Best Ground Beef for Oklahoma Burgers

Venison Oklahoma Burgers

• Grade

  Main

• Duration

  20 minutes

• Serves

  six burgers

Chef'due south notes

The Oklahoma onion burger is one of my favorite meals from the Sooner Country. This recipe was born during the Great Low when meat was expensive and people had to stretch their nutrient to become a full belly. The onion burger, half meat and half onion, has traveled across the United States and tin now be found in places similar Chicago and New York.

I grew up eating versions of this delicious even so elementary burger almost weekly. For this recipe, I substitute ground venison for beef and utilize cheddar instead of the traditional American cheese. You can easily swap out whatsoever ground meat or cheese, merely the onions remain the staple (the more than the meliorate, in my opinion). One time cooked, some will be caramelized, some browned, and some remain slightly crisp.

Later trying this quick recipe once, I bet it will discover its way into your own weekly rotation.

Ingredients

• 2 lbs. ground venison
• 1 tbsp. oil
• 3 onions, sliced very thin
• 12 slices cheddar cheese
• Salt, pepper, and garlic powder
• six hamburger buns

Also works with

Any ground meat

Special equipment

Cast iron pan

Grooming

1. Divide the ground meat into vi portions and course into balls, each slightly smaller than a baseball.
2. Bring a cast iron skillet to medium-high heat. While it's warming, toast the buns in the pan.
3. One time the cast iron begins to smoke, add the oil and movement it effectually to glaze the bottom.
4. Add together one or ii balls of meat and smash them apartment. Place a handful of onions on top of each patty. Season with salt, pepper, and garlic pulverization. Smash the onions into the patty with a spatula. Piece of work in batches to ensure even cooking.
5. Cook the commencement side for ii-3 minutes without moving the patty. This volition aid to achieve a perfect brown crust.
6. Once a crust has formed, advisedly flip the burger over to sear the onion side.
7. Flavor the top side of the patty with salt, pepper, and garlic powder. Place two cheese slices and the bottom bun on tiptop of the burger.
8. Cook the onion side for two-3 minutes.
9. One time cooked, carefully slide your spatula nether the onions and lift the patty out of the skillet.
10. Place the onion side onto the top bun, flip the burger onto your plate, and relish with your favorite condiments.

Chef'due south notes

The Oklahoma onion burger is one of my favorite meals from the Sooner Land. This recipe was born during the Neat Depression when meat was expensive and people had to stretch their food to become a full belly. The onion burger, one-half meat and half onion, has traveled across the United States and tin can at present be institute in places similar Chicago and New York.

I grew up eating versions of this delicious still simple burger almost weekly. For this recipe, I substitute ground venison for beefiness and use cheddar instead of the traditional American cheese. Yous tin can easily bandy out any ground meat or cheese, but the onions remain the staple (the more the better, in my opinion). One time cooked, some volition be caramelized, some browned, and some remain slightly crisp.

After trying this quick recipe one time, I bet it will find its mode into your own weekly rotation.

Ingredients

• 2 lbs. ground venison
• 1 tbsp. oil
• 3 onions, sliced very thin
• 12 slices cheddar cheese
• Table salt, pepper, and garlic pulverisation
• 6 hamburger buns

Also works with

Any ground meat

Special equipment

Cast atomic number 26 pan

Preparation

1. Divide the ground meat into six portions and form into balls, each slightly smaller than a baseball game.
2. Bring a bandage iron skillet to medium-high estrus. While it's warming, toast the buns in the pan.
3. Once the bandage iron begins to fume, add together the oil and move it effectually to coat the bottom.
4. Add 1 or 2 balls of meat and nail them flat. Place a handful of onions on top of each patty. Flavour with salt, pepper, and garlic powder. Smash the onions into the patty with a spatula. Work in batches to ensure even cooking.
5. Cook the first side for ii-3 minutes without moving the patty. This will help to attain a perfect brownish crust.
6. Once a chaff has formed, carefully flip the burger over to sear the onion side.
7. Season the top side of the patty with salt, pepper, and garlic powder. Identify two cheese slices and the lesser bun on pinnacle of the burger.
8. Cook the onion side for two-iii minutes.
9. Once cooked, carefully slide your spatula under the onions and elevator the patty out of the skillet.
10. Place the onion side onto the superlative bun, flip the burger onto your plate, and enjoy with your favorite condiments.

Chef'due south notes

The Oklahoma onion burger is one of my favorite meals from the Sooner State. This recipe was born during the Great Low when meat was expensive and people had to stretch their food to get a full belly. The onion burger, one-half meat and half onion, has traveled across the United states of america and can now exist found in places like Chicago and New York.

I grew up eating versions of this succulent notwithstanding simple burger nigh weekly. For this recipe, I substitute ground venison for beef and utilize cheddar instead of the traditional American cheese. You can easily bandy out any ground meat or cheese, just the onions remain the staple (the more than the better, in my stance). Once cooked, some will be caramelized, some browned, and some remain slightly well-baked.

After trying this quick recipe one time, I bet it will find its way into your own weekly rotation.

Ingredients

• ii lbs. ground venison
• ane tbsp. oil
• three onions, sliced very thin
• 12 slices cheddar cheese
• Salt, pepper, and garlic powder
• 6 hamburger buns

Besides works with

Any footing meat

Special equipment

Cast iron pan

Training

1. Separate the ground meat into six portions and form into assurance, each slightly smaller than a baseball.
2. Bring a cast iron skillet to medium-high heat. While it'due south warming, toast the buns in the pan.
3. In one case the cast iron begins to fume, add the oil and motion it around to coat the bottom.
4. Add one or 2 balls of meat and smash them flat. Place a scattering of onions on superlative of each patty. Season with salt, pepper, and garlic pulverization. Smash the onions into the patty with a spatula. Work in batches to ensure even cooking.
5. Cook the start side for two-3 minutes without moving the patty. This volition help to achieve a perfect brown crust.
6. Once a crust has formed, carefully flip the burger over to sear the onion side.
7. Season the superlative side of the patty with salt, pepper, and garlic powder. Place ii cheese slices and the lesser bun on top of the burger.
8. Cook the onion side for 2-iii minutes.
9. Once cooked, carefully slide your spatula under the onions and elevator the patty out of the skillet.
10. Place the onion side onto the elevation bun, flip the burger onto your plate, and relish with your favorite condiments.

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Source: https://www.themeateater.com/cook/recipes/venison-oklahoma-burger-recipe

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