Fried Onion Burger | Famous Oklahoma Fried Onion Burger Recipe

oh

oklahoma

, where the wind sweeps the plains

oklahoma

is also known for something else besides the beagle and the kent cowboy what is a

fried

onion

burger

? It's meat and

onion

and a little bread and a little mustard and a pickle and that was something cheap that could feed people, but you don't have to drive now because it's appropriate to show you how to do it. Hey, thanks everyone for stopping by the backyard on a windy afternoon. Everyone heard me say it. Skirt alert. Put a stone. in your pockets you better go somewhere today and hunker down because it's windy and what are we talking about

fried

onion

burger

that we used to carry when I was little and we would go here to mangum oklahoma to the hamburger inn and there would be a line out the door to forever and you would wait and wait, but it was worth the wait according to legend, it's around 1926, a man named Ross Davis in Ardmore, Oklahoma, the way things were. to progress through the depression meat was high onions were cheap we were looking for ways to combine things where we could make it more feasible for customers to come and buy something and he didn't know it was going to become a national product There was talk of the treasure during generations and generations in Oklahoma I eat the fried onion burger now most of the time in those old restaurants and I remember walking into that and at Mangum there was that old flat griddle and I mean that thing had been polished like solid stainless steel. and they would just take that old grill stone from one morning and polish it over there, you could hear it cooking in the kitchen there around 10 o'clock, the aroma coming out of there and they would open the door on purpose there at 10 o'clock. mangum and you let it out the window and you come back with all those people, you stand in line from 11 o'clock to one o'clock just to get them, you see me there, cut it into thin pieces, the thinner you can get it the better and then I just need you You put them in a strainer, put a little salt on them because we have to let them drip.

Look, that's in about 30 minutes. The onions have said, "Hey, I'm going to give up some of that moisture because either." but I'm pretty partial to a vidalia, but any of the onions work great, I just wouldn't use a red onion, but after leaving these onions and running them through whatever you have to get them as thin as possible. put salt on them, let them sit for about 30 to 45 minutes and then I need you to throw them on this towel, well, not on this tile, you're not going to have it, you'll have to throw them on your own. towel, these are two onions and friends, when you talk about an onion burger, you can't eat too many if you have something left over that isn't there and doesn't fit on the bun, hey, keep stacking. down there and build sideboards around it because we have to have them, so we're going to dry them real good, just let them sit there and let them mind their own business, let's talk about the meat that goes into this fried onion burger.

Now this is not roasted and we don't have a flat griddle, but we have a 20 inch skillet that we do sit down, so we're starting with some certified 80 20 angus beef. I don't have any to use from three. ounces to six ounces I just need you to make them the size of a small baseball, wouldn't you say? I would say it was a very large golf ball. Well, at Peewee's when I was training Peewee Ball, this was pretty close to about the same type of ball, yeah, pretty bad, so we started with a pound of meat, so we'll see if we can get about four of these out of there, which which should work fine, make sure that 20 inch skillet is hot because When you fry someone's hamburger meat, it's going to shrink a little bit, which is why I'd rather start with a little than a little, so let me get this straight, we've got everyone the participants sitting there.

Done, but guess what I need Shan to reset the camera because I want everyone to see what's going to happen in that big 20 in the new Bertha, our good friends over at Hasty Bake Rich and all those good people, they've been working. with me last year trying to develop a bertha that was like the cadillac of all things and these are their people we're going to make some changes here and there but this side will rise and we'll give you a little bit of a longer haul here , but hey, these could be coming to you in the very near future, so let's cook well, the 20s are heating up around here, so the first thing we're going to do is add us.

Some Kerry Gold butter, yeah, you've all seen me use it in the past for a lot of things, but we have to have it today and I'm going to mash it in there and I'd say she was about to write them down, but I love it. butter so let's put one more in there well the kerrygold is melted in that 20 grand there and we'll say 20 grand a lot of you are going to ask hey where can I get one of them? It's an old hostel, they don't make these. Now once in a while you can find one, but people have things like gold, they have a stop, they make a 17 that has two lugs, you just have to look for them, but if you can go to a flea market and find one of these.

The stuff is a treasure, just go ahead and put some of it in there and there will be a sizzling sound and you've heard me say when you're grilling burgers don't mash them up, but folks, we make the mash, you guys always love whatever you want. call it right here we are and we are going to mash them with a hastily baked masher, so just put the mash in them, it is a very useful tool that makes the meat disappear, where did the meat go? We have that. I'm going to remember those onions that sit there and sweat and get all nice and dry, let's cover them.

