this ONION BURGER is a NATIONAL TREASURE
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- Опубліковано 13 чер 2024
- The Oklahoma Fried Onion Smashburger is a national treasure. This is the interesting history behind this onion burger and how to make it.
A Great Cheap Griddle for Making Smashburgers
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You gotta go to white manna in Hackensack nj
Shouldn't have said gross but why not do it the nice way? Brown all the onions.
does the recipe linked yield 2 burgers as shown in the video?
George Motz is great. He is leader in hamburger world
@@libbyhpwd Yes.
I really value the " why". why this knife, Why this food item, Why this process. Your videos are awesome and your videography is top-notch.
I didnt notice at first but your completely right
I noticed this. With a simple recipe, understanding why and history helps one make the dish extra special. Simple recipes need extra love like that
‘Why’ are you such a dick?
I agree!
Great observation
4:15 Never seen a man express so much love and emotion for american cheese on the brink of tears...
Underrated comment 😂
Sometimes it's actually hard to find! Go for Kraft singles American cheese and not " cheese product" or some such thing.
@@donhancock332 My dog will not eat American Cheese but loves Cheddar. I don't eat anything my dog won't eat.
@@davidkihn770 I also won't eat anything my dog won't eat. That's why I only eat dog food, cat food, and cat shit, just like you.
@@davidkihn770 your dog got a good taste then because American Cheese sucks lmao
Having cooked professionally for 10 years about almost 40 years ago now, and having watched a gazillion UA-cam cooking videos, I have to say that your content is really great. I feel like I am listening to myself trying to teach a friend how to make something.
Yeah I watch so many UA-cam vids but this cuts to the chase without wasting my time
Cooking for dummies
They say chefs are mostly narcissists, you are not the only one hahaha. But good on you mate, see you on kitchen nightmares.
Might I suggest putting the onion on before you smash to prevent sticking. Just a thought. I will try?
My favorite chef
Love all of his recepies
Now I have to make a smashed burgers
I love this burger, I've been making it for a couple years. I do a couple things differently, and one thing might make cooking this a little easier.
I like to salt the onions after slicing, and then let them absorb the salt for at least 30 minutes prior to cooking. And then I like to squeeze some of the liquid out. Use cheesecloth or just use your hands. There's a lot of flavor in that liquid, so I like to reserve it to cook with other things. Now, when you have your meat ready to go into the pan, drop them in just like he does, but I like to pile the onions on top of the burger before smashing them. Because they've been salted, they incorporate into the meat a little better, AND (my favorite part) the spatula releases with no resistance.
hell yeah - a friend who's been making these just gave me this particular advice and it improved it dramatically
I just made this burger for myself. I'm European - and this is the most American-taste Burger I've ever made. It's fantastic. Thanks a lot. You made my day.
I just made this burger for myself. I'm American. It really is a very "damn good burger".
@@ihateregistrationbulI just made it for myself tonight. Fantastic!
I've given up explaining what my nationality is.
@@ihateregistrationbul my dad is Italian, been here 60 years and hates hamburgers, calls it trashy American food but I was making these hand he wanted to try it and loved it. I just had to use Italian Montasio cheese instead. American cheese is meh
Look up George Motz the dude is a burger messiah.
@@locutus1126 american cheese is trash, BUT for some burgers it's just the golden standard
I absolutely LOVED the little bit of history on the dish at the beginning!
I love finding out when a particular recipe was born out of necessity or circumstances, like a replacement for something else or the country of origin had very abundant harvests for an ingredients in some seasons.
Thank you!
So true. Food is so closely intertwined with history. Really fascinating.
Onions are underrated, my mom cooked everything with garlic and onion my mouth is watering thinking about onion. Anyways, that's my Ted talk.
Your mother must be a great cook, my mother also use a couple of secret ingredients also know as lemon, olive oil and garlic.
You guys, your Mom's must have also used black pepper, and Lawry's Salts, right? My Mom did, and so do I, and GOD BLESS ONIONS!!!!! LOL :)
@@erim6035 lol lemon olive oil and garlic Jesus the Italian holy Trinity
@@erim6035 with that being said.... I TO use all three of those on pretty much everything I cook lmaooo
@@anthonyzarfati3579 as the way god intended :)
So many recipes for the OK smash burger on UA-cam, but yours is exceptional in it's simplicity and enthusiasm.
