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My burger smasher is a cheap wooden drop lid from Daiso that I put aluminum foil on and add a little smear of oil on to keep the burger from sticking. Works really well.
The onion burger was a happy discovery made during the great depression. They were a cheap way to feed people when meat was in short supply. Turns out cooked down onions and meat are a natural match even when you're using yellow storage onions.
okie chef here- been eating these all my life. Thanks for sheddding light on our state treasure. Appreciate the videos - one of the few cooking channels where i can suspend my discernment because I have made enough of your recipes to trust they are spot on 100% of the time. People still calling to ask when i’m making that chicago deep dish again
I make Oklahoma burgers ALLLL the time! Pre-salt the onions to get some of the water out of them, squeeze and strain the water out and the onions get even more caramelized and even better!! Love the videos man! Been watching for a while!
Use jeweled onions, those are bang for anything ya need a serious onion angle to, and they are so small, that it make s covering anything like ya need for these burgers here for instance, very easy and thorough.
Leave onion skin on. Substitute lettuce with the onions for an even better burger. If you cRmelizd lettuce cut two thick raw white onion slices as the bun.
I am native Oklahoman and I can attest they are amazing and easy to make at home that taste just as good as any restaurant. For best results use sweet onions and slice them as thin as you can. You can also steam your buns over the burger once its been flipped the only condiment that needs to be on it is American cheese pickles and mustard.
This ^ The biggest issue I have with all of these videos is they miss the onion steamed bun! I like to "tent" my buns over the top of the onions. MMMMMMMMM.
Man, watching your videos is a vibe. Thanks for being a big part of my love for cooking, Brian! Keep doing what you're doing. You're improving the culinary lives of so many people.
Brian you beautiful person. Thank you for using a food processor! Not everyone has the space and money for a kitchenaid mixer and all their attachments to have a "Meat Grinder" like so many other celeb-chefs and YT personalities keep showing. Really good on you for validating a trusty (and cheaper) method for meat grinding.
Glad you think so. I have a meat grinder, but the food processor works well and I know that a LOT more people are going to have one as opposed to the grinder.
Don't need an expensive "Kitchenaid" mixer for a meat grinder. There are plenty of cheaper stand-alone meat grinders out there. Or, like seen here, yeah, a food processor *can* work. But meat grinders are good for what they do, and you don't have to spend "Kitchenaid" money on a decent one (and they can do more than a food processor can do).
These videos that dive into regional variations on classics/regional specialties are my absolute favorite! So many amazing food traditions, so many "right" ways to cook something 😊
@@BrianLagerstrom Hitting good california pizza (Cheese Board / Arizmendi typa deal) at some point would be awesomeeee! CPK has totally bastardized the style and it doesn't get the love it deserves
Hey Bri, tried this recipe this weekend and it was the bomb!!! My picky wife even loved them and thought they are the best burger we have made at home, ever! Thanks for the work to give us these recipes! Especially the technique to get the smash burger effect without smashing on the griddle! I haven't been able to get the smash done properly, but this technique works perfectly!
I just made these burgers and omg they are amazing. Where has this been all my life? The onions were so tasty. Thanks Bri for all the recipes. Love the channel.
Saw this on Burger Scholar and Kenji. Took a happy dance from Bri to finally make me commit to doing it. The pre-smash is clutch. I always find your recipes so easy to follow. The little things I pick up from your videos have really elevated my technique. Thanks for sharing.
I've actually found a spatula like that work very well for smashing by just leaving a parchment on top of the ground beef ball, that way it doesn't stick and the holes are not a problem anymore, then you just peel it off as soon as it's flat.
I will try this but I have one thing to say about it ..... Cooper's Sharp American Cheese. You can get it at the deli counter of your favorite supermarket and, trust me, you'll never go back.
Dude, thanks for explaining your process, one thing I hate with some videos is the lack of commentary. It's nice to see explanation rather than just cutting and cooking with no explanation. Well done. I like the fact that you explain what you are doing.
Best burger I've ever eaten. Used your sauce from the Smash Burger episode. Only had red onions, extra sharp cheddar and a whole wheat bun. The juiciness of this burger is beyond description, you have to experience it. Thanks for sharing.
Easy DIY Pattystomper protip: Use a small metal pot with a diameter far smaller than the pan you're frying the pattys on. Put the parchment paper in between the bottom of the pot and the beef, and then press the bottom of the pot from the inside with your fist. Works even better than the super pricy pro-stompers, as your hand is totally protected from grease splashes by the walls of the pot. Also costs like 2 dollars and usually comes with a handle.
Congratulations on perhaps the finest culinary video I have yet seen. Why so good? Unlike the uppity, nine-ingredient, lah-di-dah "cuisine" recipes cooked up by the guys with the word "Chef" in front of their names, the onion smash-burger is something even I, a bohunk knuckle-dragger from the wilds of Georgia, can cook. Thanks a million for a fine program.
Fantastic- I think the onions also help limit the grease splattered about when making smash burgers. Wasn't needed by any means, but some horseradish mustard really cut through all the richness and gave some contrast.
You’re a scientist + cook in one. Amazing presentation , thank you for all your hard work , can’t wait to make this. I can smell the goodness from here
Brian, I have made the Oklahoma burger for myself 4 times now thanks to you. You’re totally right, it might be my favorite burger of all time, and I MADE IT!! It’s so good I even just used cheap Kroger ground beef and seasoned with salt, black pepper, and cayenne 👍 great work as always, let’s eat this thaaaaaannngggg
@@Samuri5hit84 yeah, but due to (crappy) we way raise and feed cattle, generic american beef has more fat than it naturally would and is thus tastier (and much less healthy).
Made these tonight. Dad likes charcoal grilling hamburgers, and hates flare ups from too much fat, so he grinds ~95% lean hamburger. I took that, added about 1 tsp bacon grease to each of the 3 patties, mixed it well in a bowl, before forming the patties. Made brioche hamburger buns yesterday. To quote dad - "You can do these anytime you like" Huge hit, thank you for the techniques and the suggestion!
Okie here: Try using a tortilla press for the smashing and high volume production. We cook these on outdoor griddles alot and they come out fast so you can serve many guests.
