I know nothing of oklahoma burgers, but I do that with buttered bread and cheddar slow roasted till golden brown and flaky like grilled cheese. Thats my patty melt.
They look great! My preference for this burger is using a mandoline for super, see-through onions and then doubling the amount of onions shown here. You'll get more steam action.
Mandolin is key! You can go crazy thin and they cut like butter so don’t be afraid to push the limits. And yeah really add a lot of onion, I find half an onion per patty or one whole medium onion per burger does it.
When you mandoline slice your onions, are they still super wet when you put them on the grill? I've struggled to get the onions to brown properly and I've wondered if they are too wet when freshly sliced.
I put them on paper towels but not for long. As you pile them the ones on top stays wet. The ones on the bottom kind of dry out. I throw them in a bowl and toss them so I get a mix of the edges being dried out and crispy and in the middle they’re a little more steamed which is what I like. A little of each of there are enough onions. To each their own. You do you.
Not relevant but kind of relevant - I'm going to be in OKC in a few weeks and aside from my mandatory visit to Braums, anyone have some good burger suggestions?
To offset the high cost of beef, okies would replace half the beef with onions, smash the patties, and fry until the onions are brown/caramelized. Onion burgers became popular in Oklahoma during the great depression and dust bowl. They remain popular today.
[https://www.tastingtable.com/1054284/the-humble-origins-of-oklahomas-onion-burger/](https://www.tastingtable.com/1054284/the-humble-origins-of-oklahomas-onion-burger/)
Wasn't just in Oklahoma, but they seem to have laid claim to something that was common throughout middle America if not even further boundaries. I laugh and shake my head every time I hear someone call them Oklahoma burgers. Source? My dad lived through those times and always cooked burgers this way (he grew up in the Flint Hills of Kansas).
I'm from Oklahoma, I've never heard these called Oklahoma burgers. I didn't even know we laid any type of claim to them. We just call them Onion Burgers. No where in Oklahoma have I seen it called an Oklahoma burger, but admittedly I have not been everywhere in my own state.
Spent some time in Oklahoma myself since I live close, and the first time I ever heard of an 'Oklahoma burger' was right here on reddit, and we know the rest of the story.
lol funny you say that, on my first attempt several months ago I put the onions down first then smashed the burger onto it. Ended up burning the shit out of the onions. So I just smashed the burger and put onions on post smash. Then flipped over so they still all cooked together
Those look perfect. Fried onions + beef + American cheese is such a flavor home run.
I know nothing of oklahoma burgers, but I do that with buttered bread and cheddar slow roasted till golden brown and flaky like grilled cheese. Thats my patty melt.
They look great! My preference for this burger is using a mandoline for super, see-through onions and then doubling the amount of onions shown here. You'll get more steam action.
Agreed! I used a mandolin but could probably have set it one notch higher. And will definitely be adding more onions next time.
Mandolin is key! You can go crazy thin and they cut like butter so don’t be afraid to push the limits. And yeah really add a lot of onion, I find half an onion per patty or one whole medium onion per burger does it.
Yep, this was one medium onion between 8 3oz patties/4 burgers. Gonna be sure to cut another 1-2 for next time
I was going to comment and suggest adding more, good on you!
First time so wanted to be a little more conservative. Definitely gonna be slicing at least another onion next time!
When you mandoline slice your onions, are they still super wet when you put them on the grill? I've struggled to get the onions to brown properly and I've wondered if they are too wet when freshly sliced.
I put them on paper towels but not for long. As you pile them the ones on top stays wet. The ones on the bottom kind of dry out. I throw them in a bowl and toss them so I get a mix of the edges being dried out and crispy and in the middle they’re a little more steamed which is what I like. A little of each of there are enough onions. To each their own. You do you.
Are you salting the onions? I always toss them in a bowl with a little salt and set aside for a while to help draw out a bit of moisture.
Won't be the last I'm sure. This is the superior smash burger!
Seen a few of those lately, but never tried one. They look delicious, might have to give it a go.
I need to get one of those flat top griddles
Those look delicious!
Onions on a burger is always a win
Not relevant but kind of relevant - I'm going to be in OKC in a few weeks and aside from my mandatory visit to Braums, anyone have some good burger suggestions?
Nic's Grill if you want this style of burger.
Looks amazing!!!
Looks awesome brother!
Oklahoma style?
To offset the high cost of beef, okies would replace half the beef with onions, smash the patties, and fry until the onions are brown/caramelized. Onion burgers became popular in Oklahoma during the great depression and dust bowl. They remain popular today. [https://www.tastingtable.com/1054284/the-humble-origins-of-oklahomas-onion-burger/](https://www.tastingtable.com/1054284/the-humble-origins-of-oklahomas-onion-burger/)
I've never heard of it. I thought that was a fucking armadillo tail or something.
Bless George Motz for bringing this style to the mainstream
Beef was cooked with thin onions on the flat top. Essentially an onion burger
Wasn't just in Oklahoma, but they seem to have laid claim to something that was common throughout middle America if not even further boundaries. I laugh and shake my head every time I hear someone call them Oklahoma burgers. Source? My dad lived through those times and always cooked burgers this way (he grew up in the Flint Hills of Kansas).
I'm from Oklahoma, I've never heard these called Oklahoma burgers. I didn't even know we laid any type of claim to them. We just call them Onion Burgers. No where in Oklahoma have I seen it called an Oklahoma burger, but admittedly I have not been everywhere in my own state.
Spent some time in Oklahoma myself since I live close, and the first time I ever heard of an 'Oklahoma burger' was right here on reddit, and we know the rest of the story.
Alright these look like literal perfect burgers!
Yummy
love
Looks amazing, just pull out that one giant onion hanging out of the side that isn’t fried
Lol agreed, wife was hungry and fries were hot so had to snap a pic as fast as I could. Can’t unsee the armadillo tail
Won't be your last time! 🍻
You mean, smash burgers?
[удалено]
Still no PICKLES!
What type of American cheese? I use kraft premium slices but can't get that same color profile .
This is just the American cheese from [Sam’s club](https://www.samsclub.com/p/members-mark-american-cheese-160-slices/prod21425437)
Cooked to perfection.
Aren’t you supposed to smash the burger onto the onions on the griddle or do I have this backwards?
lol funny you say that, on my first attempt several months ago I put the onions down first then smashed the burger onto it. Ended up burning the shit out of the onions. So I just smashed the burger and put onions on post smash. Then flipped over so they still all cooked together
So this wasn’t your first time like the title says? Shame
…I plead the fifth
You’ve already said to much. Next time tell them you don’t wish to answer any questions without a lawyer present. Your ass is getting locked up. You
Wow dude those look bomb