Viewing a single comment thread. View all comments

Witchunt666 t1_iuno6ha wrote

What makes it an Oklahoma burger?

3

p1gswillfly OP t1_iunp5lu wrote

Tbf, Im an Oklahoman and didn’t know they were an Oklahoma thing until recently, I’ve been making these for years. I just thought it was a good way to make a burger.

Thinly slice onions, make two 2-3oz balls of ground beef, have seasoning and cheese nearby.

Drop onions on griddle into two piles, season, flatten a patty into each pile the onions, like making the onions become part of the patty, cook until crispy, season patty, flip, put American cheese on each patty, stack then serve on a toasted bun. I made a burger sauce with Mayo, ketchup, garlic powder, w-sauce, and sweet pickle relish.

Here is a write up about it from one of my favorite chefs. https://www.seriouseats.com/oklahoma-onion-burger-recipe

23

BlueAndMoreBlue t1_iuns72j wrote

Started as a way to stretch ground beef and feed more people during the depression I heard somewhere

11

noronto t1_iupioul wrote

I use the George Motz method. Regardless, it’s definitely my favourite style of burger.

Motz Method

1

dexterminate8 t1_iunsc5f wrote

What makes that Oklahoman and not White Castle style?

−10

p1gswillfly OP t1_iunu29s wrote

From what I understand, with a White Castle burger your goal is to more steam the burger with the onions with a preflattened patty. In this, you smash the onions into the burger searing everything together.

Ultimately, ground beef and cooked yellow onions are great together.

9

dexterminate8 t1_iunx7wv wrote

I mean I've been cookin onions with burgers for forever. I don't think that's an OK thing, just a normal thing

−15