
Take your steak next level with this Blue Cheese and Pecan Butter
It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
I am serious about my burgers. Serious in that I have a deep, unwavering love for them. I even wrote this article explaining the difference between the two basic types of burgers, and why you cant recommend one kind to a fan of the other. So understand that I’m serious when I say this is my new favorite burger.
Now, they may suck at football (hook ’em), but Oklahoma seems to have some outstanding burger mojo. The smell of grilling onions is one of those truly magical aromas, like a freshly baked chocolate cake or hot bowl or popcorn. And with good reason. Grilled onions are freaking delicious and pair perfectly with beef, so I can’t quite understand why they’re not already a prerequisite to a killer burg, but I digress…
The basic concept of an OOB is that the onions are smashed into the patty during the cooking process, and the rest is up to personal interpretation. To successfully achieve the simple but brilliant alchemy of this recipe you’ll need two essential tools:
First and foremost, it’s gotta be the beef. You need to know that fat quantity in a burger is directly proportionate to juiciness and flavor. You wanna use a minimum 80/20 ratio of meat to fat. Some industry folks swear by 73/27, but that’s awfully specific and not exactly accessible to most people unless you grind your own mix. I used Lone Mountain Wagyu’s 100% full blood ground beef, because I know that the high degree of natural marbling means a higher quality fat percentage in the finished grind.
Naturally, I deem a melty slice of American cheese to be a non-negotiable ingredient. The idea of a non-cheese burger shouldn’t even be a thing, it’s just wrong. Maybe thats why McD’s calls it the “juniorburger’, because only lightweights would ever skip the fromage. The other essential ingredient is a soft potato bun (I use Martin’s, the bun of burger aficionados) which provides and airy mouthful with appropriate structural integrity to handle the juice. It’s no big deal, just burger science… In this instance, I added some Applewood smoked bacon to the final product, but I must admit, it would have been just fine without it.
Simple is really best with the burger – no ketchup, mayo or mustard needed. But I definitely recommend you double up the patties, or maybe even try for a triple stack!
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It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
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