What I like about Kenji is that he could easily have edited it out, but he still decided to take us on a friendly little stroll through his yard to get his spatula
I got a bit worried he was going to show the sky -- because of what happened with Shia LeBoeuf and his live stream of anti-hate flags in 2016ish. 4chan folks looking at the airplanes and logs of flights on those days, angle + sun position to triangulate that flag no matter where it was moved to. So long as there's no public record of the day these were shot that people could figure (which YTubers typically don't include since so much requires filming way ahead) - it should be okay. Just in case the photos taken day of & shared immediately on insta or somethin. Maybe I'm paranoid but I feel like that's gotta be a thing we all do like editing out phone numbers or license plates or people that don't consent to being filmed.
fav cooking channel. nothing pre staged, host doesn't act all fake, no script, just a man cooking and talking to us, completely in the flow. beautiful. keep it up Kenji!
@@Not_a_smart_man not the worst. I saw some Russian guy, always a fake smile, fake soft voice as if he's talking to mentally ill people. Horrible. Here you just feel that he's talking to you, not reading to you. Pace too, for ex, ragusea s videos I always feel like I've been water hosed into my ears. Faster, faster, faster
i feel like him having a stable job and other income stream allows him to make this sort of slightly less popular thing not saying it's bad just he does have the opportunity to do so
@@gambitschema agreed but it's a matter of taste, a lot of people like shows where hosts dont like all theatrical, just chilling and talking unscripted
Throughout all the videos of yours that I've watched, learning techniques and the science behind cooking, the beer step in this was simply magical. You continue to inspire Kenji!
I've watched so many videos of how to make smashed onion burgers, but until I viewed this one, I never realized how "forgivable" they are to cook. I'm going to try this one! Thanks.
I was holding my breath and picking at the scar tissue on the end of my thumb where I took a chunk off a few years ago with a mandolin. All these macho people making fun of others using guards or Kevlar gloves make me laugh. Imagine gatekeeping over a cheap kitchen appliance.
Oklahoma born and raised . The best burger stands are in the country outside the two main cities, especially on lakes. I have a favorite in Disney and Claremore. There is a large list of the hamburger stand cannon items, but the funniest part is usually this style burger kenji is making just called the "classic" to order a burger without onion you have to ask for "plain" specifically. It will come with onion if you don't ask. If you want to dive even deeper into regional cooking try an okie hot hamburger it's a true deep cut recipe Make the burger as described above, but then for buns use texas toast, and a single slice cheese. Top with brown gravy and serve immediately. Eat rapidly before the toast softens. Best eaten with a classic fried hand pie (I like apple or peach, hushpuppies, and fries with a sweet tea.
Originally discovered this burger from George. 100% my go to when I’m making smash burgers. The way the onion carmelize and almost burn is phenomenal 👌
Said the same thing. The conversion isn't rocket science, but saves tabbing out / opening another app, or doing math in your head (thus distracting from watching the vid). Really welcome addition
Wow, I would’ve never thought I’d be hearing John T. Edge’s name out of your mouth. I grew up in Mississippi so it’s cool to hear one of our few food icons getting shouted out.
A good video, some tips from Oklahoman. If you want the Oklahoma onion burger on a gril, slice onions thin on a mandoline as shown in video, place on ball of meat, & put it in a tortilla press with parchment paper on bottom, & another on top. Use firm pressure to "smash" the patty, & onions together. Place onto preheated, & oiled grill grates meat side first, flip after 30-45 seconds onto onion side. Place cheese on top followed by buns as shown in video. Remember the onion burger is incredibly thin, & the onions essentially "meld" into the burger.
Love it Kenji. I have been following since Covid when you made posts in your old restaurant and late at night at home, you have grown your fan base a lot and well deserved.
Whoa I thought Spatula City like 1 second before you said it hahah! UHF FTW! Also for folks scared of a mandolin, get some protective gloves, I no longer have anxiety about it.
Spent 4-5 summers living in El Reno, going to all the places these were popularized from. So happy to see them here, it's such a tasty burger and so simple. One of the things that inspired me to learn more about cooking!
Yes for the shoutout to White Mana in Hackensack!! I’m from the county it’s in. Absolutely legendary burger spot, you can smell the onions when you park your car.
