Oklahoma Onion Smash Burgers Oklahoma Onion Smash Burger Smash the ball into the onion, creating a burger patty. cook for 3 4 minutes, gently turn and cook for another 5 minutes, or until the internal temperature of the patties reaches 165 degrees f. once cooked, assemble burgers and enjoy! store leftovers in an airtight container in the refrigerator for up to 4 days. Step 5: make your burger sauce – while the burgers are finishing, add mayo, ketchup, mustard, sweet relish and hot sauce in a bowl and whisk. step 6: build the oklahoma onion smashburger – remove the bottom bun off the top and sauce it. add some pickles and stack the patty (s) on top while leaving the top bun on the top patty.
Oklahoma Onion Smash Burgers Derrick Riches Prepare the beef: divide the ground beef into 4 equal portions and roll each into a ball (around 4 oz each). 3. place beef on grill skillet: place the beef balls on the preheated cooking surface. add a generous amount of sliced onions on top of each ball, and sprinkle with salt and black pepper to taste. 4. 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. Place the ground beef balls on the preheated flat top grill or in the cast iron skillet. top each beef ball with a large handful of sliced onions. sprinkle salt and black pepper on each pile. use a stiff spatula or a burger press to smash the ground beef balls down on the cooking surface, until about 1 4 – 1 3" thick. Step 4: smash the burgers. tmb studio. using a cast iron grill press or large metal spatula, flatten the beef to a thickness of about a quarter of an inch, pressing the onion into the beef. cook the burgers until they are lightly browned and the edges are crisp, four to six minutes.
Meet The Oklahoma Onion Burger Jess Pryles Place the ground beef balls on the preheated flat top grill or in the cast iron skillet. top each beef ball with a large handful of sliced onions. sprinkle salt and black pepper on each pile. use a stiff spatula or a burger press to smash the ground beef balls down on the cooking surface, until about 1 4 – 1 3" thick. Step 4: smash the burgers. tmb studio. using a cast iron grill press or large metal spatula, flatten the beef to a thickness of about a quarter of an inch, pressing the onion into the beef. cook the burgers until they are lightly browned and the edges are crisp, four to six minutes. Add balls of beef and press down with the back side of a spatula until completely flattened. season generously with salt and pepper. andrew janjigian. working quickly, spread onions evenly over cooking burgers and press down to embed onions into meat. Place a handful of sliced onions on the griddle and put a ball of ground beef on top. use a sturdy spatula to smash the beef into 1 4 inch thick patties. season with salt, pepper, and garlic powder. cook. cook for 2 3 minutes, until the edges are crispy, then flip and cook for another minute.
Homemade Oklahoma Onion Smashburger R Food Add balls of beef and press down with the back side of a spatula until completely flattened. season generously with salt and pepper. andrew janjigian. working quickly, spread onions evenly over cooking burgers and press down to embed onions into meat. Place a handful of sliced onions on the griddle and put a ball of ground beef on top. use a sturdy spatula to smash the beef into 1 4 inch thick patties. season with salt, pepper, and garlic powder. cook. cook for 2 3 minutes, until the edges are crispy, then flip and cook for another minute.
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