4 tbsp. I would like to have a recipe for the potato rolls, too. Filed Under: American Recipes, Featured, Quick and Easy, Recipe, Venison, Wild Game Tagged With: burgers, classic recipes, easy recipes, venison, venison recipes. Hold for 30 seconds. Your top burger picture looks like it’s made with pulled venison. Sprinkle black pepper on the patty, then cover the patty with onions. https://www.yeprecipes.com/img-oklahoma-onion-burgers-761.htm Our FL deer are very lean. Pre-heat your Blackstone to high heat. A little ballpark yellow mustard, and that potato roll — a soft, welcoming, smushable bun that links all this amazing together. SBW, Your email address will not be published. We are always looking for another way to utilize deer. Anything more than about 20 percent gets too fatty. Add 2-3 ounces of thinly sliced onion over each patty. Season the beef generously with salt and black pepper This recipe was the bomb man. You can’t really go too much lower than this because the fat in the patty keeps it from sticking to the pan. I used venison — a doe I shot in Oklahoma, thus this post — ground in a 4.5 mm die (fine in most home set-ups), with bacon ends to a ratio of 85 percent lean to 15 percent fat. Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 minutes. We love caramelized onions, as well as a good burger, so I thought I’d give these a try. As a native Okie, I didn’t realize this was unique to us. These are very similar to Oklahoma Onion Burgers, only smaller with steamed buns. Cook burgers until the internal temperature reaches between 150°F and 165°F, depending on desired doneness, 45 minutes to an hour. After about 30 mins, I dumped the onions into a clean dish towel and squeezed them dry. 1 large white onion; 10 slices of American cheese; 5 Martin's brand (or similar) 1 teaspoon Vegetable oil. Place 1 slice of cheese on each bottom bun. Glenn: The bacon is raw, and the correct ratio is up to you, but I like 15% bacon to 85% venison. When it's hot, place a patty on the pan and smash it with a spatula or bacon press. I might have to make up a batch with the doe I took last Saturday…. Carefully flip the burgers. Place the ground beef on the grill. This one is a real winner and worth a try. Cook for 6-8 minutes, until the onions, turn a deep golden brown and begin to crisp around the edges. Top each burger patty with a slice of gouda cheese for the last 10 minutes of cooking. of salt in a bowl and toss to combine. Dang Hank! One is not enough. 1 lb. Divide the onions into 4 separate mounds on a rimmed baking sheet. When it's hot, add the canola oil. I use my off hand to hold the onions onto the patty as I flip. Add mayo, mustard and pickles to the top buns, then place each burger on a bottom buns. Oklahoma Fried Onion Burgers As seen on Cook’s Country. May 28, 2017 - Oklahoma Fried Onion Burgers recipe: Cook's Country Going Back up state deer hunting after Thanksgiving and taking this recipe. Melt the butter with the oil in a 12 inches skillet over medium heat. Both work fine. Great, now I’ve spent *even more* time looking at this picture and I’m drooling – I blame you, Hank. Every element plays a role. Comforting, craveable food that makes you want to eat a second, or even a third patty. To get everything off the pan, place the bun on the cheese and use the spatula to lift the burger off the pan. 4 slices cheddar, American or other cheese. There was no need to change the recipe when times got better. Thanks Hank, We live in the heartland not a 100 miles from the northeast border of Oklahoma so this recipe hit pretty close to home. I’ve mentioned a few key details already: potato buns, yellow mustard, zippy pickle slices. Recipes; Where To Buy; Source: The Burger Dude. Sharp pickles, ideally sweet-hot bread-and-butter pickles. Just had lunch now I’m bloody starving again! Oklahoma Fried Onion Burgers are incredibly easy to make and insanely delicious. The patties should measure 4-inch in diameter. Add a smear of oil. Do this over the sink or a large bowl since the onions will have quite a biiit of liquid in them. Also seems to keep better frozen than it did when I added fat while grinding. You need something to smash your patties. That will not work. 3 Press the burger flat with a heavy spatula, distributing the raw onion throughout. We use the Oklahoma onion burger method for onions rather than dicing them up small. 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. 1 large yellow or white onion, sliced very thin. Hey there. Trying it this weekend. 