@@robmcd_esc1332 nice! I’m from Allendale a little north and west from Hackensack. Used to go to white mana as an adventure with my friends in high school, went back a month ago. Most aromatic parking lot!
@@faulyf He mentioned on Twitter that he's not financially involved at all anymore. He still gives input from afar as he wants to see them thrive still.
@@mpa3588 Funny enough, I was just reading that Tweet recently myself. I wonder why he isn't financially involved anymore? I know he moved, but wouldn't you think a restaurant you created would still pay you even a small passive income? Was there something that happened that I missed?
@@dirtyketchup he mentioned a couple years ago, I believe in the collab with Adam Ragusea, that he wasn’t personally turning a profit off it and that his primary source of income was still book sales at the time.
I think the Goldburger Pop-Up (L.A.) method is probably the easiest. They grill the onions on a flat top and then place the meat on top, followed by smashing the burger into the onions.
I hear the reference to Wursthall and I am immediately taken back to all the "late night silent" cooks in there leading into Covid, etc - oh, those were great vids Kenji! Especially when finished by a trip to the tap wall for a beer.
These are probably my favorite burgers to cook for myself or for company. Simple and easy with a lot of breathing room. Just make sure you've got beef no leaner than 80/20, American cheese, and onion. Whatever else you do is up to you. Never thought about pre-smashing and cooking on a grill. That sounds fantastic. The main thing I do differently from Kenji, here, is that I don't season the meat at all. I slice the onions the same way, but then I salt the onions and let them sit for about 30 minutes, or even an hour. It draws a lot of water out, but it's not really lost. When you smash the onions into the burger, all that liquid kinda seasons the beef as it cooks. I think you get a more "oniony" burger, but the beef still remains distinct. And I just like the texture of the onions more when they're salted ahead of time. But you could probably make one side-by-side with Kenji's and it wouldn't make much difference. It's a very forgiving burger. If I'm planning on making a lot of these and I'm salting like 4-5 large onions, I actually like to reserve some of the salty onion liquid to either throw on the griddle to help steam when I need it, or I add it to season sauteed veggies if I'm making them as a side (usually zucchini).
I was immediately thinking "Spatula City! Spatula City! Spatula City" but then J. Kenji said it under his breath....and I was satisfied. Thank you, for being in the same, nerdy, boat as me.
Those thin onions remind me of a dish that we made at Citrus during my internship. The Wonderfull ladies in the prep department would bring me about five gallons of thin sliced onions which I would caramelize in four, then two, then one huge skillet until they were reduced into a ball of onion sugar about the size of a softball. Then after cooling I'd roll out a small portion between plastic wrap and use the plastic to encase a portion of whitefish which was finished with a quick trip in a hot oven. Perhaps that treatment would work on a burger too?
Good god all mighty this sounds incredible. But the crust is very important on this burger so not sure how it would turn out. But willing to try… for science
Tried this today. My family said they were the best burgers I have ever made. They were juicy, flavorful and the onion flavor was not overpowering but combined with the meat and seasonings made this burger so tasty.
When my father was a kid in the Great Depression, they would eat onion sandwiches and ketchup sandwiches. His grandparents had a variety store in Passaic, New Jersey. Their family lived above the store. They didn’t starve. But they lived on modest means. He and his brother went into the service to pay for their higher educations (GI bill). People who lived in those times (my grandparents) did not talk with us about how it was. His parents had full dentures: maintaining teeth was much too expensive.
Every time I finish using my Benriner, I immediately tighten the screw which guards the blade. It helps keep you from getting cut. I learned the hard way.
Haha the UHF Spatula City reference 😂 Man was a long time since I last watched that movie. And these burgers sound amazing. I'm gonna try this next time I make burgers for sure 👌
Thank you for including the conversions into grams as captions! You've got lots of fans outside the US, and while it's not that hard to work the math out in your head, or open up a conversion app, the ease of it just being right there in the video helps. Much appreciated. I've been making these at home ever since I saw George Motz make them on RUclips. Don't have a mandolin but I try my best to slice em thin. Simple and delicious!
