Oklahoma Onion Burger on the camp chef griddle (Flat top grill onion smashburger)
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- čas přidán 12. 09. 2024
- The Oklahoma Onion Burger on the Camp Chef griddle is one of the best burgers I've ever had... even my wife loved it, and she isn't really a burger fan. I typically like all the fixins when eating a burger, but this Onion Smashburger is awesome with just yellow mustard and pickles... just like a homemade White Castle or Krystal cheeseburger!
Watch in this video how easy it was to make this Oklahoma Onion Burger and how to smash the burger into the onions for maximum flavor. I also try two different methods for slicing the onions thin for a comparison. Hint - You don't need to run out and buy a mandolin!
@campchef
#onionsmashburger #griddlecooking #oklahomaonionburger
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As an Okie this makes me smile. Mustard and pickle is the orginal way as you mention. Also contrary to belief this was actually created during the Railroad Strike (shortly before the great depression). Either way burgers look great and if your ever in or around Oklahoma during early May come join us at the El Reno Main Street Fried Onion Burger Day Festival. Glad to see this burger finally getting the recognition it deserves.
Wow… yeah that sounds great. Thanks for commenting
Cook this last night and I think it’s worth mentioning. I’ve been making onion smashed burgers for awhile and we’re always looking for a new twist. My 14 year old told me last nights was next level. I added a fresh seared slice of pineapple. All I’m going to say is OMG!
Thank you for your inspiration. Your video’s are next level!
Hey thats awesome...cheers...
Being originally from Tennessee and now living in Oklahoma for the past 15 yrs the Onion Burgers are the bomb......but that sack full of Krystal's always hit the spot especially the late night hours! Absolutely love your channel!
HAHAHAHAHA Hey long lost neighbor. Yeah I went fishing with my dad about a month ago and stopped to get a sack full. Dangerous those things are.
I love when Neal takes that HUMONGOUS bite then......that smile comes..... EPIC ! Cheers Bud ! Keep these awesome vids coming !
Glad you enjoyed it Thanks Bud
Not bad but go ahead and smash your burgers first. This allows the onion a more stable rest and when you flip them over, the onions grill and steam at the same time and it will give you better color and a crisp texture.
good point
Yep always smash the burgers with onions on top first, then flip, then cheese on bare side of the beef. Gives onions way more time to cook and cheese melts better.
I did this today. On the stove top. Cast Iron Griddle. Wow. Amazingly delicious burger. I am in White Castle Country. In high school days, we would go to the nearby White Castle greased up on beverages we were not legally able to consume. Who can eat 20 sliders the fastest? Twenty sliders in those day were some where around $3.00. Don't remember how fast I could eat them. I didn't win contests. I had fun and no making out with a chick that night 🙂 .
Hey thats awesome....really comes down to memories alot of times...right there with yeah...for us it was Krystal’s...I actually made a better version and mentioned these two companies....smashburger sliders...
Thank you for posting. Very helpful !
You're very welcome!
I’ve seen that burger cooked before, but think your version is the best I’ve seen!
I appreciate that....thanks
Watched this at breaktime at work. Now I am starving.
ahahahahah thats a good thing...that way you will eat two
Absolutely the best presentation of this burger that I have watched. MMMMMMM! GOOD!
Wow, thanks!
Another awesome video! Thank you for sharing your wealth of knowledge Neil ❣️
Ms. Amy, thank you for your audio visual talent as well ;)
You guys rock! Thank you so much!!
Well thanks Hugh. We appreciate more than ya know
Hi. Excellent knife skills. Made this last night. Awesome!!! My mandolin did a great job. Started the burger on the griddle, then I put the onions and smashed the the burger into it on the first flip seemed easier. keep up the good work
Awesome...thank you
The Charcoal King and knife skills - way to go. I knew you could out do the mandolin. Great video.
Thanks Terry. Geaux Tigers!
