Text 22651, 72 rader
Skriven 2007-11-12 18:02:00 av JIM WELLER (1:123/140)
Ärende: Burgers 9
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Onion Burgers
Categories: American, Sandwiches, Groundmeat, Beef
  Servings: 4

      1 lb ground chuck (fat is good)
      2    onions, shaved (as thin as
           possible)
      1 ts salt
      6 sl american cheese
      6    buns
           mustard

The onion burger was (arguably) invented in Ardmore, Oklahoma at the
Hamburger Inn by Ross Davis. Marty Hall of Sid's in El Reno, OK
explains how it all began: "He got it started," says Hall. "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..."

This is one of the few times I'm thankful for the Depression. The
onion and the american cheese make it taste like a McDonald's
burger, but in all of the good ways and none of the bad. I don't
know about you, but that onion/cheese smell is what draws me back to
Micky-D's every time. Enough talk. Here's the recipe for a great
alternative burger:

Your first order of business is cutting the onions nice and thin.
John T. Edge recommends a mandolin, but I just used a sharp knife
since I don't have one. No biggie. Heat a heavy, well-oiled skillet
over medium-high heat for at least five minutes. The key here is to
get even heat. I used a cast-iron skillet, which was perfect.

Divide up your meat into six equal lumps. There's no need to form
them into patties. Once divided, put as many in your pan as you can
fit. Three was the magic number for me. Once in the pan, push the
burgers down into a round shape. (Note: you'll need a strong spatula
for this recipe. I used my BBQ spatula as my plastic one would have
been too flimsy.) After it cooks for a minute, pile on the onions.
Use more than you think you should, but you probably won't use all
the onions. Add half the salt and then push down with all your
might. You want to start getting those onions nice and smashed. Be
sure to keep working the patties into a round shape.

Cook the burgers for another minute, flip them and then smash really
hard again. I never really got them to meld together, or in a round
shape for that matter, but it didn't matter. Drain some of the
grease, add the rest of the salt and throw on the slices of american
cheese. Cook it until the cheese melts and you smell the onions
starting to burn.

Drop them onto your bun (toasted if you like) and slop on some
mustard. Damn, it's tasty.

Entry by Matt Jacobs

  From: A Hamburger Today At Serious Eats
 
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Cheers

YK Jim


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