Damn! I just got the idea myself, like two days ago, to pre-smash the burgers with a tortilla press. Wasn't sure if it would work right, so thanks for posting this! How many ounces of beef per patty do you typically use?
@@JoshuaW86 That’s what I use and it works awesome. 3 oz patties in my 8 in tortilla press come out perfectly. I also use one of the potato mashers with the circular face for in the pan smashing .
You did it again Brian! I freaking love your channel. The 'doableness' of every recipe and the way it's thought out makes me smile and actually make it at home. Keep doing what you're doing!
My girlfriend and I made these tonight with home ground grocery store chuck. Holy shit, it's so easy and it's probably the best burger I've ever had. It's SO EASY! I have made a lot of Bri's recipes but this is probably my favorite due to it being super easy and so rewarding.
Best onion burger I’ve had here was one out in the middle of nowhere. Patty was ~1/2” thick and there was a grilled slice of a white onion the same diameter and thickness of the patty. It was seared onThe outside but still crisp to bite through. Weird at first but love them and have made an hour drive to get them again
Sounds good Nate. Gotta give it a try. I love different onion types but my fav has to be Vadalia. Good for just about everything except stews. When I was young my mother would cook a pork roast then chill it. My dad and I loved to cut slices off, put mustard on toast, alternate pork & onions. S & P to taste. We had this mostly at lunch with a soup. Later in life I found Keens Hot Mustard and Whoaa it kicked it into overdrive. Its when you can feel it in your nose that you get that High.
There is a restaurant even Gordon Ramsey made the Pilgrimage to, in Marshall, Illinois. It's like a bruncheonette, but the burgers have ZERO seasoning, and only onions as the flavorant. Then the Pickle chips dill or bread and butter or mixed(suggested). They sell out the daily ground and processed burgers every single day in a span of 6 hours they sell all of the bruncheonette out. I cannot recall the name, but the place is the oldest restaurant in the area, and it's a place every one drives hours to hopefully get a single burger in the daily frenzy to eat them all.
@sfopaladin2661 use baby Jeweled in a canning recipe or a sauce nect time, and you may adopt another for the cupboard. The smaller something is, the more explosive in general the whole thing is. They are little flavor grenades for any meal.
Ok so I've seen this burger show up on a lot of channels but it was this vid that made me actually try making it today. It was hard to believe that a burger without any real accoutrements could be so perfect, and yet here I am craving another! Great video, Brian! 🙂
You can use a paper to prevent the meat from going through your spatula. You can use that paper until it breaks, if it ever does. At some point I started using the bottom of a small saucepan to smash burgers. It's a smoot bottom, thin steel saucepan. Works like a charm.
My wife got a recipe like this from a meal delivery service, except the onions are caramelized and she makes a modified fry sauce (honey-mustard, mayo, ketchup) and it rocks my world every time we have it.
Brian....I have to tell you. I have NEVER heard of, nor seen, an Oklahoma burger! And I practically live in Oklahoma...right in the four states corner of KANSAS OKLAHOMA MISSOURI AND ARKANSAS. Seriously, 10 miles max from OK line. One of my favorite foods to eat is a hamburger, so trust me when I say thank you, I'm going to try these asap. Yum. And I'm sharing this video with my daughter and granddaughter....they will love it
Man! I've been following Brian since he was 20k subscribers. He's so talented and I have used many of his recipes/formulas. I love how he is great at taking his restaurant knowledge to the home kitchen. One of my favorites out there. I'm happy he has 410+k subscribers now! Mazel tov
We made these today and they are awesome. Next time I will only put one slice of cheese as I thought two overwhelmed the onion-beef flavor. Thanks for another great video.
I did this in my kitchen and the result was very good, EXCEPT that the high heat splattered grease all over the stovetop. I will do them again on my outdoor bbq grill on the external burner.
Tried this today (didn't grind my own meat, too lazy and I just wanted something tasty for one person) - Oh lorde, this was good. Already looking forward to the next time. Quick to make, too.
Okay, seriously Bri… WTF?!? I love myself a good burger. I made these tonight and HOLY SHIT!!!! Absolutely, far and away, one of the best damn burgers I’ve ever had… and that’s saying something. Both my Wife and roommate said all other burgers are now inferior. Side note: we are amazed that a 5oz burger can be so filling! I couldn’t even finish mine.
This is my go to burger these days. I'm an Oklahoma onion burger evangelist. I hardly ever eat meat anymore these days, but I will pretty much always eat one of these.
A sauce pot works great for smashing the burger. Wide surface area, no holes, and the height works well for the pan. Also it's great to put a little mustard on the onions. When you flip, the onions and mustard cook into the burger.
@@usrnewxnew5227 Not on an Okie burger, he told you right with all due respect. The sugar wont be lost through the water, salting the onions about 30 minutes before and letting them sit to drain is the typical okie way to do it. The water wont allow it to "fry" and/or make it crisp. Been done this way here since the depression
i do this as my main burger at home but with a way more simple version. the combo of super thin onions and steams buns is elite and is amazing whatever way you do it.
Ever since I saw George Motz do this, I've been wanting to try this. Seeing a fellow St. Louisan take the task on will give me the confidence that it's worth the tears (onion tears).
Hey Bri, when smashing down the burgers in the pan with your spatula with holes in it, just put a small sheet of baking paper between the burger and the patty - this way the ground beef won't stick to the spatula
Love these. Been making them for years trying to make a full size version of White Castle sliders. That flavor everyone loves is very similar to WhiteCastle,. They "steam grill" their burgers on a pile of onions. Found out later they are actually Oklahoma onion burgers.
A+, I've always loved oniony burgers - patty melt is my favorite. I like your method for a well-done burger with the onion flavor cooked in as well. But, I don't know about other people, but I prefer Land-O-Lakes American cheese from the deli, cause I can taste (or smell) the cellophane on the Kraft slices. I have the same issue with candy bars, I can taste the wrapper. Anyway, loved the burger, I can't wait to make it again.
can we just take a moment to acknowledge Brian's dancing skills at the end of all his videos, in my opinion, it is a very good and fun way of ending his videos almost like the cherry on top of his very good videos
Great video! You know what I’m going to make for dinner. As for the acne, use benzoyl peroxide. You can get it in drug stores and it clears up zits almost overnight. It’s better than anything else. There’s soap and a gel, I use both and they’re unbeatable.
