Oklahoma Onion Burgers are SHOCKINGLY Good
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- Опубліковано 7 чер 2024
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The Oklahoma onion burger is almost too simple, but let me tell you Oklahoma has it FIGURED OUT. This cheesy smashburger with fried onions is one of the best things you can put in your mouth. I'll show you how to make it at home.
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RECIPE
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▪2lbs/1kg boneless beef short ribs
▪4 small white onions, shaved
▪Salt
▪Ground black pepper
▪Brioche buns, toasted
▪American cheese (I use kraft singles bc you can’t match the melty sauciness. If you can’t find it, any mild and very melty cheese will work)
Cut short ribs into chunks (about 1.5”/4cm). Place on plate or tray and freeze for 15min. Put chunks into a food processor or meat grinder. If using a food processor, in at least 2 batches, pulse meat until it has a loose ground beef texture.
Measure patties into 2.5oz/70g pieces. Roll into a ball and work slightly until beef sticks together. Place between pieces of parchment then flatten into 5-6”/12-15cm in diameter, making sure to flatten patty so that it’s even thinner around the edges. When finished, refrigerate patties until you’re ready to cook them.
Peel and cut poles off onions then slice into the thinnest rings possible. I like to use a mandolin.
Preheat the largest nonstick pan or cast iron that you have over med-high. I use a 14” pan which can cook 4 patties at once. A griddle will work well if you have one.
Place patties in the pan and hit them with a pinch salt and pepper, then about 1/2c of shaved onions onto each patty. Press each patty down for at least 10 seconds. When bottom side of patties has gotten brown and caramelized, flip to side 2, onion side down. Cook for about another 20 seconds before adding a slide of cheese. On half of the patties, place the bottom (pre-toasted) burger bun and the top burger bun directly on top of the bottom bun to steam and warm while patties finish cooking. Total cook time on the burgers should only be about 2-2.5 mins.
To assemble, remove top buns. Flip patties with bottom buns over, bun side down. Onions will be facing up. Stack one of the patties without the bun on top of the onions (onions down, cheese up). Top with top bun.
🎧MUSIC:
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Chapters:
0:00 Intro
0:25 The beef
3:15 The onions
4:00 Geologie skincare (Ad)
5:07 Cooking the burgers + ingredients
8:10 Putting it all together
8:55 Let's eat this thing
#onionburger #oklahomaonionburger #burger
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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.
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. 🧅🫑🥩💖💖💖
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.
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
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.
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’m on cooking duty this week and omg this looks so good can’t wait to make it
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.
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
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.
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!❤️👍🏽
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'll be giving this a try. Looks delicious. Thanks for the video.
i enjoyed every part of your video, including the ad, so thank you for your time. :)
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 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.
Loving your videos. Thanks for being relatable.
Made these today! Delicious thanks Bry! 👍🏻👌🏻
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 literally making those burgers tonight, along with some amazing potato salad! Thanks again Bri!! you are one heck of a chef⭐⭐⭐⭐⭐
killer video. perfectly paced with lots of great info. thank you : )
Looks delicious! I will try this today, thanks for the heads up.
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.
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
I'm definitely making this today. thanks!
Another slam dunk from the B-man. I took the extra time to make homemade buns, and I'm glad I did because these were the perfect burgers to pair with high-effort buns. I will most definitely be making these again- ideally next time we have company. I've not been disappointed yet with a recipe from this channel, and I've made a bunch! Keep up the great work.
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.
Hello from Oklahoma. Indeed they are. Glad you have had a chance to experience it!
It's now on my bucket list. Thanks..
Wow gonna try this, thanks Brian.
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.
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
Always great, thank you!
made these tonight. they were a hit!
love your videos and recipes
Made these tonight…used fresh ground chuck from my meat grinder and stepped it up a notch with the burger sauce from your smashburger video. Bro, seriously? Wife shouted from the living room, “Oh my God, baby this burger is delicious!” Keep up the good work, Brian!
That burger sauce is sooooo dope. I've made both recipes and hadn't thought about using the sauce on the onion burgers. Yum!!
