Friday, March 06, 2015

Oklahoma Fried Onion Burgers

A few weekends ago we were all watching Cook's Country together (yes, my 5-year-old loves to watch cooking shows. It warms my heart). They were making something called Oklahoma Fried Onion Burgers and they looked mouthwateringly good.

Oklahoma fried onion burgers

For some reason that episode was on at least 3 or 4 more times within a two-week span and I finally told SP I had to make them. So, he picked up some ground beef at the store and I planned to make them one Saturday for dinner. Then we had a ridiculously huge lunch and couldn't stand the thought of eating again. The ground beef went into the freezer, where it was promptly forgotten. I finally remembered that I wanted to make the recipe and put the burgers on the menu two nights ago. They were so good I had to blog them immediately.

Oklahoma fried onion burgers

I thought these would be more complicated but it's actually a very easy recipe. All you need to do is plan ahead enough to let the onions sit in the colander. SP said they tasted like a McDonald's hamburger only a million times better. Baby Girl had the mini burger in the center of the picture above, sans onions because she isn't a fan. They even reheated well the next day.

Oklahoma Fried Onion Burgers
As seen on Cook's Country

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

Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Do this over the sink or a large bowl since the onions will have quite a bit of liquid in them.

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 (use your palm) so the onion adheres to the beef. The patties should measure 4 inches in diameter. Season the beef generously with salt and 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 6-8 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. Add mayo, mustard and pickles to the top buns, then place each burger on a bottom buns. Serve immediately.
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17 comments:

  1. I can't wait to try these! Caitlin likes watching cooking shows, too :)

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  2. This looks so good. I have to try it.

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  3. I live in Oklahoma about 10 miles from where the "Onion Burger" festival is held. The original is served with mustard and pickles only. And yes-they are freakn yummy!!!!!

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  4. What does wringing out the water from the onions do?

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    Replies
    1. Removes the moisture and helps them brown more quickly.

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    2. Back in the early 1970s, there was a hole in the wall coffee/burger shop at Madison & 90th. that was open all night. A "burger" was made of fresh ground beef (done there) with onions ground together with the beef. It came out as a round ball. When placed on the grill. it was flattened. Best, sweetest burgers in town.

      To this day, I always mixed diced onions into my burgers. It keeps them moist, adds flavor, and the smell is to die for!

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    3. Best burger that I have ever made. Only used 1/2 of the salt after reading comments and it was great!

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  5. Looks good but would be nice to see what the meat and onion look like when cooked. You pic only shows a bun with cheese between it. Thanks.

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  6. I lived in El Reno when I was a teenager. There was this itty bitty burger place called Robert's and EVERYONE in town went there every day for lunch. This is how they made theirs. BEST BURGERS EVER!! Imagine my surprise when I came across an article in Southern Living magazine that showcased Robert's (not called another name)as being one of the top 10 burgers in the nation!! I was so glad to see it was still around.

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  7. I can't believe anyone is mentioning El Reno! My dad lived there as a boy and look me there to visit as a girl. Always remembered Roberts and those hamburgers. Immediately thought of them when I saw this picture.

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  8. I honestly thought the picture was hash browns underneath the burger! lol

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  9. I followed this recipe to the "T" and the burgers were very salty (in my opinion)….next time I'll use 1/2 tsp of salt on the sliced onion.

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  10. There's a burger joint in Corado Springs called The Green Line that serves Oklahoma style onion burgers. I'd never heard of them (never been to Oklahoma) but they are wonderful. Their fries are great too!

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  11. J&W Grill located at 501 W Choctaw Ave in Chickasha, OK, has wonderful onion burgers!

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  12. I should mention Hamburger Inn on Washington in downtown Ardmore. Back in the 60's you could get a bag of five onion burgers for a buck! Still in operation today. It is one of those hole in the wall diners that maybe can holds 30 people comfortably. Love that place!

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  13. Are these anything like Power's Hamburgers in Ft Wayne, Indiana? !

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