An Oklahoma specialty that's nearly as much onion as it is meat.
It was back in the twenties, back during the Depression. Onions were cheap then and hamburger meat was expensive. Same as it is now. But we were a lot poorer then. So Ross came up with this idea of adding onions to the burgers and smashing them into the meat with the back of his spatula. He called them Depression burgers and he'd smash a half-onion's worth of shreds into a five-cent burger...
In truth, making Oklahoma-style onion burgers is not rocket science. It's not even fifth grade math, really. The method is nearly identical to that of the, which we discussed a couple years ago. The main difference is the heat of the cooking surface. The key here is once the burgers start cooking in earnest—that is, within about 10 seconds of being smashed thin—all smashing activity, lest you press out fat and juices that have started to liquefy inside the patties. That means you need to work quickly from the time you smash the patties until the time you add the onions.a lot of them. I mean a how-can-this-be-right-no-reasonable-person-would-ever-need-this-many-onions a lot—at least a half onion per patty.
The only real trick is to slice them very, very thinly. A good sharp knife or a mandoline helps in this regard. I usually. In this case, tradition dictates I make an exception, slicing the onions orbitally, which produces a more pronounced onion flavor as more cells are ruptured.
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