Sunday, May 22, 2016

Oklahoma Burgers

Until yesterday I am in the dark about an Oklahoma burger. An episode of Cooks Country on PBS enlightens me and I am intrigued. What distinguishes this burger from regular ones are the onions embedded into the patties. You start with salted sliced onions. Heaped in mounds, they serve as a base for the meat. They slide into hot butter and olive oil, resulting in a golden brown onion base and a perfectly cooked patty. Nothing much to it. Just onion and beef elevating a burger to new heights.

Makes 5-6

1 1/2 pounds ground Beef
1/2 teaspoon Kosher Salt 
1/2 teaspoon ground Black Pepper 
2 medium Onions
1/2 teaspoon Kosher Salt 
1 + 2 tablespoon Butter
1 tablespoon Olive Oil 
Hamburger Buns
Cheese slices

Peel and cut onions into thin slices and place in a colander.

Salt onions with 1/2 teaspoon salt. Let onions sit for 30 minutes. Squeeze all water out and keep them on a plate.

Mound onions into 5-6 small heaps.

Place beef in a bowl and season with 1/2 teaspoon salt and pepper. Mix well and shape into 5-6 balls.

Place one ball over onion mound and press down so beef adheres to onions. Do the same for the rest.

Heat butter and olive oil in a nonstick pan.

Gently slide each patty into the pan and cook on high heat for for 7-8 minutes. Flip burgers over and cook for a few minutes more.

Butter hamburger buns and brown them in a skillet.

Place a slice of cheese on lower half of the bun. 

Top with a beef patty.

Schmear the other half bun with mustard and/or ketchup and enjoy.

Caramelized onions give an enormous oomph to this burger. Buttered buns add more to the taste. A different take on a classic will make a simple burger a repeat performance.