Okie Style Grilled Onion Burger
Welcome to this weeks From Out Dinner Table, where we are sharing all about Regional Favorites. I have to say, when I first learned we were leaving Israel and moving to Oklahoma I was SO sad. The beautiful Negev was, and still is, my absolute favorite place in the entire world. But Oklahoma? This place seriously grows on you. I'm an avid hiker when I'm not in class or the kitchen, and being out an about I've gotten shots of some spectacular views. Views that are Oklahoma, and just not quite like anywhere else in the world.
The pool above was so picturesque I couldn't resist sticking my feet in. And it was all lovely for a few minutes until the crawdads came out and decided my feet were a fine thing to
attack, go anywhere near. So If you are in Oklahoma take a hike through Roman Nose and make sure and visit the springs, but watch out for crawdads.
A little to the south of Roman Nose are the Wichita Mountains, home to a plethora of hiking trails, red rocks, and expansive views. These trails are my favorite in the state. But when you are done outdoors and hungry from hiking, another thing Oklahoma is known for is the Grilled Onion Burger.
The onions are grilled in a pan and then topped with a thin hamburger patty. The meat is pressed in to the onions to start the burger cooking process and then flipped to sear the other side. The reason so many grilled onions are used was to bulk up the patty. You have a hamburger patty that is still delicious and uses less meat, it was originally a depression era stretch.
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Okie Style Grilled Onion Burger
1 lb. ground beef
4 large onions, sliced
3/4 tsp salt
1/4 tsp. black pepper
6 Hamburger Buns
6 Slices tomato
6 Slices of cheese
Lettuce, mayo, mustard, ketchup, pickle, etc...
Heat a large cast iron skillet without any oil. Add the sliced onions and allow to cook, without moving, until browning in spots. Stir quickly and then leave to cook again, without stirring.
While the onions are cooking portion the meat in to 6 balls. Season the meat equally with the salt and pepper and then flatten in to patties about 6 inches across. You want the patty really thin.
Remove half the onions from the pan and portion the onions in the pan in to three piles. Top each one with a thin hamburger patty and press in to the onions with a rubber scrapper. Cook the hamburger on the onions for 3 - 4 minutes. Gently work a spatula under the onions and flip the patty with the onions and sear on the other sides.
When all three are cooked remove them from the pan and return the reserved onions and portion in to three sections and cook like the previous patties.
Serve on a bun with tomato, a slice of cheese, and whatever other hamburger sauces and fixin's you like.