Man.... i was about to make myself a light dinner....now i want this burger...
Get Cooking! Italia dude checked out your channel, very nice!
Same
I just had pot roast for dinner and I still want this burger.
There's never a problem with that haha
single patty bro..
I love how you add the history of the food in to your recipe videos. Really helps with the understanding of where, when and why a food became popular or was created in the first place. Great video as always, cheers!
Yeah, I love food history! A lot of people skip on that.
I use to get them at white spot cafe in Fort Smith Arkansas not the one up town the one right across the river from Van Buren 6 for $1.50 the meat was as thin as a dime but nothing like them ever Cheeseburgers was 6 for $1.65
Try watching andong
Made this for my 91 year old mom tonight. She loved it. Nice grass fed and finished beef and onions from the garden. Fantastic! TY!
Made my first onion burger a few months ago. Haven’t made a burger any other way since. Love ‘em!
He was cutting those onions like Paulie
Was cuttin that garlic in GoodFellas!
😊
Almost liquified when they hit the oil.
But didn't use a razor blade. Lol
It's also great for making ziti
@@bantenvanleer9415 thin cut garlic?
Sorry got my scenes mixed up...my Neapolitan grandmother would smack me if she were still here😶
OMG!! It's so simple, yet the results are incredible!! I followed your instructions to the letter, but didn't use the extra dressing, just ketchup. Seriously, if you read this comment, you MUST cook these.
Thanks I will have to try now tho will do with Waygu
Dude this is seriously one of the best UA-cam cooking shows. Simple dishes that people feel inspired to make and eat! It’s dope!!! Thanks for taking time to make these.
I started watching you because of your food truck recipes. I respect you because you use historical context, and you understand the chemistry of cooking. Good work.
Lived my whole life in Tulsa and some of my fondest memories as a kid was my grandmother making these. We just added mustard and pickles.
Look up Cowboy Kent Rollins and his version!
I’ve binge watched plenty of yt chefs out there and I find your channel to be the best at demonstrating different techniques and giving a more informative foundation for cooking as a whole/explaining the why and how , big ups
I’m in the middle of refurbing a catering trailer and the whole menu is centred around smash burgers. The way you stack the buns up and put them together with the spatula is something I’ve never seen before and is really going to help speed things up. Thanks! 👍🏽
I love that this random burger from the middle of the midwest is bringing food UA-cam together over how good it's simplicity is.
Right!? There's never enough onions too
Simple is better especially when it comes to burgers.
Let's Try: Kitchen agreed! 🙌🏼🔥
Midwest? Isn’t it from Oklahoma? Lmao
@@mohammadalbakshy1912 As someone who spent plenty of years in OK, it's about as generically midwest as it gets.
"Or you can use a mandolin"
Me - 'Rubs the tips of my fingers together' Me and the mandolin don't get along anymore. . .
Cut-resistant gloves have saved me from the mandolin on more than one occasion. Might be worth getting a pair.
Me too, but it means I don’t need gloves when housebreaking…..
I know I'm a year late, but I went out and bought ground beef, white onions and Wonder buns today after seeing this video. THIS is probably the best burger I have ever had. Ever.
This recipe was perfectly comforting last night as I got off of work, and I still have leftover ground beef and buns to make it again! Thanks!
I just got a flattop grill, and this looks like the perfect recipe to christen that grill with!!
Flat top is perfect for this!
This is how I’ve been making my burgers for decades...can’t get enough onions! Glad to know others love it the same way. 💙
I've watched a ton of your videos and never commented. I just want you to know I love your channel and appreciate what you do. In spite of my admiration and genuine appreciation for what you do I'm always tinged with a bit of sadness when I watch you because you remind me so much of a great sous chef I used to work with who sadly took his life. That is certainly beyond your control, but it is always bittersweet to watch someone who's passion, cool vibe, and physical appearance reminds me of someone lost to despair.
The restaurant industry is burdened by many social ills. Depression and substance abuse are among the many challenges that face people that work in restaurants.