First time I'm seeing the new Jamón ending freeze frame. Dying! And thank you, Kenji, for usually including at least a little discussion of your gear. I've wondered what kind of mandoline that is.
Lost an 1/8" off my right ring finger not using a guard....better believe I use a guard now! But as pointed out, Kenji's a pro and he likely has the scars to prove it. I'd never question his techniques....I just watch and learn but know my limitations with certain kitchen tools. I used to use a mandolin. Still do now, but I used to too.
I've got a few cut gloves, and just about the only time I use them is when using a mandoline. I don't really like the guards because they can slip really easily.
F Me I love burgers....I love all that ya do my friend but my journey with you started with the burger lab nearly 15 years ago now so it's always great to see a burger vid from ya.
This looks delicious. I have been searching for a cold, refreshing meal that requires no heat. I know you’ve done the Cold Somen, Gazpacho, Cucumber Soup, salads, etc. Is there any other types of recipes like these in your folio? Definitely could use it down here in the sunbelt
Man, Oklahoma Onion Burgers are REALLY having a moment. I feel like 8-9 Food RUclipsrs I follow have made videos about them, now Kenji is out with the definitive version!
@@zizzie4081 Kenji was referring to the White Manna hamburger restaurant located in Hackensack, NJ. There, the burgers are cooked on the griddle with onions.
We just did similar, and they’re amazing. One extra step, especially when dealing with kids or a crowd - buy a pack of deli foil and wrap them, and let them sit for at least 5 min. Wrapping them is key.
In Greenville, SC, we had a place called the Shanty. Their burgers were slider sized withe onions chopped fine. No condiments. They were tasty. They probably also steamed and smashed the onions into the meat.
Awesome vid Kenji, every time I watch you make me hungry lol. Anyone watching from Sydney, R.O.B (Rozelle original burgers) in Rozelle specialise in Oklahoma smash burgers and they are amazing - beat burgers I ever had!
Ive used an onion slicer two times and been cut two times by an onion slicer. Death traps. Great videos. The mic so close to chewing is kinda... weird. But i dig the authenticity! Gobble that shi up
Hi Kenji, great vid as always. What sort of ground meat did you use? Asking for the sake of food safety as I like my burgers pink and juicy, but would only have them that way when I know its a good cut that's been ground up. Is generic ground beef safe to consume this way?
Hey Kenji! 2 Questions: Would using a grater for the onions give similar enough results? Since moving to the west coast, are there any microbreweries you are fond of? Thanks for the recipe, the burger looks A-OK.
I am not Kenji so I will not speak for him, but LAST WEEKI had this very question for thin onions and Julien carrots. I found that using the standard cheese shredder made both the carrots and the onions too juicy/pulpy for my liking. I ended up slicing and julienning by hand. If you have a better quality shredder than I you may be able to get away with the widest slot. However even before watchin this video I went to my local Asian grocer and bought a mandolin and I LOVE it for all kinds of slicing. Was a HUGE help making Ban Mis at home.
My first reaction is yes - especially if your grater has one of those smiley face slicing sides. If you’re just using the standard shredding side of the grater, you’re also “cross cutting” the onions quite a bit more, so it might release a bit more water. But I think you could adjust for that pretty easily
Hey Kenji! Was wondering what your favorite buns are at the moment? With everything going on with Martins buns I was wondering what you have switched to?
Have you ever tried the difference in taste depending on where the burger toppings are placed? You had onions on the bottom of the burger. The Fatburger chain puts cheese on the bottom so you can taste the burger better. Your White Manna shout out means I now have to go there this weekend!
I think you quickly get everything when chewing and placement isn't important for taste. Really top and bottom of your mouth both get bun first so it isn't even what gets to the tongue first like with sushi. I build for structural integrity.
They’re different from north jersey sliders in a few subtle ways but mainly the smashing and volume of onions. They also predate white mana by about 20 years.
This looks like a larger beef portion slider. The place local around me will do a thinner patty, no smash, but still put onions on top and flip it to finish cooking on top of the onions. They'll do the same with cheese, top bun and then bottom bun on top and cover it. However, they will take a bottle of water and squirt some water in it to extra steam the buns. Ketchup, mustard and pickles. I honestly love this method though which does a smashed patty, but would love to try it with the steamed onions/bun. Such a great flavor profile all the different onions add.
