Oklahoma Fried Onion Burgers are super easy to make and insanely delicious. These juicy burgers from Cooks Country are made by mashing finely sliced onions into the ground beef before grilling. The final product is a burger with golden caramelized onions baked right into it.
Burgers with Fried Onions from Oklahoma
To make these delicious burgers, I combined a few basic pantry items: onion, Kosher salt, freshly ground black pepper, ground beef, unsalted butter, vegetable oil, sliced Cheddar cheese, and my own prepared hamburger buns. Instead of the 85% lean ground beef called for by Cooks Country, I used 93%.
Ingredients :
half a cup of French onion dip
1-2 teaspoons of mustard, preferably yellow
Worcestershire sauce, 2 tablespoons
Two large, white or yellow onions, sliced very thin
Salinity of Kosher Salt
The equivalent of one pound of hamburger meat with an 80/20 fat/protein ratio
The equivalent of 4 tablespoons of butter
The seasonings salt and pepper
four hamburger buns
Four pieces of sharp cheddar
It’s up to the diner if they want pickles.
Instructions:
Combine the onion dip, mustard, and Worcestershire sauce in a bowl and whisk to combine. Cover it and store it in the fridge until it’s time to serve.
Two, place a colander over a big bowl. Mix in the onions, then generously sprinkle the salt over the onions before giving the whole thing a gentle swirl. The moisture from the onions can be drawn out by leaving them alone for half an hour to an hour.
In the third step, you’ll press the onions between a clean towel to remove any remaining moisture. Set it aside for now.
Fourth, divide the meat into quarters and roll them into balls. Butter should be melted in the skillet at this time over medium heat. Lightly toss the meatballs into the pan, then use a spatula to gently flatten them into thin patties.
Step 5: Top each patty with a generous helping of the chopped onions. Spread salt and pepper or Kent’s seasoning over the top. Let it broil until the edges turn a golden brown. Carefully flip the burgers over so that the onions stay on the bottom.
Stage 6: Fry the patties for around 3 minutes. The buns will absorb some of the steam and flavor if you flip them constantly for two to three minutes.
Seventh, after taking the buns out of the pan, you should add a slice of cheese to each burger. It’s not done cooking until all the cheese has melted.
Place the bottom bread on top of the burger and carefully remove it from the griddle before flipping it onto the bun. You should repeat this process with the remaining burgers, spreading a thick layer of the French onion dip mixture on the top bun. Start serving right away.