I love you stranger. I love what you do. I love your passion. (I love your food!) And I love that you share your knowledge and make cooking accessible to people that might have otherwise regard cooking as some sort of unattainable alchemy.
To anyone else reading this - if you are depressed or at your end, reach out. You'd be surprised at who cares about you, and what light is at the end of the tunnel. Life is worth living. And as the great Greek philosopher Epicurus once advised, try to never eat alone. If you know someone you think might need a friend, BE that friend.
Food binds us together. It literally sustains life, family and heritage.
Also, this video reminds me I need a fish spatula. Maybe I'll go to Spatula City and get one. #WeirdAlReference #UHF
Really like your work sir. No shouty nonsense, just some proper tips delivered in a genuine style.
I make this burger all the time. Ironically, I'm from Oklahoma and didn't know about this until I moved to Arizona.
Your content is amazing, you make cooking feel so accessible and it’s such a nice breath of fresh air among cooking youtubers
Definitely does a great job at explaining the way through
You’re brilliant dude. You are doing this in a manner that make the material easy to understand. You explain things, is the best way I have seen, on any cooking show or channel. It’s awesome man.
Made these for the first time about a month ago. Didn't use your video, but this popped in my suggested today and I gave it a watch. They are, hands down, some of the nicest burgers I ever had. Even low-quality beef tastes delicious and you aren't piling on a thousand ingredients. We did them almost plain. Cheese, meat, onions, bun. They were so damned delicious and I can't wait to make them again.
I just made my first one the same way. It was so good, best burger I've ever made. Great video!
Love this little snippet of historical context behind the food, would love to see some deep dives into the history of your favourite foods while showing how to cook them✌️✌️
I feel like a hungry dog watching someone eat.
You're talkin about my dog
I am Italian. I absolutely love you. I have been watching you you are the best.
I was looking for a few different recipes for this burger, so I can say with confidence that yours is the best and only one. Thank you for this!
I made these tonight for my family, hands down best burger I’ve ever made. Simple but yet so flavorful, thanks for showing me the way!
Always makes me proud to see people showing respect to my home states burger. Phenomenal job of showing how its supposed to be quick and simple.
its a burger invented by a random dude in a random place. wtf is there to be proud about? i dont get americans.
@@nesageera It’s quite literally human to have appreciatiaion from where ones from. Whether it’s a food or an act, nostalgia is a thing and to not appreciate ones history is to leave a lot out of life. If a certain dish comes from a certain area in a certain way, it’s no surprise that it becomes a staple in that area and known for it. I’m sure you have nostalgia for something or another, to not is a very emotionless existence and I feel bad for that person.
I am so happy to have found your channel, thank you for sharing these incredibly delicious, and easily executed recipes! You have made a difference in my family's life.
Another awesome tutorial.. I love the historical aspect that is attached to meals/ food. And the "why" factors in prepping and completing dishes. Outstanding content! Well done!
I don't understand how you are not in the millions on subs. The editing, content, pacing, are all top notch.
Isn’t just the best channel ....
Loved the intro to this video with the history of the burger.
I discovered your channel about two months ago and it changed my lockdown life. Would love to see you make some Mexican dishes.
Keep it up and greetings from Mexico City!
I have been making a lot of his pasta dishes for lunch during the lockdown.
he already has quite a few tbf!
His stuff is great! I really liked the history background of the burger too 👌🏼 I gotta try this next time we make burgers 🤤
I made this for dinner tonight. YUM!
I watched a bunch of other videos too but yours is probably the best. The relish dressing thing was a very nice addition to the burger.
Thank you for making this video.
Why am I always watching this channel before I go to bed? Makes me so hungry. This has to be my new favorite cooking channel. I’ve learned so much
Same here. Now I'm salivating.
Hey man, really loved the intro showing a bit of history about the burger. Really lovely recipe! Keep up the good work :)
The intro was cool-- I rarely see that in cooking videos
George Motz's sideburns fell off when he saw you put ketchup on it
I almost threw my laptop across the room when the ketchup and sauce went on!! It's like putting bbq sauce on a ribeye, it should be a crime.
@ That's a bit dramatic but I appreciate the passion. A lot of burgers are stepped up w/ proper sauce. I'm not a big ketchup guy though either, so I feel you on that. Personally, I've replaced ketchup w/ sriachia on all my burgers.