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).
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.
Very nice work with your videos!
Onion Burgers are sooo good. Thanks for sharing this
As a native Oklahoman, allow me to suggest a few techniques that can take this burger to the next level.
1. If you can, don't pre-smash your burger patty. Part of what makes this burger so good is the onions getting smashed into the burger patty so you get that steaming and caramelization throughout the entire cooling time. A lot of restaurants throughout the state that make these literally use drywall trowels that you can buy at a hardware store to properly smash these.
2. Depending on the type of onion you use and your own personal taste preference, it can be a good idea to rinse your onion slices before making the burger. This takes much of the harsh bite out of it while still leaving the sweet onion flavor in the meat.
This comment had me droolin
Woulda Vidalia onions be a good way to go?
@@feedusafetus probably - they are super sweet already but may caramelize faster due to sugar?
@@feedusafetus I've found that they tend to burn and get bitter.
Hello, fellow Oklahoman… I salt my onions in a colander in the sink like an hour before cooking then give them a good squeeze in a paper towel to get out as much water as possible. That way the onions cook much faster and don’t steam the patty as much
I Love watching you Brian!
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.
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.
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.
Literally went to the store to buy what I need to make these. I can't wait
Bri - Love the kimchi and gochujang in the fridge! Love the channel~
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. 👍
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
@@YahLovesYou86 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 .
This looks amazing def need to try it, btw tnx for using metric.
You rock!! Great recipe....heading to the store!!
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
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.
i like this guy, seems super genuine
Oh my! We tried these tonight. They were awesome!!
*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.
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
simple and effective, looks delicious, thank you, good job!
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
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
Every once in a while you make something that I can almost smell, and this, the sizzling beef, the caramelized onions, this is one of those. Will do these on the outdoor griddle, but these are definitely on my to-do list. 🤤
You have me so hooked on these burgers!! They are the bomb!!
DUDE. Thanks for that pre smash tip, cos I don't have a fancy spatula either and was just gonna try to wing it.
I love it how you have in the fridge leftovers from previous recipes (gochujang and kimchee in this case)
lol
And chicken noodle soup!
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.
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...
Just finished eating and these were wonderful and really easy. Cooked much more quickly than I was anticipating and just delicious. Definitely will make again.
The kiss-dribble-dance at the end made me laugh so hard. And also cry, because it looks amazing and I want to eat it. I will definitely make this in the future, as is, and try a couple with additional condiments. I always have thinly sliced red onions on my burgers, in addition to thinly sliced seasoned tomatoes and fresh crispy lettuce.
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.
My man Bri busting out the onion burgers. These look amazing I can't lie,...Thanks for posting bro.
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!
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.
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.
I was going to ask about pre smashing but fair enough you explained it
I rarely salivate watching a food video, but this one is an exception.
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.
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.
Thank you, I know what will be on the menu next! 😁👍
Amazing!!! This is just great!!!
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
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 🥂
We were driving through Oklahoma and we ate at this joint that was making these burgers and they were delicious. Thanks for the video.
Looks amazing!
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!
George Motz liked this.
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.
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..!!
Okay…tried it this weekend - EXCELLENT! 💛 did not grind the beef, my hubby had some ground beef leftover from a Christmas tenderloin. He’s right about the American cheese - we did one slice per burger. Hubby LOVED these and burgers are not his favorite. The onions are caramelized perfectly. And the beef had crispy edges. Ready in no time! 🥰
These are amazing!
I’m in NJ and White Manna has been making similar type sliders that are also excellent. Keep up the good work!
the ultimate smashburger oof
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
Brian; you are "the man".😃 We love our burgers in Australia.🇭🇲 I got some great tips watching your film. looking forward to heating up my pan and giving this a go.
I absolutely love onion's!! Learning how to make onion burgers and trying to perform this is gonna be a blast!!💪💪
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.
Glad you discovered this delicacy. Johnnie's Grill in El Reno, OK used make the best Onion Burgers
That looks beautiful!
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!
Oh my lawwwd you got me bro
let’s go that is super good looking and I will definitely try this soon.