Best 4 Oklahoma Onion Burgers With Creamy Bbq Coleslaw Recipes
**Oklahoma Onion Burgers with Creamy BBQ Coleslaw: A Unique Taste of the Heartland**
Get ready for a flavor-packed culinary journey with the Oklahoma Onion Burgers and Creamy BBQ Coleslaw duo. Originating from the heart of the American Southwest, these dishes embody the bold spirit of Oklahoma cuisine. These onion burgers are a delightful symphony of juicy ground beef patties nestled between soft buns, topped with a crown of crispy, golden-brown onion rings. The Creamy BBQ Coleslaw adds a tangy, smoky counterpoint with its creamy mayonnaise base, tangy vinegar, and a hint of smoky barbecue flavor. These two recipes come together to create a memorable dining experience that will leave you craving for more.
**The Oklahoma Onion Burger: A Beefy Delight with a Crunchy Twist**
1. **Savory Ground Beef Patties:** Savor the robust flavor of seasoned ground beef patties, grilled to perfection.
2. **Crispy Onion Rings:** Indulge in the delightful crunch of crispy onion rings, adding a layer of texture and flavor to each bite.
3. **Soft Hamburger Buns:** Choose soft, fluffy hamburger buns that can hold up to the juicy patty and crunchy onion rings.
4. **Classic Burger Toppings:** Customize your burger with your favorite toppings, such as lettuce, tomato, pickles, and cheese.
**Creamy BBQ Coleslaw: A Tangy and Refreshing Side**
1. **Creamy Mayonnaise Base:** Experience the richness and tang of a creamy mayonnaise base, providing a smooth and flavorful foundation for the coleslaw.
2. **Fresh Cabbage and Carrots:** Enjoy the crunch of shredded cabbage and carrots, adding a burst of freshness and texture to the slaw.
3. **Tangy Vinegar:** The addition of vinegar provides a delightful tang that balances out the richness of the mayonnaise.
4. **Smoky BBQ Flavor:** Infuse the coleslaw with a smoky barbecue flavor, adding a touch of savory complexity.
5. **Sweetness from Sugar:** A hint of sugar adds a subtle sweetness, rounding out the flavors of the coleslaw.
6. **Fresh Herbs:** Enhance the coleslaw with the aromatic freshness of chopped parsley and chives.
OKLAHOMA ONION BURGERS
Homer Davis and his son Ross invented what he called the Depression burger at the Hamburger Inn in El Reno, Okla., as a means to add inexpensive bulk to their burgers. Rather than toasting, the buns are steamed in onion-scented vapor. That the technique - cooking the patties smashed-style with a huge amount of thinly shaved onions and steaming the buns - and restaurant remain popular to this day is a testament to the burgers' deliciousness. If you prefer, you can take the cooking (and the accompanying lingering onion aroma) completely out of the house by heating the skillet or griddle directly over a very hot grill and cooking outdoors (see Tip).
Provided by J. Kenji López-Alt
Categories dinner, sandwiches, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Divide the beef: Line a 13-by-18-inch rimmed baking sheet with parchment paper. Divide the ground beef into 4 even balls. Working one ball at a time and using your hands, massage the meat until it is cohesive and tacky, about 15 seconds. Next, using clean hands, roll each into a smooth ball. Place the balls on the baking sheet, with 1 ball in the center of each quadrant. Refrigerate until ready to cook.
- Shape the patties: Gently press each ball into a disk-shaped patty about 3 inches wide. Place the patties on a sheet pan or large plate, and season the tops with salt and pepper. Flip the patties, and top each with a large pile of sliced onions - as many as you can balance on top; they should resemble a large haystack. (It is important to not add salt to the onions at this point, as it will draw out excess moisture, which will inhibit searing.)
- Heat the skillet or griddle: Heat a large (12-inch) cast-iron or carbon-steel skillet or griddle (see Tips) over an indoor burner set to high heat or on the grates of a hot outdoor grill for a few minutes until very hot; a drop of water should skitter around the surface. (If you don't have a pan skillet or griddle big enough, you can cook the burgers in batches.) Place 1 patty of beef in the center of one quadrant of the pan, with the onions on top (do not add any oil).
- Smash the burgers: Using a very stiff spatula, press on the onions and beef to form a patty 4½- to 5-inches wide. As you smash, focus on the patty's edges so that the finished patty is slightly thicker in the center and smashed out as thinly as possible along the edges. Repeat with the remaining patties. Use the spatula to place any stray onions back on top of the burgers. Season the onions lightly with salt and pepper.
- Cook the burgers: Allow patties to cook without moving until the edges are dark brown and crusty, 1 to 2 minutes. Holding the spatula upside down (so that the head of the spatula is angled down to increase leverage), scrape the edges of each patty off the pan, working around each patty to ensure that you don't leave any crispy edges behind. When the edges have all been loosened, turn the spatula back over (so you are holding it the standard way) and flip the patties onion side down. Use the spatula and tongs or a fork to tuck any stray onion slices mostly under the patties.
