For some purpose that episode was on not less than 3 or 4 extra occasions inside a two-week span and I lastly advised SP I needed to make them. So, he picked up some floor beef on the retailer and I deliberate to make them one Saturday for dinner. Then we had a ridiculously big lunch and couldn’t stand the considered consuming once more. The bottom beef went into the freezer, the place it was promptly forgotten. I lastly remembered that I needed to make the recipe and put the burgers on the menu two nights in the past. They had been so good I needed to weblog them instantly.


1 giant onion, peeled, halved and thinly sliced
salt and pepper
1 lb floor beef
1 tablespoon butter
1 tablespoon vegetable oil
4-8 slices American cheese
Mayo, mustard and pickles, for serving
4 hamburger buns, toasted

How To Make Oklahoma Fried Onion Burgers

Mix the onion slices and 1 teaspoon of salt in a bowl and toss to mix. Switch the onions to a colander and let sit for half-hour, tossing often. Switch the onions to a clear dish towel, collect the sides collectively and squeeze out as a lot liquid as you’ll be able to from the onions. Do that over the sink or a big bowl because the onions could have fairly a little bit of liquid in them.

Divide the onions into 4 separate mounds on a rimmed baking sheet. Kind the meat into 4 evenly packed balls. Place the meat balls on prime of the onion mounds and flatten the meat firmly (use your palm) so the onion adheres to the meat. The patties ought to measure 4 inches in diameter. Season the meat generously with salt and pepper.


Soften the butter with the oil in a 12-inch skillet over medium warmth. Utilizing a big spatula, switch the patties to the skillet, onion aspect down. Prepare dinner for 6-8 minutes, till the onions flip a deep golden brown and start to crisp across the edges. Flip the burgers, then enhance the warmth to excessive and prepare dinner till nicely browned on the second aspect, about 2 minutes.

Add 1 or 2 slices of cheese to every burger and permit to soften. Add mayo, mustard and pickles to the highest buns, then place every burger on a backside buns. Serve instantly.

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