Kenji Makes Oklahoma Onion Burgers | NYT Cooking
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- Опубликовано: 7 май 2024
- Get the recipe: nyti.ms/3UAaA3i
Meet the burger J. Kenji López-Alt can’t improve - only tweak. Oklahoma onion burgers.
Homer Davis and his son Ross invented what they called the Depression burger at the Hamburger Inn in El Reno, Okla., as a way to add inexpensive bulk to their burgers. Rather than being toasted, the buns are steamed in onion-scented vapor. That the technique - cooking the patties smashed-style with a huge amount of thinly shaved onions and steaming the buns - and restaurant remain popular to this day is a testament to the burgers’ deliciousness.
If you prefer, you can take the cooking (and the oniony aroma) completely out of the house by heating the skillet or griddle directly over a very hot grill and cooking outdoors.
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Хобби
Get Kenji's recipe for Oklahoma Onion Burgers: nyti.ms/3UAaA3i
Is it my imagination or does Kenji look like 10 years younger these days? 😄 He even has the whole dewy skin and rosie cheeks thing going on. 😘
As an Oklahoma who has been to El Reno many times, I reccomend if you want to put anything on the bun, I reccomend mustard. That's how they do them.
If Kenji did a video with Jon Kung, worlds would collide in a spectacular way
Kenji is the best. Kenji's books and channel on youtube are straight facts. He's a trustworthy dude. At home just skip a few of the steps and make whatever you are making to your taste. Substitute ingredients or omit them if you don't have them. It's going to take at least twenty tries to make a meal as beautiful as J. Kenji. J. Kenji is a cooking master.
Kenji gave no credit whatsoever to George Motz, the king of Oaklahoma onion burgers and much more of an authority on this recipe than Kenji. Motz makes them better anyway and I use his 3oz double patty method. We all know Kenji knows who Motz is, so why the total and complete snub?
Kenji before filming: "Hey, do you guys have an onion towel?"
NYT staff: "A what?"
Kenji: "nvm, I found one"
NYT staff: “but that’s not an onion tow…”
Kanji: “it is now.”
Also Kenji: you guys got a spatula?
NTY staff: we have these two spades.
Kenji: uhh… okay.
Kenji's talent for communicating the reason and the emotion of why one does it his way is unparalleled. I never tire of his content.
That's so true said.
Nailed it. I could listen to him all day
He's so good!
100% Agree. His Serious Eats blog and cookbooks are a true testament to him being a great teacher besides a cook.
Kenji is one of this type of people that explaining super clearly with a natural tone is like a second nature for them. I wish every teacher was like Kenji.
My tent will never smell the same again :(
I did live in a tent so I relate😊
I noticed that.
Sid's Diner and Robert's Grill, where the Onion Fried Burger was invented and is still served, were basically across the street from where I went to school in the mid-90s in El Reno, Oklahoma! So, I got to eat them long before they became cool and well-known nationally. El Reno even has Onion Fried Burger Day where they make and serve an enormous (like a dozen feet across) onion fried burger that I got to have some of each year. I don't see my former home town mentioned on RUclips very often, so this was really cool!
I have been to the onion burger day many times. Always had a great time and Sids is the best.
Shoutout George Motz for introducing me to this style of burger! Another amazing vid by Kenji. The way he communicates the reasoning behind the techniques he uses is second to none.
Ahh the universal measuring stick of squeezability - the squeeze of a hefty toddler 😂 thank you Kenji ❤
I love it at this moment. HEFTY?!
Anything but the metric system… (jk - I genuinely understand what he meant by saying that)
Glad I'm not the only one
Not HEFTY toddler xD
I was going to mention that if no else had 😂
This phrase has changed my dna 😂
Kenji is love, Kenji is life
He wouldn't serve me because of my political views. I would disagree.
Kenji is cuck. Sorry, cook. Kenji is cook
@@thepatriarchy819what did you say to him or what was your view?
@@Sawatter1974 I was wearing a MAGA hat and was ordered to leave.
@@thepatriarchy819 leave where?
Kenji is the man! This guy is literally a huge inspiration to me as a home cook. I have learned so much from him. He’s seriously a hero of mine. I’m not a chef, but I always think, “How would Kenji do this?!”
'"What would Kenji do" is a phrase I too have used.