- Steam the cheese and buns: Add a slice of cheese to each patty. Place the top half of each burger bun on top of the cheese, and place the bottom half of each bun on top of the top bun, split-side down. Cover the pan or griddle with a large domed lid, a large overturned saucepan or a clean folded dish towel. (To avoid a fire, make sure the edges of the dish towel do not hang over the skillet or griddle. If cooking on an outdoor grill, just close the lid.) Continue cooking until the onions are browned along the edges and the buns are steamed through, 1 to 2 minutes longer.
- To serve, open the cover or lid. Remove the bottom burger bun halves to a serving platter. Add pickles and condiments as desired. (These burgers don't typically need condiments.) Lift each burger from the skillet with the spatula and transfer to the bottom bun. Serve immediately.
OKLAHOMA ONION BURGERS FROM COOKS COUNTRY
I usually use cheddar cheese, and I like the sesame seeded buns. Sometimes I use a mandolin for the onions and don't have to sweat them. I make these on Saturdays, serve with a salad or fries. One pan and I'm done.
Provided by Jennifer S
Categories Burgers
Time 30m
Number Of Ingredients 7
Steps:
- 1. Slice onion thin about 1/8 thick, combine with salt and let sit for about 30 minutes. Gather in a towel and squeeze the water out. Toss with pepper.
- 2. Divide the onions into 4 piles on a baking sheet. Gather beef and season with salt and pepper. Form into 4 balls. Flatten each ball on top of onions and press so the onions adhere to the beef.
- 3. Heat skillet and add butter and oil. Place burgers in onion side down. Cook for 6-8 minutes until onions are golden. Flip gently and raise heat, cook until well browned.
- 4. Butter and toast buns, place cheese on bottom and add burger. Top with preferred condiments and pickles.
SARAH'S OKLAHOMA ONION BURGER
Onion burgers are one of America's greatest regional renditions, but be warned--these are diner style, and prepare for those drops of grease, but don't let it scare you. They're so craveable, you may want to eat a second! You do not want to use anything under an 80/20 fat ratio. If you do, they won't be good.
Provided by thedailygourmet
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a skillet over medium heat. Add butter and oil; heat until butter is melted. Add onion and garlic. Cook until onion is soft and translucent, about 5 minutes.
- Meanwhile, divide ground meat into 4 portions and shape into patties. Season with salt and seasoning.
- Heat a large skillet or flat-top over medium-high heat for a few minutes. Place patties into the hot skillet and smash with a spatula or bacon press. Hold patties down for 30 seconds, then cover each patty with some of the cooked onion. Cook for 2 minutes. Carefully flip burgers, making sure to scrape the browned bits off the skillet.
- Press down on the flipped patties to sink the onions into the meat.
- Meanwhile, add sliced mushrooms to the skillet used for the onion and cook until softened, about 5 minutes.
- Season patties with salt and pepper and place a slice of cheese on each. Cook until burgers have reached the desired doneness, 2 to 4 minutes more. Top each patty with leftover onion and mushrooms and serve on buns.
Nutrition Facts : Calories 569.3 calories, Carbohydrate 31.1 g, Cholesterol 122.4 mg, Fat 32.8 g, Fiber 2.2 g, Protein 35.9 g, SaturatedFat 15 g, Sodium 770.4 mg, Sugar 2.2 g
CLASSIC CREAMY COLESLAW
This is our go-to recipe for creamy coleslaw. Freshly shredded green and red cabbage and carrots are tossed with a tangy, creamy dressing made up of mayonnaise, sour cream and cider vinegar. We also use dry mustard to add a subtle kick and celery salt and honey for a touch of sweetness. It's perfect for your next cookout!
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Whisk the mayonnaise, sour cream, vinegar, honey, mustard powder and celery salt in a large bowl until combined. Add both cabbages and the carrots; toss to coat. Season with salt and pepper.
- Cover the slaw and refrigerate at least 1 hour. Toss again and season with salt and pepper.
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the flavor of your burgers and coleslaw.
- Be sure to finely chop the onion: This will help to distribute the flavor throughout the burger.
- Don't overmix the burger meat: Overmixing can make the burgers tough.
- Cook the burgers over medium heat: This will help to prevent them from drying out.
- Toast the buns: This will add a nice smoky flavor to the burgers.
- Make the coleslaw ahead of time: This will allow the flavors to meld.
- Serve the burgers with your favorite toppings: Some popular options include cheese, lettuce, tomato, and onion.
Conclusion:
Oklahoma onion burgers are a delicious and easy-to-make summertime meal. They're perfect for cookouts, picnics, or any other casual gathering. The creamy BBQ coleslaw is the perfect complement to the burgers, and it's also great on its own. So next time you're looking for a quick and easy meal, give these Oklahoma onion burgers a try!
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