YES! I've been waiting for a burger vid from you. Also, did you and Pro Home Cooks plan this? OK Onion Burger vids on the same day??? Definitely making this soon.
I've unsubbed from PHC since him and his brother were still in the same house, he talks way too much for no reason. It's like Notanothercooking show, same thing, neither have swag or attention keeping skills like Brian does, and their videos are always 8-25 minutes and 50% full of fluff.
@@qweqwe1324 What happened to his brother? I think he's gotten better since the early vids but I still see what you're saying. I keep subbed because occasionally he'll have a cool technique I haven't seen before. NACS is hit or miss... I like it for some of the Italian stuff but, lately, I've been enjoying Sip and Feast for those dishes. Brian is the king though.
Yo Bri, have you tried adding a 1/4 tsp of baking soda for every pound of meat? You wouldn’t believe how much it improves the Maillard reaction. Definitely recommend trying it :). Also great video, always love taking a break from my work day to enjoy your content and see what recipes I’ll be trying next!
@@angelocarantino4803 Americas test kitchen has videos on it. I’m not entirely sure to be honest with you. Definitely worth a try. Like I said a little goes a long way with the meat so just add a tiny bit and see!
Grinding your own beef is where it's at. It makes such a huge difference that even my younger kids know the difference between burger meat and the stuff I grind on my own. I use an adapter that fits my stand mixer and it works great. I use a 50/50 mix of short rib and chuck. It's so damn good. Keep up the great work B!
You can also RE Grind meat and that makes an excellent Burger too, we do it all the time for Burgers, Meatballs and Chicken Fried Steaks, it also makes an awesome smooth Lasagna Sauce.
Any idea about what fat percentage that is? I've got the same meat sitting in my fridge and am wondering if I should throw in a few slices of fatty bacon.
@@Grayald Short ribs and chuck both have a relatively high percentage of fat. I actually trim some of it from the short ribs I buy, but your mileage may vary depending on how much the butcher has trimmed. I just eyeball it to about 20% of the total weight of the meat that I'm grinding.
Two things you may want to try next time.... Season the onions after you place them on the meat. Place the buns on top of the onions while the meat cooks. Cheers 🥂
For all you food/history/literature lovers....this process is perfectly described in Chapter 15 of Steinbecks "The Grapes of Wrath"...love this burger, been around since at least the 1930's
It totally is! Legend goes that it was invented by Ross Davis in the 1920s at the Hamburger Inn in Ardmore, Oklahoma. During the Depression, onions were cheap and hamburger meat was expensive and this product was born.
You randomly showed up on my feed and man, I'm really impressed with the way you presented this video. Great job!! Oh, and the burgers look great too!! I'm going to show this video to my girlfriend so she can make our next burgers like this 👍👍😁😎
Brian I so appreciate the sacrifices you make to bring us awesome recipes like this! If you ever need a time out, Im here for you. Just say the word. 👍
I'm going to try this recipe tomorrow. I don't know what "American" cheese is exactly, so I'll just use a cheese that I like. Aussie here. Thanks for the inspiration and recipe.
American cheese is fine for a burger like this, but not required. Fact is, American cheese is one of the worst cheeses, but it is good on burgers. Cheddar or swiss would work just fine as a replacement, it just wouldn't be "authentic" at that point.
Okie here. After you stack the buns on the patties, turn the heat down a lil' bit and put a lid on. it not only steams the bun better, it also infuses it with stronger onion flavor.
I have this weird theory that sautéing onions and garlic with beef in the rendered fat makes it all as healthy as beef can be. Smells like heaven anyway! I have been making these onion burgers here in upstate NY for years. I add garlic and mushrooms. With or without buns they are so good.
Direct high heat onto heat causes the formation of carcinogenic components. Putting onions onto the surface of the meat would reduce or stop them on that side
Just made these tonight on my outdoor griddle; I used the grinder attachment for my KitchenAid that I bought several years ago and forgot about. *Fabulous* burgers. Edit: One small hiccup was that, after smashing the burgers on the parchment, I found them difficult in various degrees to remove. I ended up making six patties; the first two, cooked that afternoon, weren't too difficult to remove, though I'm glad I unpeeled the parchment BEFORE I needed to put them on the griddle. The second pair, made two days later, were a little trickier to unstick. The third pair, which I froze then defrosted the next week... hard to remove (some meat remained stuck). So at the very least, I think the parchment should be oiled or sprayed with nonstick first. Alternatively, you could use one of those burger smashers--i.e., the thing that looks like a concrete trowel. For pressing the onions/burgers, I used a potato masher. The one I have has a wide, circular base with small, round perforations and worked just fine, though it wouldn't be good for smashing the burgers (not wide enough, and meat would get caught in the perforations, just as in the video).
Wax Paper works a little better for me than parchment.... peel the top piece off, invert and put them in the pan, wait 5 seconds and the wax paper peels right off.
Im from oklahoma and I forget that this is an Oklahoma thing lol. But yeah! They're a delicious classic. Also... even though its not the traditional way to do it, I always recommend putting raw onions with grilled onions on anything you put them on... burgers or hotdogs. I used to think it was kind of silly when I saw people ordering burgers/hotdogs that way, until I tried it. You get the best of both worlds, it adds a very interesting arrangement of textures, and of course carmelized onions taste amazing with raw onions as well.
Mr Lagerstrom, not only have I become a huge fan of your very creative cooking channel, I love it even more that we are originally from the same city (I've just noticed the tatoo on your arm). You have a new subscriber. -JFW
Holy cow! Mate, it’s really shockingly delicious. Today I made it first time and from now this is my favourite kind of burger. Simple, tasty, juicy - unbelievable flavour! Thank you so much for recipe)
I'm from a long line of Oklahomans who love burgers. A few thoughts: 1) salt the onions a bit and they'll sweat faster & caramelize better. 2) if your patties are flat in the beginning there's no need to squish 'em while cooking. that's just gonna make your burgers more dry 3) these days I generally just start my onions early bc I like them way more caramelized, & let the burgers steam up top. 4) onion burgers are for the "reduced for quick sale" meat, not the boutique meat ground from expensive cuts. 5) ditto the buns. just get whatever's on sale. day old bakery buns are fine bc they're gonna soften up from all that juice.
