THE OKLAHOMA ONION BURGER (WOW!) | SAM THE COOKING GUY

the

oklahoma

onion

burger

is a classic and you can travel to el reno

oklahoma

to eat it or you can just see us, it's good and you will like it assuming you like

onion

s because they are cooked with the

burger

, not in the burger on top of the burger It crushes and it's going to be fantastic. The key is that you should be fine with onions at most. We know anyone who is not okay with onions. Oh, a little boy, Greg Grampy, yes, little Greggy Rempe can't eat this burger, ladies. and gentlemen, I tell you that if you don't like onions, continue with the program, find out how to enjoy them and yes, there are people who say I can't eat raw onions, they repeat me, you know that expression, remember this?

Do you know that you repeat it? You know that? Do you know that expression is from the old school? It means you keep burping or something. They repeat me. This was a great discussion. We asked everyone to tell us in the comments. Do you like onions? and people yeah about a million comments like onions some yeah oh yeah some people like onions yeah sorry so if I'm making fun of you for not liking onions get on with it the show, come on, they're so good that they add to everything, so here it is. what we need to do is chop the onions, we'll start with that and then we'll grind our own brisket for the burger because we have a new grinder and why the hell not, when you can make a burger that's going to be so good you won't want to have it any other way. way and that's where we end up and then we'll eat it out and go home with onions first okay I'll start with white onion you could use yellow.

The white one has a little more flavor and I really want to try it, so I'm going to use this and you really want them as thin as possible. Look, I can do it with a knife, but I'm going to try this. little tiny mandolin, I had a bigger one, you might remember I threw it away a few months ago because it was a piece of s, so I'm not sure if this is going to work, let's find out, oh it's perfect, it's exactly what we want. What we don't want is to cut our hand into strips and you have to be very careful with the mandolin because, honestly, they are one of the most dangerous things that has ever existed.

I once took off the tip of my pinky. Oh yes, my God. Sorry, I'm getting close and I'm starting to get scared, so get rid of that and move on to this guy, we don't need that much, but we're going to make this a double, so let's make sure we have enough things that look pretty. Well for me, so the last thing before you put them in a bowl is just pick them up here and take them to the sink and you don't have to be too anal about it, but squeeze them, you know most of that. water you don't really need it in the bowl great now we can move on to our brisket this is our brisket it's beautiful there's a lot of fat in here how much fat do we want guys not a negligible amount because that means flavor fat means flavor wrong shirt oh yeah yeah normally when we use ground beef we want the mix 80 20 20 fat 80 percent lean so we're going to try to get that out of here we're going to make these burgers thin and crushable so I don't need too much and I certainly don't need all that fat so I think I'll try go here and see what this gives me and I need it to be thin enough to go into my grinder so this is maybe a little bit extra fat here than I need so cut off a little bit of that and then I go need a little more, I can see, so give me a big chunk here and let's see how much these guys weigh, by the way, if you want. a small scale, I think this was like 12 dollars or something, it's really cool, it makes ounces milliliters, uh pounds, so let's look at zero ounces milliliters, yeah, not milliliters, what is it? milliseconds, grinding joints, millicock, milligrams, it sounds good, yeah, yeah, so this is it.

This is 6.2 ounces, which would give us two three-ounce patties, so I'm going to cut a little bit more and make them a little bit bigger and let's see a perfect seven, let's grind it up. Everyone put their earplugs in because I have the ar. 73000-14 g about to accelerate and here we go and we go our pieces, that's beautiful, that's beautiful and we're there, okay, let's see what we have, let's get rid of this, you're subscribed to the channel, right? Don't you know how easy it is? Just go down and press the button and you will be a subscriber.

You will be part of the club. It's like the Mickey Mouse Club, but with great food and no stupid ears. Hey, it's him. 21st century and if you haven't bought a pair of wireless headphones yet you are making a big mistake and you are missing the boat and by the way, the ones you want are Raycon, you have heard me talk about them for a long time. I don't know, maybe I've loved them for a couple of years and here's why six hours of uninterrupted playback Bluetooth pairing more bass and a more compact design for a comfortable fit with noise isolation let me show you another reason why the love here they are It's this little charging case, you can't even see it, it hides, it fits in your pocket, but when you open it, they're charging, but you're ready for this move, keep looking, keep looking, nothing, nothing, no They follow you, they stay.

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I can see that my sizes are not entirely accurate. Here we'll season on the flat top, but for now we just want to roll this into a ball so we're ready. okay, perfect, a couple of little pieces, you know, I think we can make some burgers, let's go okay, that's how this goes. We're using as our preferred lubricant today a little bit of beef tallow, which we know is just beef fat, so we're going to put it in this area where we're going to put our burgers and let's go like this we have one and two the smell of the tallow is incredible let's season it salt and pepper and then a little bit of garlic powder on each one and then the fun part now we come with onions and don't be shy with the onions because if you like onions then you want a lot of fantastic ones and now we come and flatten them beautiful oh it will be great for you.

You know what we do now we wait, we wait and we cook burgers. The smell is a 12 out of 10 right now, 12 out of 10. So take your time because you have onions on you, you only get one chance. to cover one side of them, so make sure it's a good crust because you really want that texture that it brings, and when you're ready to flip, when you've looked and you've got a nice little crust underneath, we say like that and like that and now those onions are really going to have a chance to start to caramelize and burn even a little bit, but wait before anything else happens, our cheese now we wait and when they look beautiful and when the cheese melts while we'll take one, we'll put it on top of your friend and then everyone likes this and we leave?

Okay, before you guys get the bun, that's the system, but we're just going to give you a little email. which may not be the system, but it's my system and I like it and I want to use just a little bit of garlic paste, a little bit like this, oh, look, now, when we get there, oh, yeah, that and then that, and no I don't know how this is going to get better, well, eating it will make it better, okay, it's a very nice soft burger bun on top of all this beauty and the juiciness of it all, let's just cut this kit in half.

I have this abundance of onions flying from inside. I'm very excited, we're all very excited because the smell of this, of course, a cooked burger is a good thing, but any cooked brisket burger is something very different and fills the whole exterior. with deliciousness and and and three two the little texture here that's what you want none of the best burgers I've ever had no joke brisket they really added the onions that I love they really added and that little bit of mayonnaise with the a little bit of garlic paste at the bottom it's a turning point it doesn't taste like garlic it just tastes delicious now I have to share it with these clowns we need feedback for our next regional burger yes you have a regional burger up your sleeve you want us to let us know we will do our best , it's very good, do it if you're new here and someone told you about us and you like what you're seeing, subscribe to us, hit the notification bell, that just means we'll let you know when new episodes come out, which you can count on all on Mondays, Wednesdays and Fridays, thanks for hanging out with us, don't eat the same thing all the time, we're here to help you improve your food world, we really are from the bottom of our hearts we really mean that guys, There you go, see you.