I just viewed this video and I also wasn't surprised he could shave the onion thinner than a mandolin because of all the knife skills from the Navy cooking
We went to El Reno Oklahoma to the onion burger festival. . It was fantastic
WOW...now that would be neat...were there different varieties of Oklahoma Bugers or just all made the same with different original ingredients
@@TheFlatTopKing They hold the record for the largest onion burger. It is made on a custom made grill in the middle of the street during the festival and they cut it up and give everyone a piece of it. It was fantastic! It was 12 ft. in diameter, 250 lbs. beef, 150 lbs. onion, 350 lbs. bun, layered with mustard and pickles. Total 750 lbs.
@@stephenseiwert9672 Good lord....not on my channel...hahhhahha thats so cool
Made these for the first time time today on the Blackstone using your recipe/tips... Only one problem: the family agreed that now, the bar for burgers has been reset MUCH higher! So good! Absolute new favorite. Thanks!
HAHAHHAAHA. Awesome to hear.
They look great, man! When I did mine, I toasted the buns on the Blackstone, and they were even MORE amazing! Keep up the good work!
TY
This version of the Onion Burger looks great , especially topping the Onions onto the Balls berfore the flip and smash.
I have one suggestion for you to try out, after the initial flip and smash, add the mustard to the beef and then do the final flip.
The mustard and onion fusing into the meat gives a divine flavor profile.
Absolutely and its on the list...Thanks for the info
great idea
Ive never tried an Oklahoma onion burger. I gotta try this Brotha, that looks amazing!! Now i know why it will be part of the “Regional Series”!! 👊🏼😎🤙🏼
Personally I like some color on the onion but traditionally it is just used for steam and flavor and to just stretch the meat for more product. I say get some good color first then smash the burger into it for that extra flavor
I own two mandolines, one pretty pricey. Nothing works better than a quality sharp knife and good technique.
Thanks for the demo - those burgers look great!
TY...
Watching cooking videos and a buddy that’s a professional chef… a sharp sharp knife in the hand of someone who knows how to use it beats gadgets anyday.
And grilled onions will make anyone hungry! My Mom ran a sale barn cafe when the folks first married. First few weeks no one was really coming in. My Grandfather on Dad’s side was a army cook in WWII. He threw some butter and sliced onions on the griddle behind the counter and they sold out that week and every week afterward 😂😂😂. Something about sautéed onions makes you hungry, and even if your stretching money like they did in the depression I bet these burgers cooking made people buy them irregardless.
Very well said...the smell..the flavor...really unmatched
he was about to cry at the end!
Something so simple yet it kooks so damn good! I don't think I would even need the cheese. Just the burger, the onions and maybe just a splash of Lee & Perrins. I gotta get my flat top!
yeah you do...trust me it gets addictive
I watched your vids and recipes and bought an 36 in blackstone griddle instantly thank you
Hey that awesome. Welcome to the family and reach out if you need anything
@@TheFlatTopKing thank you ! And I will for sure !
75-25, dat right dhere is my ZIP CODE Baby Boy! 👶 💯💥💫👊. This burger is a friggin phenom! Love your Blackstone! "Blackstone Matters" Hold it...Mama called it "a work of art!" She is the best wife married to a real man! 😄
I appreciate that...
Coupla things; I made this the first time yesterday. I pre-smashed my burgers, only because I didn't have the proper spatulas at hand. It worked fine. I absolutely preferred the onions sliced with a sharp chef's knife over those on my mandoline. I got them paper thin that way. Finally, I agree with both of you; this could easily be my "daily driver " burger... in fact, I'm gonna make them again tonight! It took me awhile to find out what the fuss was about, but this burger easily lives up to the hype, and then some.
right on....super easy with crazy flavor
Johnny’s El Reno, Oklahoma and Chickasha, Oklahoma onion burger
Nice! I think this will be my Memorial Day cook!
#2 today to like. Was on the phone with my cousin. When this came across my phone. The package is on the way !! You should put your camera on a tri pod and have your wife cook with you!! Thank you Frank from montana...
