Oklahoma Onion Burgers (Print Version)

# Ingredients:

01 - 4 potato rolls.
02 - 4 slices of French Emmental cheese.
03 - 500 grams of minced beef.
04 - 2 medium onions, thinly sliced into rings.
05 - 1 tablespoon of sunflower oil.
06 - 1/2 teaspoon of black pepper.
07 - 1/2 teaspoon of garlic granules.
08 - 3/4 teaspoon of fine sea salt.

# Instructions:

01 - Chop the onions into fine slices, making sure they’re evenly thin so they cook uniformly.
02 - Separate the beef into four even pieces, about 115 grams each, and roll them into loose balls.
03 - Preheat a heavy skillet or an iron griddle on medium-high heat for around 2 minutes.
04 - Pour sunflower oil onto the hot surface, spreading it evenly.
05 - Drop the meat balls onto the pan and immediately press them down firmly with a spatula to form thin patties.
06 - Sprinkle the patties right after flattening them with pepper, garlic granules, and salt.
07 - Pile on around half a cup of sliced onions over each patty, letting some hit the pan surface.
08 - Cook the patties undisturbed for 2 minutes so they get a nice brown crust on the bottom.
09 - Carefully flip over the patties, scraping any stuck bits back onto the meat.
10 - Put the inside faces of the rolls over the patties to let them steam for about 60 seconds.
11 - Take the rolls off and cover each patty with a slice of Emmental cheese while finishing cooking.
12 - Place each cheesy patty onto a bun once the cheese melts and the meat's to your liking.
13 - Scoop up any leftover caramelized onions from the pan and add them to your burgers.
14 - Serve right away, making sure the patties are still hot and the cheese perfectly gooey.
15 - If you like, add condiments like ketchup or mustard, but these burgers shine with just the onions!

# Notes:

01 - Uses everyday ingredients.
02 - Made quickly and easily.
03 - Features a classic cooking style.
04 - Perfect for regional delight.

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