Oklahoma Onion Burger (Alf's Kitchen)
A double cheeseburger with no sauce and no gimmicks. Thin smashed patties are topped with a mountain of paper-thin sweet onion and flipped so the onions steam and caramelize under the beef, then finished with melty American cheese and soft potato buns steamed right on top.
Quick Facts
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Method
- Griddle
Ingredients
Instructions
- 1
Heat a flat-top griddle to medium-high, about 400 to 450°F.
- 2
Slice the onions as thin as you can on a mandoline and pull the slices apart.
- 3
Set the beef balls on the griddle, cover each with a square of parchment and smash them flat and thin with a burger press. Peel off the parchment.
- 4
Season the tops of the patties well with seasoned salt or your favorite burger seasoning.
- 5
Pile a big handful of sliced onion on top of each patty and press it down lightly so it sticks. Don't smash it into the meat.
- 6
Cook until the edges are deeply browned, about 2 minutes.
2 min - 7
Scrape under each patty and flip so the onions are underneath. Let the onions cook down against the griddle; they protect the beef from overcooking while adding a ton of flavor.
- 8
Lay 1 slice of American cheese on each patty. Squirt a little water on the griddle beside the patties so the steam melts the cheese, just a few seconds.
- 9
Stack one cheesy patty on top of another to make doubles.
- 10
Set both halves of a potato bun on top of each stack and let them steam for about 30 to 60 seconds while the onions finish cooking.
1 min - 11
Lift each stack with the spatula, slip the bottom bun underneath and serve as is, with no condiments.
Original Source
This recipe was discovered from Alf's Kitchen on Facebook.
