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I've gotta tell you about these incredible Oklahoma onion burgers that'll totally flip your burger world upside down! These aren't standard patties - they feature whisper-thin onions pressed directly into the meat where they turn wonderfully sweet and crisp. I picked up this technique from a seasoned diner veteran, and now my crew refuses burgers made any other way!
What Makes These Special
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These tasty burgers have roots in the Great Depression when people needed to stretch their meat budget further. But you'll fall for them because of those crispy, caramelized onions that melt right into the juicy beef, all capped with melty cheese. And they're done in just half an hour - perfect when you're short on time!
Grab These Items
- Ground Beef: Look for 85% lean for the best flavor kick.
- Sweet Onions: Cut them ultra-thin as they're what makes this dish special.
- American Cheese: It gives you that perfect gooey melt.
- Potato Buns: Their slight sweetness works magic here.
- Simple Additions: Yellow mustard and dill pickles keep things classic.
How To Make Oklahoma Onion Burgers
- Set Everything Up
- Heat your griddle until it's smoking hot and slice those onions thinner than paper – a mandolin really helps here.
- Create Your Meat Balls
- Shape beef into loose spheres without pressing too hard – we want juicy burgers!
- Smash Technique
- Toss those meat balls onto the heated surface, flatten them with your spatula, then scatter onions right on the raw side.
- Wait Patiently
- Leave them alone! Let those onions caramelize and work their magic for about 3 minutes.
- Flip With Care
- Use your spatula to carefully scrape underneath and turn everything over, keeping the onions in place.
- Warm Those Buns
- Place your buns on top while the other side cooks, add cheese and let it start melting down.
- Assemble Everything
- Put it all together with mustard, pickles and your favorite toppings – then enjoy while hot!
Tips For Success
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Invest in a sturdy flat spatula for proper smashing. Don't overwork your beef or you'll lose tenderness. Remember, those paper-thin onions aren't just nice – they're essential! And don't skip warming your buns – it's a small step that makes a huge difference!
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Perfect Pairings
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Whip up some golden fries – maybe add a sprinkle of parmesan and truffle oil to get fancy. More onion flavor? Go for some crunchy onion rings! Need something to balance the richness? A fresh coleslaw does the trick perfectly. And don't forget a thick milkshake on the side for the full experience!
The Story Behind The Burger
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These burgers were born from hard times when folks needed to stretch pricier beef with cheaper onions. But sometimes necessity creates the tastiest innovations. Today they're beloved throughout Oklahoma and beyond – just goes to show that truly good food stands the test of time no matter where it starts!
Frequently Asked Questions
- → Why slice onions very thin?
- Allows onions to caramelize quickly and become one with the patty.
- → Why use American cheese?
- Melts perfectly and provides classic burger flavor.
- → Can I make these ahead?
- Patties can be made ahead and frozen up to 3 months.
- → Why steam the buns?
- Creates soft, warm buns that complement the crispy patty.
- → What's the best onion to use?
- White or yellow onions work best for caramelizing.