![FNAF vs TF2 - Episode 2 [SFM]](http://i.ytimg.com/vi/z5b3V2-VLb0/mqdefault.jpg)
What I like about Kenji is that he could easily have edited it out, but he still decided to take us on a friendly little stroll through his yard to get his spatula
The spatula city reference was nice too
I got a bit worried he was going to show the sky -- because of what happened with Shia LeBoeuf and his live stream of anti-hate flags in 2016ish. 4chan folks looking at the airplanes and logs of flights on those days, angle + sun position to triangulate that flag no matter where it was moved to. So long as there's no public record of the day these were shot that people could figure (which YTubers typically don't include since so much requires filming way ahead) - it should be okay. Just in case the photos taken day of & shared immediately on insta or somethin. Maybe I'm paranoid but I feel like that's gotta be a thing we all do like editing out phone numbers or license plates or people that don't consent to being filmed.
@@organizerbmo The whole of 4chan belong in a compost where it should rot away
@@organizerbmo get off the internet. Go outside for a bit bro
@@logankowalyk2580 the cyber has merged with the real, there is no escape
fav cooking channel. nothing pre staged, host doesn't act all fake, no script, just a man cooking and talking to us, completely in the flow. beautiful. keep it up Kenji!
" nothing pre staged, host doesn't act all fake, no script". Kenji is the anti-Weismann whose videos are completely unwatchable.
@@Not_a_smart_man not the worst. I saw some Russian guy, always a fake smile, fake soft voice as if he's talking to mentally ill people. Horrible. Here you just feel that he's talking to you, not reading to you. Pace too, for ex, ragusea s videos I always feel like I've been water hosed into my ears. Faster, faster, faster
i feel like him having a stable job and other income stream allows him to make this sort of slightly less popular thing
not saying it's bad just he does have the opportunity to do so
All of this + the most knowledgeable and cares-the-most-able guy on youtube when it comes to chefing!
@@gambitschema agreed but it's a matter of taste, a lot of people like shows where hosts dont like all theatrical, just chilling and talking unscripted
Kenji living life on the edge using that mandolin slicer without the guard 🫣
seriously I was scared for a bit as he got to the end
i know he's a pro but it doesn't matter, it's scary
Bad memories started going through my mind
He also picked up and ate a piece of onion after handling raw ground beef without washing his hands first
No doubt, but he also seemed to be acutely aware of that if you watch how he positioned his hand and fingers while using it
@@lionofnaples Oh no. Instant death.
Throughout all the videos of yours that I've watched, learning techniques and the science behind cooking, the beer step in this was simply magical. You continue to inspire Kenji!
LMAO I was like: 'did I miss something??' carefully looking back examining the footage to where I noted the can was unopened... then I realised lmao
can someone explain this? xD
@@spyhunter1 The beer is purely for the cook (Mr. Kenji) to drink in this case. Not used for the burgers, but when grilling a highly recommended step!
A Z,5GQZzx😮🎉IS F😢🎉h
I've watched so many videos of how to make smashed onion burgers, but until I viewed this one, I never realized how "forgivable" they are to cook. I'm going to try this one! Thanks.
The anxiety I was experiencing when you were coming to the end of slicing the onions was palpable! A true professional, you are!
What about the chewing
that would be right about 2:15
I was clenchin'
I was holding my breath and picking at the scar tissue on the end of my thumb where I took a chunk off a few years ago with a mandolin.
All these macho people making fun of others using guards or Kevlar gloves make me laugh. Imagine gatekeeping over a cheap kitchen appliance.
Someone palming a mandolin is about the only thing that ever and always makes me turn away from the screen.
It made me smile that you said "Spatula City". UHF is such an underappreciated movie.
Seasoning (or lack thereof) aside, did you have a preference between the classic vs. grilled versions Kenji?
Oklahoma born and raised . The best burger stands are in the country outside the two main cities, especially on lakes. I have a favorite in Disney and Claremore.
There is a large list of the hamburger stand cannon items, but the funniest part is usually this style burger kenji is making just called the "classic" to order a burger without onion you have to ask for "plain" specifically. It will come with onion if you don't ask.
