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  1. #1
    Join Date
    Jul 2019
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    Oklahoma home its in the name
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    My version of Oklahoma onion burgers.

    Recipe
    Makes 3-4 burgers
    1lb ground beef
    1 tsp Worcestershire sauce
    1/2 tsp salt
    1/4 tsp black pepper
    Fresh ground peppercorn medley to taste
    Hot sauce of your choice (cholula is my favorite)
    1 slice bread or bun chopped finely
    1-1.5 large onions cut in half and sliced to make thin strips

    Mix all ingredients other than the onions in a bowl. If desired mince a small amount of onion and add to the meat mixture. Mix well and divide into 4 balls then smash balls of meat between plate to make large thin burgers.
    Heat a large carbon steel comal or cast iron pan greased with lard until smoking good or 500+ if you have an infrared thermometer.
    Turn heat to max. Place all of the burgers in the pan if they all fit and pile each burger high with onions using all of them.
    Press down firmly to compress the onions into the meat.
    Sear until very brown before flipping
    Flip them over very carefully attempting to tuck all the onions under the burger then turn down the heat to medium and cook until all the onions are at least translucent.
    Turn off the heat and make toast. When the toast is done spread mayonnaise or whatever you like on it. Then set one slice messy side down on a burger and flip the burger on to a plate with a spatula piling all the stray onions on top and top with the other slice.
    Enjoy.

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  2. #2
    Join Date
    Jul 2019
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    Oklahoma home its in the name
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    Thread Starter
    Well has anyone else tried it yet?

    Sent from my "smart" phone using Tapatalk

  3. #3
    Join Date
    Jun 2003
    Location
    Texas
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    looks good but haven't tried it yet!

  4. #4
    Join Date
    Oct 2011
    Location
    Chicagoland Area
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    Does it matter what kind of onion? I'm a fan of red onions but those could be spanish or vidalias.
    Officially, Down for the count

    YOU HAVE TO GET OFF YOUR ASS TO GET ON YOUR FEET

    I know enough to know, I don't know enough
    Liberalism-Ideas so good they mandate them

  5. #5
    Join Date
    Jul 2019
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    Oklahoma home its in the name
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    Thread Starter
    I have been using either all red or half red half white.

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  6. #6
    Join Date
    Jun 2014
    Location
    Dover, DE
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    I’ve read about these but never tried one.
    I would like too, I like onion and definitely like a good burger.
    I havent failed. Ive just found 10,000 ways that wont work. - Thomas Edison

    Its not whether you get knocked down, its whether you get up. - Vince Lombardi

    "In this house we obey the laws of thermodynamics" - Homer Simpson

    Local 486 Instructor & Service Technician

  7. #7
    Join Date
    Jul 2019
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    Oklahoma home its in the name
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    Thread Starter
    These are not authentic but they are way better if I do say so my self.

    Sent from my "smart" phone using Tapatalk

  8. #8
    Join Date
    Jul 2019
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    Oklahoma home its in the name
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    My wife likes them so much that we had them 3 times the week I came up with them.

    Sent from my "smart" phone using Tapatalk

  9. #9
    Join Date
    Jul 2019
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    Oklahoma home its in the name
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    I recommend a tecate, red stripe or corona familiar to go with it.

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  10. #10
    Join Date
    Mar 2020
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    That is pretty good. But don't you think you waste too much of onion?

  11. #11
    Join Date
    Jul 2019
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    Oklahoma home its in the name
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    Thread Starter
    Quote Originally Posted by reymitchel View Post
    That is pretty good. But don't you think you waste too much of onion?
    Waste? I eat it.

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  12. #12
    Join Date
    Jul 2019
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    Oklahoma home its in the name
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    Onions are cheap and delicious so the original recipe for Oklahoma onion burgers was at least half onions because it was depression food.

    My version is much larger and still at least half onions but it also includes seasonings and bread in the meat to keep it tender and juicy.
    I make them big enough to require full size toast slices because buns are too small.
    They are so juicy and flavorful that I only put mayo on mine and mainly to keep the bread from getting soggy from touching the onions.

    I cook them until a meat thermometer poked through the meat reads 190 or so and they are super juicy and tender. The meat juices drip into the onions and make them taste better than carmelized.
    Man I wish the stores had some ground beef left.

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  13. #13
    Join Date
    Jul 2019
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    Oklahoma home its in the name
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    Also 4 burgers feeds my wife me and my two kids 3years old and 1 year old.

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