Oklahoma Fried Onion Burger 2.0 George Motz inspired
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- Опубліковано 4 чер 2024
- So how do you make Oklahoma onion burgers on the griddle? We recently visited NYC and went to Hamburger America, where we saw the “burger scholar” himself George Motz, making fried onion burgers on the griddle - and let me tell you, those onion burgers were in the top 3 burgers that we’ve ever eaten!
We stood in front of the griddle in the open-viewing kitchen and watched the burger master turn out one fried onion burger after the next. And I picked up a few tips and tricks! In this video, we’re trying to replicate the famous onion burgers on the flat top grill - and spoiler alert, they are FANTASTIC!
For the Full Oklahoma Onion Burger recipe to print visit: theflattopking.com/oklahoma-o...
@TraegerGrills #griddlecooking #burger #onionburger #oklahoma
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I had never heard of these burgers before, until about 5 months ago. I tried making them. Ground my own meat, made my own buns. Had to go and buy a cast iron pan and a wide sharp spatula. Unbelievably good. I've made them every Sunday for the past 5 months. Lol. What a great burger. Only complaint, I missed out on enjoying these for so many decades.
Great, the secret is quality of meat, American meat is one of the top quality as professional said .
If you ever watched The Big Bang Theory much you’d have seen Sheldon and friends discussing the perfect burger which must have the perfect “meat to bun to condiment ratio”. In my humble opinion, a double smash burger, with onions (aka an Oklahoma Onion Burger) with American cheese and maybe a little mustard and dill pickle slices, IS that perfect burger. But the pattie’s MUST be thin or the ration of meat can overpower the rest of the components.
Sound like Heaven to me.. I'd love to eat that burger that you cooked.. I'm certain it would be perfect!
It’s definitely great with cheese but as a Native to Oklahoma you gotta try the original with no cheese if you want the historical taste
The combination of onion, pickle and mustard always does it for me. Great burger👍😊
Absolutely....dont tell anyone...just a big Krystal...ahhahaha
I came here for inspiration as I'm doing burgers for the family tonight. Inspiration was over-flowing! Thank you to Neil!
You got this!
I see George Motz, I upvote. Going to check this out in the evening.
You cannot go wrong with a good ol onion burger. I'm with you on it being a top 5 burger.
Mat girls and I just went to Hamburger America this past Sunday and was eve asked by a very nice lady to move my car because George was coming and needed the legal spot which is rare in NYC. We were the first on the line and was able to get the best spot in the house at the counter in the corner. Just like you said my girls and I ordered the double onion and boy let me tell you how hot that burger was when it was served and the same was with the fries. I'm still relishing that day, we were are all floored everything was just on point and used no condiments.They serve the double onion with the fresh pickle slices on the side. Best burger we ever had at a very reasonable price. Next time its the double smash burger.
Never forget Oklahoma is the Mecca, particularly El Reno, Oklahoma Mmmmmm
Sounds like you two had a great trip to NY. That was an awesome burger recipe that you shared with us. Gonna give it a try for sure. Thanks for sharing with us Neil and Amy. Stay safe, Fred.
+
Hamburger America ROCKS! Nice work replicating the experience here. When I visited the 9/11 Museum and Memorial recently, George Motz's Hamburger America was a great pick-me-up... reminder that we're all meant to revel in daily rewards. Live, dammit... LIVE! Cheers, FTK!
Perfectly said....cheers
Absolutely amazing job Neal! Definitely the best onion burgers I’ve seen in a while! Need to make some ! . Cheers brother 🍻
The OOB is my daughter and I’s favourite burger. For dinner we have one single and one double burger each. Mustard and Pickles only, I have no cheese and she has one slice of cheese in each burger. It doesn’t matter to me that she doesn’t keep it traditional as long as she’s enjoying burgers, I’m a happy daddy!
Thanks Neal! - I've watched Grorges vids for years - I have made these burgs a number of times on my Blackstone. - They are "supreme" - Thanks for the inspiration and the re-creation! - Cheers!
Glad you like them!
Another Great video! Thank you!
The real deal is the absolute best! I have tried and cannot duplicate!
Perfectly done Sir! Every once in awhile, we like to jazz em up just a bit, with mushrooms and Swiss. And those crispy dehydrated jalapenos when we have them.