Kenji is such a great teacher
Liberal shill
Worked in El Reno for ten years. Can’t even imagine how many times I went to Sid’s for lunch. Until you’ve had one it’s impossible to understand the magical combination. Thanks for the video and I encourage everyone to try.
As a guy from Oklahoma, I had trepidations when clicking on this, but this was actually done extremely well
Now that Kenji has mentioned it, getting rid of food smells in the kitchen after cooking would be a great video!!!!
(Also: totally jealous of Kenji's natural blush omg)
Kenji’s Culinary School coming soon? Your teaching skills ,both cooking and the food science is incredible. I never miss any of your videos. Cheers 🇨🇦🍷👍🇨🇦
Looks like a pretty authentic methodology. I make these outdoors by heating cast iron on our gas grill. I close the hood after the buns go on. It does impart flavor but doesn't steam the buns and falls short of Cosmic Oneness. I will next try the onion towel technique (and have tongs and a bucket of water ready for when I catch the towel on fire.)
George Motz would approve
I was gonna say, for once Kenji isn't the expert on something and it feels like he's the copy cat for once lol.
@@JeepWranglerIslander Feeling the same way - seems like Kenji's stealing some clout here. The video doesn't mention Motz at all resurging the burger's popularity. NYT has worked with Motz before, so why not bring him here?
Yeah, definitely should have given a shout out to George, IMO
@@jacobwolfe3304 yeah, this feels like a complete rip-off of Motz and they thought we wouldn't notice? Everyone who watches burgers on RUclips, watched or read Motz do it first...
I doubt Kenji has ever actually been to OK to have an authentic onion burger. LoL
Kenji is looking very healthy
stopping drinking has def been good for his health
@@blooberri666 Something I need to do.
Interesting how NYT's ad for this video on social media is littered with comments hating on how "unsafe" the onion towel method is. Here on RUclips, all the comments are straight love and appreciation for Kenji. Go Kenji, his methods are superior! And thank you NYT for featuring him!
I live two miles from Telway. Detroit loves you Kenji!
Kenji is so good on camera. Very good communicator. He explains everything well. His recipes are easy to follow. I too never tire of his content
barstool guy will disagree
We love you, Kenji, thanks for everything you continue teaching us 😊
That looks delicious. And I love all the instructions and explanations of cooking techniques.
I’m an hour away from El Reno; the Onion burgers are so worth it, and the cast iron skillet is: **chefs kiss**
My guy Kenji is everywhere!!!
🫡 🍽️
Needs mustard, but that is a proper onion smash burger. Traditional. Beautiful.
Hawkins New York Essential Waffle Dish Towel - Pack of 2 in Blush/Terracotta (Terracotta not featured in video) is $28. Now it's a $14 blush onion towel.
It has reached its highest purpose!
I made these last night.
Now I have an onion towel.
Yellow mustard, and dill pickle slices.
Amazing!
Yum yummmmm LOVE the way Kenji explains everything and just in general LOVE KENJI!
if you hit Kenji López-Alt on your keyboard you get a hamburger emoji.
LOL!!
😂
Don't try Kenji Ctrl-Alt-Dlt unless you're an advanced user.
If you press Kenji López-Alt+f4, it gives your computer more RAM!
Wow, I never thought in my lifetime I’d hear Kenji reference Telway. It’s a closet small slider shop in the neighborhood which I grew up in Southwest Detroit. Also the best coffee in town.
As an Okie and El Reno resident for many years at a point in my life. Well done ! Looks amazing as they always do !
love watching kenji cook especially late night xD
HE BROUGHT THE ONION TOWEL LET'S GO
In inherited my mom's now 75-year-old heavy iron burger-smashing spatula with a wooden handle. Combined with a cast-iron skillet, it's possible to make the best burgers in the world.
Kenji you have truly awakened my love for cooking and food in general
kenji just seems like the loveliest guy
I copied this recipe/methodology to a "t", and they turned out perfectly. Highly recommend everyone try these. Probably the best burger I've ever made at home.
Definitely going to try your tricks. Thank you.
Made this last night. The onion smell has not left me or my apartment since.
Incredible burgers, though. Like, stupid stupid good. Was great to bust out the mandolin.
