Oklahoma onion burger with creamy coleslaw

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1139, total fat 78 G., saturated fats 21 G., proteins 39 G., carbohydrates 72 G., fiber 10 G., cholesterol 123 mg, sodium 3909 mg, sugar 34 G.

Oklahoma-style burgers differ from other burgers in the way the patties are fried. They're also called smash burgers, a derivative of the word "smash." The ground beef is formed into a ball, sprinkled with a generous amount of thinly sliced onion in a frying pan, and flattened with a spatula, cooking evenly. The onion-infused patty makes for a very juicy thin patty. Serve it on a bun with a slice of melty cheese and a mound of coleslaw in a creamy, barbecue-flavored 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.

Ingredients for the recipe:

0.5 tbsp. barbecue sauce
0.5 cup mayonnaise
12 pickled pepperoncini peppers + 2 tablespoons liquid from the jar
1 tbsp Dijon mustard
1 tbsp. l. smoked paprika
1 tbsp. white wine vinegar
1 package (400 g) of coleslaw mix
450 g of ground beef with 20% fat content
8 slices American cheese
1 cup Vidalia onion, thinly sliced
16 slices of pickled cucumbers
4 soft potato buns, cut in half on the sides
Canola oil to grease the griddle or griddle
Special equipment: mandoline vegetable slicer

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat a grill surface, large grill pan, or large cast iron skillet over medium heat for at least 10 minutes.
In a small bowl, combine the barbecue sauce, mayonnaise, 2 tablespoons of the pepperoncini liquid, mustard, smoked paprika, and vinegar. Season with salt and pepper to taste. Finely chop the pepperoncini and toss in a large bowl with the coleslaw. Add three-quarters of the sauce and toss to combine. Set aside the remaining sauce for the buns and patties.

Form the ground beef into 4 balls. Season with salt and pepper on all sides.
Grease a skillet with vegetable oil and add 1 meatball. Place 1/4 cup thinly sliced onion on top of the meatball and flatten it with a heavy metal spatula. You want to flatten the patty so that the onion is pressed into the pan, making it larger than the bun. Cook until golden brown on the bottom, about 2 minutes. Flip and cook until the onion is steamed and caramelized, about 2 minutes. If necessary, press the patties down again with a spatula to achieve the Maillard reaction (see Note).
Spread 1 tablespoon of the remaining mayonnaise mixture on the patty, then add 2 slices of cheese and fry until melted, 1 minute. Repeat with the remaining ground beef, frying the patties in two batches.
Meanwhile, spread mayonnaise sauce on the bottom halves of the buns and place 4 slices of pickled cucumbers on top.
Once the cheese has melted, place each patty on the bottom half of a bun and top with 1/4 cup of coleslaw. Top with the top halves of the buns and enjoy! Your friends will thank you.

Note

When the sugars and proteins in the beef are heated, a Maillard reaction occurs, which results in a beautiful caramelization of the patties.