#WayFruitFarm #RisingSpringMeatCo
Backyard cooking - Oklahoma, or recession burgers on a Blackstone griddle.

Oklahoma onion burgers got their start in the 1920's during the great depression. They were made out of a necessity to stretch the protein as much as possible. With the hamburger smashed thin and the onions pilled high you get a wonderful, flavor packed burger that satisfies your hunger. Much like all great things there is debate with where the Oklahoma Onion burger got its start. Some say El Reno, OK. Some say Ardmore, OK. I say it doesn't really matter. If you're looking for a wonderful burger with a punchy beef flavor that is really kicked up by the grilled sweet onions you wont be let down with this Oklahoma Onion Burger.

To make these delicious smash burgers,

I like to use Vidalia onions, slice them as thin as you can.
Using a mandolin cutter makes this task quick, easy, and you get a uniform results
Typically I use about 3 medium onions for 9 burgers.

Take some high quality ground beef. We are fortunate enough to have locally raised beef available to us year round. http://www.risingspringmeats.com is our local USDA meat processing facility. They buy local meats that a lot of the times make it to fine dining restaurants in New York. But we get the benefit of locally raised meat that's done with the care and enthusiasm that comes the farmers and ranchers. You know the quality you get when you buy local and I think locally meat is a prime example of it. We buy our meat that's processed from Rising Springs Meat Company at Way Fruit Farm http://www.wayfruitfarm.com They have a well stocked freezer section where you can find this amazing ground beef as well as a variety of other cuts and meats. Not to mention the whole Fruit part of Way Fruit Farm. They are our go to place for top quality locally raised vegetables, fruits, and meats.

Separate and form the beef into 1/3 (one third) lb balls
Drizzle some avocado oil on the griddle to provide some lubrication and which will eventually enable the onions to sauté better than just the dry grill.

Now comes the fun part, drop the meat on the hot griddle. Using a heavy duty spatula smash that burger thin. The thinner the better. Salt and pepper the meat to taste, and then immediately put the onions on the top. Once the patty is browned on the edges its time to flip. Smash the burger one more time on top of the onions. Salt and pepper the newly flipped meat. Rest the buns on top of the cooking patty. You want to try and brace them against each other to make like a tent so that the steam from the onions and beef can moisten, season, and soften the buns. Once the buns are soft remove the top bun and place your choice of cheese on the patty and cover with the bottom bun. That's right, with Oklahoma Onion burgers , the cheese goes on the bottom. After you are satisfied with the melt level of your cheese the burgers are Done! I find it easier to flip the bottom section of the burger onto a plate and simply place the top bun on afterwards. There we have it Oklahoma Onion burgers.

These burgers are fantastic just the way they are, or easily built upon. For instance add a good handful of sliced mushrooms at the same time you add the onions, and use some swiss cheese. it makes a fantastic mushroom swiss melt.

The Blackstone 36" griddle
https://amzn.to/2WOR2t7

V-Prep Mandoline Slicer
https://amzn.to/3qd61Ki

The Winco spatula that I use
https://amzn.to/3pgA8Qk

The Mac Santoku knife I use
https://amzn.to/37QF60F

Music: www.bensound.com