Oklahoma Onion Burgers are SHOCKINGLY Good

Craving the juiciest burger ever? Learn how to make an authentic Oklahoma Onion Burger from scratch with this easy recipe! This classic smash burger, loaded with caramelized onions and cooked to crispy perfection, is a must-try for burger lovers. Whether you’re grilling outside or using a stovetop skillet, we’ll show you step-by-step how to achieve that iconic thin, crispy patty and savory onion flavor.
Perfect for a weeknight dinner or weekend cookout, this Oklahoma Onion Burger recipe is simple, quick, and packed with flavor. Pair it with melted cheese, pickles, and a toasted bun for the ultimate burger experience!
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Recipe:
2.5 tsp instant yeast
½ cup water
½ cup milk
3.5 cups bread flour
1.5 tsp salt
1 Tbsp granulated sugar
3 Tbsp vegetable oil
1 egg
1 egg yolk

2lbs/1kg boneless beef short ribs
4 small white onions, shaved
Salt
Ground black pepper

Instructions:
To make the buns, get a small container and add ½ cup of lukewarm milk and dissolve in 2 ½ teaspoons of instant yeast.

In the bowl of a stand mixer, whisk together 3 ½ cups of bread flour, 1 tablespoon of granulated sugar, and 1 /12 teaspoons of fine sea salt. Place in your stand mixer with the dough hook attachment and begin mixing. Add in 3 tablespoons of vegetable oil followed by your milk mixture one egg yolk and one whole egg. Let that mix until you get a smooth dough.

Pop it out of the bowl and shape it into a light bulb. Toss it into a greased bowl, cover with plastic wrap and let it rise for one hour. Simply punch it down, divide and shape it into six evenly sized balls.

Place your dough balls onto a baking sheet, cover, and let it proof for 30 minutes. Finally, give them a light brush of egg wash and place in a 375-degree oven for 15 minutes.

Pull them out and brush them with melted butter.
Cut short ribs into chunks (about 1.5”/4cm). Place on plate or tray and freeze for 15min. Put chunks into a food processor or meat grinder. If using a food processor, in at least 2 batches, pulse meat until it has a loose ground beef texture.

Measure patties into 2.5oz/70g pieces. Roll into a ball and work slightly until beef sticks together. Place between pieces of parchment then flatten into 5-6”/12-15cm in diameter, making sure to flatten patty so that it’s even thinner around the edges. When finished, refrigerate patties until you’re ready to cook them.

Peel and cut poles off onions then slice into the thinnest rings possible. I like to use a mandolin.

Preheat the largest nonstick pan or cast iron that you have over med-high. I use a 14” pan which can cook 4 patties at once. A griddle will work well if you have one.

Place patties in the pan and hit them with a pinch salt and pepper, then about 1/2c of shaved onions onto each patty. Press each patty down for at least 10 seconds. When bottom side of patties has gotten brown and caramelized, flip to side 2, onion side down. Cook for about another 20 seconds. On half of the patties, place the bottom (pre-toasted) burger bun and the top burger bun directly on top of the bottom bun to steam and warm while patties finish cooking. Total cook time on the burgers should only be about 2-2.5 mins.

To assemble, remove top buns. Flip patties with bottom buns over, bun side down. Onions will be facing up. Stack one of the patties without the bun on top of the onions. Top with top bun.
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[Marcaonomundao]

A few mistakes there buddy, dont press the patty after you flip it, and let the pan get hotter, we need that crust on the burger
but that looks delicious tho! good job