If you want to dive even deeper into regional cooking try an okie hot hamburger it's a true deep cut recipe
Make the burger as described above, but then for buns use texas toast, and a single slice cheese. Top with brown gravy and serve immediately. Eat rapidly before the toast softens.
Best eaten with a classic fried hand pie (I like apple or peach, hushpuppies, and fries with a sweet tea.
And as far as toppings I have them smear grilled jalapeños on my bun. That's it
Another total keeper! We really loved it! Thanks Kenji!
What I really love here is that you prepared two burgers. One is NEVER enough.
Originally discovered this burger from George. 100% my go to when I’m making smash burgers. The way the onion carmelize and almost burn is phenomenal 👌
Adding in the metric equivalent really helps out, thank you!
It is a very much welcome addition which avoids Google/calculator time for those of us outside the US!
@@MrJACarroll agreed! Pounds to kilos is easy because you just divide by 2.2 but I can never remember how to convert ounces to grams.
Said the same thing. The conversion isn't rocket science, but saves tabbing out / opening another app, or doing math in your head (thus distracting from watching the vid). Really welcome addition
Watching you slice that onion on the mandoline so quickly gave me sweaty palms
Man, same here I've seen some nasty war wounds from those things. I only use mine with blade proof gloves.
@@theflyingcrud generally a good idea I do the same
I took a slice of my pinky with that exact same brand. I had to fast forward that part 🫣
@@Tol1as Mom's spaghetti 🍝
Buncha not cooks. 🤔 Cooking means cutting and burning yourself semi regularly. My hands have no feeling.
Wow, I would’ve never thought I’d be hearing John T. Edge’s name out of your mouth. I grew up in Mississippi so it’s cool to hear one of our few food icons getting shouted out.
The amount of skills I have learned by watching your videos is priceless. Thank you so much for what you do, Kenji!
I never get tired of watching people make Oklahoma Onion Burgers! They all do it differently yet they all look so good!
Kenji! My son and I just made these today following your instructions. The burgers were amazing; thank you!
A good video, some tips from Oklahoman. If you want the Oklahoma onion burger on a gril, slice onions thin on a mandoline as shown in video, place on ball of meat, & put it in a tortilla press with parchment paper on bottom, & another on top. Use firm pressure to "smash" the patty, & onions together. Place onto preheated, & oiled grill grates meat side first, flip after 30-45 seconds onto onion side. Place cheese on top followed by buns as shown in video. Remember the onion burger is incredibly thin, & the onions essentially "meld" into the burger.
Love it Kenji. I have been following since Covid when you made posts in your old restaurant and late at night at home, you have grown your fan base a lot and well deserved.
Whoa I thought Spatula City like 1 second before you said it hahah! UHF FTW!
Also for folks scared of a mandolin, get some protective gloves, I no longer have anxiety about it.
Spent 4-5 summers living in El Reno, going to all the places these were popularized from. So happy to see them here, it's such a tasty burger and so simple. One of the things that inspired me to learn more about cooking!
I’m from Oklahoma and was wondering where in the state they originated from because I’d never heard of them!
@@elizabethmccready El Reno, during the great depression. They hold a festival every year where they make one that is several feet wide.
i love the way he organized his cutting board
Comment unrelated to food but I love how much sunlight your home gets. It's like my dream house.
Yes for the shoutout to White Mana in Hackensack!! I’m from the county it’s in. Absolutely legendary burger spot, you can smell the onions when you park your car.
I’m From River Edge spent a lot of time eating those burgers!
@@robmcd_esc1332 nice! I’m from Allendale a little north and west from Hackensack. Used to go to white mana as an adventure with my friends in high school, went back a month ago. Most aromatic parking lot!
Shoutout to White Mana in NJ. A classic. Bless you Kenji
You’ll be glad to hear that wursthall is still excellent you really built something great for the community
He still works there doesn't he? I don't know why but I assumed he would check in on it everyonce in a while
@@faulyf He mentioned on Twitter that he's not financially involved at all anymore. He still gives input from afar as he wants to see them thrive still.
@@mpa3588 Funny enough, I was just reading that Tweet recently myself. I wonder why he isn't financially involved anymore? I know he moved, but wouldn't you think a restaurant you created would still pay you even a small passive income? Was there something that happened that I missed?
