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.
ALL GONE ONION BURGERS
You will find this recipe posted else where on the web under my real name. It is one of the best ways to grill burgers I ever came up with.
Provided by Chef Shadows
Categories Lunch/Snacks
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix all together and shape into 12 patties.
- Grill over hardwood coals until done to your liking.
- Place on hamburger rolls and top with your choice of condiments.
- Note: I use one package of Lipton's Onion Soup Mix for this recipe.
Nutrition Facts : Calories 413.6, Fat 24.6, SaturatedFat 9.2, Cholesterol 80.6, Sodium 585.4, Carbohydrate 22.1, Fiber 1, Sugar 2.9, Protein 23.8
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 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.
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
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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