 to 8 minutes, until the onions are golden brown and begin to crunch at the edges. Flip the burgers, then turn the heat up 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. Add mayonnaise, mustard and pickles to the top buns, then place each burger on a bottom bun. Serve immediately.
Source : allrecipes,com