@@Nicefail87 No, because a cheese steak is a cheese steak and not a Manna burger. Now if someone put ketchup on a cheese steak, I'm pretty sure they'd make you never want to return again. That shit happens all the time at White Manna and Pat's too, people get ridiculed for such foolish behavior. Ask for condiments at Louis' lunch in CT and you'll be laughed out the door. Some things are meant to be enjoyed for their essence, but some people are never satisfied.
@Brian Lawl mayo and garlic sauce > ketchup on burgers. Meet me at the parking lot at 7, square up kid
@@Intestine_Ballin-ism so just... garlic aioli lol
I’ve watched hundreds of these how to vids and you are the first one the teach at my level!!! Thank you!
Made these tonight following your recipe and they came out amazing! Thank you!
im going to the grocery store right now, its 9 am time for burgers
Almost sixty years ago my family stopped at a place in Indiana and because of the phenomenal caramelized onions in the burger, I remember it to this day.
These recipes are going to drive me around the twist . . .
Excellent explained! Clear voice, slow enough to understand! One of the best cooking videos I’ve watched! isThank you!
I really like how you tell the history of dishes..it's a nice touch..plus you explain things good
Being from Ardmore, OK and eating at the Hamburger Inn you need to put the onions on the meat before smashing. Then add mustard and dill pickle. Yum!
Yes! I'm from Tulsa and eat there all the time
Then for sure nothing sticks to the spatula.
I appreciate your pride in knife skills.
Your first pickle had a smiley face. Even the pickle is happy with your recipe
I love this. Genuine technique as well, you can always tell when someone's worked it.
To get perfect release, use a heavy steel spatula, then press down hard and slowly slide it off of the patty while pressing down. The patty will stick to the pan and the steam will help release the spatula.
Love this! Saw motz last week make these. Making my own this weekend 🤞
Addicted to watching these videos. The food is so different and the aesthetic catches the eye just right.. it’s good.
I just made your Oklahoma fried onion burgers tonight! They were amazing!! Keep the recipes coming....
This dude is doing the Lord's work by making these videos for us
This is such a good video. It just shows how a Real burger looks like, unlike the restaurant level style brioche burgers you see on channels like tasty
Brilliant … this is exactly what I’ve needed to add to the rainy day cooking menu!!
The tutorial on how to cut the onions... amazing. Thank you for what you do!
Just wanted to thank you for sharing this recipe it was a hit with my daughter, nieces, and nephew. Super easy to make and they doubted at first because of all the onions but they came around. Everyone wanted seconds 😂 least I can do is sub.
I'm so glad this was recommended to me. Nice
I like at around 2:45 when you said "in case you don't want to use a mandolin" and you glanced at your fingertips like "I love you guys"
dude, love your content. I just made this burger and loved it -thank you!
Motz is gonna put a hit out for you after putting ketchup on this! I'm intrigued enough to try this now.
If you form the patties into a “puck” and place your onions on top of the that, and press both together to form it into the patty of the desired thickness, you will avoid the issues of sticking as the onions will release better from the spatula. The odd sliver of onion might stick to the spatula but it won’t affect anything. Also, I only season the onions as that allows you to get the cheese on the second side faster providing for a more complete melt and the buns stacked faster for a better heating of them.
Lastly, you can use this technique to make one helluva butter burger.
Or you can do like do, and use the other spatula to scrape the leading spatula.
@@mazeyuno4146 Why? Why have more dishes to clean? It makes zero sense. If you’re using more than one spatula for making burgers, you’re doing it wrong.
Thank you so much for making this video. These burgers are amazing, and so easy to make!
Thanks for the history always love watching your vids
Man, i was just thinking about making burgers...
Props for the tutorial on cutting the onion that thin without a Mandolin. You know your burgers btw - liked and subbed
So glad I found your channel! Love this.
DOUBLE WOW, outstanding technique and recipe options! I was honestly drooling. As the meat and onions hit the skillet. Kudos on the sweatshirt as well. 👍👍👍👍👍
Never thought you'd cover anything like this, let alone from my home state!
Hands down my favorite burger. I totally consider it a National Treasure.
American cuisine certainly is ... underdeveloped.
