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Fun Oklahoma onion smashburger variation, addresses a couple issues

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    Fun Oklahoma onion smashburger variation, addresses a couple issues

    When I do smashburgers, there are two choices: put down the onions first, then smash the burger into the onion; or put the onions on top of the burger, then smash.

    Both of these have issues, IMO. The first way, the initial smash doesn’t get enough meat into close contact with the griddle. The second way doesn’t cook the onions enough, and also prevents a good crust on the second side.

    But what if we could address these issues, and also possibly open up the smashburger to more than onions? Could it be done?

    Read on!

    The onion part is problematic in a couple ways. First, it is hard to get consistent thin slices without a slicer or a mandoline. It can be done, but it takes some skill. Second, the onion pieces themselves are large. That is what gets in the way of getting that crust on both sides.

    Solution? Dice that onion really fine, like 1/8”. By doing this, you’re going to break more cell walls, release more onion stuff, and you can use less onion.

    But what if you want onions, and you also want something else? Mushrooms? Hatch chiles? Bacon? Peppers… HOT peppers? Solution! Dice all those up really fine, too! Then smash your burger into the dice!

    In this case, I diced onions and serrano peppers. Follow along in pictures.


    That’s about 1/8” dice on those onions, they’re just sticking together. The peppers are between 1/8” and 1/4”. I am set on lettuce and tomato on my burgers. I’ve enjoyed them many ways, but lettuce and tomato is how I enjoy them most.

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    Grill up those peppers and onions, or mushrooms and bacon, or carrots and corn if that’s what you want:

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    Then place the burger, smash, wait a little, and flip!

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    See how you still get that nice crust, even though you smashed the meat onto the peppers and onions? The condiments just kind of move around and make space for the meat. All that stuff that spread beyond the circumference, just scrape it up and put it on top! I put it all on the closer patty, the farther patty is as flipped. (Mrs Mosca goes plain.)

    Of course make sure everything gets on there.

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    ORDER UP! Brisket beans and mac & cheese, a perfect bbq meal for a day that looked like it was going to be a rainout!

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    Last edited by Mosca; May 18, 2024, 04:57 PM.

    #2
    That’s a winner. 👍👏👌

    Comment


      #3
      That’s genius! Having intelligent, creative friends is so cool! That will be tried on the Chud press this week.

      Comment


        #4
        Awesome! Oklahoma Onion burgers are my favorite, gotta try your technique.

        Comment


          #5
          That is great stuff there. Just had smashburgers tonight and I was thinking about adding things but wasn't sure how they would work out. Great solution.

          Comment


            #6




            Mosca. Let's back up a bit. For us out here in the sticks, what are Oklahoma onion burgers? Do they differ from southern Kansas or north Texas onion burgers??? And what the heck does someone on the east coast have to offer? Getting close to the Texas chile with or without beans fracas.

            Comment


            • barelfly
              barelfly commented
              Editing a comment
              The YouTube rabbit hole is your friend on this one!!! I did it today!

            • DogFaced PonySoldier
              DogFaced PonySoldier commented
              Editing a comment
              Yup, learning about the Oklahoma onion burger is a definite YouTube rabbit hole. I can't even tell you how many videos I've watched on this.

              My best experience was with Bunny's Onion Burgers, off like NW 50th & Meridian in OKC. I've been to the south one (also on Meridian), but the north one I think is the original and was just the most spectacular and comprehensive version of the typical greasy American diner you can find - and the onion burgers were OUTSTANDING - well, 25 years ago. lol
              Last edited by DogFaced PonySoldier; May 19, 2024, 07:11 AM.

            • barelfly
              barelfly commented
              Editing a comment
              DogFaced PonySoldier I just looked at Bunny’s website…wow! Those are some burgers!! Haha.

            #7
            yakima



            Motz knows more about burgers than probably anyone else in the US!

            Comment


            • yakima
              yakima commented
              Editing a comment
              I have, thus far, resisted this rabbit hole.But don't hold your breath.

            #8
            Ha! Crazy!!!! I don’t know how many onion burger videos I watched today. And Motz was the guy that I just started watching video after video. He was entertaining. But the onion burger will be something I make in the very near future!!! Gonna put the mandolin to the test!

            your burger looks excellent!

            Comment


              #9
              More onion stuff, right on brother, right on! 🕶

              Comment


                #10
                Smashing post!

                Sorry, I couldn't help myself. I always use a mandolin to slice the onions and then I salt them in a colander to shed their water for 1-2 hours, and then wring them out.

                Comment


                • Mosca
                  Mosca commented
                  Editing a comment
                  When I make them the traditional way, i use the mandoline. But salting and wringing is planning way too far ahead for me! More typical is looking at the time and thinking, “Uh oh. Better get started if we want to eat before dark!”

                • hoovarmin
                  hoovarmin commented
                  Editing a comment
                  Mosca I get that - that's me most of the time. My dirty secret is that I like thick burgers more than smash burgers. My older kids feel completely different, so when I make them it's when they are all coming over and I usually have advanced notice.

                • Bad Hat BBQ
                  Bad Hat BBQ commented
                  Editing a comment
                  I think you "CRUSHED IT"

                #11
                I want to do this with thin onions when I sear my steaks.

                Comment


                  #12
                  Man I did these the other day it was a major hit.

                  start some thin sliced onions on other side of grill (using flat side of grillgrates)

                  4oz balls of beef, smashed (I don’t go crazy thin, just basically until it’s the size of a Martins), let it cook for a bit, then press in the cooked onions. Flip, smash again, cheese and serve.

                  so simple but so good

                  Comment


                    #13
                    Great post Mosca. We think burgers should be so simple to do but to get them Really Good it takes a method like this. Thanks.

                    Comment

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