Oklahoma Onion Burger
- Prime Recipes
- Apr 16
- 2 min read
Time: 30 min | Difficulty: Medium
The Oklahoma Onion Burger is a delicious variation on the classic American burger. Its origins date back to the Great Depression in the 1930s, when meat was scarce and expensive. To stretch the meat, Oklahoma chefs added chopped onions, which caramelized during cooking, giving the burger a unique flavor.
Today, the Oklahoma Onion Burger is known for its intense onion flavor and juicy texture. The quality of the ground meat determines the taste of this burger, which consists primarily of four ingredients: a burger bun, beef, onions, and cheese. In the traditional version, there are no sauces, ketchup, or mayonnaise on the burger.
Get a lot out of it with little effort—that's exactly what you'll achieve with this recipe. Simply fantastic! – Prime Recipes
Ingredients
For 2 servings
For the Onion Burger
2 Burger Buns
360g ground beef with 20-25% fat
1 green onion
2 slices cheddar cheese
1 tbsp butter
Pinch of salt and black pepper
Preparation in 6 steps
First, the onions are sliced into extremely thin rings, ideally no thicker than 1-2 mm. A vegetable slicer is used to slice the onions into thin rings.
The griddle/pan should be heated to high heat. The onions should be roasted for a few minutes until they reach an attractive color, but are not yet completely brown. Then, divide the onions into two portions. A ball of ground beef weighing approximately 180 g should be placed on each portion.
Now, using a burger smasher or a sturdy spatula, flatten the ground beef onto the onions, practically pressing the meat into the onions. After this step, the top of the ground beef patty is seasoned with salt and pepper. The onion-ground beef patty is cooked on the onion side for another 2-3 minutes over high heat to further caramelize the onions.
Meanwhile, add a little butter to the griddle or pan. The burger buns are cut open and placed upside down in the melted butter to toast for a few minutes.
Once the onions on the patty have turned a golden brown, the patty is flipped over and the onion side is seasoned with salt and pepper. The meat side of the patty is grilled or fried for an additional 2-3 minutes to ensure that this side also receives the right amount of toasting. Finally, a slice of cheese is placed on the patty and briefly melted.
In the traditional version of the Oklahoma Onion Burger, lettuce, sauce, pickles, or tomatoes are omitted. Therefore, the cooked patty is simply placed between the two toasted bun halves, and the burger is ready to eat.
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