Fried Onion Burgers are an Oklahoma specialty, a version that boasts a crisp crust of caramelized onions on the meat patty. It’s a technique that can turn burgers into an irresistible meal.
The raw onion isn’t layered on top of the meat. Instead, the 1/8-inch thick onion slices are salted and wrung out in a clean towel to remove excess water. Ground beef is formed into balls and pressed against a mound of onions to form a patty and in the process the onions stick.
Traditionally these burgers are topped with slices of American cheese. That’s fine, but I prefer sliced cheddar or provolone. If you like, you can butter and grill the buns, and then top with lettuce, tomato, and pickles.
Fried Onion Burgers
Yield: 4 servings
INGREDIENTS
1 large yellow onion, halved, placed cut side down, cut into 1/8-inch thick crosswise slices
1 1/2 teaspoons salt, divide use
3/4 teaspoon black pepper, divided use
1 pound (85 percent lean) ground beef
1 tablespoon unsalted butter
1 teaspoon vegetable oil
4 slices American cheese (4 ounces)
4 hamburger buns, toasted if desired
DIRECTIONS
1. Toss onions with 1 teaspoon salt in colander and let sit for 30 minutes, tossing occasionally. Transfer onion to clean dish towel, gather edges, and squeeze onion dry. Sprinkle with 1/2 teaspoon pepper.
2. Divide onion mixture into 4 equal mounds on rimmed baking sheet. Divide ground beef into 4 equal portions, then gently shape into balls. Place beef balls on top of onion mounds and flatten beef firmly so onions adhere and patties measure 1/4-inch thick.
3. Season patties with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Melt butter and oil in 12-inch nonstick 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 edges, 8 to 10 minutes. Flip patties, increase heat to high, and continue to cook until well browned on second side, about 2 minutes. Transfer burgers to platter and let rest for 5 minutes. Place 1 slice American cheese on each bun bottom. Serve burgers on buns.
Source: “The Modern Pantry” from America’s Test Kitchen
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.