Video came out at the perfect time. I’m doing 5lbs of onion burgers Saturday. Definitely doing that method. 👍🏻👍🏻👍🏻🤤🤤
this is probably the best inion smash burger i have seen on youtube, where the onions where not all burnt to heck and black. i hate burnt onions. awesome job thanks for sharing your adventure.
Really appreciate that Scotty
LOve it, when I do mine, I use two layers of onions, one on top and one on bottom, and I let them sit out for at least two hours after slicing (mandolin for me) I still steam the buns and all. Looks great as always.
Merci 🎉 ….. I always enjoy Your Tutorials !!!! Happy Summer Ahead ☀️
🐝🐖🌟
Glad you like them!
Awesome, guys! I did not make it down there this weekend, maybe next. I love watching George cook, and hear he's a great guy. So glad you enjoyed it! From what I've seen of him, you did this classic 110% perfect justice! Awesome as always, and thank you for another great video!
Wanted you there....it was packed....
Its a 3 hr ride back to El Reno... now its out the door and make my own! I could taste every bite buddy! Awesome!
Well done going to the ICON of burger-ology!! Hope to get threre but its NYC which aint a priority overall!! If you're doing it like George you arent gonna go wrong!!
Looks amazing
looks good.. will have to make soon...
Hamburger America is a bucket list spot and you did that burger justice
These look great
I'm usually a brioche only fan for my burgers. The steamed potato rolls for this type of burger look essential. Well done again sir.
Excellent!
I'd run a little hotter to get some charred onions, use fresh cracked pepper, and back to hotter you may need to dry your onions with paper towels/salt before cooking. This makes a pretty big difference in how the onions cook and gives more textures of flavor. I'm saying this as someone who has eaten el reno/okc onion burgers and meers at my time living there.
My mouth is watering. Enjoy 👑
Thank you
The art of the burger.
This one looks sooo good, I will try!
Nom Nom Nom Nom........dang fine burgers
Amy does give GREAT FOOD SOUND EFFECTS! 😊
Right?!
Where did you get the paper wrap from
Wow they look really good
My OK smash burgers are topped with American cheese and Japanese mayo. The absolute BEST flavor explosion! 😋🤯
i made an OKlahoma onion burger the way you did on a previous video not too long ago. when i say welcome to flavor town damn. now i'm going to try it this way. damn that dressed double looked amazing.
Such an awesome and well done video Neal!! That is too cool that you went up to New York and got to see George Motz in action! I'm definitely going to be getting around to doing it this way very soon. I love a good fried onion burger! I think I would opt for the double as well in addition to dressing it the same with pickles and mustard. You got me so hungry!
Wow, those look awesome!
Glad you like them!
Being from New Mexico I make George's onion burger but with a twist. I add chopped, roasted green chile UNDER the cheese directly on the patty. Under the cheese is key to a good green chile burger.
Please don't take this wrong, but this is a guy from Tenn. that learned from a guy in NY telling us how to make an OK. onion burger. Is this correct? Just messin with ya but hey think about it. They used much less meat than you think and even more onions. They also ground up rabbit and lots of small critters. Beef was out of reach for most folks. Love the video and thanks for sharing all the goodness!
Thats something I had not heard...interesting...thanks
@@TheFlatTopKing The onion burger was invented to make the beef stretch. It was created during the Dust Bowl/Depression, so beef was expensive. Onions were cheap.
Great job cooking those burgers. Thanks for sharing the recipe and video. Big ups to you from Weymouth Massachusetts 👍
Really Appreciate that...cheers
I made these today almost identical. I used one of those manual slicers similar to yours, and the one I used could not get the onion thin enough. I got a great crust on the one side of the patty and I did press and hold. Instead of salt and pepper I used Smash That, so that added a bit of extra flavor right there. These were definitely not the best smash burgers I’ve ever made, but I do believe it would have helped if I’d have got the onions thin enough to be translucent. I’ve sliced them with a potato peeler before, and although a lot of work, it was better than today’s.
Funny thing is ....with out sounding conceited...we said the exact same thing off camera.....the meat is missing extra flavor...we are so used to smash that...when you have one without it...you miss it..I do think the thin onions make a huge difference
I have never had an onion burger per say . I will give this a try next time I make some
That is some juicy, dripping amazingness! I'll bet Hamburger America was an awesome stop on your trip.
Absolutely...
Never had an Oklahoma burger before but it looks great. I love some onions!
It's so good!
Absolutely delicious lookin burgers Neil. I now know what I'm having for lunch today.🍔🍔
Now I have go back to NY and try that burger place. Still bummed I didn’t stop and say hi when I saw you in NY.
