As I sit here waiting for the snow to arrive, I’m remembering how several sweet friends of PAM and HBD brought food after PAM’s surgery. I didn’t need to cook dinner until four nights after she arrived home. That was a wonderful treat, and what good food it was!
As luck would have it, PAM and I watched a cooking show on TV the night before I was to cook. Have you seen the show Cook’s Country? After seeing them make Oklahoma Fried Onion Burgers, we couldn’t wait to try them. Suddenly we were very hungry for those onion burgers!
They are truly amazing…the best burgers ever. PAM and HBD said so, too. I made them for HH the other night. This is a keeper technique, for sure! You’re going to love them.
What makes them so much better than regular burgers?
It all begins with onions. Slice a whole small onion or half of a large onion into very thin slices and place in a bowl. Sprinkle with one teaspoon salt and work it throughout the onions.
Transfer to a strainer or colander and rest it over the bowl for 30 minutes. This allows the onion to weep out its liquid into the bowl.
After the rest time, place onions onto 2-3 layers of paper towels or a tea towel. Gather up the corners and squeeze the remaining liquid out of the onions.
Place piles of onion slices on a flat surface, divided evenly for the number of burgers you have. Sprinkle with pepper to taste.
Roll beef into a ball for each burger and place each over an onion pile. (Sorry. I think raw meat is gross in pictures, too – bleh!)
Mash meatballs flat over the onions. Scoop the onions and burgers with a spatula and place in skillet prepared with butter and oil, onion side down.
Cook on medium heat for 6-8 minutes, and then flip to the beef-only side. Sear 2 minutes at higher heat.
Remove from pan to prepared buns. We like ours toasted, and we also like cheese on our burgers.
I wrote this technique for you in a printable recipe using one pound of ground beef for four burgers.
- ½ large yellow onion, or 1 small onion
- 1 pound ground beef, at least 85% lean
- 1 teaspoon salt
- pepper to taste
- 1 tablespoon butter
- 1 teaspoon vegetable oil
- Slice onion very thinly and place in a medium-sized bowl.
- Add salt and work through onion slices. Place onions in a strainer or colander over the bowl. Let rest for 30 minutes.
- Place onion slices into 2-3 layers of paper towels or into a tea towel. Gather up corners and squeeze remaining liquid from onions.
- Divide onion into 4 equal piles on your cutting board or a large flat surface. Sprinkle with black pepper.
- Divide ground beef into 4 equal parts and roll each portion into a ball.
- Place each portion over a pile of the onions and mash flat with your hand. You want it mashed into a thin patty.
- Melt butter and oil in a large non-stick skillet over medium heat.
- When butter sizzles, scoop under the onion patties with a spatula and transfer to pan, onion side down.
- Cook 8-9 minutes on medium heat. Scoop carefully under onion side and flip to other side. Turn up to higher heat and sear for 2 minutes.
- Place cooked burgers directly over cheese on the bun for cheeseburgers. Dress burgers as desired and be prepared for the most amazing deliciousness! 🙂
- To watch the video at Cook's Country TV Show, follow this link: http://www.cookscountry.com/videos/2833-oklahoma-fried-onion-burgers?ref=Recipe_clip_4
Follow this link to watch a video of the TV show for these fantastic Oklahoma Fried Onion Burgers on Cook’s Country. I included this link in your printable recipe, too.
You also might want to bookmark the video page so you can watch it more than once. I did.
We associate hamburgers with cookouts and summer. So, what better way to get the cold weather and snow off our minds than to cook up some burgers? 🙂
I’m sharing at Metamorphosis Monday. Follow me there for more inspiration!