Oklahoma Fried Onion Burger - George Motz
(I’ve said it before but it bears repeating … my personal opinion … George probably smokes a little dope, just sayin’. You’ll understand if you watch the video.) We’ve done these several times and we love the things, we did ours without smoking a blunt first though … your choice.
Motz says, "One of the burgers I’ve become known for is something that I did not invent. It’s a very basic burger called the Oklahoma Fried Onion Burger. It is probably one of the most important hamburgers in hamburger history, because back in the beginning, to flavor burgers, they would simply take onions and then put them either in or on the burger. Onions predate ketchup, predate cheese, everything else."
Ingredients:
Martin's Sandwich Potato Rolls
75/25 prime chuck (two 3-oz. balls)
American Cheese
Thin-sliced sweet Vidalia onions
Salt
Pickles (Optional)
Instructions:
Place burgers on heated griddle, smashing them to your desired thickness, I like them thin. (George doesn’t smash them until he puts on the onions … not my preferred method, you do you.) Add thin-sliced onions on the top of both burger patties. The thinner they are sliced, the better I like it. Cook until burger is browned and onions are caramelizing well and then flip burgers which will put the onions down on the griddle. Place slice of cheese on each patty and then, on one patty, place top half of bun on top of cheese, cut side down and place bottom of bun on the other patty, cut side down. This will warm the bun and infuse it with the hamburger and onion aroma. When both burgers are done, take the bottom bun off, use spatula to pick up one patty and place it on top of the other one. Slide the patties off the spatula onto the bottom bun.
See also:
Patty Melt - World's Best - George Motz
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