@@dirtyketchup could have sold his stake to new owners for a lump sum if he had ownership.
@@dirtyketchup he mentioned a couple years ago, I believe in the collab with Adam Ragusea, that he wasn’t personally turning a profit off it and that his primary source of income was still book sales at the time.
Kenji, I saw your article in the NYT today and wondered when you'd make a video for these burgers... I just didn't expect one so soon!
What better way to say “I love you” than with the gift of a spatula?
Haha, the moment you said spatula, I thought “spatula city!” And you did not disappoint.
UHF is an underrated gem. It almost entirely holds up, for me.
Same here. It was like he heard my thoughts. Long live Stanley Spadowsky.
What better way to say “I love you” like the gift of a spatula?
Buy nine spatulas and get the tenth for just one penny!
Thank you for putting metric units on the screen afterwards!
These videos and these burgers have changed my life.
I think the Goldburger Pop-Up (L.A.) method is probably the easiest. They grill the onions on a flat top and then place the meat on top, followed by smashing the burger into the onions.
I hear the reference to Wursthall and I am immediately taken back to all the "late night silent" cooks in there leading into Covid, etc - oh, those were great vids Kenji! Especially when finished by a trip to the tap wall for a beer.
These are probably my favorite burgers to cook for myself or for company. Simple and easy with a lot of breathing room. Just make sure you've got beef no leaner than 80/20, American cheese, and onion. Whatever else you do is up to you. Never thought about pre-smashing and cooking on a grill. That sounds fantastic.
The main thing I do differently from Kenji, here, is that I don't season the meat at all. I slice the onions the same way, but then I salt the onions and let them sit for about 30 minutes, or even an hour. It draws a lot of water out, but it's not really lost. When you smash the onions into the burger, all that liquid kinda seasons the beef as it cooks. I think you get a more "oniony" burger, but the beef still remains distinct. And I just like the texture of the onions more when they're salted ahead of time. But you could probably make one side-by-side with Kenji's and it wouldn't make much difference. It's a very forgiving burger.
If I'm planning on making a lot of these and I'm salting like 4-5 large onions, I actually like to reserve some of the salty onion liquid to either throw on the griddle to help steam when I need it, or I add it to season sauteed veggies if I'm making them as a side (usually zucchini).
SOOO GOOD!!! The best "dad cooking guide!!" Mucho respect Kenji!!!
Kenji I enjoy watching your cooking episodes so much. Thank you for all your time and effort :)
I was immediately thinking "Spatula City! Spatula City! Spatula City" but then J. Kenji said it under his breath....and I was satisfied. Thank you, for being in the same, nerdy, boat as me.
Made these tonight on a grill in a cast iron...pitch perfect. Kenji, keep up the good work and thanks for helping home cooks cook at home
Appreciated that White Manna name drop! Miss my hometown.
Love this! Must try these soon. Thanks again.
Was FANTASTIC meeting you a few days ago! Was the guard at QFC that said hello. Will be doing this method for dinner very soon!
great timing putting this out with rising food prices, really gonna helps some of us stretch out groceries
Those thin onions remind me of a dish that we made at Citrus during my internship. The Wonderfull ladies in the prep department would bring me about five gallons of thin sliced onions which I would caramelize in four, then two, then one huge skillet until they were reduced into a ball of onion sugar about the size of a softball. Then after cooling I'd roll out a small portion between plastic wrap and use the plastic to encase a portion of whitefish which was finished with a quick trip in a hot oven. Perhaps that treatment would work on a burger too?
My god that sounds amazing
Good god all mighty this sounds incredible. But the crust is very important on this burger so not sure how it would turn out. But willing to try… for science
@@Braindead154 Perhaps make a standard smash burger first, and then top it with a portion of the onion sugar?
Oklahoman here -- these are indeed the bomb. Thanks very much!
Tried this today. My family said they were the best burgers I have ever made. They were juicy, flavorful and the onion flavor was not overpowering but combined with the meat and seasonings made this burger so tasty.
I like your videos Kenji. Easy to understand, good food that you make and your taste tests at the end.
I have to remember my phone is NOT a hamburger.
