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Oklahoma Onion Burgers

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Powak
Powak Posts: 1,391
in EggHead Forum
Made these today on the BS. Absolutely the best burgers I’ve ever had. Very easy too.


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  • Griffin
    Griffin Posts: 8,200
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    That was a really good video. I enjoyed it.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • fishlessman
    fishlessman Posts: 32,758
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    i like it but......the cheese goes on the bottom ;)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Powak
    Powak Posts: 1,391
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    fishlessman said:
    i like it but......the cheese goes on the bottom ;)
    Onions up when they hit the buns?
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  • fishlessman
    fishlessman Posts: 32,758
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    Powak said:
    fishlessman said:
    i like it but......the cheese goes on the bottom ;)
    Onions up when they hit the buns?

    he put the cheese on the lower bunn, it helps the cheese cement the burger to the lower bunn, less slipping around. theres no real reason to even melt the cheese on the griddle, the cheese melts enough when assembling. onions up
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • lkapigian
    lkapigian Posts: 10,765
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    Been on my list , thanks for the push..great cook
    Visalia, Ca @lkapigian
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  • Powak
    Powak Posts: 1,391
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    fishlessman said:
    Powak said:
    fishlessman said:
    i like it but......the cheese goes on the bottom ;)
    Onions up when they hit the buns?

    he put the cheese on the lower bunn, it helps the cheese cement the burger to the lower bunn, less slipping around. theres no real reason to even melt the cheese on the griddle, the cheese melts enough when assembling. onions up
    Right on!!! That’ll be next time. Man Whatta difference cooking on onions. Most moist thin burgers I’ve made
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  • pgprescott
    pgprescott Posts: 14,544
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    Bravo! I subscribed. Well done, I enjoyed the whole presentation. 
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  • loco_engr
    loco_engr Posts: 5,765
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    dayum!  video made my mouth water
    Thank You for posting
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • Plutonium
    Plutonium Posts: 230
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    Looking good! What fat content did the beef have? My Costco has nothing fattier than 88/12 unfortunately. 
    Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.


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  • Powak
    Powak Posts: 1,391
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    pgprescott said:
    Bravo! I subscribed. Well done, I enjoyed the whole presentation. 
    Man I wish that was me in that video but my work is just what’s in the pics. That dude’s video is just what I followed to make mine.
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  • Photo Egg
    Photo Egg Posts: 12,110
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    Those look awesome! 
    Thanks
    Thank you,
    Darian

    Galveston Texas
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  • Powak
    Powak Posts: 1,391
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    Plutonium said:
    Looking good! What fat content did the beef have? My Costco has nothing fattier than 88/12 unfortunately. 
    Fresh 80/20 from market basket.
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  • Corv
    Corv Posts: 365
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    Cheater tip - for smashing the ball, you can press directly on top of your spatula with your hand. It's not hot yet.
    I butter the bottom of the spatula so that the meat doesn't stick.
    Somewhere on the Colorado Front Range
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  • Powak
    Powak Posts: 1,391
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    Corv said:
    Cheater tip - for smashing the ball, you can press directly on top of your spatula with your hand. It's not hot yet.
    I butter the bottom of the spatula so that the meat doesn't stick.
    That’s a good idea. I used a thick stainless steel burger smasher and a little sheet of butchers paper on these.
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  • OhioEgger
    OhioEgger Posts: 903
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    Corv said:
    Cheater tip - for smashing the ball, you can press directly on top of your spatula with your hand. It's not hot yet.
    I butter the bottom of the spatula so that the meat doesn't stick.
    I use a piece of parchment paper between the meat and the spatula. No worries about it sticking.
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
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  • bluebird66
    bluebird66 Posts: 2,732
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    Awesome job!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • Eoin
    Eoin Posts: 4,304
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    Corv said:
    Cheater tip - for smashing the ball, you can press directly on top of your spatula with your hand. It's not hot yet.
    I butter the bottom of the spatula so that the meat doesn't stick.
    I have a stainless builders trowel, you can press as hard as you like. A wipe with an oiled tissue before smashing and a sideways motion when lifting works to avoid sticking.
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