Hey bud...no one in my family believes me..hahahha I told em about a comment being in NY....of course my girls were like Yeah Right dad....your not Taylor Swift..ahahahha
Here in Belgium at a fair or open market we have always Hamburger with baked onions but with ketchup and no cheese. And the buns are more crisp and maybe a bit lighter in density.
Interesting....thanks for sharing
Love this burger.
I go to Oklahoma a lot for the onion burger. I will try George 2.0 tonight on my weber Flat Top!
Awesome
Hey, just found your channel! Any chance you have info on flat tops indoors? I notices that's what George did in a lot of videos but I'm not too sure about burning propane indoors lol
Legend!
From your pal in Oklahoma, that’s the kind of burger that you would eat nearly every time. 🍔🍔🍔
It has to be on the top 5 mount rushmore burgers...
Sweet Jesus those look awesome my mouth is watering gotta get me a flat top to cook on cheers from Vulcan Canada
TY...
I have never tried an onion burger and this video really makes me want to do one!
YOU need to...highly regarded as one of the TOP 5 burgers ever invented
Looks amazing! I just got my blackstone in Dec and I have really enjoyed using it. The only question I have is what your burners are set to during the whole process. Are they on high the whole time?
For an onion burner it should be on high. Any lower than that and you're basically boiling the meat and onions.
Good looking burgers!
TY
Now come to Oklahoma and have one made properly. George is great, but he started making OOB after 1 visit to the arguably 4th best onion burger shop in the state.
Man it's crazy how they know what we watch. So I watched this video on 4-8-2024. Today 4-9-2024 on my computer this video pops up of Bon Appetit with a George Motz video. Can't imagine what it will be like in 20 years. You'll probably be able to cook something and beam it up to us like on Star Trek.
100… smell a Vision
Not being nit picky but the top bun goes on the 4th layer directly on the cheese and the bottom bun goes on top of the top bun when steaming
Good video Neil ! But to me and everyone else who ever ate anything in New York knows , YOU CANT BEAT ANY TYPE OF FOOD IN NEW YORK. As you know I was born and raised in the Bronx so I know food back there. I sure hope you are lots of pizza . THANK you Frank from Montana.......
Definitely one of my favorites! Not sure if you mentioned the beef 80/20? Awesome job! Cheers brother!
Thanks for your service! I made mine like that except I covered the onions with a paper towel and put them in a small strainer for 30 minutes and all the water was out of the onions and they were light an less oniony
Soothersmaylive
I live in Oklahoma. Some of the restaurants here slice their onions like the day before so they lose a bit of moisture before they go on the flat top.
Yes please👍🏻👍🏻👍🏻😎🏴
You gotta tuck the onions under the patty right after the flip and let it cook on the onion side a little longer. The loose onions will burn if you don't tuck them. Motz let's it sit until the onions are a deep color and very soft so you bite right through them. If onions are pulling away from the burger after you bite into it, you didn't cook them long enough.
You gotta have a few stragglers on there.
@@willdogs4286 Stragglers burn if you cook it as long as you should though. Tuck after the flip.
@@Broski__ yes. I know. A few burnt ones are necessary.
@@willdogs4286 If you're into that flavor, sure.
Delicious😍😍😍😍😍
What is the best knife sharpening tool/technique for a new griddler like myself?
I have two...a wetstone and a unit that has 3 different edges in a box that has an arm...its just a stone with three wheels...asian, german, and honing...super easy
Love a naked burger like this, especially with a steamed/toasted bun. Great looking burgers!
As George so “Elliotly” put it. 🤔😆👌🏻 1:33
Looks great! I love the FTK burger press btw. Also, do you recommend that particular brand of meat slicer? I've had my eye one one for awhile now but reviews are very mixed on the ones I was thinking about buying on Amazon. Thanks for the content and ideas! Great stuff
I came extremely close to buying on on Amazon...the one I bought was a little more expensive but I thought it was American Made etc...if you look up the company information its part of a American Union Brand....ordered because blah blah...got in the mail and sun. of a gun...box said maid in China...all that being said...the company I bought from was Meat your Maker...im happy with mine so far.....
@@TheFlatTopKing Appreciate the response/feedback. I'll check it out! Cool that your presses are made in America meanwhile and appreciate the channel, recipes, and thoughtfulness for doing our best to buy locally made.
Damn that looks good!