Frank we are going to film an episode where she grills a steak from start to finnish. Even starting the grill. I wil lbe filming. I cant wait. FYI she has never done either.
we're suppoting ypu from south america
thanks so much....always appreciate and much respect
Awesome knife skills. 😊
Hey thanks David...
hey man ive been following you for a bit now and im very intetesred in that hammered knofe set you use. i love ALL of your smashburger vids
thanks!
Its a 7 in cleaver from Kenknifeco. Have to amitt, I just spoke with him a couple of days saying how much I liked my knife.
I made some today. They are amazing
Awesome
I love the looks of that onion burger my mouth is watering
thanks Carl...i want to redo that one for sure...
Wow! I can't wait to try this on my griddle!
Its a good one for sure. TY
That looks so good. Back in the day in OKC we called them SOB's. Sauted Onions on hb Bun.
Thats cool....I havent heard that before...neat..thanks for the history Jacquie
I made them and used spicy brown mustard, delicious!!
Awesome...
Saying that flew under the radar says it all .....thank you!
I agree, best burger ever...!
Yeah I want to redo this burger this year...
I'm only on my 3rd attempt. Each time it gets better and better. I make mine in a cast iron skillet... FANTASTIC!
I made these the other night..... New Favorite!!!!!
Ours to. My wife actually said when can we have em again.
A+ Great Vid.
Glad you enjoyed it
dude, you make me hungry every time i watch 🤣
These look outstanding
Thank you
Tried it tonight. Was awesome. I overcooked one but I'll get the timing down with practice I'm sure
I love me some Oklahoma onion burgers.
Now that's the best Sooo Far
I appreciate that...I have many more available on my channel with different twitst
Sir I just wanna say thank you for serving our country first of all have you ever tried to create the Wisconsin butter burger
Not exactly but I did kinda create one that the patty melt. It was my take on a butter burger. Take a quick look and see what you think. Thanks for saying thanks.
It is an honor sir you put your life on the line for my family and I for the whole United States of America
Banging I’m onions deep on that meat nice job as always!!
Wow...those look great!!!
thanks Bud...
i've doing that. But your learning was glorius
ty
Wow! 🔥
thanks
smashi the onions down into the patty, no need to flip before the smash. meat side gets the good sear
Iam from Oklahoma onion bacon and garlic cheese and garlic what everyone likes old bikes and sweet woman like
Awesome.
TY Matt
I have been eating onions on my burgers for 40 years
sounds great...where ya from
Alright dude…you’re killin me…!!
thats a good one...just like a huge Krystal
Its 0248hrs, can't sleep, watching this I am half tempted to fire up my FTG600 and make these burgers!!
😎🍻💓😂🍻🇺🇸😎👊
Hey Neil. What kind of pickle are you using? Sweet dill?
on this one...dill
I am from mo. and we have a restaurant called Kirby's in sikston that has been makeing onion smash burgers before Oklahoma so they should be called mo.onion smash burgers
Interesting....
Looks delicious.
I've used a box grater before
Looking Good
Thanks 👍
This is the same guy that sells the little sheds in Texas
Wrong guy...
I would Love for you to do a copy cat of the Ho-dads burger ...... Love your Channel watching from Fountain Inn SC
I would love as well...what is it...ahahahaha
OMG DUDE! I made Costco Buffalo mixed with 90/10 angus and a little onion powder. Finally figured out my shitty mando to slice the sweet onions, lol smeared the onions and 3 oz balls in bacon grease left over. So, final burger imbedded with onion was topped with cheese , and dill pickle slices! Ketsup on the bottom with the tomato (b/c they both tomato, haha I like that concept) and a little of the bacon and Frenches mutard! Wifie loved it - me to. Thanks. I think I’ll be getting some tonight, hahah.
Hell ya. I might to😂 after i tell her.
Made a simple green chili cheese burger. I post it later.
