REVISITING OKLAHOMA FRIED ONION BURGERS – A 5-STAR RECIPE
This is a great recipe for a turkey burger. It comes from Cook’s Country Magazine, which is part of America’s Test Kitchen and I can guarantee this is one seriously excellent burger.
The Fried Onion Burger (FOB) apparently originated during the Depression in El Reno, Oklahoma, which is 25 miles from Oklahoma City. Mashing onions into the burgers allowed the cooks to use less meat. However, I must say that the flavor that you get from these burgers makes up for any meat you might not use.
Let me know if you try it. I’d love to hear your impressions.
Oklahoma Fried Onion Burgers
1 large onion, halved and sliced 1/8 inch thick salt and pepper 12 oz 85 percent lean ground beef (I used ground turkey) 1 T unsalted butter 1 tsp vegetable oil 4 slices of American cheese 4 hamburger buns, buttered and toasted
1. Combine onion and 1 tsp salt in a bowl and toss to combine. Transfer to a colander and let sit for 30 minutes, tossing occasionally. Using tongs, transfer onion to clean dish towel, gather edges and squeeze onion dry. Sprinkle with 1/2 tsp pepper.
2. Divide onion mixture into 4 separate mounds on a rimmed baking sheet. Form beef (or turkey) into 4 lightly packed balls and season with salt and pepper. Place beef/turkey balls on top of onion mounds and flatten firmly so that the onion adheres and patties measure 4 inches in diameter.
3. Melt butter with oil in a 12-inch skillet over medium heat. Using spatula, transfer patties to skillet, onion side down, and cook until onion is deep golden brown and beginning to crisp around the edges, 6-8 minutes. Flip burgers, increase their heat to high and cook until well browned on the 2nd side, about 2 minutes. Place 1 slice of cheese on each bottom bun. Place burgers on buns, add desired toppings and serve.
I served these with rosemary roasted potatoes. This was a great side dish for these burgers. Yum.
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