Fried Onion Burger | Famous Oklahoma Fried Onion Burger Recipe

[Music] oh oklahoma where the wind comes sweeping down the plains oklahoma is also known for something else besides the beagle and cowboy kent what is it fried onion burger it is meat and onion and some bun and some mustard and a pickle and that was something cheap that we could feed people but you don't have to drive now because we fitting to show you how to make it [Music] hey thank y'all for stopping by the backyard on a breezy afternoon it is y'all heard me say it skirt alert put a rock in your pockets you better go somewhere today and huddle up because it's breezy it is and what are we talking about fried onion burger man we used to load up when i was little and we'd go over here to mangum oklahoma to the hamburger inn and there'd be a line out the door forever and you'd wait and you'd wait but it was oh so worth the wait according to legend it is about 1926 a man by the name of ross davis in ardmore oklahoma as things was sort of progressing through the depression meat was high onion was cheap we was looking for ways to combine things where we could make it more feasible for the customers to come in and buy something and little did he know it was going to come out to be a national treasure talked about for generations and generations in oklahoma as the fried onion burger now most the time in them old restaurants and i remember going in that and over at mangum there was that old flat griddle and i mean that thing had been polished like solid stainless steel and they just take that old grill rock of a morning and just polish it down through there you could hear it cooking the kitchen in there about 10 o'clock the aroma that come out of there and they'd open the door on purpose there at mangum and let it drift out the window and come back around to all them people you stand in line from 11 o'clock to one just to get them you see me in there slice it paper thin the thinner you can get it the better and then i just need you to put them in a colander put you some salt on them because we need to let them drip now see there that's in about 30 minutes them onions have said hey i'm going to give up some of that moisture because either one but i'm pretty partial to a vidalia but either onion works really well i just wouldn't use a purple onion but after you've let these onions and you run them through whatever you got to get them as thin as you can get them put the salt on them let them set for about 30 to 45 minutes then i need you to dump them out on this towel well not this tile y'all ain't gonna have it y'all gonna have to dump them out on your own towel this is two onion and folks when you're talking about an onion burger you can't have too many if you've got something left over that ain't in there that you can't fit in the bun hey just keep piling down there and build sideboards around it because we got to have them so we're just going to dry them out really well just let them sit right there and let them mind they own business let's talk about the meat that goes in this fried onion burger now this ain't grilled and we ain't got a flat griddle but we got a 20 inch skillet we do sitting over so we're starting out with some certified angus beef 80 20 it is i have no them to use anywhere from three ounces to six ounces i just need you to make them about the size of a small baseball wouldn't you say i would say that was a really large golf ball okay well in peewee's when i was coaching pee-wee ball this was pretty close to about the same kind of ball yeah about bad so we started out with a pound of meat so we're gonna see can we get about four of these out of there which ought to work about right make sure that that 20 inch skillet is hot because when you fry anybody's hamburger meat you're gonna get a little bit of shrinkage there that's why i'd rather start out with quite a bit than not enough so let me get this out of the way we got them all the participants there sitting there ready but guess what i need shan to reset the camera because i want you all to see what's going to happen in that big 20 on the new bertha our good friends up there at hasty bake rich and all them good people they have been sort of working with me in the past year of trying to develop a bertha that was like the cadillac of all things and this is her folks we're going to make a few changes to it here and there but this side will flip up and we'll give you a tour a little longer around here but hey these could be coming to you in the very near future so let's get to cooking well the 20 is getting hot over here so first thing we're going to do we're going to add us some that kerry gold butter yep y'all seen me use it in the past for many things but we gotta have it today and i'm gonna chunk her down in there and i'd say that was about to write them out but i love butter so we're gonna put one more in there well the kerrygold is melted in that big 20 there is and say that big 20 a lot of you gonna ask hey where can i get one of them that's an old lodge they do not make these anymore you can occasionally find one but folks them things just like gold they high they do make a 17 that's got two handles on it you just have to sort of look for them but if you can go to a flea market and find one of these them things is a treasure just go ahead and set you some of them in there and there is a sizzling sound in there and you have heard me say when you're grilling burgers don't mash them but folks we fitting the mash the everloving what you call it out of these right here we are and we're going to mash them with a hasty baked masher we are so just get the mash in them it's a handy-dandy tool that makes meat disappear where'd the meat go we got that going remember them onions that sit there and sweat it and got all good and dry folks let's cover them up i'm talking like let's give