I mentioned Oklahoma Onion Burgers in a previous post, but I haven't shown how to make them yet. Start by placing two 85-gram (3 oz) balls of ground chuck per burger onto a cast-iron griddle over medium heat. Season them with salt, then press a generous handful of thinly sliced onions into the top of each ball. Place a piece of parchment paper over each patty and smash it down to a thin patty with a grill press or a heavy spatula. Cook for 3 minutes, flip, lay a slice of American cheese on each patty, and crown them with the buns. Cook for another 3 minutes, assemble your burgers, then scrape the griddle clean—tossing about 20 ice cubes onto the hot surface makes cleanup a breeze.
If you want to see the entire production, I recommend George Motz's video at the link below.
Big shout-out to my daughter for this every-Monday delight!









