Oklahoma fried onion burgers from The Ultimate Burger: Plus DIY Condiments, Sides, and Boozy Milkshakes (page 59) by America's Test Kitchen Editors

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Misa925 on March 03, 2025

    Saw on TV an "Oklahoma burger" which was new to us. This recipe uses what I usually use for 4 burgers: 1 lb of 85/15 ground beef & a large onion. Interesting how the onion is covered in salt to remove moisture so it'll crisp up better, looked like it removed over 2 Tbsp moisture! (1 Tbsp in bowl, plus soaked up more with 2 paper towels). BUT.... it also removed most of the onion flavor! Cooking did crisp the onion up slightly on the outside, but the juice from the meat rehydrated them. 1/4 of a large onion grilled in the pan on each burger usually adds a great onion flavor... but these tasted like they had very little onion. Finished burgers looked like the book photo... but really can't appreciate that after putting on the bun. American cheese also seems to be essential for calling it an Oklahoma burger, which really isn't our fave cheese choice. And the flavor reminded me of the cheapest burger on any fast food menu, minus any condiments. Not a fan of this recipe.

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