Oklahoma fried onion burgers from The Complete Cook's Country TV Show Cookbook (2016): Every Recipe, Every Ingredient Testing, Every Equipment Rating from All 9 Seasons (page 83) by Editors of Cook's Country Magazine

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Notes about this recipe

  • Rinshin on March 23, 2018

    Although this is a technique more than a recipe, it works very well. 3 oz per burger and 1 large onion for 4 burgers. Salting onion slices ahead and squeezing the water out before going into the pan makes browning the onion slices faster and easier. This has nothing to do with the recipe directions, but my onions were not quite grilled brown to my taste at 6-8minutes at medium. I will adjust that to longer time or higher temp next time. The burgers were perfectly cooked right into the onion slices.

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