Recipe: Oklahoma fried onion burgers

OKLAHOMA FRIED ONION BURGERS
Makes 2 double- double burgers

1 sweet onion, sliced as thinly as possible on a mandoline
Kosher salt
1 tablespoon vegetable oil
10 ounces 80 percent lean ground beef, portioned into 4 balls
4 slices American cheese
2 potato rolls, split (Matt recommends Martin’s, but any will do)

1. In a bowl, mix the onion slices with 1 tablespoon salt and let rest for 20 minutes. Drain the onion slices, squeezing out any excess water, then mix them with the oil.

2. Heat a large cast-iron griddle or 12-inch frying pan over medium-high heat until smoking hot. Make four piles of sliced onion in the pan, then nestle a beef ball on top of each pile. Using a stiff metal spatula, smash each ball down into the frying onion slices to flatten it. Cook them on high until the onions are deeply browned around the edges, about 4 minutes.

3. Then flip the burgers and onion over and lay a slice of cheese on top of each. Arrange the roll halves, cut side down, over the top to steam and cook the burgers for 2 minutes longer. Transfer the rolls, cut side up, to two plates and scoop two patties, with all of the crispy melted cheese and onions, onto the warmed roll bottoms, cover with the roll tops, and serve immediately.

From the book FOOD IQ by Daniel Holzman and Matt Rodbard Copyright © 2022 by Daniel Holzman and Matt Rodbard . Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.