You’ve mentioned the OK onion burger a few times. Each time, I’ve thought “that looks tremendous”. So tonight I made my attempt at one. And it was delicious, a big hit with the wife.
So so thank you... but I also have a request - any chance you’re able to find a copycat recipe/method that you think would most closely resemble the real thing? I found a few online and just did the easiest one, but am looking forward to experimenting.
Explain this please. I am interested.
Slippery (Forum Supporter) said:Explain this please. I am interested.
I think it was this post from the IHOP burger thread years ago that I remembered:
What you all really need is to come to the 405 area code and get some legit Onion Burgers. Tuckers or Bunny's in OKC, or one of the 3 in El Reno about 30 miles west of downtown OKC.
In the depression/dust bowl era, onions were cheap and beef was expensive. So to make the beef go a bit further, local cafes/diners started adding onions. A gigantic heaping of sauteed onions on the grill with butter or oil then on a nice patty...................sure you're breath is horrible afterwards, but it's AMAZING.
The traditional way to have it would be with only mustard and pickles, some people add cheese but it ruins it for me (and I love cheese).
But he just mentioned it in Tim’s road trip thread which piqued my interest again.
I did it like this:
Next time i might do it on a cast iron pan that I could put the top on to kinda steam the buns a little.
George Motz, has a good quick video of onion burger technique......he has a bunch of other great videos for burger places around the country on YouTube as well
I have come around on putting cheese on them. And this is the place to go get them, forgive the corny local guy who does the video.
Oh and you're welcome, it's not uncommon for us to drive out there for lunch on Saturday and share onion burger and one of his Coney's with homemade chili and 'slaw.
Sounds weird, but it's amazing. It's a real loose vinegar-style slaw, cuts through the rich homemade chili excellently.
Dude. I made these on my griddle and didn't even know I was making Onion Burgers.
i actually put the parties between parchment paper and used a rolling pin to get them thin. Also used vidalia onions because there local and the BEST.
THIS IS POSSIBLY THE BEST BURGER IVE EVER EATEN
You can't see it but this is a double and there are twice as many onions between the patties.
In reply to ultraclyde (Forum Supporter) :
Close, but smashing thinly sliced onions into the patty is part of the process.
Then you end up with onions of varying doneness.
The Cozy Inn in Salina KS has these type of burgers also.. at least I think that's what they are.
Doesn't White Castle have a terrible/awesome version of these burgers?
z31maniac said:In reply to ultraclyde (Forum Supporter) :
Close, but smashing thinly sliced onions into the patty is part of the process.
Then you end up with onions of varying doneness.
Ah, duly noted. Will do that next time
The last bun was gonna go bad, so we did it again for lunch today. Then we had enough beef for another couple, so we put them on bread - the bread we used was some 276 grain fiber bread which is not the right choice for this, but what we had.
My thoughts: ultimately, very very little difference in the end result between the way I described and the way that George Motz did it. His way is slightly better for me because my spatula has slits, so meat sneaks through, but the onions are neater and easier to flip when you do ut it as I described.
I want to get a better spatula, a griddle attachment for the grill so I can do more than one at a time, and I may experiment with rolling the meat out and having the patty’s ready to smash onions into as soon as they’re on the griddle instead of smashing the patty into shape on the griddle. I also want to try it on plain white bread, but that is because the burger reminds me of a dive bar that serves their burgers on white bread with velveeta.
nocones said:The Cozy Inn in Salina KS has these type of burgers also.. at least I think that's what they are.
Doesn't White Castle have a terrible/awesome version of these burgers?
White Castle is indeed awesome, but the burgers are totally different. Sliders are steamed, I think using dehydrated onions. These things are seared on one side, sorta seared/steamed on the other, way more onion, way messier. Or at least my interpretation of them is, I’ve never had the real thing.
mtn (Forum Supporter) said:nocones said:The Cozy Inn in Salina KS has these type of burgers also.. at least I think that's what they are.
Doesn't White Castle have a terrible/awesome version of these burgers?
White Castle is indeed awesome, but the burgers are totally different. Sliders are steamed, I think using dehydrated onions. These things are seared on one side, sorta seared/steamed on the other, way more onion, way messier. Or at least my interpretation of them is, I’ve never had the real thing.
Definitely messier, in a good way. I just keep a wad of napkins in one hand as I reveal myself for the heathen I am. Onions, cheese, and beef stuck in my beard.
And Ed from the 2nd video I shared is still there making magic on that old griddle.
Noommmssss...... just made some of these last night using the Motz method. Fantastic!
johndej said:Noommmssss...... just made some of these last night using the Motz method. Fantastic!
Check out some other stuff he's done on YouTube. I've been meaning to pick up his cookbook as well.
Onion smash burgers are the best. It is one of the few times I pull out the mandolin. If you get the onions thin enough, some of them caramelize while cooking.
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