Made these for a while now, it's up there with the crack burger you'll eat a ton of them!
Neil and miss Amy. Try a Beirock for a cook. Delicious.
My favorite burger of all time. But I smash them a little more to get some jagged edges.
Looks delish less is best ❤
I went there as well and he uses lawry's seasoned salt not just normal salt. This is what he told us is in the shaker.
Get a $30 spiralizer for thin onions, does potatoes well too.
Can't beat an Okey unyun burger. Made with 80/20 and fresh unyuns, it can rock the sammich world all right.
Ye sir....
What setting or temp was the griddle?
Looks deadly dude, thanks for the video.
Thank you for making this. Was planning on making this as well but it is raining outside.I think he uses Lawrys seasoning salt?
He might....but while we were there...he only used white salt...I just assumed thats what he normally used...
🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥 👊🏼😎🤙🏼, set me up with a double Big Dawgg!! lol, but seriously… that’s definitely a top 5 looking Burger my guy! Cheers y”all
Absolutely brother...
Huh? You're from Tennessee and you went to NYC to sample a copy of a copy?!? Go west to Sid's. Experience the source. I plan my trips west from Missouri.... just so that I can enjoy a burger made by Marty or Adam... they are amazing.
Or Nic's, Tucker's, Meers, Johnny's (El Reno), J&W's (Chickasha), or Hamburger King (Shawnee)
I like this for sure....just not quite right.
He didn’t have Smash That because he uses Lawry’s seasoning.
Thanks for the great video!
interesting..when we were there....he used salt only...white salt...for the onion burger..
Damn good job, ill take a sac to go please!!🤭
Let me get this straight: George masters/imitates the Oklahoma onion smashburger and then again this guy comes along and imitates the imitation?
I’m sold! Very good video!
Awesome! Thank you!
Those look fantastic!!! I have a question. Do you make your paper wraps yourself or buy them that way? Thanks.
we buy them....its listed in the links below...thanks for asking
@@TheFlatTopKing , I hate to beat a dead horse here but could you be more specific? I see the butcher pink paper (I have a huge role of that for some of my smokes but is that what you are talking about? I ask because mine is in a huge roll and I wouldn't know how to cut to size for hamburgers , etc. I am getting the parchment rounds that I see on your channel and the avocado oil btw, but I know those rounds are for smashing the burgers with. I am just confused how you got the paper like that to quickly wrap your burgers. Again, I am apologize for the immense detailed questioning. This is my personality coming out i guess, I annoyed my parents too growing up with a zillion questions. My LeGriddle is coming (count down) in 2 weeks and I am beyond excited. 😁 Thank you again for your time and help bud. I love your channel. You have a great family too. You are a lucky man.
@@nighthawk_predator1877 I’m sorry. I completely misunderstood. I will have to generate a link. You don’t have to use it. They are just 12/12…. Well heck. Let me get the exact terminology for you. I’m at a lunch meeting right now. Give me a few.
@@TheFlatTopKing , Ok. I get it !! 12x12 inches. i can do that. No worries. You don't have to explain any further buddy! I can cut these from the pink paper. However, if you do have a link to get these precut I am all ears with that too? 🧐
I just uploaded the exact ones I used and created a link for you...look up under Griddle Must Haves...
Deli Paper Sheets 12" X 12"
Hot Dang !!!
I thought George used Lawry’s for seasoning.
Been waiting for a Weber slate review. Have you tested it yet?
Supposed to receive today....hopefully this weekend the video will post....
What kind of onion and pickle, please. Looks delicious and easy. Thanks!
Marty Hall (Sid's Diner Oklahoma) uses sweet Spanish Yellow Onions.
I used my last onion making hamburger and egg
I've been following George for years and have made a lot of the classic burgers he's fine in his kitchen on the flattop. I'm going home to New York City this summer. Hamburger America is on my list! Did you go to a bodega in Harlem and get the Chopped Cheese?
Unfortunately we did not...we were told 2 different times by taxi drivers....right now is not the time to be there...things were going on...I had the fam with me so we stayed away from that area..
In a video George Motz did on Bon Appetit’s UA-cam channel he said the salt was actually Lawry’s Seasoned Salt. Sound right?
I'd cook the burger first and flip it then I'd add the cheese and maybe cover it and add a light sprinkle of water to steam melt the cheese and then add my grilled onions on top of the cheese.
Hamburger America uses Lawyr's seasoning salt as well.