I'm talking about giving them an onion bath. I don't want to see any meat in there, I just want to see some onion. There yes sir and the ones that fall off the burger don't worry they are just adding flavor to everything we are doing and remember the onions were cheap and yet our meat was high so you may have had a ratio of 1 to 17. in onions to beef, so you didn't use onions like and our crackers cure onions? It is so good for curing ring and cough and it is also good for asthma. It's also good for relieving sinuses, so you can come back.

I bet Andy and Shane would have that video linked there where you can find it. Let's cook them. I want you to get that member mashed for about 30 to 40 seconds and then we'll put onion on them. there and we're going to let it cook for about two or three minutes and this is when you're going to season them a little bit here and we'll season them again when we turn them over, but when we turn them over. On top of it you have to have something big enough that can grab it put your hand on top of the onions and then we're going to turn them over because the onions are going to end up here at the bottom in a minute and we're going to shred that meat a little bit more to incorporate all that goodness. flavor of that onion and plum, okay, we're about three minutes in and I started to see a little bit of browning around that edge, so remember your spatula is big enough. to get there, just put your hand there, turn it over and you can see the good color that we have and give it some mash, let me slide over here so everyone can see what's happening, I'm talking.

I love a fried onion burger, so it probably took us about two or three minutes to separate the buns because when we can put them here like this, the bottom bun right next to the meat and we don't put cheese on them. yet, but it's going to vaporize that good onion flavor in that bun, that's what I'm talking about, get all the flavor you can out of that onion and we'll let it through for a moment and then we'll take them out. Out with the buns, put some special sauce on us while the cheese melts in there, then we'll wrap a lip around it and call it a layer up and well, you know what's appropriate, you're making an Oklahoma burger when it's like that.

Windy, yes, Oklahoma is known for many things, but here in our part of the state it is known for, hey, you may have a little breeze, but hey, every day is a great day on the grass and a great day for a onion burger. They all saw me going there and they put the buns out there, make sure the bottom is on top, okay? Makes sense? Shan, the bottom is up because it's getting that infusion of that onion and sweat flavor that's coming up. over there on that bun and, oh, if you don't, you didn't do it the traditional Oklahoma style and then take that off here, put the cheese under there when you get under there to turn it over, hold the bottom bun, turn it over. .

Coming, turn it around, you see me, I mix up a special condom, what do you think would go better with an onion burger? A nice saucepan of French onion with a little mustard and a little sauce w. You can't go wrong, friends, I'm seven years old. old man again waiting in line waiting for one of them and this one is better than the one I had oh, it brings back so many memories wait, I have a napkin for you because you're going to need it hey, oh, thanks for always helping me Outside, I don't shave all the hair onion from this, you like a little cheese on your burger, there you go, my friend, dad, mom, I love you so much and you have a lot of fans, here he comes, oh, and here comes the oldest, let me find another one.

I better find more meat, let me find another piece of meat that I can make without onion, where is the magician? and anyone knows where Duker is today. Duker is sleeping. There is nothing better than that. He was born and raised traditionally in Oklahoma. He's great, he remembers everything we guessed who my dance partner will be today, the lovely new Bertha. Bertha is hot and she said we should do something hot, so we'll do it. Flip that burger. Flip it back. Flip it over. in the air fast, you can shake that booty, it doesn't get any better than that, it doesn't, and people like I tell you, when we get them ready to roll out, we'll certainly let you know to keep an eye on the website because, hey, it's There's a lot coming up this summer, we'll be on Memorial Day weekend, we'll be in Lebanon, Missouri, wagons for warriors, great cause, I love that you all come out and support it, but Sadie's babies it is going well.

They are about nine days old and fat. She is a good mom. Thank you all so much and remember that everything we use will be listed in the little link below, as always, my hat is off to all of our service men and women. All the old timers who have kept that old flag flying over the camp, no matter where Shannon and I are, it will be there, but guess what, oh Oklahoma, where do the hamburgers come from blowing across the plains? Would they do it today, would they not sin? So friends, God bless you. Each and every one of you and I'll see you down the fried onion burger trail has a temporary malfunction of the electronic equipment that heats them.