30 Min.
Medium
Oklahoma Onion Burger
The Oklahoma Onion Burger is a delicious variation of the classic American burger. Its origins lie in the Great Depression in the 1930s when meat was scarce and expensive. To stretch the meat, Oklahoma chefs added chopped onions, which caramelized when fried and gave the burger a unique flavor.
Today, the Oklahoma Onion Burger is known for its intense onion flavor and juicy texture. The quality of the ground meat determines the taste of this burger, which mainly consists of four ingredients: a burger bun, beef, onions and cheese. In the traditional version, there are no sauces, ketchup or mayonnaise on the burger.
10 Min.
Preparation
20 Min.
Preparation
Ingredients
For 2 servings
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For the burger
2 burger buns
360 g ground beef with 20-
25% fat
1 onion
2 slices of cheddar
1 tbsp butter
Pinch of salt & black pepper
Preparation in 6 steps
First, the onions are cut into extremely thin rings, ideally no thicker than 1-2 mm. A vegetable slicer is used for this to cut the onion into fine rings.
The grill plate / pan should be heated to the highest setting. The onions should be roasted for a few minutes until they reach an attractive color, but are not yet completely brown. The onions should then be divided into two portions. A ball of ground beef weighing about 180 g should be placed on each portion.
Now the ground meat is pressed flat on the onions using a burger smasher or a sturdy spatula, practically pressing the meat into the onions. After this step, the ground meat patty is seasoned on top with salt and pepper. The onion-ground meat patty is fried on the onion side for another 2-3 minutes at high heat to further caramelize the onions.
In the meantime, add some butter to the grill plate or pan. The burger buns are cut open and placed with the bottom in the melted butter to toast them within a few minutes.
As soon as the onions on the patty have turned a golden brown color, the patty is turned over and the onion side is refined with salt and pepper. The grilling or frying of the patty on the minced meat side is continued for an additional 2-3 minutes to ensure that this side also gets the right roasting flavors. Finally, a slice of cheese is placed on the patty and briefly melted.
The traditional version of the Oklahoma Onion Burger does not include lettuce, sauces, cucumbers or tomatoes. Therefore, the fried patty is simply placed between the two toasted bun halves and the burger is ready to eat.
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