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Oklahoma Onion Burgers

PowakPowak Posts: 1,221
Made these today on the BS. Absolutely the best burgers I’ve ever had. Very easy too.


Comments

  • GriffinGriffin Posts: 8,143
    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

     

  • fishlessmanfishlessman Posts: 28,085
    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
  • PowakPowak Posts: 1,221
    i like it but......the cheese goes on the bottom ;)
    Onions up when they hit the buns?
  • fishlessmanfishlessman Posts: 28,085
    Powak 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
  • lkapigianlkapigian Posts: 8,184
    Been on my list , thanks for the push..great cook
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • PowakPowak Posts: 1,221
    Powak 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
  • pgprescottpgprescott Posts: 13,587
    Bravo! I subscribed. Well done, I enjoyed the whole presentation. 
  • loco_engrloco_engr Posts: 4,968
    dayum!  video made my mouth water
    Thank You for posting
    aka marysvilleksegghead, moved to Basehor,KS 2/26/2021
    Lrg 2008
    mini 2009
    XL 2021
    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
  • PlutoniumPlutonium Posts: 207
    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.


  • PowakPowak Posts: 1,221
    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.
  • Photo EggPhoto Egg Posts: 11,158
    Those look awesome! 
    Thanks
    Thank you,
    Darian

    Galveston Texas
  • PowakPowak Posts: 1,221
    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.
  • CorvCorv Posts: 99
    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
  • PowakPowak Posts: 1,221
    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.
  • OhioEggerOhioEgger Posts: 746
    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.
  • bluebird66bluebird66 Posts: 2,504
    Awesome job!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • EoinEoin Posts: 3,903
    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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