Have you ever eaten at Sid’s Diner in El Reno, Oklahoma? It’s part of historic Route 66 and famous for introducing the fried onion burger back in the 1920s. I’ll admit I haven’t because every time we get to El Reno, we have the bison burger. Love bison burgers! But my curiosity for the fried onion burger grew when my friend Chef Gary Straka made some for a cooking demo for the 360 Cookware skillet. He loves the onion burger, and so did his audience. So today I made fried onion burgers for lunch. Here’s how:
Oklahoma Burger with a Georgia Twist
- 1/2 pound lean ground beef
- 1/2 Vidalia onion
- salt and pepper
- cooking spray
- Preheat griddle or skillet over medium-low heat. Spray with nonstick cooking spray.
- Divide the beef in two equal portions and form thin patties.
- Thinly chop the onion.
- Salt and pepper one side of the patties. Press the onions into the meat.
- Carefully place each patty, onion side down, on the preheated griddle. Salt and pepper the second side of each patty.
- Cook for 7 or 8 minutes over medium-low heat. You want the onions to caramelize, not brown.
- Carefully turn each patty (you may need a second spatula as a “helper”) and increase the heat to medium.
- Cook burgers just until done, about 3 minutes or until juices run clear. Do not overcook.
- Serve on your favorite bun (we like whole wheat potato rolls).
If Vidalia onions aren’t available, substitute any sweet onion.