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Fried Onion Burger | Famous Oklahoma Fried Onion Burger Recipe
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Aug 23, 2023
Hey we are sure proud of Oklahoma, and this is one of our states favorite burgers. Printable recipe below! Get notified when our new Bertha Wood Burning Stove is available: https://kentrollins.com/bertha-wood-burning-stove/ #onionburger #bestonionburger Used in this video: Cowboy Apron https://www.amazon.com/shop/cowboykentrollins Hasty Bake Steak Weight https://www.hastybake.com/?rfsn=5346419.73615f *use code KENTROLLINS for 10% off Lodge 17-inch skillet https://amzn.to/3h4wacY Large spatula https://amzn.to/3nNx2nE Rode wireless mic: https://amzn.to/2ShDyEq For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins Mentioned Video: Cowboy Cures https://www.youtube.com/watch?v=SWkCLK2Sf_g ====================== Printable Recipe: https://kentrollins.com/fried-onion-burger/
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0:00
Oklahoma where the wind comes sweeping down the plains
0:08
Oklahoma is also known for something else besides the beagle and cowboy Kent
0:13
What is it? Fried onion burger. It is meat and onion and some bun and some mustard and a pickle and that was something cheap that we could feed people
0:21
But you don't have to drive now because we're fitting to show you how to make it
0:30
Hey, thank y'all for stopping by the backyard on a breezy afternoon it is
0:40
Y'all heard me say it, skirt alert, put a rock in your pockets. You better go somewhere today and huddle up because it's breezy it is
0:46
And what are we talking about? Fried onion burger. Man, we used to load up when I was little and we'd go over here to Mangum, Oklahoma to the hamburger inn
0:56
and there'd be a line out the door forever and you'd wait and you'd wait
1:00
but it was oh so worth the wait. According to legend, it is, about 1926
1:06
a man by the name of Ross Davis in Ardmore, Oklahoma, as things was sort of progressing through the Depression
1:12
meat was high, onion was cheap. We was looking for ways to combine things
1:17
where we could make it more feasible for the customers to come in and buy something
1:21
and little did he know it was gonna come out to be a national treasure talked about
1:25
for generations and generations in Oklahoma as the Fried Onion Burger. Now most of the time in them old restaurants
1:32
and I remember going in that and over at Mangum, there was that old flat griddle
1:36
and I mean that thing had been polished like solid stainless steel
1:40
and they'd just take that old grill rock of a morning and just polish it down through there. You could hear it cook in the kitchen in there
1:45
about 10 o'clock. The aroma that come out of there, and they'd open the door on purpose there at Mangum
1:50
and let it drift out the window and come back around to all them people
1:54
You stand in line from 11 o'clock to 1 just to get them. You see me in there, slice it paper thin
2:00
The thinner you can get it, the better. And then I just need you to put them in a colander
2:05
Put you some salt on them because we need to let them drip. Now, see there, that's in about 30 minutes
2:11
Them onions have said, hey, I'm going to give up some of that moisture. Do you prefer a white or a yellow onion
2:16
Either one, but I'm pretty partial to a Vidalia. But either onion works really well
2:22
I just wouldn't use a purple onion. But after you've let these onions and you've run them through whatever you got to get them as thin as you can get them
2:29
Put the salt on them. Let them set for about 30 to 45 minutes Then I need you to dump them out on this towel
2:36
Well, not this towel y'all ain't gonna have it y'all gonna have to dump them out on your own towel
2:40
This is two onion and folks when you're talking about an onion burger
2:44
You can't have too many if you got some left over that ain't in there that you can't fit in the bun
2:49
Hey, just keep piling it on there and build sideboards around it because we got to have them
2:53
So we're just gonna dry them out really well. Just let them sit right there
2:57
and let them mind their own business Let talk about the meat that goes in this fried onion burger Now this ain grilled and we ain got a flat griddle but we got a 20 skillet we do sitting over So we
3:11
starting out with some certified Angus beef 80-20 it is. I have known them to use anywhere from
3:17
three ounces to six ounces. I just need you to make them about the size of a small baseball
3:26
Wouldn't you say I would say that was Okay, well in peewees when I was coaching peewee ball
3:33
This is pretty close to about the same kind of ball. Yeah, but bad so we started out with a pound of meat
3:39
So we're gonna see can we get about four of these out of there which ought to work about right make sure that that 20 inch skillet is
3:46
Hot because when you fry anybody's hamburger meat, you're gonna get a little bit of shrinkage there
3:51
That's why I'd rather start out with quite a bit than not enough So let me get this out of the way. We got them all the participants. They're sitting there ready, but guess what
4:00
I need Shan to reset the camera because I want y'all to see what's fitting to happen in that big 20 on the new Bertha
4:08
Our good friends up there at hasty bake rich and all them good people They have been sort of working with me in the past year of trying to develop a Bertha that was like the Cadillac of all things
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And this is her folks we're going to make a few changes to it here and there
4:23
But this side will flip up and we'll give you a tour a little longer around here
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But hey these could be coming to you in the very near future
4:30
So let's get to cooking well the 20 is getting hot over here
4:35
So first thing we're gonna do we're gonna add us some that Kerry gold butter
4:39
Yep, y'all seem to use it in the past for many things But we got to have it today and I'm gonna chunk her down in there
4:45
And I'd say that was about to ride them out, but I love butter So we're going to put one more in there
4:50
Well, the Kerrygold is melted in that big 20 there. And say, that big 20, a lot of you are going to ask
4:55
hey, where can I get one of them? That's an old lodge. They do not make these anymore
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You can occasionally find one. But folks, them things is like gold
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They do make a 17 that's got two handles on it. You just have to sort of look for them
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But if you can go to a flea market and find one of these, them things is a treasure
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Just go ahead and set you some of them in there. And there is a sizzling sound in there
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And you have heard me say, when you're grilling burgers, don't mash them
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But folks, we're fitting to mash the ever-loving, what you call it, out of these. Right here we are