Years ago I stopped trying to make cheeseburgers at home because I couldn’t find a recipe I enjoyed making. I tried these last night and DAMN! These are delicious!! I even made more this morning to finish my supplies as a late breakfast😅😅 (500g of minced meat gave me 6 roughly even-sized burgers) Ingredients total ran me about €12 for 6 cheeseburgers, each bigger & tastier than McDonald's (now €3.50 or more per burger depending on where you get them in the EU)... Oh, I used a basic plastic banana/potato masher with a circular surface to mash the burgers on the pan and it worked well. Thank you so much for sharing this easy & accessible recipe!
🙌🙌🙌 Honestly one of the absolute best, I usually go veggie nuts on my burger but this was just perfect. I used my tortilla press as it sits on my counter idk why it never crossed my mind to pre smash but this is my new go to method. Thank you!
Good clip. If you're having trouble smashing your burger in the pan you can also use the parchment paper to smash the burger, I'm not sure why it was done one way and not the other. 🤘😎
Nice video. I like the idea of pre-smashing the patties on a cutting board. I am sure to make these soon using Beef Short Ribs and grinding it up in a Food Processor. Though pickles and mustard are the standard for toppings for this burger, I can't help but to add lettuce and a Beesteak Tomato slice on it to.
Hey Bri, I've been watching your channel since the beginning, and sorry I haven't commented since well ummm now... I've tried a bunch of your recipes, and they've all been a huge hit. Though, I have to say the this one was the bomb!!! I got; "This is the best burger EVER!!" and no I didn't take credit I passed on to you. Kudo's my friend.
I just have to leave a comment because I've now made this recipe....4 times, I think? I am back to grab the list of things I need from the store to make them again this week since it's been a few weeks since our last onion burger goodness (going to pair it with a side of your classic american potato salad) and just wanted to pause and tell you how much I appreciate your recipes, your style and you! My cooking has been elevated SIGNIFICANTLY since finding your channel so from me (and my husband): Thank you! And oh yeah, these burgers are DOPE.
The other problem with smashing in a pan rather than on a hot plate, you can end up with more water and/or fat in the pan than you want - especially if you are cooking for the family. It can get very messy. My best ones are cooked outside on my huge Indian Tawa. That is much easier. And I use a big silicon spatula. That is great in so many ways.
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Add mustard
Tuckers Onion Burgers. 23rd st OKC
Nice. Not ketchup?
My burger smasher is a cheap wooden drop lid from Daiso that I put aluminum foil on and add a little smear of oil on to keep the burger from sticking. Works really well.
@Talorc MacAllan Swiss cheese works well on a hamburger.
The onion burger was a happy discovery made during the great depression. They were a cheap way to feed people when meat was in short supply. Turns out cooked down onions and meat are a natural match even when you're using yellow storage onions.
Yeah onions and beef are link PB & J
Onions might be the best vegetable. I always ask for extra even if they aren't cooked but they're like candy when sauteed.
@@BrianLagerstrom link
Did you hear that from George Motz? 😂
@@TVFlix
No. I don't remember where I first heard it honestly but having been to Oklahoma I've known for years.
okie chef here- been eating these all my life. Thanks for sheddding light on our state treasure. Appreciate the videos - one of the few cooking channels where i can suspend my discernment because I have made enough of your recipes to trust they are spot on 100% of the time. People still calling to ask when i’m making that chicago deep dish again
I make Oklahoma burgers ALLLL the time! Pre-salt the onions to get some of the water out of them, squeeze and strain the water out and the onions get even more caramelized and even better!! Love the videos man! Been watching for a while!
Wow His original recipe looks even better
ua-cam.com/video/V8Ks1WAIc8o/v-deo.html
The pro tip is always in the comments
Use jeweled onions, those are bang for anything ya need a serious onion angle to, and they are so small, that it make s covering anything like ya need for these burgers here for instance, very easy and thorough.
Leave onion skin on. Substitute lettuce with the onions for an even better burger.
If you cRmelizd lettuce cut two thick raw white onion slices as the bun.
Ooo Im gonna do this
My late dad made the best onion pepper burgers in the world. He’s been gone 29 years… I miss you daddy and I miss your onion pepper burgers. 🧅🫑🥩💖💖💖
I am native Oklahoman and I can attest they are amazing and easy to make at home that taste just as good as any restaurant. For best results use sweet onions and slice them as thin as you can. You can also steam your buns over the burger once its been flipped the only condiment that needs to be on it is American cheese pickles and mustard.
This ^
The biggest issue I have with all of these videos is they miss the onion steamed bun! I like to "tent" my buns over the top of the onions. MMMMMMMMM.
I always wondered why my mom only has her burgers with mustard and pickles. It's an Oklahoman thing, huh? Didn't realize.
My two go to places to go for them are/were Bunny's in OKC and Sids (RIP) in Yukon. Onion burgers are absolutely FIRE
@@austinhirom3658 I live two blocks from Bunny's. Love their chili cheese burgers.
@@austinhirom3658 Yep Bunny's is bad ass.
Man, watching your videos is a vibe. Thanks for being a big part of my love for cooking, Brian! Keep doing what you're doing. You're improving the culinary lives of so many people.
Brian you beautiful person. Thank you for using a food processor! Not everyone has the space and money for a kitchenaid mixer and all their attachments to have a "Meat Grinder" like so many other celeb-chefs and YT personalities keep showing. Really good on you for validating a trusty (and cheaper) method for meat grinding.
Glad you think so. I have a meat grinder, but the food processor works well and I know that a LOT more people are going to have one as opposed to the grinder.
Watch out, Uncle Roger will hate on your use of a food processor with no justification at all lol.
