Andrew Zimmern Cooks: Griddled Onion Burger

Hey everybody, welcome to the kitchen.
The Chew, one of my favorite shows, did a, you know, Best Burgers of the Year
thing a couple years back, and I flew in to make my traditional Midwestern Butter
Burger that we make at AZ Canteen. And Michael Symon was making one of his
burgers, and he scattered onions in the pan, and caramelized them, and then pushed the burger down on top of it. But I sat there and I said to myself , “oh my gosh
that’s, that’s brilliant!” And then last year, I went to El Reno, Oklahoma, and I went to Sid’s Diner, where they’ve been making a regional specialty, referred to as
Oklahoma Onion Burgers. And they caramelized huge mounds of onions, and
then put a little patty on top of it and spread it really thin across the whole
deal. So, I sort of now make a hybridized version of that. So, probably the most important thing that we do with our burger is get a piece of butter, and yes, I actually use
the bun this way. I get it wet with all the butter that’s there – about a tablespoon. And then just drop it. So you toast your burger bun first. The next thing I
do, cut my onions in half, and slice them thinly in half-moons. And I usually use
about a half onion per person. Alright, so, take some more butter, throw it in the
pan, and let’s caramelize some onions. Remember that onions have a lot of water
in them, and you can’t brown in the presence of moisture. Sprinkling a little
bit of salt will help pull the water out. Using a hot pan – especially a cast-iron
one – and spreading them thin, will get you to crispy onion heaven faster than
any other method that I know of. While the onions are caramelizing, I’m going to
make my patty. If you overwork your patty, paddling it with a lot of seasoning and
stuff like that, you’re going to have a tougher burger. I’m just a little bigger
than the size of the bun to account for shrinkage. I’m going to season that,
liberally, with salt. So the key to this, obviously, is nice, thin onions. So the
way that they do them at Sid’s is they pull a pile of the onions over, they lay that
down right on top of it, and squish. The meat itself, hasn’t come in
contact with the griddle yet, the onions are getting super dark and caramelized,
that beef fat is melting down on top of them, and we’re going to flip it onion
and burger are going to meld into one in a way that’s absolutely beyond your
wildest dreams. And just a gentle push. This has got about 30 or 45 seconds left,
and in that amount of time you can ask yourself the one question that’s really
crucial at this moment: Cheese? Or not cheese? And I’m guessing someone like you is going to say to say ch– no, you’re not going to say cheese. But now would be the time
to put cheese on. Let’s turn this off. So texturally, you have the soft, clean
sweet onion, and then you have that beautiful charred burger. I’m just going to
let that rest for a second and let the juices return to them –just like a good
steak. Now, I will do a little secondary seasoning here. That’s onion burger perfection.

32 comments on “Andrew Zimmern Cooks: Griddled Onion Burger”

  1. Patrick Jose Tan says:

    I'm an avid fan since day 1 of bizarre foods. Hope you could visit Manila again and wishing to see you in person Andrew!

  2. J. Speed's vids says:

    Can't wait to cook this…looks really good Andrew.

  3. Vanessa Chulapatrcheevin says:

    Looks amazing! Loving this series! Thanks you!

  4. Michael O'Keefe says:

    His baldness is his specialty.

  5. Brenda Green says:


  6. b williams says:

    You got me with the cheese tease. Looks good im gonna try that this weekend! Thanks!

  7. Gerardo A says:

    Watching this while watching bizarre foods on travel channel ๐Ÿ‘๐Ÿป

  8. Super020469 says:

    If it looks good eat it ๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป

  9. dlb5925 says:

    It sure helps if you remove the water from the onion first. Place your thins sliced onion in a colander and sprinkle with salt. Stir and add more salt over 4 hours, probably remove 2 cups of water. Remove onion, you should have a lot of water from the onion. Ring the onion out in a dish towel. This is the Oklahoma way.

  10. Mathew Walworth says:

    I've been trying to get some of the other YouTube guys to do an emu omelette I've had Emu eggs before they're really good would you please do the Emu omelette review

  11. real smart says:

    I dig it…im just into salt like that…three times he salts that thing…get a higher fat content meat and let that be the star, not salt

  12. Practice and Repeat says:

    That burger was too thick to be Oklahoma Style

  13. Pete Moss says:

    I was just about to go to bed then I saw this video of you making that onion hamburger NOW I have to make one then go to bed .

  14. Marina The Octoling says:

    Sorry only pussies dont want cheese on there burger

  15. Kane Odam says:

    It's funny… Yesterday, I literally spent maybe 2 hours researching Oklahoma onion burgers and watching the originators prepare them. The steps, as you have followed, are disordered. The patty actually goes down first, followed by a heaping handful of ribbon-sliced onions being placed on top of the patty. The order may or may not make a difference, but for those that care, here is the information.

    Edit: It's not "funny" if Youtube algos made it happen.

  16. clay payton says:


  17. Bill Ward says:

    Fixed for lunch today. Not that impressed, will stick with my chili sauce ,mustard onion slaw.

  18. Joel Davis says:

    I'm from Del City, Ok and I never heard of an Oklahoma Onion Burger. When I go back and visit I prefer a burger from Braums but I'll give Sids a try.

  19. Jorge Diaz says:

    wtf i said cheese

  20. Ines Barrera says:

    Amo a este gordito ๐Ÿ˜Š๐Ÿ’œ๐Ÿ’œ

  21. nonya biz says:

    oh wow awesome! why didnt i ever think of that???

  22. Kuniotchi says:

    What kind of watch is he wearing?

  23. P JB says:

    i thought you put the onions on top of the beef and smash down. and then place the cheese after the flip

  24. Dav gu says:

    Wow ๐Ÿ˜ฎ there is no dislikes

  25. Curt Popejoy says:

    Definitely a spin because that isn't an Oklahoma onion burger.

  26. Brian Lemons says:

    I spent some of my summers in El Reno eating at Sid's as often as I could. The only thing you did wrong was make the burgers too think. Your description "little patty" was spot on but you made a burger too thick, even though you think it isn't important but it is. Also I never saw a gentle push it was always a full on smash of the burger. Oh and it is Onion Fried Hamburger's No one from Oklahoma calls them Oklahoma Onion Burgers.

  27. Dail Ray says:

    What the f*** no cheese๐Ÿ˜ญ๐Ÿ˜ข๐Ÿ‘Ž๐Ÿ˜ฒ

  28. tires2burn says:

    To raw for me.

  29. Gregory Davis says:

    Well, damn….. That looks good & simple. ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹

  30. Kevo A says:

    He looks like a boy lover

  31. N Mcalister says:

    Those onions are way too thick for a true Oklahoma style burger. They have to be slized razor thin on a dial adjustable mandolin and then the water squeezed out. and the burger ball goes on first, then the onions before the smash

  32. Kevin Hardin says:

    So basically cook some onions, then put them on a raw hamburger patty and eat.

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