5:24
And we're going to mash them with a Hasty Bake masher. We are. So just get to mashing them
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It's a handy-dandy tool that makes meat disappear. Where'd the meat go? We got that going
5:34
Remember them onions that sit there and sweated and got all good and dry? Folks, let's cover them up
5:40
I'm talking like let's give them an onion bath. I don't want to see no meat in there
5:44
I just want to see some onion in there. Yes, sir-ree. And them that fall off the burger, don't worry
5:50
Them is just getting added flavor to everything that we're doing. And remember, onions was cheap and still are
5:56
and beef was high. So hey, you might've had a one to 17 ratio
6:00
on onions to beef, so. Didn you use onions like as a poultice or Uh and our cookies cures Onions is so good for you Cure that to our hoop and cough And also it is good for asthma
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It is also good for sinus relief. So you can go back
6:17
I bet Andy and Shane would have that video linked there to it to where you can find it
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We're going to cook these. I want you to get that mash, remember, for about 30 to 40 seconds
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And then we're going to dump them onions on there. And we're going to let that cook for about two to three minutes
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And this is when you're going to just do a little light seasoning right here. we'll season them again when we turn them over but when we turn them over
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you've got to have something's big enough that can grab a hold of it put your
6:42
hand on top them onions and then let's flip them over because the onions is going to end up on the bottom here in a minute and we're gonna mash that meat
6:48
just a little more to incorporate all that good flavor of that onion plumb up
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there through it well we've been on about three minutes we have and I begin
6:57
to see some browning around that edge so remember your spatula is big enough to
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Just place your hand on there, turn it over, and you can see that good color we got
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and give it a little mash there. Let me just scoot right over here so y'all can still see what's happening
7:12
Whew, I'm talking, I am loving me some fried onion burger. So we've been on about probably two or three minutes
7:20
time to break out the buns, because when we can put them on here just like so
7:25
bottom bun right next to the meat, and we ain't putting no cheese on them yet
7:29
but it's gonna steam that good onion flavor up there into that bun
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Mmm, that's what I'm talking about. Get all the flavor out of that onion you can
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And we'll let that go for just a little bit, and then we'll pull them buns off
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put us some special sauce on it while the cheese is melting on there, then we're
7:48
gonna wrap a lip around it and call it, woo wee, Lairpin' Good. Thank you
8:29
You know what? It's fitting you're making an Oklahoma burger when it's this windy
8:38
Yeah, Oklahoma's known for a lot of things, but down here in our part of the state, it's known for
8:42
hey, it might be a dab breezy, but hey, every day's a great day above the grass and a great day for an onion burger
8:48
Now, y'all seen me was going along there, and you put them buns back out there, make sure that bottom is on the top, okay
8:55
Does that make sense, Shan? The bottom is on the top. Because you're getting that infusion of that sweating onion flavor coming up through there in that bun
9:03
And oh if you don do it you didn do it Oklahoma traditional style and then hey take that offer put the cheese under there When you get under there to flip it hold that bottom bun flip it over come over turn it over You
9:19
see me mix up me some special condiment, what would you think would go best on an onion
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burger? Some good French onion dip or with a little mustard and some W sauce? You can't
9:27
go wrong. Folks, I'm seven years old again standing in line waiting for one of them and this one is
9:42
better than the one I had. Oh it brings back so many memories. Hang on. Have you a napkin
9:50
because you're gonna need it. Hey Big, I want to thank you for always helping me out. I done peeled
9:56
all the onion off this. You do like a little cheese on your burger. There you go my buddy
10:03
Dad and Mom love you a bunch and you got a lot of fans. Oh here comes Sadie. Whoa
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Oh and here comes Major. Let me find another. You better find more beef. Let me find another
10:15
piece of meat I can pull off there. It's out an onion. Where's the Mage
10:20
Anybody know where Duker is today? Duker is napping. You just can't get no better than that
10:28
It's just traditionally Oklahoma born and bred. And it's a great thing
10:33
Remember everything that we... Whoa, guess what? My dancing partner today will be the lovely, brand new Bertha
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Bertha is hot and she said we ought to do something hot. So we're going to do it. flip that burger flip it back flip it up in the air fast you can
10:57
shake that booty don't get no better than that it don't and folks like i'm telling you when we got
11:04
them ready to roll out we'll sure be letting you know keep an eye on the website because hey a lot
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of things coming up this summer we'll be in memorial day weekend we'll be in lebanon missouri
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wagons for warriors such a great cause love for y'all to come out and support it
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but Sadie's babies is doing good they about nine days old and whoo they is fat she is a good mama
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thank y'all so much and remember everything we use will be listed down there in the little link
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below as always I tip my hat to all our servicemen and women and all the veterans who have kept that
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old flag of flying over camp no matter where me and Shan are at it's gonna be there but guess what
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Oklahoma where the burgers come blowing down the plains. They would today, wouldn't they, Sen
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So, folks, God bless you each and every one, and I'll see you down the fried onion burger trail
11:58
Have temporarily malfunctioned of electronic equipment. Whoo! That's hot
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