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Heat a skillet over medium heat. Add butter and oil; heat until butter is melted. Add onion and garlic. Cook until onion is soft and translucent, about 5 minutes. Meanwhile, divide ground meat into 4 portions and shape into patties. Season with salt and seasoning. Heat a large skillet or flat-top over medium-high heat for a few minutes.
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Prepare Onions (10 minutes): Peel and thinly slice the onions. Shape Burger Patties (5 minutes): Divide the ground beef into 4 equal portions. Form each portion into a thin patty. Season both sides with salt and pepper. Cook Onions (10 minutes): Heat a large griddle or skillet over medium heat. Add a bit of butter or oil and the sliced onions.
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To make this style burger, simply shape the ground beef loosely into a ball. Then smash it directly on a hot grill and top with thinly sliced onions. The key is a really hot griddle to perfecting these popular burgers. Authentic Oklahoma Fried onion burgers. The meat is seasoned and then grilled to perfection.
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Top each hamburger ball with a 1/2 cup sliced onions, and gently press onions into tops of balls. Using a grill press or a wide heavy spatula, smash each ball into thin (1/4-inch-thick) patties. Cook for 2 minutes. Flip patties, and add a slice of cheese to each patty; top each with a bun top.
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Add balls of beef and press down with the back side of a spatula until completely flattened. Season generously with salt and pepper. Working quickly, spread onions evenly over cooking burgers and press down to embed onions into meat. Let cook with no further pressing until burgers are well browned, about 2 minutes.
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Position the skillet over direct heat. Pour 1/4 cup dry white wine over the caramelized onions and scrape up any browned bits on the bottom of the pan. Continue to stir until the wine is evaporated, about 20 seconds. Remove the pan from the heat, add 1 teaspoon balsamic or sherry vinegar, and stir to combine.
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Divide the ground beef into 4 equal-sized balls (4 ounces each). Heat a griddle or cast-iron skillet over medium-high heat for about 2 minutes. Once it is hot, add the oil to the pan or griddle. Place the 4 hamburger balls onto the pan and quickly press the meat with a sturdy spatula to form a hamburger patty.
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Reduce the heat to low. Cook for 45-60 minutes, stirring occasionally, until the onions are deeply brown & caramelly. In the last 5-10 minutes of caramelizing, deglaze the pan with the balsamic vinegar. Remove from the heat & serve immediately or store in an airtight container in the refrigerator for up to 5 days.
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Gather the ingredients. Combine ground beef with soup mix, Worcestershire sauce, ketchup (or tomato sauce ), and salt. Form into six equal-sized patties. Preheat the grill for medium-high heat. Place patties onto grill and cook for 6 to 7 minutes per side (or until internal temperature reaches a safe 165 F).
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Place a 12″ cast-iron skillet over medium-high heat and allow it to preheat for 2 minutes. After 2 minutes add the vegetable oil and butter to the pan. Once the butter has melted add the onions to the pan and stir around to coat in the melted butter and oil. Spread into an even layer and reduce the heat to medium.
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To make the burger, scoop a ball of hamburger meat onto a hot skillet or outdoor grill. Then top the ball with a heaping pile of sliced onions. Smash the burger down with a spatula, then let the burger cook on both sides (carefully flipping the burger to keep the onions in place). If you're adding cheese, add it to the side without the onions.
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Step 1. Divide the beef: Line a 13-by-18-inch rimmed baking sheet with parchment paper. Divide the ground beef into 4 even balls. Working one ball at a time and using your hands, massage the meat until it is cohesive and tacky, about 15 seconds. Next, using clean hands, roll each into a smooth ball.
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Grill Burgers: Preheat grill to medium high heat. Place patties on hot grill, indent-side up. Close grill lid and cook for 3-4 minutes, until the bottom of the burger is seared and juices are accumulating on top of the burger then flip. Cook an additional 3-4 minutes or until cooked to desired doneness (130-150 degrees).
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Note: *This recipe makes 4 burgers with 2 2.5 ounce patties in each burger. Tip: Slice the onions thinly using a mandoline. Option: Place the sliced onions in a wire mesh strainer, mix with some salt, and let it sit for 30 minutes before squeezing out the excess moisture and patting dry.This helps remove moisture from the onions and lets them caramelize quicker.
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Keep the meat chilled in the refrigerator until you're ready to smash the burgers. Slice Onion: Peel and slice the onion very thin. A mandolin works great! Heat Griddle: Heat your griddle or a cast iron skillet over the stove to 400 degrees Fahrenheit. Cook: Add 1 tablespoon of butter to the hot skillet.
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Place the caramelized onion burger patties on a plate or a small baking sheet & set aside for grilling. Grill the caramelized onion burgers. Preheat the grill to medium heat, about 450-500 degrees F. Just before placing the burgers on the grill, generously oil a wad of paper towels.