Oklahoma Fried Onion Burgers

[Deb]

I was looking through a Cooks country magazine this morning and saw this recipe. I had already been planning to do buffalo burgers so I decided to try them.

The onion is sliced really thin, salted and sits in a colander for 30 minutes. You put them in a clean dishtowel and squeeze them dry. Then divide the onion and push the patty onto the onion

onto a hot griddle (this is after they were flipped)

and dinner - the burger on some homemade focaccia, alexia fries and squash blossoms that Kevin filled with goat cheese and fried up.

 

[FLBentRider]

I am SO trying this soon.

Were the onions soft all the way through, or were they crunchy toward the center?

 

[Deb]

they were soft all the way through.

I set the MAK at 375 and let the griddle preheat. If I were to do again I think I would bring it down just a little. I didn't get a cut pic but the burgers were medium rare

 

[muebe]

Oh man that looks great Deb!

I am gonna have to give this a try

 

[RickB]

Nice job Deb! Those super thin onions are soo good.

 

[sparky]

yummy, yummy. those looks great deb.

 

[Chili Head]

Onion burgers! NumNum!
I like the caramelized onion you got there.

 

[HogSmoker]

Can you say Aman .. going try this looks like its a awesome burger !

 

[TentHunter]

I love burgers done like this. Usually they're thin from smashing the burger & onion together, but I sure do like they way those thick burgers look. Nicely done!