@@RidinDirtyRollinBurnouts hes not making asian food tho
Don't need an expensive "Kitchenaid" mixer for a meat grinder. There are plenty of cheaper stand-alone meat grinders out there. Or, like seen here, yeah, a food processor *can* work. But meat grinders are good for what they do, and you don't have to spend "Kitchenaid" money on a decent one (and they can do more than a food processor can do).
my neighborhood still has a butcher what where they grind any meat for you. That really is a blessing.
I’m on cooking duty this week and omg this looks so good can’t wait to make it
These videos that dive into regional variations on classics/regional specialties are my absolute favorite! So many amazing food traditions, so many "right" ways to cook something 😊
Thanks for watching Matt! Glad you are liking them. Any ideas for future ones?
@@BrianLagerstrom Hitting good california pizza (Cheese Board / Arizmendi typa deal) at some point would be awesomeeee! CPK has totally bastardized the style and it doesn't get the love it deserves
Brian, as ever your recipes are fantastic and never fail. This was superb, and your hoagie roll recipe I make every week! Thank you so much!❤️👍🏽
Hey Bri, tried this recipe this weekend and it was the bomb!!! My picky wife even loved them and thought they are the best burger we have made at home, ever! Thanks for the work to give us these recipes! Especially the technique to get the smash burger effect without smashing on the griddle! I haven't been able to get the smash done properly, but this technique works perfectly!
I just made these burgers and omg they are amazing. Where has this been all my life? The onions were so tasty. Thanks Bri for all the recipes. Love the channel.
My thoughts exactly when i made 'em for the first time. Glad it hit for you.
Saw this on Burger Scholar and Kenji. Took a happy dance from Bri to finally make me commit to doing it. The pre-smash is clutch. I always find your recipes so easy to follow. The little things I pick up from your videos have really elevated my technique. Thanks for sharing.
I've actually found a spatula like that work very well for smashing by just leaving a parchment on top of the ground beef ball, that way it doesn't stick and the holes are not a problem anymore, then you just peel it off as soon as it's flat.
That is the way I do it at work.
I came here to say this exact thing. Works perfectly.
this!
work smarter not harder
Either spatula or a heavy bottom pot and parchment works wonders. Nothing beats a properly done smashed burger imo
I will try this but I have one thing to say about it ..... Cooper's Sharp American Cheese. You can get it at the deli counter of your favorite supermarket and, trust me, you'll never go back.
Dude, thanks for explaining your process, one thing I hate with some videos is the lack of commentary. It's nice to see explanation rather than just cutting and cooking with no explanation. Well done. I like the fact that you explain what you are doing.
Best burger I've ever eaten. Used your sauce from the Smash Burger episode. Only had red onions, extra sharp cheddar and a whole wheat bun. The juiciness of this burger is beyond description, you have to experience it. Thanks for sharing.
Easy DIY Pattystomper protip: Use a small metal pot with a diameter far smaller than the pan you're frying the pattys on. Put the parchment paper in between the bottom of the pot and the beef, and then press the bottom of the pot from the inside with your fist. Works even better than the super pricy pro-stompers, as your hand is totally protected from grease splashes by the walls of the pot. Also costs like 2 dollars and usually comes with a handle.
Congratulations on perhaps the finest culinary video I have yet seen. Why so good? Unlike the uppity, nine-ingredient, lah-di-dah "cuisine" recipes cooked up by the guys with the word "Chef" in front of their names, the onion smash-burger is something even I, a bohunk knuckle-dragger from the wilds of Georgia, can cook. Thanks a million for a fine program.
Fantastic- I think the onions also help limit the grease splattered about when making smash burgers. Wasn't needed by any means, but some horseradish mustard really cut through all the richness and gave some contrast.
You’re a scientist + cook in one. Amazing presentation , thank you for all your hard work , can’t wait to make this. I can smell the goodness from here
Brian, I have made the Oklahoma burger for myself 4 times now thanks to you. You’re totally right, it might be my favorite burger of all time, and I MADE IT!! It’s so good I even just used cheap Kroger ground beef and seasoned with salt, black pepper, and cayenne 👍 great work as always, let’s eat this thaaaaaannngggg
I use Kroger ground beef 80/20. It's pretty good for everyday. There is no substitute for beef.
@@spicerack4397 Besides any good non american beef that eats natural grass instead of grain lol
@@Samuri5hit84 yeah, but due to (crappy) we way raise and feed cattle, generic american beef has more fat than it naturally would and is thus tastier (and much less healthy).
Made these tonight. Dad likes charcoal grilling hamburgers, and hates flare ups from too much fat, so he grinds ~95% lean hamburger. I took that, added about 1 tsp bacon grease to each of the 3 patties, mixed it well in a bowl, before forming the patties. Made brioche hamburger buns yesterday. To quote dad - "You can do these anytime you like" Huge hit, thank you for the techniques and the suggestion!
Okie here: Try using a tortilla press for the smashing and high volume production. We cook these on outdoor griddles alot and they come out fast so you can serve many guests.
The tortilla press is an EXCELLENT idea!
Damn! I just got the idea myself, like two days ago, to pre-smash the burgers with a tortilla press. Wasn't sure if it would work right, so thanks for posting this! How many ounces of beef per patty do you typically use?
@@a2ndopynyn I like 1/5 pound
@@JoshuaW86 That’s what I use and it works awesome. 3 oz patties in my 8 in tortilla press come out perfectly. I also use one of the potato mashers with the circular face for in the pan smashing .
Boneless short ribs are triple that per pound where I am. Love this channel! One of the best cooking channels on the tube!
You did it again Brian! I freaking love your channel. The 'doableness' of every recipe and the way it's thought out makes me smile and actually make it at home. Keep doing what you're doing!
I made these today and they were so freaking good! My son isn't crazy about a lot of onions but he loved this burger.
My girlfriend and I made these tonight with home ground grocery store chuck. Holy shit, it's so easy and it's probably the best burger I've ever had. It's SO EASY! I have made a lot of Bri's recipes but this is probably my favorite due to it being super easy and so rewarding.
My mom made these last night and they were AWESOME!!! She used a square panini press on our cast iron skillet and BOOOOIIII!!! So good!