@@TheFlatTopKing would look forward to your version! I just put up 40 lbs of Hatch Chile.
@@johnmccaffery5186 I had to use canned green chilies because in east tn we don't have the luxury. Pepper jack and american cheese
@@johnmccaffery5186 tell me your process or secret to the hatch chilis. Can i substitute poblano peppers or mix smoked poblano and green chilis from a can.
@@TheFlatTopKing not sure what your final output will be using the Chile.? So I would get some Poblano’s and/or some Anaheim’s and roast them on an open flame, Google some pics. The trick is to roast all over and let them sweat in sealed container like a ziplock.
I fridge them overnight and peel the next day. Not necessary though. The skins will come off easily in a few minutes after they cool, then you have pretty much the whole pepper to use. I substitute Poblanos for green bell’s a lot of the time in recipes. They’re just a notch up in flavor from the bells. Anaheim’s/California chiles otoh are a close cousin to Hatch but much less milder, but they could work. I notice you and the wife don’t mind the spice hot stuff so why don’t you try roasting some Jalapeños and poblanos, sweat and peel? When selecting them in store look for the skin with the brown striations on them-they tend to be hotter then a smooth glassy skin. As far as the canned Jal -app -en os, I could never recommend as I’m spoiled. But it could work if mixed with some authentic roasted. BUT, if you order a couple jars of the Fresh Chile Co green I guarantee you’ll
like them -they don’t have that “Canned”flavor. I’ll look forward for the vid.
Now Gettin ready for some hash browns on the flattop with eggs & Chile on the side for breakfast lol.
You have to put the cheese on the non-onion side, so it'll melt INTO the ground beef - that's what's great about american cheese - the way it melts itself into burger meat. Putting it on top of the onions just gives you cheesy onions.
ahahah when you take a bite and start chewing...you will never know the difference
You said you had the flattop on high. Is that to get the 425-450 much quicker and maybe more controlled
thats unfortunately was a long time ago...just like all information it changes with experience...
Ii do not cook on high NOW...low will hit those temps with ease....just heat longer...
anything after 400 will get that crust
Smash before the flip.
why...
Mmmmmmmm!!
00:5 did you say... "Welcome to charcoal King"??? 🙂
Absolutely...that used to be our name before we made the transition
There are only two types of people in this world...people with finger tips and mandolin users
ahhahah I like it...
What brand and model is your mandolin?
Oh man I have had that for years...I think OXO
In South Africa, we chop or grate the onions, mix it into the meat, with spices.
I always use the guard. I don't want my fingers near that blade.
I understand...
Add your burger seasoning of choice to the onions as an earlier prep item and wring the moisture out of them....and mix the onion juice/seasoning into the burger meat.....and it will change your life!
Thanks for the tips! Sounds incredible. I sometimes grate onion into the burger...
@@TheFlatTopKing That was kind of an accidental thing I found. I dropped my ground beef into the bowl of onion juice when I was prepping.
The main reason I let the moisture come our of them is so they would caramelize a little better!
@@michaelthoren2705 thats the best recipes sometimes….accidentally
I'm not sure if I would be able to eat the whole thing, that's definitely American size portion.
What kind of knife do you have?
I have several..this one is a meat cleaver from KenKifeCo....i also have sets...my favorite is 4 star Heckles
Where do you get that flat top 💯💣🍔
I have all the links listed below the description...several options available
Put mayonnaise on those buns and grill them until browned, put to the side. Then cook your burgers as shown.
white castle used to use real onions before ww2 the had to stop because all onions where being shipped over seas. so the went to dehydrated onions. and just stayed with them..
Hey I absolutely love little things like that....I sucked at school...but they never taught culinary history....I would have aced it...ahahhaha
👍👍👍👍👍🏴😎
thanks
You pple have no idea how lucky you are to be able to eat that without worrying about your sugar levels. It looks so damn good
That is a true statement. But when not filming, we eat healthy, super healthily. FOr me its about balance.