them an onion bath i don't want to see no meat in there i just want to see some onion in there yes siree and them that fall off the burger don't worry them is just getting added flavor to everything that we're doing and remember onions was cheap and still our beef was high so hey you might have had a 1 to 17 ratio on onions to beef so didn't you use onions like as a and our cookies cures onions is so good for you cure that their hoop and cough and also it is good for asthma it is also good for sinus relief so you can go back i bet andy and shane would have that video linked there to it to where you can find it we're going to cook these i want you to get that mashed member for about 30 to 40 seconds and then we're going to dump them onions on there and we're going to let that cook for about two to three minutes and this is when you're going to just do a little light seasoning right here and we'll season them again when we turn them over but when we turn them over you've got to have something big enough that can grab a hold of it put your hand on top them onions and then let's flip them over because the onions is going to end up on the bottom here in a minute and we're going to mash that meat just a little more to incorporate all that good flavor of that onion plum up there through it well we've been on about three minutes we have and i began to see some browning around that edge so remember your spatula is big enough to get there just place your hand on there turn it over and you can see that good color we got and give it a little mash there let me just scoot right over here so y'all can still see what's happening i'm talking i'm loving me some fried onion burger so we've been on about probably two or three minutes time to break out the buns because when we can put them on here just like so bottom bun right next to the meat and we put no cheese on them yet but it's gonna steam that good onion flavor up there into that bun that's what i'm talking about get all the flavor out of that onion you can and we'll let that go for just a little bit and then we'll pull them buns off put us some special sauce on it while the cheese is melting on there then we're going to wrap a lip around it and call it layer up and good [Music] it's you know what it's fitting you're making an oklahoma burger when it's this windy yeah oklahoma is known for a lot of things but down here in our part of the state it's known for hey you might be a dab breezy but hey every day's a great day above the grass and a great day for an onion burger now y'all seen me was going along there and you put them buns back out there make sure that bottom is on the top okay does that make sense shan the bottom is on the top because you're getting that infusion of that sweated and onion flavor coming up through there in that bun and oh if you don't do it you didn't do it oklahoma traditional style and then hey take that off here put the cheese under there when you get under there to flip it hold that bottom bun flip it over coming over turn it over you see me mix up me some special condom what would you think would go best on an onion burger some good french onion dipper with a little mustard and some w sauce you can't go wrong folks i'm seven years old again standing in line waiting for one of them and this one is better than the one i had oh it brings back so many memories hang on have you a napkin because you're going to need it hey big oh thank you for always helping me out i don't peel all the onion off this you do like a little cheese on your burger there you go my buddy dad mom love you a bunch and you got a lot of fans here comes whoa oh and here comes major let me find another better find more beef let me find another piece of meat i can pull off there without an onion where's the mage and anybody know where duker is today duker is napping you just can't get no better than that it's just traditionally oklahoma born and bred and it's a great thing remember everything that we whoa guess what my dancing partner today will be the lovely brand new bertha bertha is hot and she said we ought to do something hot so we're gonna do it flip that burger flip it back flip it up in the air fast you can shake that booty don't get no better than that it don't and folks like i'm telling you when we got them ready to roll out we'll sure be letting you know keep an eye on the website because hey a lot of things coming up this summer we'll be in memorial day weekend we'll be in lebanon missouri wagons for warriors such a great cause love for y'all to come out and support it but sadie's babies is doing good they about nine days old and who they is fat she is a good mama thank y'all so much and remember everything we use will be listed down there in the little link below as always i tip my hat to all our service men and women and all the veterans who have kept that old flag of flying over camp no matter where me and shannon are at it's gonna be there but guess what oh oklahoma where the burgers come blowing down the plains they would today wouldn't they sin so folks god bless you each and every one and i'll see you down the fried onion burger trail have temporarily malfunctioned of electronic equipment [Music] that's hot [Music] you

Channel: Cowboy Kent Rollins

Views: 285,278

Rating: 4.9748306 out of 5

Keywords: onion burger, fried onion burger, fried onion burger recip, fried burger, fried onion pat, oklahoma onion burger, burger, oklahoma fried onion burgers, oklahoma fried onion burger history, oklahoma fried onion burger recipe, oklahoma onion burger recipe, fried onion burger sauce, onion burger sauce, cowboy kent rollins burger, outdoor cooking, cooking onion burger, grilled onion burger, Easy fried onion burger, summertime burger recipe, smashed burger, best fried onion burger

Id: 2tp9mx9c9fE

Length: 12min 16sec (736 seconds)

Published: Wed May 05 2021