Oklahoma Fried Onion Burgers

 

 Two beef patties are smashed down onto piles of fried onions and topped with cheese before being served between a toasted hamburger bun. It sounds simple, but it's incredibly tasty, especially with homemade fry sauce generously spread on the bun. The Oklahoma Fried Onion Burger is believed to have emerged during the Great Depression, whenever beef was expensive. Several Oklahoma chefs came up with the idea of adding onions to the beef to stretch it further and add flavor. Since then, the fried onion burger has become a regional and national favorite.

 

Ingredients:

1/4 teaspoon canola oil

5 ounces of freshly ground beef, divided into two 2 1/2-ounce balls

Kosher salt and freshly ground black pepper

1 medium onion, thinly sliced about 1 cup sliced onions

2 slices American cheese

2 soft hamburger buns

Mustard, pickles, and other condiments, if desired

 

Directions:

Using a paper towel, coat the inside of a large cast iron skillet with canola oil. Heat until gently smoking on high heat. Add the beef balls and flatten with the back of a spatula until they're completely flattened. Dress with salt and pepper to taste. Distribute onions uniformly over cooking burgers and push down to embed onions into meat, working swiftly. Allow to cook until the burgers are golden brown, about 2 minutes. Flip the burgers carefully with a stiff spatula, making sure to pick up all of the browned meat from the skillet. Allow to cook for 1 minute, or until the onions begin to soften. Top with the top bun and cheese. Position the bottom bun upside down over the top bun to steam in the onion-emitted vapors. Transfer the bottom buns to a plate when they are soft. If desired, serve with condiments. Transfer the onions, burger, and top bun to the bottom bun. Rep with the second burger. Serve it.