Jess Pryles created this mouthwatering Oklahoma Onion Burger recipe using our 100% Fullblood Wagyu Ground Beef.
Oklahoma Onion Burger Recipe
Makes 5 double burgers
- 2 lbs of Lone Mountain 100% Fullblood Wagyu Ground Beef
- 1 large white onion
- 10 slices of American cheese
- 5 Martin's brand (or similar) potato rolls
- 2 tsp salt plus extra for burger seasoning
- spray oil
Jess Pryles suggests that using a flat top or flat griddle plus a rigid turner is essential to making a delicious burger.
- About one hour prior to cooking, begin finely slicing the onion, and placing slices in a bowl. Sprinkle with 2 tsp salt and allow to sit, mixing occasionally for about an hour. Doing this will help draw out the excess moisture and help the onions brown quicker. Make sure your slices are thin, because the onions are only going to have a couple of minutes to cook, and if they're too chunky they may remain raw in the middle.
- Line a tray with grease-proof paper. Divide the meat into 10 portions, loosely forming each portion into a ball, then place onto the lined tray. Once finished, these can go back into the fridge until about 10-15 minutes before you are ready to use them.
- Light your grill and place the flat griddle on top, allowing it to heat to a high temperature.
- Place onions in a dishcloth (paper towels won't work as they fall apart too easily) and wring them until you've removed the bulk of the moisture. Alas, you are ready!
- Spray the hot griddle with a little oil, place small handfuls of onions in little stacks, allowing yourself enough room to flip the burgers.
- After about 3-4 minutes of browning, place a ball of beef on top of each stack and using your turner, slowly but firmly press the ball down onto the onions to form a patty that should be less than 1/2 inch thick. You may have to do this twice to reach the desired to thickness. Repeat until all onion stacks now have a smashed patty on top, and allow to cook a further 2-3 minutes.
- Using the turner, get a good solid scrape and flip the burgers to cook the other side. The majority of the onions should have adhered to the beef. Allow to cook on the other side for 2/3 minutes. If you prefer your cheese meltier, layer it on top of each patty as soon as they are flipped. Otherwise, wait about 30 seconds before you take them off the griddle to add the cheese.
- Halve the buns in preparation for stacking, and have them on a tray nearby. Remove the burgers from the grill and stack onto the waiting bottom buns. Put the top bun in place. Open mouth, eat, enjoy and repeat!