SARAH'S OKLAHOMA ONION BURGER
Onion burgers are one of America's greatest regional renditions, but be warned--these are diner style, and prepare for those drops of grease, but don't let it scare you. They're so craveable, you may want to eat a second! You do not want to use anything under an 80/20 fat ratio. If you do, they won't be good.
Provided by thedailygourmet
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a skillet over medium heat. Add butter and oil; heat until butter is melted. Add onion and garlic. Cook until onion is soft and translucent, about 5 minutes.
- Meanwhile, divide ground meat into 4 portions and shape into patties. Season with salt and seasoning.
- Heat a large skillet or flat-top over medium-high heat for a few minutes. Place patties into the hot skillet and smash with a spatula or bacon press. Hold patties down for 30 seconds, then cover each patty with some of the cooked onion. Cook for 2 minutes. Carefully flip burgers, making sure to scrape the browned bits off the skillet.
- Press down on the flipped patties to sink the onions into the meat.
- Meanwhile, add sliced mushrooms to the skillet used for the onion and cook until softened, about 5 minutes.
- Season patties with salt and pepper and place a slice of cheese on each. Cook until burgers have reached the desired doneness, 2 to 4 minutes more. Top each patty with leftover onion and mushrooms and serve on buns.
Nutrition Facts : Calories 569.3 calories, Carbohydrate 31.1 g, Cholesterol 122.4 mg, Fat 32.8 g, Fiber 2.2 g, Protein 35.9 g, SaturatedFat 15 g, Sodium 770.4 mg, Sugar 2.2 g
OKLAHOMA ONION BURGERS
Homer Davis and his son Ross invented what he called the Depression burger at the Hamburger Inn in El Reno, Okla., as a means to add inexpensive bulk to their burgers. Rather than toasting, the buns are steamed in onion-scented vapor. That the technique - cooking the patties smashed-style with a huge amount of thinly shaved onions and steaming the buns - and restaurant remain popular to this day is a testament to the burgers' deliciousness. If you prefer, you can take the cooking (and the accompanying lingering onion aroma) completely out of the house by heating the skillet or griddle directly over a very hot grill and cooking outdoors (see Tip).
Provided by J. Kenji López-Alt
Categories dinner, sandwiches, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Divide the beef: Line a 13-by-18-inch rimmed baking sheet with parchment paper. Divide the ground beef into 4 even balls. Working one ball at a time and using your hands, massage the meat until it is cohesive and tacky, about 15 seconds. Next, using clean hands, roll each into a smooth ball. Place the balls on the baking sheet, with 1 ball in the center of each quadrant. Refrigerate until ready to cook.
- Shape the patties: Gently press each ball into a disk-shaped patty about 3 inches wide. Place the patties on a sheet pan or large plate, and season the tops with salt and pepper. Flip the patties, and top each with a large pile of sliced onions - as many as you can balance on top; they should resemble a large haystack. (It is important to not add salt to the onions at this point, as it will draw out excess moisture, which will inhibit searing.)
- Heat the skillet or griddle: Heat a large (12-inch) cast-iron or carbon-steel skillet or griddle (see Tips) over an indoor burner set to high heat or on the grates of a hot outdoor grill for a few minutes until very hot; a drop of water should skitter around the surface. (If you don't have a pan skillet or griddle big enough, you can cook the burgers in batches.) Place 1 patty of beef in the center of one quadrant of the pan, with the onions on top (do not add any oil).
- Smash the burgers: Using a very stiff spatula, press on the onions and beef to form a patty 4½- to 5-inches wide. As you smash, focus on the patty's edges so that the finished patty is slightly thicker in the center and smashed out as thinly as possible along the edges. Repeat with the remaining patties. Use the spatula to place any stray onions back on top of the burgers. Season the onions lightly with salt and pepper.
- Cook the burgers: Allow patties to cook without moving until the edges are dark brown and crusty, 1 to 2 minutes. Holding the spatula upside down (so that the head of the spatula is angled down to increase leverage), scrape the edges of each patty off the pan, working around each patty to ensure that you don't leave any crispy edges behind. When the edges have all been loosened, turn the spatula back over (so you are holding it the standard way) and flip the patties onion side down. Use the spatula and tongs or a fork to tuck any stray onion slices mostly under the patties.
- Steam the cheese and buns: Add a slice of cheese to each patty. Place the top half of each burger bun on top of the cheese, and place the bottom half of each bun on top of the top bun, split-side down. Cover the pan or griddle with a large domed lid, a large overturned saucepan or a clean folded dish towel. (To avoid a fire, make sure the edges of the dish towel do not hang over the skillet or griddle. If cooking on an outdoor grill, just close the lid.) Continue cooking until the onions are browned along the edges and the buns are steamed through, 1 to 2 minutes longer.
- To serve, open the cover or lid. Remove the bottom burger bun halves to a serving platter. Add pickles and condiments as desired. (These burgers don't typically need condiments.) Lift each burger from the skillet with the spatula and transfer to the bottom bun. Serve immediately.
