What's the secret to making onion-fried burgers, like the ones famous in
Oklahoma? You know, the kind of burgers that are served with loads of
delicious, soft, carmelized onions on top?

Specifically, I want to know how you get the onions to carmelize on the
grill in the short time that it takes to cook a burger? Whenever I've tried
to carmelize onions, you have to cook them on low heat for a long, long
time. Is there a certain kind of onion to use for faster carmelization, or
do you use regular yellow onions? Do you slice them thinly to get them to
cook faster? Do you do anything to the onions in advance to get them to
carmelize faster?

Do you have to use higher-fat hamburger than the typical 80% lean stuff, so
there is more grease to cook the onions in?

Any tips you can give me on how to make true onion-fried burgers would be
greatly appreciated!! Thanks in advance for your help!!

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In article , "Dave K."
wrote:

What's the secret to making onion-fried burgers, like the ones famous in
Oklahoma? You know, the kind of burgers that are served with loads of
delicious, soft, carmelized onions on top?


Any tips you can give me on how to make true onion-fried burgers would be
greatly appreciated!! Thanks in advance for your help!!


I've never been to Oklahoma, and may not know what you're talking about,
but I won't let that stop me from trying to answer your question! There's
no way to cook those onions in the time it takes to cook a burger. Just
like spaghetti, roast beef and meatloaf, they have to be made in advance
and either kept warm, or be warmed up on the grill with the burger.


ObCaliforniaOnionBurger: I was traveling up to see the relatives a couple
of months ago, and saw a sign advertising the Black Bear Diner. I had
heard good things about this chain, but had never eaten there myself. I
decided that I was hungry for a burger and fries, and stopped there for
lunch. I went in at the same time as an older couple, and we were seated
at adjacent tables. I was looking at the burger section of the menu. The
menu said that the standard size burger was 1/2 pound, unless the
description said otherwise. The first burger was the papa burger, and it
was 3/4 pound. I knew that was too much for me. The last burger was the
baby burger, at 1/4 pound. That was more my size, but it wasn't that much
cheaper. There were a bunch of burger choices in between. I settled on
the mama burger. While I was looking at the menu, the couple already knew
what they wanted before they came in. They wanted *one* papa burger, with
an extra plate, and announced that they were going to share it! I had
never seen two adults share a burger. My waitress was busy, so the
hostess brought me my burger. It was the biggest burger I've ever seen,
and I soon realized that I'd be doing well to eat half of it. It came on
a huge plate with about three times as many fries as I could possibly
eat. I could well see how two people could share the larger burger. I
opened it up and saw grilled onions. This pleased me, but it seemed like
only the papa burger had grilled onions, and I hadn't requested them. I
figured they must have had extras, and gave them to me as a bonus. I
noticed that the couple hadn't gotten their burger yet, even though they
had ordered first. In a while the waitress came to me and admitted that I
had the couple's burger, and that even though they had big burgers, they
weren't *that* big. She assured me that I would only be charged for what
I ordered. When the waitress came to clear my plate, I told her that I
had been planning my dinner menu, but I think that I just *had* dinner!

--
Dan Abel
Sonoma State University
AIS

In article , Dan Abel wrote:

Any tips you can give me on how to make true onion-fried burgers would be
greatly appreciated!! Thanks in advance for your help!!


I've never been to Oklahoma, and may not know what you're talking about,
but I won't let that stop me from trying to answer your question! There's
no way to cook those onions in the time it takes to cook a burger.

I *have* been to Oklahoma, and I'm sorry to tell you you're wrong. They
chug a handful of onions on the grill and mash the hamburger down on
it. It really does seem to get at least mildly carmelized. They didn't seem
to be cooked over very high heat when I've had them (which was twice).
They are certainly not carmelized like you you make for chopped liver
or something similar....

Mike Beede

Mike,

Come to think of it, you're right. They don't turn out as sweet as
carmelized onions that have been cooking for an hour or more, but they turn
soft and brown and have the appearance of carmelized onions. They definitely
look different then regular grilled onions, such as if you saute them in
butter. As the next person who posted said, it's probably the meat juice and
the bits of burger at the bottom of the pan that stick to the onions that
give them a deeper brown color than regular sauteed onions.

Dave

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"Mike Beede" wrote in message
...
In article , Dan Abel
wrote:

Any tips you can give me on how to make true onion-fried burgers would
be
greatly appreciated!! Thanks in advance for your help!!


I've never been to Oklahoma, and may not know what you're talking about,
but I won't let that stop me from trying to answer your question!
There's
no way to cook those onions in the time it takes to cook a burger.

I *have* been to Oklahoma, and I'm sorry to tell you you're wrong. They
chug a handful of onions on the grill and mash the hamburger down on
it. It really does seem to get at least mildly carmelized. They didn't
seem
to be cooked over very high heat when I've had them (which was twice).
They are certainly not carmelized like you you make for chopped liver
or something similar....

Mike Beede

Thanks for the detailed instructions ... I'll have to try that!!

Dave

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NOTE: Please delete the word "REMOVE" from my e-mail address when replying.
This is a spam guard.
"Steve Wertz" wrote in message
...
On Thu, 4 Dec 2003 13:19:37 -0600, "Dave K."
wrote:


What's the secret to making onion-fried burgers, like the ones famous in
Oklahoma?

