Oklahoma Burger | Burgers and Dogs Across America Ep.2

hey welcome to episode number two of burgers and dogs across America I'm going to be your host I'm AB let's get [Music] it okay so before I go ahead and uh start going over the ingredients right let me just tell you what we doing listen we going to be doing a Oklahoma burger right so check it out let me go ahead and turn on my propane all right obviously I'm going to be using my black Stone you know my griddle I turn them all on high hit my button I heard them all light I can look down in between here I can see they all on I'm going to start off on low we just want to get a little fire now coming back to my you know my ingredients I want you guys a look it look like it's a lot of stuff right here these are my gloves you know what I mean these can come off right but this is what you going to need onion and this is going to be key right here the 8020 this is what keeps the Patty nice and juicy now I am going to smash this I get a lot of questions in you know a lot of uh questions in the uh in the comments and people are asking me like hey I was told you're not supposed to smash you not you don't smash a hot one a hot Patty you know when it's nice and juicy right cuz you pushing all of the fat out we going to smash it within like the after like the first 10 or 15 seconds while all of the fat is still inside of the Patty and I'm going to show you how we get down okay here are some fun facts about the Oklahoma onion burger right it's also known as the Okie burger or a fried onion burger now the burger said to be have been invented in the 1920s at a hamburger in in El Reno Oklahoma during the Great Railroad Strike of 1922 now listen the owner Ross Davis wanted to keep the prices down during hard times so he added lots of cheap and plentiful onions to the patties you know to stretch the beef now the burger became so popular that people could smell it it started walking up and everybody was requesting it had to walk up window right so this is how this series work right so listen I'm going to go ahead and keep it true to the game and make it just the way they make it in Oklahoma right now if you guys pay atten need these ingredients down here all of this over here that the pickles is good you know my seasoning and all of that that's what I'mma to do to level up the burger you know on my own right but if we going to keep it true we got to have a pickles you got to have an onion right and then again you got to have 8020 now if you guys pay attention I got a little scale right here right so I had a gentleman I'll put his comment on there listen he kept it real telling me how to do it how to do it you know and do it justice so we going to go ahead and me Our Patties we going to do something about anywhere between 6 to 10 o you know what I mean it's up to me on how big I want that Patty to be okay so look I'm going to ask you to come around on this side right here I'm going to take this off listen I'm using a mandolin obviously you don't have to use a mandolin you know what I mean uh I'm going to be honest with you a lot of people you know maning got a bad name so I got M set at a certain thickness right so the key is when you're doing an Oklahoma Burger you want to get thin slices and you want them to be uniform right so my hand is protected obviously I'm On Top I'm using the safety mechanism that they gave me pull pull pull now I'mma stop it right there let's go ahead and look at this right here I want to just show you how crucial it is and just to show you this look you see how that is look how thin those are and they just break up into like nice little onion rings if you guys don't have one of these I'll leave a link somewhere you know what I mean like I say they get a bad name you know get a bad rap CU some people have hurt themselves but I promise you if you hurting yourself that mean you was cheating and you wasn't using the safety [Music] mechanism all right so again just so you guys can see you got to love using the mandolin now some of y'all y'all got them skills you know what I mean with that knife you know what I mean got that blade I'm going say this some of y'all been on that yard and that shank is right not for real but listen this right here is what you want to have then if you want to cut them you can cut them in halves however but I'm going to leave them like this for these onion rings I'll break some open just to show you but that right there is what you want to get all right so now we going to take a look at this meat right I've already told you it was 8020 listen I ain't going to lie to you for those you know for those of you guys that can even get 7030 that' be great too you know what I mean uh you just want it to be as juicy as possible cuz fat equals flavor folks now I'mma show you like this I'm going go ahead and turn this on right and what we want to do is I see it could be anywhere between 6 to 10 oz let's just make them 10 oz a piece right so this is what we're going to do all right all right so what we want to do is we want to get a little bit of this right here and this is key A lot of times you guys don't see me doing this you know what I mean I be the eyeball and making these videos but this is the right way you know what I mean this how you can get your patties to be uniform right so I'm going to go ahead and stick this down here just like this right we want to make sure this is on ounces right which it is it's on ounces right now it say 4.5 you know so we going to add just a little bit more to it see where we at now we have five let's go to 6 oz I think six is going to be good if I make it uh 10 oz it's going to be a nice big thick you know Burger so that say 675 we take some of this off 615 570 590 there we go that's close enough for me all right so now I take it and what I'm doing is I'm just forming a ball I'm not compacting it you know I mean you still want it to be a little bit on the loose side even though we going to press it you know what I mean but that right there is a nice size Burger don't forget we going to get a little shrinkage remember it's 20% fat so we'll just take this leave it like that I'll set this out here and then I'm going to make one more okay so both of them are the exact same size again I'mma to take it just going to form a ball roll it a few times in my hand you know what I mean not to like I'm not really squeezing it like that you can actually look at it you can still see the way it was ground you see that that's fine I just want it to stick right so we take that that off we set that one there okay so this is just about up to Temp right so what I want to say is what makes this a Oklahoma Burger is it's just the fact that check this out it's the Simplicity of it also that doesn't really do it but we only going to be putting onions on there now let me go ahead and just put this here like that I give it a little bit of space cuz I'm going to go ahead and use my press and I'mma you know smash it down now we not losing no flavor in the inside of that this is what I mean when I say we going to go ahead and uh you know flatten it right so now I'm going to take my press right I just wait about 10 seconds something like that since I put that one down first look at this right here we put this here right I kind of like move it around and then I give it a little bit of a Twist and I slide it out like this now you guys know how to use a press right I don't want to push it down no more cuz now it's going to start heating it up and cooking it and that's what's going to keep it juicy and then I do the exact same thing here press right I kind of like move it around in circles give it a little shimmy like that start pulling it back this way and that right there are the burgers now here's the thing remember