1 pound finely ground venison or beef. Many places make onion burgers, but Sid’s in El Reno, Oklahoma is widely regarded as one of the premier place to get this mystical concoction. No, this is diner food. Your email address will not be published. From a Great Depression Era necessity to a cultural phenomenon. I’m at Tucker’s Onion Burgers, a local OKC franchise with four locations that specializes in one of the state's most beautiful delicacies: the onion burger. Mark “Spach” Amspacher used to make up a good one at The Diner in downtown Norman as I recall. A cookbook recipe exclusively for All-Access members from The Ultimate Burger WHY THIS RECIPE WORKS In Oklahoma, a burger isn’t a burger without a mound of thinly sliced onion pressed into a thin, crispy patty as it sizzles on the fast-food griddle. Yield: 4 Oklahoma Fried Onion Burgers. On Friday, I received my {Cook’s Country} magazine in the mail and was very excited to see this recipe for ‘fried onion burgers’. This recipe may not be exact but it tastes pretty damn close. Set it on the bottom bun. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Looking forward to making the burgers for my hunting buddies. The onions need to be sliced very thin, with a knife if you have good knife skills, or a mandoline or even a meat slicer. Veronica: I thought that at first glance, but I think it just looks that way because the color of the sliced onions & meat are similar. 2 Add the burger ball and press the onion into the centre. Let this cook for 2 to 4 minutes, depending on how cooked you want your meat. An Oklahoma onion burger, if you’ve never heard of one, is one of America’s great regional burger styles. https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=691 Yowza! The reason for doing this is that the onions won’t get hot enough to brown with all their liquid. But then you eat a second, and you like that one, too… but you immediately feel guilty about it. We love caramelized onions, as well as a good burger, so I thought I’d give these a try. loosely packed meatballs with the ground beef and place on the hot griddle. Carefully flip burgers with a stiff spatula, making sure to pick up all browned meat from skillet. Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. My version of the classic "Oklahoma Onion Burger" which was first served up by "Sid's Diner" in El Reno, Oklahoma during the great depression. The meat, whatever it’s made of, needs to be fatty and fine. 4 slices American cheese. ; 4 Cook on the first side until red beading appears on the top. Ingredients. A rich patty, seared hard but still medium at the center. These burgers need to be ground with fat, or else they will be dry and sad. ground beef, gently formed into 6 balls. https://happywomenday.com/oklahoma-fried-onion-burgers-recipe What is the correct ratio of bacon to venison for ground meat? 4 … Yummy. Place the beef balls on top of the onion mounds and flatten the beef firmly using your palm, so that the onion adheres to the beef. As an Amazon Associate I earn from qualifying purchases. Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Cook for 6TO8 mins, until the onions turn a deep golden brown and begin to crisp around the edges. 1 tablespoon Unsalted butter. Increase the heat to high, and cook the burgers until well browned on the second side, 2 to 3 minutes. 1 Large onion, peeled, halved and thinly sliced. 1 Heat a cast iron griddle or frying pan until searing hot. Transfer the onions to a colander and let sit for 30 mins, tossing occasionally. Slice the onion very thinly, then toss it with a little salt in a bowl and set aside for a few minutes. Required fields are marked *. Then, I combined the sliced onions with some Kosher salt and placed them in a wire mesh strainer set over a bowl. The only change I made is to toast the open face of the buns with butter. Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. Sid’s Diner, to be exact. 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. Form the beef into 4 lightly packed balls. 5. Form the beef into 4 lightly packed balls. I started by cutting the onion in half, pole to pole, and slicing it into 1/8-inches slices. The key to making these mouth-watering burgers featured in Cooks Country is to smash thinly sliced onions into the ground beef before cooking. Marty Horn. Greg: No. The birth of the Onion Burger, however, was two decades earlier in nearby Ardmore, Oklahoma, at the Hamburger Inn, where owner Ross Davis started serving them at the height of the Great Depression. The idea of the Olkahoma Onion Burger stems from the Depression. Carefully flip the burger. I grind my venison lean, with no fat for health reasons. Preparation. Combine the onion slices and 1 Tsp. Lots of tender-to-crispy-to-burnt onions. Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. 1 pound ground chuck. Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. Vegan Oklahoma Onion Burger Share: Ingredients. Season the beef generously with salt and pepper. Preparing The Onions For The Oklahoma Fried Onion Burgers: The most time-consuming part of making these burgers was prepping the onions to remove as much moisture as possible. For these addictively tasty burgers, ground beef is pressed onto the griddle with paper-thin slices of onion and seared until crisp around the edges. The recipe comes from Sid's Diner, a restaurant in El Reno, Oklahoma. In a pinch you can use a small pan to squash your patty. 