I don't know about Oakiehoma, but when the burger is almost done, I
drain about half the fat (either in the sink or use a paper town to
soak it up) and put the onions underneath the burger, stirring around
a few times. This will serve to deglaze the pan with the onions,
causing the browed bits of burger in the pan to stick to the onions
and well as baste the onions from the top with the burger - giving
them a carmelized appearance/texture.

Properly done, you can get the onions out in about 90-120 seconds at
the same time the burger is done.

I just did this for breakfast this morning using a cioppolina, and
again for lunch with white onion with the same excellent results.

-sw

Dave K. wrote:
What's the secret to making onion-fried burgers, like the ones famous
in Oklahoma? You know, the kind of burgers that are served with loads
of delicious, soft, carmelized onions on top?

Specifically, I want to know how you get the onions to carmelize on
the grill in the short time that it takes to cook a burger? Whenever
I've tried to carmelize onions, you have to cook them on low heat for
a long, long time. Is there a certain kind of onion to use for faster
carmelization, or do you use regular yellow onions? Do you slice them
thinly to get them to cook faster? Do you do anything to the onions
in advance to get them to carmelize faster?

Do you have to use higher-fat hamburger than the typical 80% lean
stuff, so there is more grease to cook the onions in?

Any tips you can give me on how to make true onion-fried burgers
would be greatly appreciated!! Thanks in advance for your help!!

Sounds almost like White Castle (or here in the Southern U.S., Krystal).
The burger is served with tiny almost carmelized bits of onion on top of the
burger. Of course, in this case the burgers are so tiny you could eat about
6 of them before you feel full.

Jill

"jmcquown" wrote in message
...
Dave K. wrote:
What's the secret to making onion-fried burgers, like the ones famous
in Oklahoma? You know, the kind of burgers that are served with loads
of delicious, soft, carmelized onions on top?

Specifically, I want to know how you get the onions to carmelize on
the grill in the short time that it takes to cook a burger? Whenever
I've tried to carmelize onions, you have to cook them on low heat for
a long, long time. Is there a certain kind of onion to use for faster
carmelization, or do you use regular yellow onions? Do you slice them
thinly to get them to cook faster? Do you do anything to the onions
in advance to get them to carmelize faster?

Do you have to use higher-fat hamburger than the typical 80% lean
stuff, so there is more grease to cook the onions in?

Any tips you can give me on how to make true onion-fried burgers
would be greatly appreciated!! Thanks in advance for your help!!

Sounds almost like White Castle (or here in the Southern U.S., Krystal).
The burger is served with tiny almost carmelized bits of onion on top of
the
burger. Of course, in this case the burgers are so tiny you could eat
about
6 of them before you feel full.

Jill



Ugh @ White Castle, those don't even deserve to be called burgers! = )

Jimmy Tango wrote:
"jmcquown" wrote in message
...
Dave K. wrote:
What's the secret to making onion-fried burgers, like the ones
famous in Oklahoma? You know, the kind of burgers that are served
with loads of delicious, soft, carmelized onions on top?

Specifically, I want to know how you get the onions to carmelize on
the grill in the short time that it takes to cook a burger? Whenever
I've tried to carmelize onions, you have to cook them on low heat
for a long, long time. Is there a certain kind of onion to use for
faster carmelization, or do you use regular yellow onions? Do you
slice them thinly to get them to cook faster? Do you do anything to
the onions in advance to get them to carmelize faster?

Do you have to use higher-fat hamburger than the typical 80% lean
stuff, so there is more grease to cook the onions in?

Any tips you can give me on how to make true onion-fried burgers
would be greatly appreciated!! Thanks in advance for your help!!

Sounds almost like White Castle (or here in the Southern U.S.,
Krystal). The burger is served with tiny almost carmelized bits of
onion on top of the burger. Of course, in this case the burgers are
so tiny you could eat about 6 of them before you feel full.

Jill



Ugh @ White Castle, those don't even deserve to be called burgers! =
)

(laughing) Given some of the recipes you've posted here I find that comment
hilarious!

Back 20 years ago, if someone had a big night out on the town, Krystal (the
Southern version of White Castle) was the only place you could get munchies
at 2 a.m. Many a person I know has a story about going to get those
disgusting burgers in the wee hours of the morning. Me, I went for the
chili (which, it turned out, was Hormel) and the oyster crackers

Jill

On Sat, 06 Dec 2003 16:02:24 -0600, Steve Wertz
wrote:

On Sat, 06 Dec 2003 19:34:57 GMT, "Jimmy Tango"
wrote:


Ugh @ White Castle, those don't even deserve to be called burgers! = )

I consider White Castle 'burgers' more of a Dim Sum than any sort of
hamburger. Steamed buns with meat inside is Chinese, not American.

-sw
in the wash., d.c. area they were known as 'little tavern's. just the
place to get a couple death-balls when you're somewhat loaded.

your pal,
blake

I've lived a good part of my life in, or close by, Oklahoma. I've NEVER
heard of this, except at White Castles - and that was in Kansas.


"blake murphy" wrote in message
...
On Sat, 06 Dec 2003 16:02:24 -0600, Steve Wertz
wrote:

On Sat, 06 Dec 2003 19:34:57 GMT, "Jimmy Tango"
wrote:


Ugh @ White Castle, those don't even deserve to be called burgers! = )

I consider White Castle 'burgers' more of a Dim Sum than any sort of
hamburger. Steamed buns with meat inside is Chinese, not American.

-sw
in the wash., d.c. area they were known as 'little tavern's. just the
place to get a couple death-balls when you're somewhat loaded.

your pal,
blake