Thank you, thank you, thank you! Making this tonight! My mouth is watering already!
When my father was a kid in the Great Depression, they would eat onion sandwiches and ketchup sandwiches.
His grandparents had a variety store in Passaic, New Jersey. Their family lived above the store.
They didn’t starve. But they lived on modest means.
He and his brother went into the service to pay for their higher educations (GI bill).
People who lived in those times (my grandparents) did not talk with us about how it was. His parents had full dentures: maintaining teeth was much too expensive.
I thought I was already a huge fan, but a random, throwaway UHF reference? So good.
"I love their spatulas so much, I bought the company"
shoutout to White Mana in Hackensack!!! bringing back memories
Outside of the classic recipe, I think adding thinly sliced mushroom in with the onion would make this absolutely fantastic.
Every time I finish using my Benriner, I immediately tighten the screw which guards the blade. It helps keep you from getting cut. I learned the hard way.
Haha the UHF Spatula City reference 😂 Man was a long time since I last watched that movie. And these burgers sound amazing. I'm gonna try this next time I make burgers for sure 👌
These look perfect. I love soft burger situations!
UHF! The movie was filmed in Tulsa. Perfect reference for an Oklahoma Onion Burger!
You are the first person to get it. 😂
What better way to say 'I love you' than with the gift of a spatula.
Onions might be my favourite thing to cook. You can do so many different things with them and they are always delicious. Cheap too.
Perfect medium rare on a smashburger. You're a wizard, Kenji! 🧙♂
I live in Amarillo Tx and they’re very popular around this area being close to Oklahoma. 10/10 would recommend
Thank you for including the conversions into grams as captions! You've got lots of fans outside the US, and while it's not that hard to work the math out in your head, or open up a conversion app, the ease of it just being right there in the video helps. Much appreciated.
I've been making these at home ever since I saw George Motz make them on RUclips. Don't have a mandolin but I try my best to slice em thin. Simple and delicious!
Thank you for the Gramm overlay for the weights!
First time I'm seeing the new Jamón ending freeze frame. Dying! And thank you, Kenji, for usually including at least a little discussion of your gear. I've wondered what kind of mandoline that is.
thank you for the conversions
Especially if we are going to eat a burger, it should be touched by your own hand and it should be very juicy. Thanks for the amazing recipe, chef.
So glad you made a video of this kind of burger, I’ve been making these recently and are so good
You off-hand mentioning White Manna absolutely made my day
In the midst of all the negativity rn on the internet, your vids always put a smile on my face
Burgers and onions, both some of my favorite things! Watching rn to maybe make tomorrow!
George Motz fans waiting for him to approve Kenji’s Oklahoma onion burgers
He did (on Instagram)
Lost an 1/8" off my right ring finger not using a guard....better believe I use a guard now! But as pointed out, Kenji's a pro and he likely has the scars to prove it. I'd never question his techniques....I just watch and learn but know my limitations with certain kitchen tools.
I used to use a mandolin. Still do now, but I used to too.
+1 for mandolin safety and Mitch Hedberg reference
I've got a few cut gloves, and just about the only time I use them is when using a mandoline. I don't really like the guards because they can slip really easily.
This has to be one of my favourite burgers to make at home
F Me I love burgers....I love all that ya do my friend but my journey with you started with the burger lab nearly 15 years ago now so it's always great to see a burger vid from ya.
This looks delicious. I have been searching for a cold, refreshing meal that requires no heat. I know you’ve done the Cold Somen, Gazpacho, Cucumber Soup, salads, etc. Is there any other types of recipes like these in your folio? Definitely could use it down here in the sunbelt
Man, Oklahoma Onion Burgers are REALLY having a moment. I feel like 8-9 Food RUclipsrs I follow have made videos about them, now Kenji is out with the definitive version!
Gotta please that algorithm.
Might be the inflation but I don't mind, that looks awesome.
Kenji! Respect to the white manna reference, was thinking these run in a similar vain.
I didn't understand it. Would you explain?
@@zizzie4081 Kenji was referring to the White Manna hamburger restaurant located in Hackensack, NJ. There, the burgers are cooked on the griddle with onions.
Hi Kenji - congrats on your new child!
