Oklahoma Style Burgers

[Anonymous No.10361325]

I made them /ck/ and they're fucking delicious and super easy to make.

Ate them in the traditional, onion, pickle and mustard version.

Wholeheartedly recommend them

[Anonymous No.10361473]

>>10361325
Why can't you cook the patties and onions separately?
>inb4 huh?

[Anonymous No.10361648]

>>10361325
what is it?

[Anonymous No.10361678]

So, you sear the patties and then let them cook on onions? Sounds delicious. Are the patties special too or your standard goto type?

[Anonymous No.10361688]

>>10361325
Let's talk about noodling instead

[Anonymous No.10361707]

>>10361473
>>10361678
The onions are smashed into the patty while cooking. They did this during the depression to stretch meat out further. People still like them though.

[Anonymous No.10361718]

>>10361707
It must smell awesome too. Thanks for the info

[Anonymous No.10361722]

Smushing hamburgers while cooking them is the sign of ignorance.

[Anonymous No.10361741]

>>10361473
the steam from the onions partially cooks the burgers and infuses them with (TON)s of flavor.

though where i come from, they're just called sliders. and they're smaller than your palm - given you're not a tiny-handed manchild.

[Anonymous No.10361746]

>>10361707
In Mississippi they mixed in grits with the meat to make it stream. I present the slug burger.

[Anonymous No.10361756]

>>10361722

Okay. I looked it up on the internet. You don't smush the hamburgers while cooking, you have the onions pretty much already cooked and then drop the hamburger as a ball of meat on top of the onion and then press down. It is important to do the smushing only within the first ten seconds or so.

[Anonymous No.10361773]

>>10361722
Your posts are a sign of ignorance

[Anonymous No.10361789]

>>10361746
It looks like it's almost paste.

[Anonymous No.10361791]

>>10361746
This is probably the only way I will ever like grits.

[Anonymous No.10361813]

I feel like this burger would be ruined if the onions are cut too thick. They definitely need to be super thin like that one video said.

[Anonymous No.10361830]

>>10361741
Where I am from, a slider is just a regular cheeseburger that is small

[Anonymous No.10361844]

>>10361756
you could have looked it up at your local library

[Anonymous No.10361871]

>>10361844
Its never enough with you dad.

[Anonymous No.10361874]

>>10361871
Huh?

[Anonymous No.10361887]

>>10361325
What manner of flyover sorcery is this?

[Anonymous No.10361892]

>>10361830
I actually remember looking this shit up. Popular slider places like White Castle don't do it, but places in New Jersey do it

https://www.youtube.com/watch?v=VQm_Y7wEzGQ

[Anonymous No.10361893]

>>10361746
tfw I recently moved out of MS and can't find anything even close to this unless I make it myself

to make it myself I have to special order grits because people in the north don't know what a fucking grit even is

[Anonymous No.10361903]

>>10361789
Surprisingly tasty. Made with beef and pork commonly so it does have a light color. A nice crunchy outside tho

[Anonymous No.10361935]

>>10361648

I'm with this guy.

[Anonymous No.10362296]

>>10361648
>>10361935
Those are fritters, heavy on the meat.

[Anonymous No.10362303]

>>10361756
>>10361722
>tfw not smooshing them one time
>ended up with a hamburger that looked like a tennis ball and shot hot juice 4 feet across the room when prodded

[Anonymous No.10362315]

>>10361893
We know what grits are, but we just don't get why you faggots obsess over flavorless mush. Grits are literally prison-tier food.
>but all muh grit recipes
A lot of recipes call for flour, but that doesn't mean flour is delicious itself.

[Anonymous No.10362316]

>>10361756
You do if it's on a solid surface, or you get a soggy bun and a shit sear.

[Anonymous No.10362321]

>>10362315
>he said between mouthfuls of unbuttered quinoa

[Anonymous No.10362323]

>>10361892
>Popular slider places like White Castle don't do it
yes, they do. they steam the meat/buns on a bed of onions

[Anonymous No.10362353]

>>10362315
>I don't get why you people obsess over things that we obsess over you obsessing over

[Anonymous No.10362396]

>>10361648
Looks like a homeless person had a shit with a bad case of tapeworms.

[Anonymous No.10362511]

>>10361325
why does your patty have parasites in them?

[Anonymous No.10362537]

Have you children never fried onions?

[Anonymous No.10362560]

>>10361325
>the Midwest in charge of doing anything right
Those look fucking horrendous

[Anonymous No.10362564]

>>10362511
Those are onions, Muhammad.

[Anonymous No.10362568]

>>10362560
this is probably the most cancerous post on all of 4chan right now

[Anonymous No.10362765]

>>10362568
Huh?

[Anonymous No.10362773]

>>10362564
>onions are supposed to look like tapeworms
What third world shit hole do you live in?

[Anonymous No.10363060]

>>10362773
It's the way they're cut. https://youtu.be/vovHn6qTt4Q?t=1m33s

[Anonymous No.10363282]

>>10361893
I had no idea you could put grits in them. A local place here in Nashville sells a “slug burger” but they use pork and soy meal. I feel like there’s some historical basis for the use of soy because they’re from an area where people grow a lot of soybeans, but that seems a lot less appetizing as a filler than grits.

[Anonymous No.10363312]

>>10361844

The only way you could look it up at my local library is on their internet connection.

[Anonymous No.10363313]

SMASHED and SLAMMED burgers

[Anonymous No.10363319]

>>10362303
>>>10361756 (You)
>>>10361722 (You)
>>tfw not smooshing them one time
>>ended up with a hamburger that looked like a tennis ball and shot hot juice 4 feet across the room when prodded

Perhaps you should let the hamburger rest on paper or cloth towels before eating it. I usually let mine rest about 5 minutes -- long enough to wash the pan and cooking utensils.

[Anonymous No.10363363]

>>10363319

Also, it it looks like a tennis ball, then it was probably already bulging when you starting cooking it. If this presents a problem for you, try intending each side before you cook it.

[Anonymous No.10363474]

>>10363282
Soy grits. It's a thing.

[Anonymous No.10363744]

>>10361893