Did you know there's a Throwdown going on? Actually two of them. Fast food & Burgers. Come join us and win great prizes. http://www.bbq-brethren.com/forum/forumdisplay.php?f=86
Anyhow, one of my favorite burgers is an OK onion burger. Fell in love since the first time I had one at Tuckers in Oklahoma City.
This is one of theirs, glamour shot.
Real one.
Start out with a HUGE onion. This one is actually to small. You'll need more.
Slice it as thin as you can. If you have a mandolin, even better, you'll end up with a huge pile.
.Throw them in a colander and salt them, then let them hang out for about an hour. A bunch of liquid will drain out letting them crisp up much better than if you didn't. I got 3/4 cup of liquid out of that one onion. Rinse off the onion, it's really salty, then give it a good squeeze to get the rest of the water out.
Made some 2oz balls and smashed them down.
Smash the onions into the burgers. Like I said, not enough onions.
Flip and let the onions get crispy.
These burgers require cheese flaps. Not the same if you use real cheese.
Double them up
Add some mustard and pickles and it's time for eats.
Anyhow, one of my favorite burgers is an OK onion burger. Fell in love since the first time I had one at Tuckers in Oklahoma City.
This is one of theirs, glamour shot.
Real one.
Start out with a HUGE onion. This one is actually to small. You'll need more.
Slice it as thin as you can. If you have a mandolin, even better, you'll end up with a huge pile.
.Throw them in a colander and salt them, then let them hang out for about an hour. A bunch of liquid will drain out letting them crisp up much better than if you didn't. I got 3/4 cup of liquid out of that one onion. Rinse off the onion, it's really salty, then give it a good squeeze to get the rest of the water out.
Made some 2oz balls and smashed them down.
Smash the onions into the burgers. Like I said, not enough onions.
Flip and let the onions get crispy.
These burgers require cheese flaps. Not the same if you use real cheese.
Double them up
Add some mustard and pickles and it's time for eats.