SID'S ONION BURGER
"For these addictively tasty burgers, ground beef is pressed onto the griddle with paper-thin slices of onion and seared until crisp around the edges. The recipe comes from Sid's Diner, a restaurant in El Reno, Oklahoma." Courtesy of Saveur Magazine.
Provided by dojemi
Categories < 15 Mins
Time 2m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Working in 2 batches, heat 2 tablespoons oil in a 12" cast-iron skillet over medium-high heat.
- Add 3 beef balls and, using the back of a spatula, press down on them until they're thin; cook for 1 minute.
- Top each patty with a portion of the onions; season with salt.
- Press onions into the meat and cook for 1 minute more.
- Flip burgers; flatten with the spatula. Place a cheese slice on each patty and let melt while onions and meat brown.
- Serve on buns.
Nutrition Facts : Calories 450.8, Fat 27.8, SaturatedFat 8.8, Cholesterol 65, Sodium 462.4, Carbohydrate 26.7, Fiber 1.4, Sugar 4.3, Protein 22.7
GARLIC AND ONION BURGERS
This recipe makes very flavorful burgers. The secret is refrigerating the meat after adding the other ingredients. Use ground round or sirloin for the best results.
Provided by Jeff
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Yield 5
Number Of Ingredients 7
Steps:
- In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4 hours.
- Preheat grill for high heat.
- Form burgers into 1/2 inch thick patties. Lightly oil grate. Place burgers on grill. Cook for approximately 6 minutes, turning once.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 3.1 g, Cholesterol 154.4 mg, Fat 48.3 g, Fiber 0.5 g, Protein 30.5 g, SaturatedFat 19.6 g, Sodium 623 mg, Sugar 1.1 g
More about "sids onion burger recipes"
OKLAHOMA ONION BURGER COPYCAT RECIPE - WORLD …
From dantoombs.com
Cuisine AmericanCategory ToombsServings 1Total Time 20 mins
24 DISHES THAT SHAPED HOW D.C. EATS - THE WASHINGTON …
From washingtonpost.com
SID’S ONION BURGER | SAVEUR
From saveur.com
OKLAHOMA ONION BURGER! (SID'S DINER) RECIPE VIDEO
From ifood.tv
17 QUICK AND EASY SIDE DISHES FOR BURGERS - ALLRECIPES
From allrecipes.com
ONION BURGER - OKLAHOMA ONION BURGER RECIPE | HANK …
From honest-food.net
OKLAHOMA-STYLE ONION BURGERS RECIPE - SERIOUS EATS
From seriouseats.com
4.5/5 (10)Total Time 10 minsCategory Entree, Burger, Mains, SandwichesPublished Jun 24, 2013
30 SIDES FOR HAMBURGERS YOU CAN MAKE TONIGHT | TASTE OF HOME
From tasteofhome.com
FRENCH ONION BURGERS RECIPE | KITCHN
From thekitchn.com
STEAK SMASH BURGERS WITH POBLANO AIOLI RECIPE - TODAY
From today.com
ENTREES — SILVER DINER
From silverdiner.com
OKLAHOMA ONION BURGER RECIPE! (SID'S DINER) - YOUTUBE
From youtube.com
OUR MENU | FUDDRUCKERS®
From fuddruckers.com
TRADER JOES VS ALDI: ULTIMATE BURGER SHOWDOWN - GROCERY …
From delish.com
MY DAD'S SECRET INGREDIENT FOR THE BEST BURGERS - ALLRECIPES
From allrecipes.com
25+ SIDES FOR BURGERS THAT PAIR PERFECTLY - THE KITCHEN COMMUNITY
From thekitchencommunity.org
ONION BURGERS - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
OKLAHOMA FRIED ONION BURGER RECIPE | SID'S VS ROBERT'S | BALLISTIC ...
From youtube.com
OOOH-MUMMY BURGER
From more.ctv.ca
SID'S ONION BURGER RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
34 BEST SIDES FOR BURGERS - RECIPES FOR FATHER'S DAY SIDE DISHES
From redbookmag.com
FAJITA BURGERS - WHAT'S GABY COOKING
From whatsgabycooking.com
MENU | BACK YARD BURGERS IN USA
From backyardburgers.com
THE 5 BEST BURGER RECIPES YOU'LL WANT TO MAKE ASAP - CLEAN PLATES
From cleanplates.com
CLASSIC BURGER RECIPE: A STEP-BY-STEP HOW-TO - EATER
From eater.com
NATIONAL VEGGIE BURGER DAY: TASTY AND EASY-TO-MAKE VEGGIE …
From hindustantimes.com
RECIPE: TUCK SPICY MAYO INTO SOFT BUNS WITH SALMON BURGERS AND …
From bostonglobe.com
SID’S DINER : OKLAHOMA | XTREME FOODIES - THE WORLD'S ESSENTIAL …
From xtremefoodies.com
FATHER'S DAY WEEKEND RECIPES - 38 RECIPES FOR FATHER'S DAY
From howsweeteats.com
CHEESY ONION SMASH BURGERS - OVER THE FIRE COOKING
From overthefirecooking.com
You'll also love