NYT Cooking | Kenji Makes Oklahoma Onion Burgers | NYT Cooking @NYTCooking | Uploaded April 2024 | Updated October 2024, 1 day ago.
Get the recipe: https://nyti.ms/3UAaA3i
Meet the burger J. Kenji López-Alt can’t improve — only tweak. Oklahoma onion burgers.
Homer Davis and his son Ross invented what they called the Depression burger at the Hamburger Inn in El Reno, Okla., as a way to add inexpensive bulk to their burgers. Rather than being toasted, the buns are steamed in onion-scented vapor. That the technique — cooking the patties smashed-style with a huge amount of thinly shaved onions and steaming the buns — and restaurant remain popular to this day is a testament to the burgers’ deliciousness.
If you prefer, you can take the cooking (and the oniony aroma) completely out of the house by heating the skillet or griddle directly over a very hot grill and cooking outdoors.
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About NYT Cooking:
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Get the recipe: https://nyti.ms/3UAaA3i
Meet the burger J. Kenji López-Alt can’t improve — only tweak. Oklahoma onion burgers.
Homer Davis and his son Ross invented what they called the Depression burger at the Hamburger Inn in El Reno, Okla., as a way to add inexpensive bulk to their burgers. Rather than being toasted, the buns are steamed in onion-scented vapor. That the technique — cooking the patties smashed-style with a huge amount of thinly shaved onions and steaming the buns — and restaurant remain popular to this day is a testament to the burgers’ deliciousness.
If you prefer, you can take the cooking (and the oniony aroma) completely out of the house by heating the skillet or griddle directly over a very hot grill and cooking outdoors.
------------------------------------------
VISIT NYT COOKING: cooking.nytimes.com
SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
YOUTUBE: bit.ly/2MrEFxh
INSTAGRAM: bit.ly/2DqJMuD
FACEBOOK: bit.ly/2MrTjEC
TWITTER: bit.ly/2RZB6ng
PINTEREST: bit.ly/2W44xng
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