UHF reference in a Kenji video? I love this channel!
Must have missed that one!
@@MrJACarroll Spatula City! From UHF.
@@jaketaylor5788What better way to say "I love you" than with the gift of a spatula?
We just did similar, and they’re amazing. One extra step, especially when dealing with kids or a crowd - buy a pack of deli foil and wrap them, and let them sit for at least 5 min. Wrapping them is key.
In Greenville, SC, we had a place called the Shanty. Their burgers were slider sized withe onions chopped fine. No condiments. They were tasty. They probably also steamed and smashed the onions into the meat.
your shadow when u went outside to grab the spatula reminded me of how u look to people in your kitchen while recording these vídeos
Awesome vid Kenji, every time I watch you make me hungry lol. Anyone watching from Sydney, R.O.B (Rozelle original burgers) in Rozelle specialise in Oklahoma smash burgers and they are amazing - beat burgers I ever had!
Thanks!
Ive used an onion slicer two times and been cut two times by an onion slicer. Death traps. Great videos. The mic so close to chewing is kinda... weird. But i dig the authenticity! Gobble that shi up
One of my favorite burger styles. Didn’t think I’d like it nearly as much as I did!
Hi Kenji, great vid as always. What sort of ground meat did you use? Asking for the sake of food safety as I like my burgers pink and juicy, but would only have them that way when I know its a good cut that's been ground up. Is generic ground beef safe to consume this way?
Literally just made these last weekend! Perfect timing
Hey Kenji! 2 Questions:
Would using a grater for the onions give similar enough results?
Since moving to the west coast, are there any microbreweries you are fond of?
Thanks for the recipe, the burger looks A-OK.
I am not Kenji so I will not speak for him, but LAST WEEKI had this very question for thin onions and Julien carrots. I found that using the standard cheese shredder made both the carrots and the onions too juicy/pulpy for my liking. I ended up slicing and julienning by hand. If you have a better quality shredder than I you may be able to get away with the widest slot. However even before watchin this video I went to my local Asian grocer and bought a mandolin and I LOVE it for all kinds of slicing. Was a HUGE help making Ban Mis at home.
My first reaction is yes - especially if your grater has one of those smiley face slicing sides.
If you’re just using the standard shredding side of the grater, you’re also “cross cutting” the onions quite a bit more, so it might release a bit more water. But I think you could adjust for that pretty easily
A grater would not work. Too wet and pulpy. M
Lots of great local breweries. Depends on the city.
Hey Kenji! Was wondering what your favorite buns are at the moment? With everything going on with Martins buns I was wondering what you have switched to?
Kings
If George Motz had walked in during this I would have died laughing lol
He was probably too busy picking up his Lipitor prescription (thinking of Tony Bourdain)
Have you ever tried the difference in taste depending on where the burger toppings are placed? You had onions on the bottom of the burger. The Fatburger chain puts cheese on the bottom so you can taste the burger better. Your White Manna shout out means I now have to go there this weekend!
I think you quickly get everything when chewing and placement isn't important for taste. Really top and bottom of your mouth both get bun first so it isn't even what gets to the tongue first like with sushi. I build for structural integrity.
Last week was definitely the right one to be grilling. We're roasting in Seattle this week!
Ay Kenji thanks for translating "ounces"! Really nice touch.
looks awsome!!!!! gona try it , thank you sir !!!
Thanks for another great video.
Finally the first video of new house backyard BBQ!!
Excellent UHF reference. Much respect.
thank you for the metric conversions :D
We call these North Jersey sliders. White Manna Hamburgers in Hackensack NJ has been making these since 1946.
They’re different from north jersey sliders in a few subtle ways but mainly the smashing and volume of onions. They also predate white mana by about 20 years.
@@JKenjiLopezAlt Right you are.
This looks like a larger beef portion slider. The place local around me will do a thinner patty, no smash, but still put onions on top and flip it to finish cooking on top of the onions. They'll do the same with cheese, top bun and then bottom bun on top and cover it. However, they will take a bottle of water and squirt some water in it to extra steam the buns. Ketchup, mustard and pickles. I honestly love this method though which does a smashed patty, but would love to try it with the steamed onions/bun. Such a great flavor profile all the different onions add.