OKLAHOMA ONION BURGERS
Makes 4 servings
The delicious pairing of beef and onions in this Oklahoma state classic has withstood the test of time. In fact, it is one of America’s great regional burger styles. Thinly sliced sweet onion is smashed into a beef patty on a hot cast-iron skillet, resulting in a golden caramelized onion that is embedded in a perfectly cooked, juicy burger with a crispy crust.
Grapeseed oil
1½ lb (680 g) 80/20 ground chuck, rolled into 8 (3-oz [85-g]) balls
Kosher salt
Freshly ground black pepper
1 large, sweet onion, sliced extra thin
8 slices American cheese, such as Cooper Sharp
4 potato rolls, such as Martin’s, split and toasted
Prepared yellow mustard, ketchup and pickles, for serving
Set up the EGG for 400°F (200°C) direct grilling. Fill your firebox with natural lump charcoal, and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 400°F (200°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 40 percent open. Make minor adjustments as necessary.
Place a large, cast-iron skillet on the cooking grid to preheat for about 20 minutes. Drizzle 1 tablespoon (15 ml) of oil into the skillet and, using the flat side of your spatula, spread it around to coat the surface of the pan.
Place two of the meatballs in the hot pan. Close the lid and allow them to sear for 30 seconds. Season the meat with salt and pepper and top each burger with a small handful of the onion slices, pressing them down in the center to adhere to the meat. Using a heavy-duty metal spatula, press the balls down to flatten until they are about ¼ inch (6 mm) thick. With the lid open, cook the burgers for 2 minutes. Flip the patties, close the lid and continue to cook for 2 minutes more. Top each burger with a slice of cheese, close the lid and cook for 1 minute, or until the cheese is melted. Transfer the burgers to a sheet pan and tent loosely with foil to keep warm. Working in batches, continue to cook the remaining burgers.
To build your burger, spread the bottom half of each bun with mustard and ketchup. Then, stack two burger patties with their cheese and onion. Top each burger with a few pickle slices and the top bun.