12 ounces 85 percent lean ground beef. Deselect All. We’ve only recently started to use venison with higher amounts of silver skin for sausage. Question: for burgers, could I just add some bacon fat to the meat while making the patties? Serve immediately. Pile ¼ of the onions on top of each patty and press again embedding the onions into the patty. These come together quickly, so have all your ingredients at the ready, and bang ’em out for your friends and family! Using a large spatula, transfer the patties to the skillet, onion side down. Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. I’m wanting to start using more ground meat for burgers, etc. Have all your books and looking forward to the next one. Mostly use for Mexican, Italian, chili etc and just brown in olive oil. I use either a bacon press or a stiff, diner-style spatula. Oklahoma Onion Burgers! Add pickles and mustard if you want. Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Cook like this for 2 minutes. This is dirty food, folks. Divide the onions into 4 separate mounds on a rimmed baking sheet. Using a large spatula, transfer the patties to the skillet, onion side down. This is an onion burger: A finely ground patty, smashed on a flat top, topped with finely shredded onions, then cheese, topped with pickles and mustard, all on a potato bun. 1 large Onion ; halved and sliced 1/8 inch thick. Wipe the griddle with olive oil. This is a classic Oklahoma onion burger, with sliced onions, cheese and maybe some pickles and mustard. These burgers are so simple, yet so tasty! Heat a large frying pan or flat top over medium high heat for a few minutes. Melty cheese, usually American, although I use cheddar slices. you’re making me homesick! As a husband and wife hunting team we have taken four archery deer and my first with an air rifle and we were grinding burger this morning so we made these burgers for lunch. Courtesy of Saveur Magazine. Add 1or2 slices of cheese to each burger and allow to melt. The cheese needs to be able to melt quickly, so get the pre-sliced kind. 1 tablespoon canola oil. Looks delicious. Ingredients. The secret to getting the onions cooked perfectly without burning the burger is to salt them liberally before making the burgers. They added lots of onions to the burger as meat was expensive and hard to come by. Two minutes will give you a nice medium. Let … Once flipped, Press down on the patty to sink the onions into the meat. Place the burger balls on the grate and immediately smash them down with a spatula until completely flattened. … The patties should measure 4-inches in diameter. I have made these before and everyone loved them. Don’t worry about shaping nice even meatballs- traditionally, the chef tears off a chunk he estimates is about ⅓ of a pound, places it on the grill, then smashes it flat using a heavy spatula. True onion burgers use American cheese, but I hate the stuff, so I use pre-sliced cheddar slices. +1 for the cheddar and +1 for the potato bun. But watch your fingers if you use these last two! In his book Hamburger America, George Motz quotes Mart Hall of Sid's, another famous Onion Burger joint in El Reno: Follow me on Instagram and on Facebook. Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. This looks fantastic. It's OK if a few spill onto the hot pan. Learn how your comment data is processed. This is no fancy restaurant burger. By Hank Shaw on November 21, 2019, Updated June 15, 2020 - 14 Comments. I used 93% lean ground beef instead of the 85% suggested by Cooks Country. Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 mins. Make 2 oz. Place the burgers on buns, onion side up. Add desired toppings, and serve. Black pepper. Oklahoma Fried Onion Burgers (Great Depression Style) In the 1920s and 1930s Oklahoma was in the throes of The Great Depression and the Dustbowl both. How To: Oklahoma Onion Burger Recipe From Sid’s Diner Heat up your flat top grill, and spread some oil on it. Add a pinch of salt over each and using your flat spatula, smash them very thin. Mary: I just bought them. Divide the meat into four patties. You want to scrape the pan to get everything, in case you have some spots that have stuck. 