Oklahoma Onion Burger
Oklahoma Where the Wind…
And the onions are both plentiful. Born out of desperate times of the Great Depression where meat was expensive and onions were cheap. the onion burger was a way to fill up the belly during hard times. For a burger that was lacking in beef, it was more than made up for being packed with onions.
Despite the cheeseburger being a favorite of mine, I had not until this point ever tried one. I had seen several burger videos on YouTube with George Motz a well known burger historian. And in order to cross this off my bucket list, I fired up my griddle and got ready. As you’ll see, the ingredient list is short and I mean short. I did not even add pickles or condiments, just cheese. I wanted to eat it as folks may have been eaten during the Great Depression.
Ingredients
- Brioche buns
- Sliced onions (sliced paper thin if you can)
- 2 4 oz burger patties (I used 80/20 ground beef)
- American cheese
Instructions
- Measure out 4 oz hamburger beef and roll them up into balls
- Slice 1/2 a white onion into paper thin slices. I used a mandolin and cut them 1/16 of an inch. I probably should have gone thinner
- Once the griddle was hot enough (medium heat), added some avocado oil, and placed both beef patties on sprinkled with salt, added a healthy amount of onions, and smashed them down. Not too thin since I wasn’t looking for crispy edges. I cooked the first side for 3 minutes before flipping over
- After 3 minutes, I flipped them over added cheese and a bun to steam from the onions cooking
- Once the onions were caramelized to my liking and the cheese was melted, I stacked them together
No Pickles?
I’ve seen these burgers eaten in so many way and I’ve never had one without condiments but I was inspired to use the Ron Swanson method: meat on a bun with nothing (except the cheese)
The Oklahoma Onion Burger did not dissapoint!
Enjoy!