Best onion burger I’ve had here was one out in the middle of nowhere. Patty was ~1/2” thick and there was a grilled slice of a white onion the same diameter and thickness of the patty. It was seared onThe outside but still crisp to bite through. Weird at first but love them and have made an hour drive to get them again
That sounds worth the drive
Drop the name my man
Sounds good Nate. Gotta give it a try. I love different onion types but my fav has to be Vadalia. Good for just about everything except stews. When I was young my mother would cook a pork roast then chill it. My dad and I loved to cut slices off, put mustard on toast, alternate pork & onions. S & P to taste. We had this mostly at lunch with a soup. Later in life I found Keens Hot Mustard and Whoaa it kicked it into overdrive. Its when you can feel it in your nose that you get that High.
There is a restaurant even Gordon Ramsey made the Pilgrimage to, in Marshall, Illinois. It's like a bruncheonette, but the burgers have ZERO seasoning, and only onions as the flavorant. Then the Pickle chips dill or bread and butter or mixed(suggested). They sell out the daily ground and processed burgers every single day in a span of 6 hours they sell all of the bruncheonette out. I cannot recall the name, but the place is the oldest restaurant in the area, and it's a place every one drives hours to hopefully get a single burger in the daily frenzy to eat them all.
@sfopaladin2661 use baby Jeweled in a canning recipe or a sauce nect time, and you may adopt another for the cupboard. The smaller something is, the more explosive in general the whole thing is. They are little flavor grenades for any meal.
We were driving through Oklahoma and we ate at this joint that was making these burgers and they were delicious. Thanks for the video.
Ok so I've seen this burger show up on a lot of channels but it was this vid that made me actually try making it today. It was hard to believe that a burger without any real accoutrements could be so perfect, and yet here I am craving another! Great video, Brian! 🙂
Really this video? lol
You can use a paper to prevent the meat from going through your spatula. You can use that paper until it breaks, if it ever does. At some point I started using the bottom of a small saucepan to smash burgers. It's a smoot bottom, thin steel saucepan. Works like a charm.
My wife got a recipe like this from a meal delivery service, except the onions are caramelized and she makes a modified fry sauce (honey-mustard, mayo, ketchup) and it rocks my world every time we have it.
Brian....I have to tell you. I have NEVER heard of, nor seen, an Oklahoma burger! And I practically live in Oklahoma...right in the four states corner of KANSAS OKLAHOMA MISSOURI AND ARKANSAS. Seriously, 10 miles max from OK line. One of my favorite foods to eat is a hamburger, so trust me when I say thank you, I'm going to try these asap. Yum. And I'm sharing this video with my daughter and granddaughter....they will love it
Man! I've been following Brian since he was 20k subscribers. He's so talented and I have used many of his recipes/formulas. I love how he is great at taking his restaurant knowledge to the home kitchen. One of my favorites out there. I'm happy he has 410+k subscribers now! Mazel tov
We made these today and they are awesome. Next time I will only put one slice of cheese as I thought two overwhelmed the onion-beef flavor. Thanks for another great video.
I did this in my kitchen and the result was very good, EXCEPT that the high heat splattered grease all over the stovetop. I will do them again on my outdoor bbq grill on the external burner.
I use a splatter screen to help mitigate the grease going everywhere
I tried out this recipe. My boyfriend and I ate them 3 days in row! Delicious!
Tried this today (didn't grind my own meat, too lazy and I just wanted something tasty for one person) - Oh lorde, this was good. Already looking forward to the next time. Quick to make, too.
Thank you for the dance. Simply? … it makes me so happy 😊
I'm literally making those burgers tonight, along with some amazing potato salad! Thanks again Bri!! you are one heck of a chef⭐⭐⭐⭐⭐
Okay, seriously Bri… WTF?!? I love myself a good burger. I made these tonight and HOLY SHIT!!!! Absolutely, far and away, one of the best damn burgers I’ve ever had… and that’s saying something. Both my Wife and roommate said all other burgers are now inferior.
Side note: we are amazed that a 5oz burger can be so filling! I couldn’t even finish mine.
This is my go to burger these days. I'm an Oklahoma onion burger evangelist. I hardly ever eat meat anymore these days, but I will pretty much always eat one of these.
a man that loves burgers but rarely eats meat? Why's that?
@@aaronvannatta9329 have to stay healthy as you get older but doesn't shy away from the things that make life great just like this burger.
Been on a juice diet strictly for 28 days. This burger is like number 1 thing I’m eating when I return to food! Lovely, thank you
A sauce pot works great for smashing the burger. Wide surface area, no holes, and the height works well for the pan. Also it's great to put a little mustard on the onions. When you flip, the onions and mustard cook into the burger.
Here in Morocco, we make Tagines with meat and mountains of onions on very low fire, resulting in a very delicious Meat Onions Tagine!!!
Put the onions in a fine mesh strainer and dust with salt so you can squeeze the out the excess liquid before frying
Bruh we want that liquid coz it has the sugars that would caramelize on frying
@@usrnewxnew5227 Not on an Okie burger, he told you right with all due respect. The sugar wont be lost through the water, salting the onions about 30 minutes before and letting them sit to drain is the typical okie way to do it. The water wont allow it to "fry" and/or make it crisp. Been done this way here since the depression
i do this as my main burger at home but with a way more simple version. the combo of super thin onions and steams buns is elite and is amazing whatever way you do it.
Ever since I saw George Motz do this, I've been wanting to try this. Seeing a fellow St. Louisan take the task on will give me the confidence that it's worth the tears (onion tears).
put your onions in the fridge. rinse them after they're cut. turn on your stove exhaust fan.
I remember stopping in a little truck stop near El Reno, OK about 50 years ago and getting introduced to their onion burger...so good...can't beat'em.
Onion Burgers are sooo good. Thanks for sharing this
Hey Bri, when smashing down the burgers in the pan with your spatula with holes in it, just put a small sheet of baking paper between the burger and the patty - this way the ground beef won't stick to the spatula
Love these. Been making them for years trying to make a full size version of White Castle sliders. That flavor everyone loves is very similar to WhiteCastle,. They "steam grill" their burgers on a pile of onions. Found out later they are actually Oklahoma onion burgers.
