Oklahoma Onion Burgers Recipes

SARAH'S OKLAHOMA ONION BURGER

Sarah's Oklahoma Onion Burger image

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

Ingredients

2 tablespoons salted butter
1 tablespoon olive oil
1 large onion, very thinly sliced
½ teaspoon granulated garlic
1 pound 85% lean ground beef
½ teaspoon salt
1 teaspoon Hamburger Seasoning
½ cup sliced portobello mushrooms
ground black pepper to taste
4 slices Swiss cheese
4 rolls rolls or buns, hamburger, white, enriched, plain

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

OKLAHOMA ONION BURGERS WITH CREAMY BBQ COLESLAW

Oklahoma Onion Burgers with Creamy BBQ Coleslaw image

Oh, the smash burger. In my opinion, it's the best style of burger out there. A thinly charred burger with shaved onions pressed into it, two slices of the best cheese and sauce dripping down your hands - come on! If paper towels could be listed on the ingredient list, it would be at the top. Some Oklahoma onion burger purists skip toppings altogether, but I'm taking the history of this burger and expanding on it with a BBQ smoky slaw to add creamy, vinegary flavors and a crunchy texture that's pure bliss.

Provided by Dave Mechlowicz

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 cup barbecue sauce
1/2 cup mayonnaise
12 pickled pepperoncini peppers, plus 2 tablespoons liquid from the jar
1 tablespoon Dijon mustard
1 tablespoon smoked paprika
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
One 14-ounce bag coleslaw mix
1 pound 80/20 ground beef
8 slices American cheese
1 cup Vidalia onions, thinly sliced on a mandoline
16 dill pickle chips
4 soft potato rolls, split, such as Martin's
Canola oil, for the griddle or skillet

Steps:

Preheat a griddle, large griddle pan or large cast-iron skillet over medium heat for at least 10 minutes.
Whisk together the barbecue sauce, mayonnaise, 2 tablespoons pepperoncini liquid, mustard, smoked paprika and vinegar in a small bowl. Season with salt and pepper.
Roughly chop the pepperoncini peppers and toss together with the coleslaw mix in a large bowl. Add three-quarters of the sauce and toss. Reserve the remaining sauce for the bun and burger.
Loosely form the ground beef into 4 balls. Season with salt and pepper on all sides.
Brush the griddle with canola oil and add 1 ball of beef griddle. Add 1/4 cup of the shaved onions on top of the ball and smash it down with a heavy metal spatula. You want to smash and spread the meatball, making sure those onions are pushed into the beef, and creating a patty that will be bigger than your bun. Cook until browned, about 2 minutes. Flip and cook until the onions are steamed and caramelized, about 2 minutes. For this burger, it's OK to give it another press with your spatula-we want that Maillard reaction (see Cook's Note). Top the burger with 1 tablespoon of the remaining mayonnaise mixture, then 2 slices of cheese and cook until melted, 1 minute. Repeat with the remaining beef, cooking in 2 batches.
Meanwhile, spread the mayonnaise mixture on the bottom of the buns and cover with 4 dill pickle chips.
Once the cheese has melted, place each burger on a bottom bun and top with 1/4 cup of the slaw mixture. Smash each top bun on the slaw and enjoy! Your friends will thank you.

OKLAHOMA FRIED ONION BURGERS RECIPE - (4.1/5)

Oklahoma Fried Onion Burgers Recipe - (4.1/5) image

Provided by á-46334

Number Of Ingredients 8

Ingredients

1 large onion, peeled, halved, and thinly sliced
salt and black pepper to taste
1 pound ground beef
1 tablespoon butter
1 tablespoon vegetable oil
4 to 8 slices of American cheese
mayo, mustard, and pickles, for serving
4 hamburger buns, toasted

Steps:

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 using your palm, so that the onion adheres to the beef. The patties should measure 4-inches in diameter. Season the beef generously with salt and black 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 to 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. Toast the buns in the pan juices or smear them with butter and toast them in a preheated clean pan, preheated to medium heat. Add mayo, mustard, and pickles to the top buns, then place each burger on a bottom buns. Serve immediately.

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