oklahoma onion burger
Fire up the griddle to prepare these authentic Oklahoma smashburgers. Thinly sliced sweet onion is cooked with the burger to enhance the flavor of this cult classic.
Ingredients
2 pounds Ground Beef (80% Lean or Leaner)
Salt and pepper
2 cups thinly sliced sweet onion
8 slices American cheese
4 potato sandwich buns, split, toasted
Directions
- Heat griddle flat top or large cast-iron skillet over medium heat until hot. Meanwhile, divide beef evenly into eight portions. Lightly shape into loose balls. Season with salt and pepper, as desired.
- Evenly place half of balls on griddle; cook 1 to 2 minutes or until bottoms are browned and crispy. Place 1/4 cup onion on top of each ball. Cook's Tip: Watch onions carefully to prevent burning!
- Turn balls onto onions, smashing into thin patties with a spatula or burger press. Cook 1 to 2 minutes or until instant-read thermometer inserted horizontally into center registers 160°F. Remove from griddle; keep warm. Repeat with remaining beef.Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.
- Top patties with cheese slice; stack 2 patties together. Serve on potato buns.
NUTRITION INFORMATION
Nutrition information per serving, 4 burgers: 839 Calories; 441 Calories from fat; 49g Total Fat (21.7 g Saturated Fat; 1.9 g Trans Fat; 2.5 g Polyunsaturated Fat; 18 g Monounsaturated Fat;) 207 mg Cholesterol; 1350 mg Sodium; 34 g Total Carbohydrate; 1 g Dietary Fiber; 7.5 g Total Sugars; 62 g Protein; 3.1 g Added Sugars; 720.9 mg Calcium; 7 mg Iron; 868 mg Potassium; 0.34 mcg Vitamin D; 0.6 mg Riboflavin; 18.3 mg NE Niacin; 0.9 mg Vitamin B6; 5.7 mcg Vitamin B12; 813 mg Phosphorus; 12.8 mg Zinc; 62.5 mcg Selenium; 175.6 mg Choline.
This recipe is an excellent source of Protein, Calcium, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Potassium.