Your video made me want to try this at home…long story short, simple is best! New nr1 burger in my house
*Bri:* "I hate drippy tacos running down my arm."
*Also Bri:*
hes riding hype. Really all it is.
@@moonrabbitlullabies7966 nah, it's just Bri being Bri. He's funny and quirky, and we all love him for it!
The structural integrity of tacos compared to a burger glued together with melted cheese makes a big difference though.
@@nickv1212 definitely this. A taco falling apart on you while dripping on you is a lot more annoying
First time watching him nothing original or that interesting, and using "Bri" is kinda cringe.
that crazy god tier dance ending...
thank you.... that burger looks amazingly decent+
i cant wait to do something similar one of these years
A+, I've always loved oniony burgers - patty melt is my favorite. I like your method for a well-done burger with the onion flavor cooked in as well. But, I don't know about other people, but I prefer Land-O-Lakes American cheese from the deli, cause I can taste (or smell) the cellophane on the Kraft slices. I have the same issue with candy bars, I can taste the wrapper. Anyway, loved the burger, I can't wait to make it again.
Made this. Best tasting smashburger I've made in my life. Those onions add a depth of flavor.
can we just take a moment to acknowledge Brian's dancing skills at the end of all his videos, in my opinion, it is a very good and fun way of ending his videos almost like the cherry on top of his very good videos
Great video! You know what I’m going to make for dinner.
As for the acne, use benzoyl peroxide. You can get it in drug stores and it clears up zits almost overnight. It’s better than anything else. There’s soap and a gel, I use both and they’re unbeatable.
YES! I've been waiting for a burger vid from you. Also, did you and Pro Home Cooks plan this? OK Onion Burger vids on the same day??? Definitely making this soon.
Thought the same thing when I saw both IG stories haha
I've unsubbed from PHC since him and his brother were still in the same house, he talks way too much for no reason. It's like Notanothercooking show, same thing, neither have swag or attention keeping skills like Brian does, and their videos are always 8-25 minutes and 50% full of fluff.
@@qweqwe1324 What happened to his brother? I think he's gotten better since the early vids but I still see what you're saying. I keep subbed because occasionally he'll have a cool technique I haven't seen before. NACS is hit or miss... I like it for some of the Italian stuff but, lately, I've been enjoying Sip and Feast for those dishes. Brian is the king though.
Onions are my favorite vegetable and cheeseburgers one of my favorite foods, so I think I would LOVE this.
Yo Bri, have you tried adding a 1/4 tsp of baking soda for every pound of meat? You wouldn’t believe how much it improves the Maillard reaction. Definitely recommend trying it :). Also great video, always love taking a break from my work day to enjoy your content and see what recipes I’ll be trying next!
Does it work for veggies and other things? Im vegan so i cant use meat :p
@@angelocarantino4803 Americas test kitchen has videos on it. I’m not entirely sure to be honest with you. Definitely worth a try. Like I said a little goes a long way with the meat so just add a tiny bit and see!
Literally went to the store to buy what I need to make these. I can't wait
Grinding your own beef is where it's at. It makes such a huge difference that even my younger kids know the difference between burger meat and the stuff I grind on my own. I use an adapter that fits my stand mixer and it works great. I use a 50/50 mix of short rib and chuck. It's so damn good. Keep up the great work B!
You can also RE Grind meat and that makes an excellent Burger too, we do it all the time for Burgers, Meatballs and Chicken Fried Steaks, it also makes an awesome smooth Lasagna Sauce.
Any idea about what fat percentage that is? I've got the same meat sitting in my fridge and am wondering if I should throw in a few slices of fatty bacon.
@@Grayald Short ribs and chuck both have a relatively high percentage of fat. I actually trim some of it from the short ribs I buy, but your mileage may vary depending on how much the butcher has trimmed. I just eyeball it to about 20% of the total weight of the meat that I'm grinding.
I have been making this style burger for about three years and I'll never go back. Hands down best burger ever.
Two things you may want to try next time.... Season the onions after you place them on the meat. Place the buns on top of the onions while the meat cooks. Cheers 🥂
i enjoyed every part of your video, including the ad, so thank you for your time. :)
For all you food/history/literature lovers....this process is perfectly described in Chapter 15 of Steinbecks "The Grapes of Wrath"...love this burger, been around since at least the 1930's
It totally is! Legend goes that it was invented by Ross Davis in the 1920s at the Hamburger Inn in Ardmore, Oklahoma. During the Depression, onions were cheap and hamburger meat was expensive and this product was born.
Then it’s the only reason for opening that book. I despised the Early American lit course in high school..bleh..
@@johncspine2787 🤷♂ How do you even reply to that
@@GaryT1952 two thumbs up, I’d say..lol..
@@GaryT1952 oh god..now I’m flashing back to being forced to read and write essays on the perpetually awful “Billy Budd”….scarred for life..bleach..!!
You randomly showed up on my feed and man, I'm really impressed with the way you presented this video. Great job!! Oh, and the burgers look great too!! I'm going to show this video to my girlfriend so she can make our next burgers like this 👍👍😁😎
Or maybe you could make them for your girlfriend...
Brian I so appreciate the sacrifices you make to bring us awesome recipes like this! If you ever need a time out, Im here for you. Just say the word. 👍
My man Bri busting out the onion burgers. These look amazing I can't lie,...Thanks for posting bro.
George Motz liked this.
Bri - Love the kimchi and gochujang in the fridge! Love the channel~
I'm going to try this recipe tomorrow. I don't know what "American" cheese is exactly, so I'll just use a cheese that I like. Aussie here. Thanks for the inspiration and recipe.
American cheese is fine for a burger like this, but not required. Fact is, American cheese is one of the worst cheeses, but it is good on burgers. Cheddar or swiss would work just fine as a replacement, it just wouldn't be "authentic" at that point.
American is a very mild version of cheddar.
American here, use mild Cheddar. It's close enough
Okie here. After you stack the buns on the patties, turn the heat down a lil' bit and put a lid on. it not only steams the bun better, it also infuses it with stronger onion flavor.