we cut the onions and they was nice and you know thin and all of that I'm just opening some of these up just so you guys can see it depends on how you make them you're supposed to put them on here like this right and what we going to do is let these steam you know and cook right I kind of like push them down a little bit in there but this is fine some people put them on top of the ball you know your back your meatball and then they just smash them down that way but you know what I'm going to try to make these as close to possible as I can right just give it a little bit of salt on the top just like that I love using my [Music] grinder I'm going give you guys a little bit of a hedge up right so if you take your bun let's just say I take them like this and I put it on top of there right we going to let the Heat and everything Steam and put that flavor in these buns listen nowhere else you goingon to get these Pro tips folks just put them in there like that trust me when I tell you then whatever juices it you know absorb we going to take that put it on the griddle and then we going to toast folks so like like letting them be on here for about maybe three about 3 minutes then I put them over here right and what I want to do is I just want to toast them trust me you talking about leveling up your buns to another level that's it right there now it's time to flip okay so look now that I'm getting ready to flip the objective is to flip this and put the Burger on top of the onions right so we got it like this now we just that's what you want you don't want them all over on the side or nothing like that so we want to clear it out make sure nothing was sticking now that we have it bring it this way and flip that's it right there and you see that crust right there I know y'all seeing damn he didn't make enough of these but don't trip all right so now look at that right there yes sir let's look at this that's what you want nice and soft here woo crispy right there infused with that onion and that beef come on y'all all right so now what I decided to do was I think I'm going to take one of those I'm going to make one just like normal and then I'm going to make one for myself right this is how I would do it of course it's going to start with a little bit of this mail right right we going to add a little W sauce to it what I'm doing now is making my own burger sauce this is not traditional we just put this in there like that we're going to use little [Music] ketchup right I'mma put you on my burger seasoning in there right don't need much that's just enough right there and then you know what I cannot do anything without having my Mount olives you know what I mean these my salad cubes I like to see my relish you know what I mean I like that texture that it gives it too now I'm going give it a give it a little whirl only thing missing out is my my mustard I look at that right now I just tell you we got to get a little mustard in there and that right there is a burger sauce for your your back how you say that folks right now if I taste it that's right on the money all right so let's check them that's good that's good right so I'm going to take this one keep it more traditional put that on the top like that this one here I'mma take H let's just leave it right there you know what I think I do is I'll just I get all of the onions with it you know what I mean we'll just put this one here and leave it by itself just for one second now I'll take this one and put it over here on my cutting board right look at that right there all right now we take that we bring this one over here this is the one we going to keep it a little bit more true to it right we'll Center it up over the bun slide him out just like that and there you have it folks an Oklahoma Oklahoma Burger now I'm about to said that a little bit too much pre you know premature right we going to go ahead and add these on here just just like that folks now y'all let me know down in the comment section below do you do bread and butter or do you guys like deal all right so here so for myself I'm going to go ahead and put this on just like this now I like a lot of sauce this is for me now remember this ain't the way they do it this is the way I would do it to level up you know what I mean uh Hey and just all the way down to that toasting that right there that's fire too so giving you guys a little bit of these gems you know as I you know I think of them to put them in these videos right so I like pickles y'all I know some of y'all saying you don't like pickles then we got some that don't even like bread and butter check this out we even got some people that don't like bread and butter and can't even tell you what bread and butter uh pickles taste like they just hear the name bread and butter and they can't they just can't fom it but you see this right here that's how I get down now I always say if and when you put your burger together and then ain't not got no sauce coming off of it something Ain right so when you bite it and it ain't making no mess you did something wrong now when I push it down like that I like to be able to see it on the side there you go that's it right there and that's my and this is more traditional okay folks so listen I done already took some pictures of this listen my mouth been watering the whole time right this one right here got my name on it cuz it got that sauce right don't forget we got them onions underneath the bottom we kind of like slow cooked it got gave it a chance to put that Patty on the top and let those onions you know go ahead and cook and steam inside of that meat too right that right there is key now keeping it close to Oklahoma Burger this is the way they serve it you know what I mean with your pickles no cheese you know cheese is optional if you want it you can put add it on there you know what I mean then you got your Patty and then I put the Toasted Bun it's the Simplicity and how we did it that just gives it the flavor that takes it over the top now I feel like I'm over talking folks I'm going to go ahead and ah I'm going go ahead and hit this one right here you see that right there oh my goodness folks check it out cheers I don't know what to tell y'all folks this right here is fire it's so many rights in this you know what I mean let's just talk about how we came up to these great tasting Burgers right for one the fact that we didn't pack it all in when I made the balls right that's where that's the key I think a lot of people when they making hamburgers and not doing that stuff at the house when they make them they making these dense patties and they cook dense and then you got this chewy ah remember I showed you guys you can see where it was ground like through the package that's what you want you want it nice and loose salt and pepper works right you guys seen me do briskets and all that other stuff like that listen salt and pepper is the flavor that you need now you can level that up but if you want to taste it and keep it true salt and pepper now onions is right the toasted buns is right you know what I mean some of y'all know I like to get down with that Mayo on there and do all that but this time I wanted to keep it like that so I can taste everything listen the flavor I promise you is second to none now I hope you guys like this series now let's talk about next week I can tell you this we're going to do a dog and guess what it's from The Windy City now with that being said I'm going to take this time to say if you're new to my channel thank you for watching this video don't forget to hit that like smash that subscribe button and tell everybody out there there's a channel out here to simplifying these recipes and taking the mystery out of cooking and you know what I'm about to do folks wo I'm out peace [Music]