Oklahoma Onion Burgers on the Griddle

[hikerman]

I saw these burgers several years ago in an issue of Cook's Country. idea getting that griddle knew I had to try them...
Then recently on YouTube I saw two versions, one by Ballistic BBQ and another by BBQ Pit Boys. They just looked so good! So when I got this new griddle, I knew I had to impress Mrs Hikerman!
I started by salting a couple thinly sliced onions to get the water out. Made up 4 six ounce burger balls seasoned with Tatonka Dust.
The burger by the way was 60-40 whiteburger ala Old Dave's recipe. The griddle was preheated for 20 minutes.  The burger balls placed on and smashed, then a handful of onions on top of each, more smashing, in about 3 minutes, time to flip, add cheese, and put the buns on to brown. 2 more minutes and they were done! Topped with Clausen hot and spicy pickles, tomato and a bit of mustard, it was burger euphoria!!!!!
Oh by the way.....Mrs Hikerman said "great burgers and that was a good idea getting that griddle!" 


[attachments deleted after 6 months]

[ACW3]

Oh My!!  That looks so good!!  My wife would hammer one of those burgers.  I would, also.

Art

[Savannahsmoker]

Sweetie loves burgers and yours are tasty looking.

[Smokin Don]

Some great looking burgers on the new griddle Gene!!! Nothing better than Claussen pickles either!!! Don

[Old Dave]

WOW!!! Those burgers look great...I fried up three of my 1/3 pound 60/40 white burgers yesterday but they sure didn't look as good as yours. Just gotta love a real juicy burger.

Dave

[Pam Gould]

perfect   .☆´¯`•.¸¸. ི♥ྀ.

[tomcrete1]

Nice cook! 

[HighOnSmoke]

Delicious looking burgers Gene!

[Hub]

The concept for cooking burgers this way came from Joe's Onion Burgers (now long gone) in Oklahoma City.  I ate there quite a few times and the entertainment was watching him grab a ball of meat, wad it up, and slam it on the big, hot griddle.  Right after that, he'd reach in a big tub and grab a handful of thinly sliced onions and toss them on, followed by a squirt of oil.  Once they were translucent, he'd flip the burger "smash" and pile the onions on top for a minute or so, then it went to the bun, grilled with butter.  You could get pickles, mustard, lettuce, mayo or a few other things on the burgers but most folks just ate them as meat, onions, and bread.  They didn't really need anything else.  I miss Joe's!

Hub

[Pappymn]

Great cook. Gonna try those

[TMB]

I have seen these and boy do they sound good.   

[Tailgating is my game]

Hey I was happy until I saw that last picture Who took a bite out of my Burger


I'll take two

[teesquare]

The concept for cooking burgers this way came from Joe's Onion Burgers (now long gone) in Oklahoma City.  I ate there quite a few times and the entertainment was watching him grab a ball of meat, wad it up, and slam it on the big, hot griddle.  Right after that, he'd reach in a big tub and grab a handful of thinly sliced onions and toss them on, followed by a squirt of oil.  Once they were translucent, he'd flip the burger "smash" and pile the onions on top for a minute or so, then it went to the bun, grilled with butter.  You could get pickles, mustard, lettuce, mayo or a few other things on the burgers but most folks just ate them as meat, onions, and bread.  They didn't really need anything else.  I miss Joe's!

Hub

Gene: I will gladly pay you Tuesday...for a hamburger today..." They look incredible!

Hub: I think the only proper way to honor your memory of Joe's would be for you to stage a re-enactment of the methods and materials - and create a moment in culinary history...In other words WHEN are you gonna cook some - and I will BE THERE....

[smokeasaurus]

I love a good burger cooked any which way.......sure gonna give yours a whirl and hope they come out half as good as yours