Wednesday, October 16, 2013

OKLAHOMA Fried Onion Burgers

Last week before the BIG OU-texas game, I was searching for some themed-ideas for the game.  You know, something like Sooner Spinach Dip or Bevo Burgers (did you know that Bevo is sterile?!!!)  And then a Cook's Country magazine arrived featuring these fried onion burgers.

Growing up in OKC we made frequent trips to my parent's hometowns in SW OK, almost always making a stop in Chickasha for the best fried onion burgers you'll ever have.  It was a small diner-type restaurant that was counter service only with those wonderful twirling stools.  If you're over 50, you've got to remember those places, weren't they grand?

Anyway, back to the burgers.  It's such simplicity and truly great.  You have a heap of onions with a heap of beef, squished down and fried.  I'm a dyed-in-the-wool believer that burgers should only have onions, pickles, and mustard on them.  This recipe also calls for American cheese (a blasphemy to me....but I gotta post what I found).

Oh, we won't mention this year's score, but I will leave by saying that OU blew texas out of the water the previous two years.  GO BOOMER SOONERS!!!

OKLAHOMA Fried Onion Burgers (serves 4)

1 large onion, halved and sliced 1/8" thick (use a mandolin)
12 oz 85% lean ground beef
1 Tbsp unsalted butter
1 tsp vegetable oil
4 slices American cheese (optional)
4 hamburger buns, buttered and toasted
yellow mustard (my recommendation)
pickle chips (my recommendation)

Combine onion and 1 tsp salt in bowl and toss to combine.  Transfer to colander and let sit for 30 minutes, tossing occasionally.  Using tongs, transfer onion to clean dish towel, gather edges, and squeeze onion dry.  Sprinkle with 1/2 tsp pepper.

Divide onion mixture into 4 separate mounds on a rimmed baking sheet.  Form beef into 4 tightly packed calls and season with S&P.  Place beef balls on top of onion mounds and flatten beef firmly so onion adheres and patties measure 4" in diameter.

Melt butter with oil in 12" nonstick skillet over medium heat.  Using spatula, transfer patties to skillet, onion-side down, and cook until onion is deep golden brown and beginning to crisp around edges, 6-8 minutes.  Flip burgers, increase heat to high, and cook until well browned on second side, about 2 minutes.   Place 1 slice cheese on each bottom bun (if using).  (NOTE:  At this point, I would suggest you place the cooked burgers on a paper towel to drain and dab the onion side to absorb excess oil).  Place burgers on bun, add desired toppings, and serve.

Recipe Source:  Cook's Country sample magazine

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