Oklahoma Onion Burger
By Joe
Source: Serious Eats — J. Kenji López-Alt, Oklahoma-Style Onion Burgers.
A oklahoma-style onion burgers recipe for 2 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Get started. Spread canola oil inside a big cast iron skillet using a paper towel. Heat over a high flame till gently smoking. Tip in balls of beef and push down with the back side of a spatula till completely flattened. Season well using salt and pepper. Working quickly, spread onions uniformly over cooking burgers plus push down to embed onions in meat. Let heat using no further pressing till burgers are well browned, around 2 minutes. With care flip burgers using a stiff spatula, making sure in order to pick up all browned meat off skillet. Let heat till onions start to soften, around 1 minute. Tip in cheese and top with top bun. Put bottom bun upside-down over top bun to let it steam in the onion vapors. Move bottom buns to a plate when buns are soft. Add condiments if wanted. Lift up onions, burger, and top bun together and move to bottom bun. Repeat with second burger. Eat at once.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
22.6 g protein for 428 kcal = 5.3 g per 100 kcal, so protein gives about 21% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 428 kcal |
| Protein | 22.6 g |
| Carbohydrate | 30.6 g |
| of which sugars | 6 g |
| of which free sugars | 0 g |
| Fat | 23.5 g |
| of which saturates | 9.7 g |
| Fibre | 1.9 g |
| Salt | 1.06 g |
Protein per 100 kcal
5.3 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
