Oklahoma Onion Smashburger
My oldest son loves hamburgers. He usually requests them when I ask him what he would like for dinner. So I end up making them once every couple of weeks. I recently made him smash burgers and he now asks specifically for the “thin” hamburgers, not the “thick” ones. So, I oblige him because I too prefer them, even if they are a bit messier to make. They have a nice texture contrast. Done right, they are a bit crispy on the edges and tender in the middle. He likes his burgers plain so I cook some plain, but I love onions and cheese and the whole shebang.
Oklahoma onion smashburgers use onions to stretch the burger meat a bit further, but also add a savory component that makes them so drool worthy. So, let’s make some burgers!
Ingredients
- 1 lb hamburger meat
- 1 brown onion
- 8 Cheddar cheese slices
- 4 – 8 slices sourdough bread or potato rolls
- Your preferred fixings (ketcup, mayo, lettuce, raw onion, etc)
- Vegetable oil
- salt
To Make
Prep your onion by cutting off the ends, then cutting them in half from the top to the bottom. Peel the skin and cut half-moons as thin as you can. The thinner the better. Roll your hamburger meat into about 2-ounce balls. Preheat a cast iron griddle, or large pan, on high heat. Put some oil where you will cook your burger, and then put down a pile of onions. Place your burger balls on top. And smash as thin as you can with a spatula. I use a spatula in one hand and a meat tenderizer in the other to apply as much pressure as possible to make the paddy as thin as possible. Sprinkle salt over the burger. Leave until juices start forming on the top. Then flip. Getting under the onions and paddy. Now apply the cheddar and cook for a minute or 2 more until the cheese is melty. Toast your buns if you’d like and then build your burger with your preferred fixings. Then EAT!
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