I have this weird theory that sautéing onions and garlic with beef in the rendered fat makes it all as healthy as beef can be. Smells like heaven anyway! I have been making these onion burgers here in upstate NY for years. I add garlic and mushrooms. With or without buns they are so good.
Direct high heat onto heat causes the formation of carcinogenic components.
Putting onions onto the surface of the meat would reduce or stop them on that side
So, ya...tried this recipe and these are now my go-2 burger. Effin delicious, easy to make. Hands down delicious. Thanks for this.
Thanks for trying!
the ultimate smashburger oof
I like this guy, he adds chapters to easily skip the ads
Just made these tonight on my outdoor griddle; I used the grinder attachment for my KitchenAid that I bought several years ago and forgot about. *Fabulous* burgers.
Edit: One small hiccup was that, after smashing the burgers on the parchment, I found them difficult in various degrees to remove. I ended up making six patties; the first two, cooked that afternoon, weren't too difficult to remove, though I'm glad I unpeeled the parchment BEFORE I needed to put them on the griddle. The second pair, made two days later, were a little trickier to unstick. The third pair, which I froze then defrosted the next week... hard to remove (some meat remained stuck). So at the very least, I think the parchment should be oiled or sprayed with nonstick first.
Alternatively, you could use one of those burger smashers--i.e., the thing that looks like a concrete trowel.
For pressing the onions/burgers, I used a potato masher. The one I have has a wide, circular base with small, round perforations and worked just fine, though it wouldn't be good for smashing the burgers (not wide enough, and meat would get caught in the perforations, just as in the video).
Wax Paper works a little better for me than parchment.... peel the top piece off, invert and put them in the pan, wait 5 seconds and the wax paper peels right off.
i like this guy, seems super genuine
I’m in NJ and White Manna has been making similar type sliders that are also excellent. Keep up the good work!
Im from oklahoma and I forget that this is an Oklahoma thing lol. But yeah! They're a delicious classic.
Also... even though its not the traditional way to do it, I always recommend putting raw onions with grilled onions on anything you put them on... burgers or hotdogs. I used to think it was kind of silly when I saw people ordering burgers/hotdogs that way, until I tried it. You get the best of both worlds, it adds a very interesting arrangement of textures, and of course carmelized onions taste amazing with raw onions as well.
Glad you discovered this delicacy. Johnnie's Grill in El Reno, OK used make the best Onion Burgers
I'll be giving this a try. Looks delicious. Thanks for the video.
I think the 1st time I made an Oklahoma Onion Burger was about 5 years ago. Love 'em. Thanks Guga.
I absolutely love onion's!! Learning how to make onion burgers and trying to perform this is gonna be a blast!!💪💪
Mr Lagerstrom, not only have I become a huge fan of your very creative cooking channel, I love it even more that we are originally from the same city (I've just noticed the tatoo on your arm). You have a new subscriber. -JFW
Holy cow! Mate, it’s really shockingly delicious. Today I made it first time and from now this is my favourite kind of burger. Simple, tasty, juicy - unbelievable flavour!
Thank you so much for recipe)
Loving your videos. Thanks for being relatable.
I'm from a long line of Oklahomans who love burgers. A few thoughts:
1) salt the onions a bit and they'll sweat faster & caramelize better.
2) if your patties are flat in the beginning there's no need to squish 'em while cooking. that's just gonna make your burgers more dry
3) these days I generally just start my onions early bc I like them way more caramelized, & let the burgers steam up top.
4) onion burgers are for the "reduced for quick sale" meat, not the boutique meat ground from expensive cuts.
5) ditto the buns. just get whatever's on sale. day old bakery buns are fine bc they're gonna soften up from all that juice.
Years ago I stopped trying to make cheeseburgers at home because I couldn’t find a recipe I enjoyed making.
I tried these last night and DAMN! These are delicious!! I even made more this morning to finish my supplies as a late breakfast😅😅 (500g of minced meat gave me 6 roughly even-sized burgers)
Ingredients total ran me about €12 for 6 cheeseburgers, each bigger & tastier than McDonald's (now €3.50 or more per burger depending on where you get them in the EU)...
Oh, I used a basic plastic banana/potato masher with a circular surface to mash the burgers on the pan and it worked well.
Thank you so much for sharing this easy & accessible recipe!
🙌🙌🙌 Honestly one of the absolute best, I usually go veggie nuts on my burger but this was just perfect. I used my tortilla press as it sits on my counter idk why it never crossed my mind to pre smash but this is my new go to method. Thank you!
Good clip.
If you're having trouble smashing your burger in the pan you can also use the parchment paper to smash the burger, I'm not sure why it was done one way and not the other.
🤘😎
Nice video. I like the idea of pre-smashing the patties on a cutting board. I am sure to make these soon using Beef Short Ribs and grinding it up in a Food Processor. Though pickles and mustard are the standard for toppings for this burger, I can't help but to add lettuce and a Beesteak Tomato slice on it to.
Hey Bri,
I've been watching your channel since the beginning, and sorry I haven't commented since well ummm now... I've tried a bunch of your recipes, and they've all been a huge hit. Though, I have to say the this one was the bomb!!! I got; "This is the best burger EVER!!" and no I didn't take credit I passed on to you. Kudo's my friend.
I just have to leave a comment because I've now made this recipe....4 times, I think? I am back to grab the list of things I need from the store to make them again this week since it's been a few weeks since our last onion burger goodness (going to pair it with a side of your classic american potato salad) and just wanted to pause and tell you how much I appreciate your recipes, your style and you! My cooking has been elevated SIGNIFICANTLY since finding your channel so from me (and my husband): Thank you! And oh yeah, these burgers are DOPE.
Hey Crystal, LOVE to hear that. Sounds like you have a great weekend ahead.
The other problem with smashing in a pan rather than on a hot plate, you can end up with more water and/or fat in the pan than you want - especially if you are cooking for the family. It can get very messy. My best ones are cooked outside on my huge Indian Tawa. That is much easier. And I use a big silicon spatula. That is great in so many ways.