@@urbanitecrusher5709 Sounds like you haven't spent much time in other countries. Gotta admit, after 2 months in a third world country, I was seriously craving a soild burger. We have a fantastic food culture here. Lots of options.
WOW! These burger fry and assembly tips are LEGENDARY!!! 👏👏👏
Everything I’ve seen you cook looks delicious! I’m gonna try some of your recipes, I know they’ll be awesome!
Would love to see more vegetarian recipes or even vegan ones. Love your videos man. So much value! Tried the Bolognese with Soy Bolognese and the Potato Gratin. They both were bomb!
Keep up the work man :)
This burger is great vegan style too! The onions are the key
I saw this pop up on my feed last night and decided to do this with a beyond patty and some daiya… DELICIOUS! Thank you for the idea!
Fantastic production value. Thank you for your videos.
I already figured it out on my own but wish I saw this video first cause it took a long time to perfect.great teaching.
You're awesome man. You're not trying to be some big personality on UA-cam like some other cooking peeps I've seen who try so hard to be funny or likeable or have crazy video editing. You're just being real and showing us how to cook up some good grub. Appreciate the content.
6:50 The dressing makes for a good hair gel as well, apparently ;)
Thank u for making me a better cook, i'm South African and u have brought joy in my family...thank u may God bless u
Love the history behind this and the delivery 💪
Two great things - onions and a burger.
Love that you call out Johnny’s, but everyone knows Sid’s is the best fried onion burger in Oklahoma
Don't forget the Meers store in Meers, OK.
Sid's is killer! Also the onion burger festival in El Reno is worth checking out.
I can tell you are a food pro. Also appreciate the thoughtfulness you put into the videos. I will be trying your sauce recipe this Memorial Day.
Thank you for this! My husband made these these for our whole family. They raved and raved. And we used grass fed beef so it was probably a bit leaner. Still... the perfect burger. So fun to make. And YES to the American cheese for this....and for sure a nice soft little potato bun is perfect.
fighting the onion tears the rest of the video is such a mood. 😅
A lot of people don't like American cheese, but really buying a decent one helps a tonne. The individually wrapped stuff is pretty bad, no real flavor and the texture is bad. The stuff labeled as "deli American" is way better, super creamy texture and better flavor. At it's core, American cheese is just a normal cheese with an emulsifier (sodium citrate) to change the texture and help the melting properties. You can make it from really any not super hard cheese.
American is the only cheese I'll have on a burger or in my grits for that reason. I do not like stringy cheese, at all. American is not stringy. It melts to a nice very thick creamy texture.
That being said, hot is the only way I'll eat American. Which is ironic because most "fancier" cheeses I'll only eat cold. I guess sometimes there really is no in-between.
Boar's Head and Land o' Lakes makes great American Cheese and you can get them at most supermarket delis!
Isnt basic American cheese not really cheese at all?
I only really have it on my burgers and cheesteaks and it's the only cheese I like on those things. I dont understand the snobs being elitist over it, it has its uses and nothing melts like it.
@@draysmusicalshtposts6340 calling me an elitist? I’m just curious. I eat the heck out of American cheese.
I am so glad youtube sent me your way. LOVE this channel. Everything about it.
Can’t wait to make this. BTW this is one of the BEST Yahoo cooking shows on UA-cam. Love everything you do!
Ohhhhhhh yeah, From Motzburger with love 😍🤤
I go through at least a pound of onions a week. I guess I'll be using even more.
Fun fact: onions are somewhat hard to digest so when you eat them, you're helping to propagate the good bacteria in your gut.
Flavour and good for digestion, what more can we ask for?
@@frankyu553 A seat at the dining table . I'd Try to make these burgers, plus An *talian Spaghetti with a lemon sauce. One new dish each day till I get it to my satisfaction . Night folks !
I’m definitely making these! Thank you!
Per usual, a great " Hot to" vid" from someone who knows how and loves food.
There's a lot of " Chefs" and cooks out here who have no clue. I've always been impressed by how much you ACCURATELY are knowledgeable about what you say and do at your age . It takes other folks a lifetime to get to your level of expertise. This my friend is truly food love.
... great "how* to" video* ... there are* a lot of chefs ...