Graphitetshirt: For the love of god please use a hand guard on that mandolin slicer
duewhaa: Oklahoman here. While this recipe isn’t terrible, it’s not quite as many onions as would be considered “Oklahoma-style”. We’ve got a burger place in the city called Tucker’s onion burgers, one of my favorite spots. The gif below is from them and should give you an idea of how many onions should actually go into the burger. The point of the onions were meant to stretch the meat out during The Great Depression, not just as a grilled condiment atop the meat. The meat to onion ratio has changed today, obviously, but the overabundance of onions is still necessary for a burger to be considered a proper onion burger.
[Proper amount of onions](https://i.imgur.com/R8gjRzH.gif)
montani: I’ve never heard of these until today… TIL
ondary: Greg… Safety first!
HGpennypacker: Oh god Greg get something to hold onto that onion for slicing!
hibarihime: Reminds me of a patty melt just with a bun instead of rye bread.
Raizel7: I really love the gif recipes you post greg, but I am disappointed by this one. WHERE IS THE CHARCOAL GRILL?!
Jk, keep it up!
lostkose: That’s called a cheese nip where I’m from.
Draper-11: Damn that burger looks depressing
gregthegregest2: Here’s the original source video recipe: https://youtu.be/v4clIG3C3dQ
These are simple but taste amazing, not to mention really cheap to make.
Ingredients
1/2 Onion per Burger
1 cup Beef Mince
Black Pepper
Salt
Cheese
Burger Bun
Please give the source video some love as these post couldn’t be made without them.
Sorry I haven’t been around much the last couple week, I’ve been busy filming a series about beekeeping with my old man
Thank you to everyone for their on going support.
Also thank you to all the people that complain and tell me to stop for giving the motivation to continue to make these.
emoness88: Being an Oklahoman, I never realize this was an Oklahoma thing, i just assumed some places did it and others did regular burgers. The places ive gotten one generally consider mustard, and MAYBE pickles to be the “correct” condiments for these, but will let you get it with mayo or whatever if you want.
Andylunique: So don’t eat in Oklahoma, got it
Supermini555: Looks very tasty indeed
viperex: Someone explain what the deal is with smashing burgers. Does it offer anything more than a formed patty would?
faultydesign: Looks like a headcrab
mainrift: Nobody likes salt in these gifs!
TangAlienMonkeyGod: Too bad they couldn’t afford a plate
SirRichardNMortinson: And here I thought nothing good came out of Oklahoma.
This is first place and the second goes to Haliburton, so you can see the problem
benjaminhviid: [Serious Eats](https://aht.seriouseats.com/2013/06/burger-lab-how-to-make-oklahoma-onion-burgers.html) wrote a nice article about this burger with some backstory as well.
> It was back in the twenties, back during the Depression. Onions were cheap then and hamburger meat was expensive. Same as it is now. But we were a lot poorer then. So Ross came up with this idea of adding onions to the burgers and smashing them into the meat with the back of his spatula. He called them Depression burgers and he’d smash a half-onion’s worth of shreds into a five-cent burger..
Profanity_TX: Looks OK…
whoifnotme1969: Oklahoma-Style Onion & Fingertips Burger
im_probably_drinking: I’ve lived in Oklahoma since 2005. What is this.
Hoagies-And-Grinders: I love simple burgers, old school and not too much fluff to take away from the taste of the actual beef.
felixthemaster1: Why not cook the onions before/after the burger instead of with the burger? I see no benefit of this.
jomones: This isn’t truly oklahoman. You need either a quarter pound of lard or 6 sticks of butter somewhere in the recipe and it should be served with beer.
Rooster7787: 1, it doesn’t say, but has to be white onion.
2, grill onions first, grill beef second.
dick-waffle: Better than Tucker’s.