@@TheFlatTopKing being diabetic and older I try to eat stuff very carefully but i love to cook and eat different foods
@@kenjackson8159 tuff brother i know. What about making it with out bread.
Fellow diabetic here... Aldi's and other stores sell Low Carb hamburger and hot dog buns. Maybe like 4g carbs per bun! Everything else should not spike blood sugar very much. Onions will a bit and pickles will also if you use sweet ones, but for one burger it shouldn't be too bad.
Are you using Sweet onion or Yellow Onion?
Sweet Vidalia onions.
and that we're to apogize that youy'regonna have to smashed burger on my table
No clue.
I'm in the market for a flat top grill because of this burger. Between myself, the wife and 3 kids it takes way too long to make smash burgers or onion burgers for the whole family on a cast iron pan.
Good choice! I just bought another one its the Blackstone air fryer combo so now i have 3. Im sure if you need help i can answer some questions for ya.
pease, release me
Mayo instead of mustard 😁
NO way....that a personal choice...cook what you like.....mustard was traditional and mayo was offered as an extra...
And he did not use roll he used toast
Yep, that looks just like Tucker's Onion Burgers!!
So thin it's only got one side.............................nice.
8 months late HHAHA
Supposed to caramelize the onions first and it's not even fully cooked yet
I don't think thats the original point in the Oklahoma burger. I am a huge fan of caramelized onions and this is not the recipe for them. The onions steam into the meat for flavor. When this recipe was invented the onions were used to stretch the amount of meat/portion you get because the prices of beef were high and people didn't have a lot of money.
I don't like white castel
Need to work on your crust lol.....Im an Okie, just sayin.
I literally just posted a smash burger for beginners video yesterday. Check it out to the the evolution of the crust....
@@TheFlatTopKing 22 year Navy Vet, Retired Senior Chief. Love your channel
Onion burger?????
Bro I told you where "smash burgers" came from.. and they are from bloomington IL.. "steak n shake" all copies sellouts from there ..
once again...this is over a year old...
Looks great! unfortunately the wife hates onions, and drowns her burgers in mirical whip and ketchup. Yuck!
WOW....but I have to practice what I preach....If she likes it then make it for her...cook what you like to eat...after all you are the one paying for the ingredients and have to eat it
Using a mandolin without a guard is beyond stupid.
We did it everyday in the restaurant....its about comfort...if you dont feel comfortable then use a guard..simple
Needs cheese in between both Pattie’s, I cringed when you flipped them the way you did, smash it onion side up first
agreed it needed the extra cheese..but I like my onions cooked more. it's just a personal preference...I think it helps the flavor in the burger...difference of steamed onions or caramelized onions...ill choose caramelized cooked in beef fat
Really zero advantage trying to incorporate onions into the burgers. Just griddle some onions in butter on the side and add them at the end. A traditional smash burger plus onions is amazing. Even better with mushrooms added
I see your point but i kinda like that the onions char up under the burger by the pressure of smashing. How close would it be to your idea. Super close
I am learning that when it comes to griddle cooking “simpler is better”. Smash burgers cook insanely quick. I do the buns and fixings separate and slap it together at the end. I’d do a taste taste but they are gone before I can blink
Your videos are AMAZING. So impressed that you respond to my lame comments
@@drdrew3 not lame at all. I love the thoughts of other people. I think thats what makes us all better. I learn stuff every single day from commenting back and forth. Heck just today someone complained that in the rain his grease trap on his Blackstone fills with water.
I made a bacon cheeseburger video for my 1,000 subscriber episode in that one i did exactly what you are saying. One difference in the onions i added whiskey for more flavor. The dang onions stole the show.
@@TheFlatTopKing +1 the burger and the onion become one. You have to try it to understand.
I lived in Tennessee for 12 years. Crystal burgers are garbage. About the worst trash I've ever eaten. Once.
What part
I'll describe it in one word... soggy
Let me try....Incredible