Oklahoma Onion Smash Burger

hey everybody i'm chef tom with atbbq.com and this is the oklahoma onion smash burger today we're cooking up a regional specialty the oklahoma onion burger which is essentially a smash burger cooked on a griddle with the onions pressed right into the meat now this creates all kinds of crazy texture and flavor because you've got that crispy seared beef on one side and then the caramelized onions on the opposite side now for me there's a couple keys to really getting this burger right one obviously a hot griddle surface we're gonna do that on the yoder today the other is getting these onions sliced just as thin as possible so let's jump right in now the trick i like to use for getting these onions sliced so thin is to actually slice them here on the deli slicer if you don't have one of these at home you're just gonna have to use your ninja skills ninja knife skills to get it sliced as thin as you can so i'm gonna put this at like two on the deli slicer let's see what this looks like so that's pretty thin to be honest i could go even just a little bit thinner oh yeah that's like you can see through it paper thin that's what i like so i'm going to do two good sized onions that's pretty much one right there which looks like a ton we're actually going to use a lot of onions for this recipe you're going to hit these with just a little bit of kosher salt to start to draw out some of that moisture massage that in there and get it working let's just let this sit for about 15 minutes then we'll check on it now in the meantime you can form up your burger patties and today what we're doing is we're making double burgers so we're gonna use three ounce patties fairly small uh obviously that's less than a quarter pound we just want to get these balled up though we're not actually forming patties because we're going to smash them right into the griddle and the beef that we're using today is our ground brisket you may have seen that episode where we actually took an entire brisket and ground it down we've been working with that meat for months now because it put about 15 pounds of ground beef into the freezer now once we get going with the cooking it's all gonna go pretty quick so we have to have everything ready to go we're working with some potato buns here today they're dense but they're super soft i need to get a little mustard on the bottom so we're going to spread come on so we're going to get some of our cosmics dijon on the bottom bun ready to go a little out of character for us today but we're not actually going to toast the buns we're going to let that crunch from the burger be the crunch in the burger got some spicy dill pickles we just want to have these accessible so that we're able to build the burger as soon as it's finished and then the other must have on our oklahoma burger american cheese all right you can see how much the texture has changed on our onions here and it's actually got liquid sitting in the bottom of the bowl so we're going to wring out some of that extra liquid this is just moisture now that we don't have to cook out of the onions during the process of cooking these burgers you see how much liquid came out of there and then the onions now that pile got a lot smaller that's why we have to slice so many now today we're cooking on the yoder smokers ys640s pellet grill it's set to 500 degrees now which means it's just feeding pellets constantly keeping our griddle super hot so we're set up for direct grilling no diffuser plate i've got the baffle pushed all the way in to keep all that heat right here on the left side which means i've got a little indirect warming side off to the right so we're going to start with our three ounce patties we'll hit it with a little bit of cattleman's grill tri-tip steak seasoning and then a big old pile of onions right on top then we smash i want to smash thin big wide patties so we get those crispy little edges kind of taper it off to the edge and there's enough fat in these brisket burgers that we don't really have to worry about getting any down on the griddle now when you're cooking burgers this thin it all goes pretty quick so we're gonna do four patties at a time and by the time we get back over here to this first one probably about ready to flip it oh look at that sear that's beautiful hit that with just a little bit more seasoning slice of american let's move on [Music] so pretty it smells amazing all right we're gonna do a little george moats trick here with the buns that top bun goes on starts taking some of that steam some of that heat bottom bun right above it now you got your cheese melting into your bun and your buns getting warm now this is why we want those onions so thin so they can cook really quickly [Music] we can help that along by closing up the lid for just probably about 30 seconds all right so we are ready to start building these now let's go ahead and put some pickles on we're actually going to sandwich them in between the patties that goes on the bottom bun that goes right on top boom onion burger beautiful so take a look here just at the amount of texture created with that smash burger the bottom bun's even a little toasty from our warming station and everything still kind of holds together thanks to all that cheese sandwiching everything let's get a taste check this out first wow look at all that gooey gooey goodness let's get it oh my goodness that is so tasty it's crunchy but it's also ooey and gooey the flavors are incredible brisket burgers can't go wrong melty american cheese the pickle adds just the right acidity to it ma'am the meat to bun ratio is also just right these buns they're so dense and squishy that like it just like forms around the meat dang those onions not fully caramelized more like grilled onions that you'd get on a burger at a diner but smashed right into the meat i think that's right where they belong well thank you guys so much for watching be sure to check out atbbq.com for all the products featured in today's video if you enjoy the recipe hit that subscribe button and if you have any questions or comments or there's anything you'd like to see me cook let me know in the comment section down below and let's be good to one another for more recipes tips and techniques head over to atbbq.com thesauce all things barbecue where barbecue legends are made

Channel: allthingsbbq

Views: 227,455

Rating: 4.9480338 out of 5

Keywords: atbbq, allthingsbbq, all things bbq, all things barbecue, bbq, barbecue, brisket, ground beef, beef, burger, cheeseburger, oklahoma, oklahoma onion burger, onion, smash, smash burger, griddle, yoder, yoder smokers, ys640, ys640s, pellet grill, grill, grilling, chef tom, the sauce, potato roll, american cheese, pickles

Id: URf7HqPHxC8

Length: 8min 40sec (520 seconds)

Published: Tue Jun 01 2021