Another Good Surf. Another Great Burger. An Oklahoma-Style Fried Onion Burger.

More steps forward in the surf odyssey! Two sessions in a row of paddling straight out to the line-up and then paddling into some waves. Conditions have been in the sweet spot for a while now, for me anyway. The boys and girls who crave bigger waves are out of luck. But while I'm doing well catching some little guys, we still need loads of work staying on the board after the pop-up. But it will come, I am sure of it!

It was burger night after that second session, and that's always a good thing. Recently I had seen an episode of Cooks Country on PBS where they made Oklahoma style fried onion burgers, and they looked extremely tasty. I've heard of these burgers but never made them, so I decided to give it a go. But first what's the origin of the fried onion burger? Well, a little research uncovered the following: fried onion burgers seem to have come to life in El Reno, Oklahoma around the time of the Great Depression. Beef was expensive, but onions weren't, and a thin layer of onions stretched out the meat; so it was economics that was at the root of it. Of course the combination also proved to be delicious. That always helps, no? Side note: Route 66 begins not far from one of my favorite surf spots in Santa Monica. Route 66 also runs by El Reno. Coincidence? Hmmmmmm.  Anyway, most credit a joint called the Hamburger Inn, and a dude named Ross Davis, with the burgers' origins, so kudos to him. Here's my rendition--

So if you can't get to El Reno any time soon, you can make an Oklahoma style Fried Onion Burger at home.  Do it!

Oklahoma Fried Onion Burgers
(Recipe adapted from Cooks Country)
Serves 4

1 medium onion, very thinly sliced
1 tsp. salt
12 ounces ground beef (80/20 is best)*
Salt and Fresh ground pepper
4 burger buns (brioche buns are awesome if you can get them)
3 tbsps. unsalted butter, softened
1 tsp. veg. oil
4 slices American Cheese**
Sliced dill pickles
Yellow mustard
Potato chips for serving

1. Place onion slices in bowl and toss with 1 tsp. salt. Transfer to colander and let drain 30 minutes, or longer. After draining, place onions in dishtowel, or paper towels, and squeeze them dry. Really squeeze out as much moisture as you can. Season onions with some fresh ground pepper. On a baking sheet, or a piece of parchment, divide onions into four small piles.
2. Season beef with salt and fresh ground pepper to taste. Form into four balls.
3. Place a beef ball on top of each pile of onions. Press and shape beef into patties about 4 inches in diameter (you can do this several hours ahead of time. Cover with plastic wrap and place in the fridge).
4. In medium skillet (non-stick is preferred, but I didn't use one), heat 1 tbsp. butter and 1 tsp. vegetable oil. When butter stops foaming, transfer burgers to skillet, onion side down. Cook over medium heat, about 6-8 minutes, until onions are golden and caramelized.
5. Meanwhile, butter sliced buns. Heat another small skillet. Place buns in skillet, buttered side down. Cook until golden, about 3 minutes. Place cheese slices on bottom half of buns.
6. Flip burgers, crank heat to high and cook until done, about 2 minutes more.
7. Set burgers over cheese, top with pickles and yellow mustard. Serve with potato chips on the side, if you like.

*burger note: as always when you buy meat, poultry or seafood, you get what you pay for. Look for a butcher that grinds and blends beef in-house. Like McCalls Meat and Fish!

**American Cheese note: did you know most supermarkets have a deli section where you can buy American cheese by the pound? That way each individual slice isn't wrapped in plastic, which is a real waste. So think about buying it this way.