this ONION BURGER is a NATIONAL TREASURE

The Oklahoma Fried Onion Smashburger is a national treasure. This is the interesting history behind this onion burger and how to make it.

A Great Cheap Griddle for Making Smashburgers

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RECIPE

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MUSIC BY Cody High and Revel Day

Sources:

George Motz

Gotham Burger Social Club

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[Town]

I really value the " why". why this knife, Why this food item, Why this process. Your videos are awesome and your videography is top-notch.

[redhousepress]

Made this for my 91 year old mom tonight. She loved it. Nice grass fed and finished beef and onions from the garden. Fantastic! TY!

[karlmontenegro]

4:15 Never seen a man express so much love and emotion for american cheese on the brink of tears...

[edwardlozano]

So many recipes for the OK smash burger on Youtube, but yours is exceptional in it's simplicity and enthusiasm.

[axho]

I just made this burger for myself. I'm European - and this is the most American-taste Burger I've ever made. It's fantastic. Thanks a lot. You made my day.

[dopeymark]

Having cooked professionally for 10 years about almost 40 years ago now, and having watched a gazillion YouTube cooking videos, I have to say that your content is really great. I feel like I am listening to myself trying to teach a friend how to make something.

[BM]

I absolutely LOVED the little bit of history on the dish at the beginning!
I love finding out when a particular recipe was born out of necessity or circumstances, like a replacement for something else or the country of origin had very abundant harvests for an ingredients in some seasons.
Thank you!

[TheDondoran]

I love this burger, I've been making it for a couple years. I do a couple things differently, and one thing might make cooking this a little easier.

I like to salt the onions after slicing, and then let them absorb the salt for at least 30 minutes prior to cooking. And then I like to squeeze some of the liquid out. Use cheesecloth or just use your hands. There's a lot of flavor in that liquid, so I like to reserve it to cook with other things. Now, when you have your meat ready to go into the pan, drop them in just like he does, but I like to pile the onions on top of the burger before smashing them. Because they've been salted, they incorporate into the meat a little better, AND (my favorite part) the spatula releases with no resistance.

[pagedown]

I love how you add the history of the food in to your recipe videos. Really helps with the understanding of where, when and why a food became popular or was created in the first place. Great video as always, cheers!

[avzeolla]

I started watching you because of your food truck recipes. I respect you because you use historical context, and you understand the chemistry of cooking. Good work.

[drich]

OMG!! It's so simple, yet the results are incredible!! I followed your instructions to the letter, but didn't use the extra dressing, just ketchup. Seriously, if you read this comment, you MUST cook these.

[DualMinersRC]

Dude this is seriously one of the best YouTube cooking shows. Simple dishes that people feel inspired to make and eat! It’s dope!!! Thanks for taking time to make these.

[GetCooking]

Man.... i was about to make myself a light dinner....now i want this burger...

[donl]

Made my first onion burger a few months ago. Haven’t made a burger any other way since. Love ‘em!

[fireadept]

I’ve binge watched plenty of yt chefs out there and I find your channel to be the best at demonstrating different techniques and giving a more informative foundation for cooking as a whole/explaining the why and how, big ups

[iain]

Really like your work sir. No shouty nonsense, just some proper tips delivered in a genuine style.

[bentones]

I’m in the middle of refurbing a catering trailer and the whole menu is centred around smash burgers. The way you stack the buns up and put them together with the spatula is something I’ve never seen before and is really going to help speed things up. Thanks! 👍🏽

[sodalis]

I've watched a ton of your videos and never commented. I just want you to know I love your channel and appreciate what you do. In spite of my admiration and genuine appreciation for what you do I'm always tinged with a bit of sadness when I watch you because you remind me so much of a great sous chef I used to work with who sadly took his life. That is certainly beyond your control, but it is always bittersweet to watch someone who's passion, cool vibe, and physical appearance reminds me of someone lost to despair.

The restaurant industry is burdened by many social ills. Depression and substance abuse are among the many challenges that face people that work in restaurants.

I love you stranger. I love what you do. I love your passion. (I love your food!) And I love that you share your knowledge and make cooking accessible to people that might have otherwise regard cooking as some sort of unattainable alchemy.

To anyone else reading this - if you are depressed or at your end, reach out. You'd be surprised at who cares about you, and what light is at the end of the tunnel. Life is worth living. And as the great Greek philosopher Epicurus once advised, try to never eat alone. If you know someone you think might need a friend, BE that friend.

Food binds us together. It literally sustains life, family and heritage.

Also, this video reminds me I need a fish spatula. Maybe I'll go to Spatula City and get one. #WeirdAlReference #UHF

[JamesHilderbrand]

Lived my whole life in Tulsa and some of my fondest memories as a kid was my grandmother making these. We just added mustard and pickles.

[DrGaryGreen]

You are perfectly logical for my upcoming diner. Thank you.