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For some purpose that episode was on not less than 3 or 4 extra occasions inside a two-week span and I lastly advised SP I needed to make them. So, he picked up some floor beef on the retailer and I deliberate to make them one Saturday for dinner. Then we had a ridiculously big lunch and couldn’t stand the considered consuming once more. The bottom beef went into the freezer, the place it was promptly forgotten. I lastly remembered that I needed to make the recipe and put the burgers on the menu two nights in the past. They had been so good I needed to weblog them instantly.


1 giant onion, peeled, halved and thinly sliced
salt and pepper
1 lb floor beef
1 tablespoon butter
1 tablespoon vegetable oil
4-8 slices American cheese
Mayo, mustard and pickles, for serving
4 hamburger buns, toasted

How To Make Oklahoma Fried Onion Burgers

Mix the onion slices and 1 teaspoon of salt in a bowl and toss to mix. Switch the onions to a colander and let sit for half-hour, tossing often. Switch the onions to a clear dish towel, collect the sides collectively and squeeze out as a lot liquid as you’ll be able to from the onions. Do that over the sink or a big bowl because the onions could have fairly a little bit of liquid in them.

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