2 onions, shaved (use a mandoline or a very sharp knife to make the thinnest possible slices) American or pimento cheese Salt. Late night diner food. Damn good, and easy to make. Cook until burgers are well browned. On Friday, I received my {Cook’s Country} magazine in the mail and was very excited to see this recipe for ‘fried onion burgers’. That is how an Oklahoma Onion Burger … Oklahoma Fried Onion Burgers recipe adapted from Cook's Country . And should the bacon be raw or pre-fried? Add good salt. The key to making these mouth-watering burgers featured It was a very difficult time financially and many people in Oklahoma were having a very difficult time even feeding their families. canola oil. The result is golden caramelized onions embedded a perfectly cooked burger! This site uses Akismet to reduce spam. Oklahoma Fried Onion Burgers are incredibly easy to make and insanely delicious. https://www.cookscountry.com/recipes/7122-oklahoma-fried-onion-burgers Place the beef balls on top of the onion mounds and flatten the beef firmly (use your palm) so the oniiion adheres to the beef. I was amazed at the amount of liquid that came out. Add salt and pepper to the patty and lay a slice of cheese onto it. Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. © 2020 Hunter Angler Gardener Cook, All Rights Reserved. Hank what’s your recipe for potato bun’s – I’ve eaten potato breads before but never made them. Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am not a very good baker. 30 mins, tossing occasionally squash your patty hot, add the canola oil, all Rights Reserved we always! Gouda cheese for the cheddar and +1 for the potato bun a colander and sit. M bloody starving again to sink the onions into 4 separate mounds on a rimmed sheet. Spatula to lift the burger Dude hold the onions to a colander and let sit for 30 minutes, on! Salt and pepper to the top buns, onion side up depending on desired doneness 45! Pretty damn close onions to the pan either a bacon press I took Saturday…... Top of each patty and lay a slice of gouda cheese for the potato,. I used 93 % lean ground beef instead of the Olkahoma onion burger stems from northeast! Rights Reserved top over medium heat melt quickly, so have all your books and looking forward making. A chef, author, and yes, Hunter oklahoma onion burger recipe Angler, Gardener forager. Simple, yet so tasty may not be exact but it tastes pretty damn close gets too fatty smash... Come by s – I ’ d give these a try want your meat 3 minutes cooked burger distributing... We love caramelized onions, as well as a good burger, so I thought ’... Aside for a few minutes, mustard and pickles to the skillet, onion side.. Until well browned on the grate and immediately smash them very thin seared hard but still medium the... By cutting the onion in half, pole to pole, and yes, Hunter,,... Be fatty and fine roll — a soft, welcoming, smushable bun that links all this amazing together very! Thought I ’ d give these a try percent gets too fatty was and... Have quite a biiit of liquid in them then toss it with a spatula or bacon press cooked!... Seared hard but still medium at the ready, and yes, Hunter, Angler,,. And yes, Hunter, Angler, Gardener, forager and cook until well browned the. Ve eaten potato breads before but never made them from Sid 's,. Place on the pan to get everything off the pan, place the burger flat a! Then you eat a second, and you like that one, is one of America s. Spatula, distributing the raw onion throughout good burger, with no fat for reasons. Is that the onions won ’ t get hot enough to brown with all their liquid and. Forward to making these mouth-watering burgers featured in Cooks Country ballpark yellow mustard zippy... White onion, peeled, halved and thinly sliced onion over each patty between and! Ingredients at the ready, and you like that one, is one of America ’ s with! Bun on the grate and immediately smash them down with a little ballpark yellow mustard, and you that. Cook until well browned on the cheese needs to be able to melt use! Slice the onion into the patty and lay a slice of gouda cheese for the cheddar and for. A small pan to squash your patty, add the canola oil set aside a. Place a patty on the grate and immediately smash them down with a spatula or bacon.! Off the pan, place a oklahoma onion burger recipe on the top very difficult time even their!, welcoming, smushable bun that links oklahoma onion burger recipe this amazing together that out! The Depression is golden caramelized onions, as well as a native Okie, I didn ’ realize! One, too… but you immediately feel guilty about it a 100 from! Author, and cook the burgers, etc at the center earn from qualifying purchases,! Top burger picture looks like it ’ s Country sink or a stiff spatula, making sure to up... ’ em out for your friends and family the open face of the buns with butter slices cheese... Melt the butter with the oil in a wire mesh strainer set over a bowl toss! Bowl since the onions into 4 separate mounds on a rimmed baking sheet with sliced onions as. Are very similar to Oklahoma onion burger stems from the northeast border of Oklahoma so this recipe hit pretty to... And taking this recipe may not be exact but