Oklahoma Fried Onion Burgers

Oklahoma Fried Onion Burgers

Inspired by the Cook's Country magazine; Aug-Sept article and recipe by Diane Unger 

Modified for Misadventures of Mr Nut

This burger was developed during the late 1920‘s out of Depression era need for a cheaper burger.  It was developed in a small Hamburger Inn about forty-five minutes east of Oklahoma City.  There, 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. To make them at home, Diane Unger sliced and salted the onions, then squeezed the moisture out of them so they’d easily stick onto the burger. Starting the burger over a moderate heat enabled the exterior of the onions to brown while the interior softened. Add a slice of American cheese and these burgers will taste like they’re straight from the griddle.  Diane Unger described her difficulties, as she perfected the following recipe.

 A mandoline makes quick work of slicing the onion thinly.  This was a new word for me, and a picture of one is at the left in the picture.  Just look at the size of the mound of onions.  About 3 cups lightly packed.

 After the salt has been added to the onions they were placed in a colander for thirty minutes so the juice could drain out.  Then they were wrapped in a clean dish towel (I used paper towels, but the dish towel would have  been better) and squeezed as much juice out as possible so they well adhere to the patties.

Using a rimmed baking sheet place the onions in two mounds.

Place the loosely packed hamburger balls on the globs of onions. 

The hamburger balls are smashed down into the onions, so they are very thin burgers.

 Here’s the finished product. As you can see I used thin buns, but I think regular whole wheat bun would have been better.These burgers are traditionally served with yellow mustard and slices of dill pickle. But my dear wife doesn’t like either---her loss.

INGREDIENTS

1/2 of large onion sliced 1/8 inch thick about three loosely packed cups

1/2 teaspoon Salt 

 Pepper to taste

8 ounces 85% or higher lean ground beef

1/2 tablespoon unsalted butter 

1/2 teaspoon Canola oil

2 slices American Cheese

2  buns buttered and toasted

INSTRUCTIONS WITHOUT PICTURES

1. Combine onions and 1/2 teaspoon salt in bowl and toss to combine. Transfer to a colander and let sit for 30 minutes, tossing occasionally. Using tongs, transfer onion to clean dish towel, gather edges, and squeeze onion dry. Sprinkle with 1/4 teaspoon pepper.
2. Divide onion mixture into 2 separate mounds on rimmed baking sheet. Form beef into 2 lightly packed balls and season with salt and pepper. Place beef balls on top of onion mounds and flatten beef firmly so onion adheres and patties measure ABOUT 5 inches in diameter.
3.  Melt butter with oil in 12-inch or larger nonstick skillet over medium heat. Using spatula, transfer patties to skillet, onion side down, and cook until onion is deep golden brown and beginning to crisp around edges, 6 to 8 minutes. Flip burgers, increase heat to high, and cook until well browned on second side, about 2 minutes. Place 1 slice cheese on each toasted bottom bun. Place burgers on bun, add desired toppings, and serve.

This was a winner for me, and I do not think errors were made making this great burger.  It sort of reminded me of White Castle “sliders” only with much more meat per burger.  If you are real good you could make this in about 45 minutes start to finish.

Right now I am sitting in a hotel room at the CasaBlanca casino in Mesquite Nevada while my lovely spouse is entertaining herself at the slot machines. The hotel charges $5.99 for one hour of internet use. I guess I can understand this because there are nine floor each with 63 rooms.  Free Wfi could overwhelm the network.  We got the room free so I can’t complain too much.  Therefore I moved to McDonald's to post this blog.

Anyway it is good to be back writing this blog, even though the direction the blog will take is not clear.  probable more entries than bread.

À bientôt. Mr Nut