Burger with fried onions
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 746, total fat 49 G., saturated fats 20 G., proteins 42 G., carbohydrates 31 G., fiber 2 G., cholesterol 148 mg, sodium 747 mg, sugar 5 G.
Calories 746, total fat 49 G., saturated fats 20 G., proteins 42 G., carbohydrates 31 G., fiber 2 G., cholesterol 148 mg, sodium 747 mg, sugar 5 G.
This burger was invented in Oklahoma thanks to the ingenuity of the Great Depression: in the 1920s, cooks at the Hamburger Inn in El Reno used onions to stretch the meat to make the patties look bigger. The inn no longer exists, but you can try a version of the onion burger at other El Reno restaurants or make your own. Each patty is made with at least half an onion—it's incredibly juicy!
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:
- 700 g of ground beef
- 1 tbsp vegetable oil + more as needed
- 2 onions, very thinly sliced (preferably with a mandoline)
- 8 slices American cheese
- 4 hamburger buns
- Ketchup, mustard and/or pickle slices, for serving
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Cooking the dish according to the recipe:
- Preheat oven to 120°C.
- In a large bowl, combine the ground beef with 1 teaspoon salt and 1 teaspoon black pepper, then form into 8 balls.
- Heat vegetable oil in a large skillet over medium-high heat. Add 2 beef balls and press lightly with a metal spatula. Place a handful of sliced onion on each patty (for 2 patties, you'll need about a quarter of an onion—it will seem like a lot!) and flatten the patties to a thickness of 0.5 cm, pressing the onion into each patty. Cook until golden brown on the bottom, about 3 minutes.
- Carefully flip the patties over, along with the onions, and cook until the onions are golden brown and soft, about 2 minutes more. Flip the patties over again, along with the onions, and top each with a slice of cheese. Cover and continue cooking until the cheese is melted, 30 seconds to 1 minute. Transfer to a baking sheet and keep in a warm oven until ready to assemble the burgers.
- Fry the remaining patties with onions in the same manner, adding more vegetable oil to the pan if necessary. Serve 2 patties per bun with ketchup, mustard, and/or pickles.
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