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Gotta tell you about these knockout Oklahoma onion burgers that'll flip your whole idea of hamburgers upside down! These aren't standard patties – they've got whisper-thin onions pushed right into the meat where they turn all sweet and crunchy. Got this trick from a veteran diner chef and now my kids turn their noses up at regular burgers!
What Makes These So Special
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They've got history – born during the Depression when folks needed to stretch meat supplies. But you'll fall for them because of those crunchy candy-like onions melting into that juicy beef with melty cheese on top. And they're done in half an hour, just right when you're swamped!
Grab These Items
- Quality Ground Beef: Aim for that 85% lean for the best taste.
- Vidalia Onions: Cut them incredibly thin, they're what makes this dish pop.
- American Cheese: Can't beat it for that perfect burger melt.
- Potato Buns: Light with a touch of sweetness, they're perfect.
- Must-Haves: Yellow mustard, crunchy dill pickles, keep it old-school.
Time To Cook
- Set Everything Up
- Crank that griddle up hot and slice those onions wafer-thin, try using a mandolin if you've got one.
- Shape Your Meat
- Make beef into soft balls, don't squeeze them hard or they'll dry out!
- Flatten Them Down
- Toss those meat balls onto the sizzling griddle, push them flat with your spatula, throw those onions straight on the meat.
- Watch Them Transform
- Leave them alone! Those onions need to get golden and sweet, about 3 minutes.
- Flip Them Over
- Use your spatula to scrape under completely, turn everything over, onions and all.
- Warm Those Buns
- Put your buns right on top while the other side cooks, add cheese so it goes all gooey.
- Stack It Up
- Put everything together, add mustard, pickles, whatever floats your boat, eat them while they're steaming!
Nail The Details
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Find yourself a wide, flat spatula for proper smashing. Don't play with the meat too much, it'll stay juicier that way. Those onions really must be paper-thin, that's the real trick. And don't skip warming those buns, it makes all the difference!
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Perfect Pairings
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Throw together some golden fries, maybe toss on some parmesan and truffle oil if you're going all out. Onion rings work amazingly well here, can't have too many onions! Need something cool? Whip up coleslaw to balance that richness. And why not go for a thick milkshake alongside!
Where They Came From
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These patties were born when times got hard and folks bulked up their meat with cheap onions. Sometimes the tastiest foods pop up when we're just trying to make ends meet. Now they're big hits across Oklahoma and everywhere else – turns out good grub is just good grub no matter its backstory!
Frequently Asked Questions
- → Why should onions be cut super thin?
- Thin slices cook quickly and blend beautifully with the burger.
- → What makes American cheese ideal here?
- It melts into a creamy layer and gives that familiar burger goodness.
- → Can these be prepped in advance?
- Sure thing! The patties freeze well for up to 3 months.
- → Why bother steaming the burger buns?
- It softens them up so they’re nice and fluffy to go with the crispy burger.
- → Which onions are best for cooking like this?
- Yellow or white onions are your best bet for that sweet, caramelized flavor.