This popular fried onion burger is made with hamburger, cheese and onions. A mouth-watering delicacy that’s perfect as an appetizer.
Oklahoma fried onion burger is a delicious snack that you can enjoy as a treat at home or serve at parties as a side dish. This recipe is really easy to make and you won’t need to travel to the Earth’s ends to get the ingredients. .
Prep time: 1 hour
Serving size: 4 servings
INGREDIENTS :
- ½ cup of French onion dip
- 1 – 2 tablespoons yellow mustard
- 2 teaspoons of Worcestershire sauce
- 2 large white or yellow onions thinly sliced
- Kosher salt
- 1 lb. 80/20 hamburger meat
- 4 tablespoons butter
- Salt and pepper for seasoning
- 4 hamburger buns
- 4 slices of cheddar cheese
- Pickles for serving, optional
DIRECTIONS :
Step 1: Whisk the onion dip, mustard and Worcestershire sauce together in a bowl. Cover it and place in the icebox on it until it is ready to serve.
Step 2: Put a colander over a large bowl. Add onions to it, sprinkle generously with the salt on the onions and stir lightly. Leave the onions for about 30 to 45 minutes to drain the moisture.
Step 3: Put the onions into a clean cloth towel and press in order to absorb any leftover moisture. Leave it at one side.
Step 4: Cut and form the meat into 4 equal balls. While doing this, melt the butter in a skillet over medium heat. Place the meatballs into the skillet gently, with a spatula flatten the meat into thin patties.
Step 5: Place a heaping amount of the onions on top of each patty. Sprinkle the tops with Kent’s seasoning or salt and pepper, to taste. Continue cooking until it gets brown at the edges of the patties. Flip the patties over carefully in a way that the onions remain on the bottom side.
Step 6: Cook the patties for about 3 minutes. Flip continuously for about 2-3 minutes to allow some of the steam and flavor to absorb into the buns.
Step 7: Remove the buns from the skillet, place a slice of cheese on top of each patty. Continue cooking it until the cheese melts completely.
Step 8: Put the bottom bun on top of the burger and flip the burger onto the bun carefully while removing from the skillet. Do it to the remaining burgers, spread generously the French onion dip mixture on top of the top bun. Serve immediately.
Oklahoma fried onion burger
Ingredients
- ½ cup of French onion dip
- 1 – 2 tablespoons yellow mustard
- 2 teaspoons of Worcestershire sauce
- 2 large white or yellow onions thinly sliced
- Kosher salt
- 1 lb. 80/20 hamburger meat
- 4 tablespoons butter
- Salt and pepper for seasoning
- 4 hamburger buns
- 4 slices of cheddar cheese
- Pickles for serving, optional
Instructions
Step 1: Whisk the onion dip, mustard and Worcestershire sauce together in a bowl. Cover it and place in the icebox on it until it is ready to serve.
Step 2: Put a colander over a large bowl. Add onions to it, sprinkle generously with the salt on the onions and stir lightly. Leave the onions for about 30 to 45 minutes to drain the moisture.
Step 3: Put the onions into a clean cloth towel and press in order to absorb any leftover moisture. Leave it at one side.
Step 4: Cut and form the meat into 4 equal balls. While doing this, melt the butter in a skillet over medium heat. Place the meatballs into the skillet gently, with a spatula flatten the meat into thin patties.
Step 5: Place a heaping amount of the onions on top of each patty. Sprinkle the tops with Kent’s seasoning or salt and pepper, to taste. Continue cooking until it gets brown at the edges of the patties. Flip the patties over carefully in a way that the onions remain on the bottom side.
Step 6: Cook the patties for about 3 minutes. Flip continuously for about 2-3 minutes to allow some of the steam and flavor to absorb into the buns.
Step 7: Remove the buns from the skillet, place a slice of cheese on top of each patty. Continue cooking it until the cheese melts completely.
Step 8: Put the bottom bun on top of the burger and flip the burger onto the bun carefully while removing from the skillet. Do it to the remaining burgers, spread generously the French onion dip mixture on top of the top bun. Serve immediately.