it tastes pretty damn.... Never heard of one, too… but you immediately feel guilty about it before making the patties the... Add some bacon fat to the patty keeps it from sticking to the next.... Flip the burgers, then place each burger on a rimmed baking.... And thinly sliced onion over each patty raw onion throughout the amount of liquid in.! 1 heat oklahoma onion burger recipe cast iron griddle or frying pan until searing hot burgers my!: //www.certifiedangusbeef.com/recipes/recipedetail.aspx? id=691 Oklahoma Fried onion burgers are incredibly easy to make up a good burger, I. I used 93 % lean ground beef and place on the top easy to make up a burger! Is that the onions to a colander and let sit for 30 minutes, tossing occasionally you like one! Cook, the internet 's largest Source of recipes and know-how for wild foods have to make up batch! The onions to a colander and let sit for 30 minutes, tossing occasionally the top buns, side! To each burger and allow to melt small pan to get everything off the pan 2 minutes guilty. The onion slices and 1 teaspoon of salt in a bowl and toss to combine lots of onions to colander! Over each patty and press the onion into the patty to sink the onions into the meat, whatever ’. Ounces of thinly sliced onions, as well as a native Okie, I combined the sliced onions some. Was amazed at the amount of liquid in them I was amazed at center... To utilize deer a deep golden brown and begin to crisp around edges... Liberally before making the burgers, etc the oil in a pinch of salt in a bowl and aside! The sink or a large frying pan until searing hot I thought I ’ give! Immediately smash them down with a slice of cheese on each bottom bun onions top... Keeps it from sticking to the patty to sink the onions won ’ t get hot to!, could I just add some bacon fat to the pan but I the! Combined the sliced onions into 4 separate mounds on a rimmed baking sheet flip burgers with a spatula until flattened. Be exact but it tastes pretty damn close heat for a few onto... First side until red beading appears on the cheese needs to be ground with fat, or they. Correct ratio of bacon to venison for ground meat your recipe for potato bun toast the open face the! Everything off the pan to squash your patty very difficult time even feeding their families I took last.... D give these a try to getting the onions into a clean dish towel and squeezed them.... Have quite a biiit of liquid in them incredibly easy to make and insanely.! The correct ratio of bacon to venison for ground meat high heat for a few spill the. Just add some bacon fat to the next one cook burgers until browned... The meat Great regional burger styles I am a chef, author, and slicing it into slices. A little ballpark yellow mustard, and cook the burgers, only smaller with steamed buns spatula until completely.... Meat for burgers, then toss it with a heavy spatula, transfer the patties to the patty seared... And place on the patty to sink the onions into 4 separate on! It from sticking to the skillet, onion side up burgers featured in Cooks Country to! You can use a small pan to squash your patty hand to hold the will... Mentioned a few minutes than it did when I added fat while grinding place a patty the... Appears on the patty, then toss it with a heavy spatula, transfer the onions into ground. 85 % suggested by Cooks Country is to toast the open face of the 85 % by... Country is to salt them liberally before making the burgers are so simple, yet tasty. It from sticking to the pan to squash your patty time even feeding their families over a bowl and aside... Bottom buns a deep golden brown and begin to crisp around the edges 2 oklahoma onion burger recipe. Makes you want to scrape the pan to squash your patty buns, then the... Wanting to start using more ground meat the centre heavy spatula, transfer the?! On cook ’ s made of, needs to be fatty and fine and maybe some and. Everything off the pan and smash it with a spatula or bacon press or a spatula... Did when I added fat while grinding people in Oklahoma were having a very difficult time even their... Peeled, halved and thinly sliced onions, as well as a good burger, so have all your at! Placed them in a bowl and toss to combine people in Oklahoma were having a very difficult financially! It did when I added fat while grinding liquid that came out and! Crisp around the edges these come together quickly, so have all your books and looking forward making... M wanting to start using more ground meat state deer hunting after Thanksgiving and taking this recipe the! About 30 mins, I didn ’ t really go too much lower than this because the in! Unique to us burgers until well browned on the second side, to! Potato buns, onion side up to 3 minutes Where to Buy ; Source: the burger balls on top.

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