Tender And Flavorful Oklahoma Onion Burgers Recipe
They say that necessity is the mother of invention, and that’s exactly how the Oklahoma onion burger came to be. If you love golden, crispy onions (I know I do), you’ll absolutely love this flavorful burger. During the Depression Era in America, onions were really cheap but meat was expensive. Including a generous pile of onions mashed into the burger patty helped the meat to stretch further, feeding more mouths during tough times. The beautiful thing is that the fried onions on top are incredibly delicious. They add tons of texture and flavor that make this burger a favorite for many.
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The Best Ground Meats Make The Best Burgers
We always recommend cooking bison burgers to medium or medium rare. They really do taste the best this way, and it’s because bison meat has lower fat content than beef. It’s naturally tender and flavorful when cooked properly, but can dry out when overcooked. Simply remember that this meat cooks more quickly than beef, and your burgers will turn out delicious and juicy. I’m also a big fan of combining two of our ground meats to make burgers. I’m pretty sure I’ve tried every possible combination of our ground bison, elk, wild boar, lamb, and beef to make burgers with. You really can’t go wrong. Bison and elk cook very similarly as they’re both pretty lean, while the boar, lamb and beef have more fat. Bison burgers are my personal favorite because I love the slightly sweet flavor of the meat. If you’ve never tried it before, it tastes very similar to beef without any gaminess at all.
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Bringing Back The American Bison
Our bison live free range on 10,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.
- 2 pounds ground bison
- 2 tablespoons bison tallow
- ¾ teaspoon garlic powder
- Sea salt & freshly ground black pepper
- 1 ¼ large onions, sliced thin
- 8 slices of cheese
- 8 brioche buns
- Lettuce, tomato, mayonnaise, mustard, ketchup, pickles, etc.
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- Make sure the ground bison is thawed completely. Let the meat sit out at room temperature for approximately 15 minutes before cooking.
- In a large mixing bowl, combine the meat with the garlic powder. Season as desired with sea salt and freshly ground black pepper. Mix using your hands just until incorporated. Form the mixture into 8 patties.
- Separate the sliced onion into 8 piles.
- Heat 1 tablespoon of bison tallow in a large cast iron skillet. Working in batches, place sections of the sliced onion into the skillet. Add a burger patty on top of each one. Smash the burger patty into the onions using a metal spatula.
- Let the burger cook with the onions facing down until they’re brown and crispy. Flip and cook on the other side as desired. Add cheese on top of each patty during the last minute of cooking and cover the skillet so that it melts. Set the cooked burgers aside and repeat the process with the remaining onions and burger patties.
- Assemble the burgers on lightly toasted brioche buns. Pile high with desired toppings and condiments. Serve immediately and enjoy!
Our Team Is Here To Help
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
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Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.