An Oklahoma City burger with potato balls.
Votes: 3
Time: 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Once you try this burger at home, you'll hardly want to go to a fast food restaurant. It's delicious, just like from a good burger joint, and it's ready in less than half an hour. Oklahoma-style burgers feature a special patty, generously topped with thinly sliced onions on one side when grilled. These patties are incredibly juicy. Serve them on buns with a quick sauce of ketchup, sour cream, and relish, complemented by pickles, cheese, and lettuce, and topped with crispy Tater Tots flavored with ranch dressing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Burgers
- 700 g of ground beef with 20% fat content
- 1 large or 2 medium onions
- About 1 tbsp canola, peanut or other neutral vegetable oil
- 8 slices American cheese
- 4 large soft buns
- Circles of pickled cucumbers
- Shredded iceberg lettuce
Sauce
- 0.5 cup sour cream
- 1/4 cup ketchup
- 3 tbsp relish
- About 2 teaspoons Worcestershire sauce
- Mix all ingredients in a small bowl.
Ranch-Flavored Potato Balls
- About 0.5 cups dry buttermilk*
- 1 tbsp. l. dried chives
- 1 tbsp dried dill
- 1 tbsp granulated garlic
- 1 tbsp. l. granulated onion
- 1 tbsp. l. dried parsley
- 1 teaspoon fine sea salt and coarse salt
- 1 teaspoon black pepper
- 1 large bag of Tater Tots
We recommend
Recipes with similar ingredients: ground beef, pickled cucumber, carrot, hamburger buns, American cheese, iceberg lettuce, potato, garlic granules, dill, parsley, sea salt flakes, ranch sauce
Cooking the dish according to the recipe:
- Cutlets: Heat a large cast iron skillet or griddle over medium-high heat.
Peel the onion and slice it as thinly as possible using a mandoline or the largest blade of a grater. Place the ground beef in a bowl, season with salt and pepper, and divide into 4 portions. Form the ground beef into balls. - Spray the skillet or meatballs with oil and place them in the skillet, spacing them 7 cm (3 inches) apart. Top each meatball with a quarter of a sliced onion and press into the meat to flatten the patties. Cook for 3-4 minutes, flip, and cook, pressing down, for another 2 minutes. Add 2 slices of cheese per patty and cook for another 2 minutes, for a total of 7-8 minutes. Place the patties on the bottom halves of the buns.
- Top the patties with sauce, pickles, and lettuce, and top with bun tops. Serve with ranch-flavored potato balls.
- Ranch-Flavored Potato Balls: Preheat oven to 220°C.
Bake the tater tots until very crisp, 25 minutes. Sprinkle with the spice mixture from the ingredient list.
Note *
Once opened, store dry buttermilk (found in the baking aisle) in the refrigerator.
This same homemade ranch spice mix can be sprinkled on hot popcorn and stirred into a sauce made with sour cream, a little buttermilk or cream, and lemon juice. Store in the refrigerator in a tightly sealed plastic container.
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