Sunoverbeach wrote:Onions have no place on a burger IMO
To each their own. I feel that over powering things, like ketchup on burgers, unless it's part of another sauce, can go f
uck it self. I want to taste the burger patty itself, not the gaddamn condiments. And I'm not a fan of things like brioche buns or other fancy buns unless they are critical to the burger as a whole... Basically, I didn't order a loaf of sweet bread with a pile of condiments, I ordered a burger.
Back to the onion burger....the Oklahoma Onion burger isn't raw onions. They are caramelized. In beef fat. From the burger....
It's a small ball of beef, about 2.5 oz, that goes on the griddle, then you put down salt and perch about an equal amount of finely slivered onions on top of it, then grab your smasher and flatten it. Drives the onions into the meat. Cook a minute or two, then flip and turn the heat down. Add a slice of cheese if you want, then put the crown of the bun on and then the heel on top of that or balanced on the side. Use a simple bun - none of the bougie sh
it, a small potato bread bun or just the basic supermarket plain house brand buns that are like $1.50 for eight, yeah, the ones with more air in them. Let it ride for about 6 minutes - the onions will carmelize in the beef fat, while the moisture from the onions steams the buns. After about 6 minutes, pull it up, set it on the heel, pickle spear on the side and that's it. You don't need anything else on there (I will admit to adding slivered serrano chilies on top of the ball o' beef then the pile of onions then smash for a spicier version)
