Oklahoma Fried Onion Burgers

From Cook's Country | August/September 2012

Why this recipe works:

In Oklahoma, a burger isn’t a burger without a mound of thinly sliced onion pressed into a thin, crispy patty as it sizzles on the fast-food griddle. To make them at home, we sliced and salted the onions, then squeezed the moisture out of them so they’d easily stick onto the burger. Starting… read more

In Oklahoma, a burger isn’t a burger without a mound of thinly sliced onion pressed into a thin, crispy patty as it sizzles on the fast-food griddle. To make them at home, we sliced and salted the onions, then squeezed the moisture out of them so they’d easily stick onto the burger. Starting the burger over a moderate heat enabled us to brown the exterior of the onions while the interior softened. Add a slice of American cheese and these burgers will taste like they’re straight from the griddle.

less

Serves 4

A mandoline makes quick work of slicing the onion thinly. Squeeze the salted onion slices until they’re as dry as possible, or they won’t adhere to the patties. These burgers are traditionally served with yellow mustard and slices of dill pickle.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection