The trick is to smoke the meat and not make the meat smoke

OKLAHOMA FRIED ONION BURGER

  Date: January 09, 2016
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This intriguing burger from Oklahoma was the product of the Great Depression. A restaurant in Oklahoma was looking to stretch the amount of beef they had to use for burgers and elected to replace some of the ground beef with onions. Onions are cut into small crescent shape pieces and are dried out prior to cooking. The smaller portions of ground beef are formed into a meatball shape, placed over a bed of onions and pressed down into a patty shape. They are then griddle-grilled onion side down over medium heat. When flipped onto the second side, they are griddle grilled over high heat. I fire up 2 Eggs and used 2 griddle grills so I could lock in the right temperature for both sides in advance. The resulting burgers were excellent. The onion side tasted like caramelized onions and the other side had a great tasting charred crust. These burgers had a minimum of ingredients but had an amazing flavor.
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Recipe Source:
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Americas Hometown Favorites

Cook's Country Best-Ever Recipes:

Oklahoma Fried Onion Burger - Page 11

Here is the recipe from the Cook's Country website:
OKLAHOMA FRIED ONION BURGER*.

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Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Zero Tare Kitchen Scale
  • BGE S-S Grill Grid x2
  • BGE Half Moon Cast Iron Grill Griddle (Smooth Side Up) x2
  • 19" Grill Spatula
  • SR 19" Locking Tongs
  • Infra Red Thermometer
  • Ranch-T Lump Charcoal