Attempted a half-arsed version of these last night and it was the best burger I've ever made. Very keen to see how good a full-arsed one is.
his articulation skills is insane!
Hands down this is my favorite burger. Highly recommend.
Saw this and had to make it, was sooo good, like a better, giant castle slider. Gonna try to make some breakfast sausage for breakfast sandwiches like this too.
nice Telway shout out..... props for that.
In Okalahoma they put a drop of mustard on the griddle before smashing the burger down on to it.
Wow, those look amazing!
These look delicious. Anxious to try them tomorrow night....maybe I'll make 'em for lunch.
Good ole J.R. Jim Ross would be so happy!
Well hello, new Kenji! That was wonderful!..
I’m an okie and I just think this is so cool!
I just watched JOLLY's video about these burgers! Talk about perfect timing! 🥰
hello fellow jolly fan :D i’m feeling very tempted to make these burgers now…
this is the best way to do a burger. its terrific
I'm thinking NYT cooking should have made sure George Motz got some credit for reviving the Oklahoma Onion Burger into the popular foodie lexicon.
Pro tip: Be VERY VERY careful when using a mandolin, it’s a great tool in the kitchen but also super dangerous, many ppl have cut a finger off using them. Most of them come with a guard, you can also use a cut-proof glove if you don’t like the guard, always remember to use your palm to slide the onion across the mandolin and don’t curl your fingers around It, go slow and be especially careful when you are close to the end of whatever you’re cutting.
...but only a hefty toddler, not some weak toddler.
I can't imagine anyone not wanting their house to smell like onions.
So these are white castles. But larger. Interestingly both grew out of the depression. Love white castles.
I love how he included “tent” in places that you live-being in California and all 🤣
Hell yeah you brought up Telway! I was born and raised their. it dont get enough air play.
Wow. Can’t wait to try this!
Love This!!!
OMG I just finished eating one of these I made. The best burger I’ve ever had in my life.
INSTANT save to my playlist!
I make these for staff meal on Wednesdays! They are a favourite
You have a new kitchen wow. It's looking good.
With my homemade pickles and some mustard that would be absolutely perfect. Time to own an onion towel I guess lol?
Pickles and mustard is all I need on that. OMG I'm going to make buns this week and make these now. 🤤
They look delicious!
As specific as he normally is, I am surprised he didnt go into more detail about types of onions with this dish.
Making this one ASAP!
The real deal El Reno burgers are smashed a bit thinner than that but are the BEST burger I can recall!
What a great teacher
I have issues with some of J Kenji's recipes, but man his way of explaining techniques, how he thinks of techniques, and just his general camera presence is awesome. Love his youtube channel too.
He's a pretty average cook with a lot of confidence...that's not a dig, I wish I occupied that part of the Dunning-Kruger curve, it's where a lot of the most successful people are.
@@jonjohnson2844He's never professed to be Michelin Star chef, he is a cooking/food science educator.
@@jonjohnson2844 What exactly makes him "pretty average" for you, and how would you rate yourself against him?
Yes! The smash with the mound! This is critical and is so often missed.
"hefty toddler..." That gave me a chuckle
A master class in the great onion burger… Thank you Kenji 🙌
The humble El Reno onion burger. I'm grateful I was eating these way before they became trendy.
Kenji number 1 chef/food educator OAT
You know exactly what “hefty toddler” means immediately. And it’s hilarious. Reminds me of large adult child.
I would die for this man
Lots of cows and pigs do
I hate onions on my burgers, but I know Kenji makes amazing burgers! I’ll make them this weekend!
Got to remember to powerbottom my buns like Kenji does.
White castle also started out doing the onion steam method
Always use Martins Potato bread. Kenji's favorite brand!
One of the first things I learned to cook was this burger by watching Kenji on RUclips a few years ago. This is so simple, but absolutely delicious. Just don't get cocky like I did and slice your thumb on the mandoline.
Kenji: The World's Foremost Expert on Onions
YAY! IT'S JAY KENJI-LOPEZ ALT!!!
Idk what I like more, his name or this video lol.
His nervousness is contagious 🤯
You’re so good at what you do. Why do you talk crap about other people. Just focus on yourself and your journey.
"hefty toddler" is my new band name
Yo Kenji is looking great these days! The guys, gals, and non-binary pals love to see it.
I’ve heard you name a hundred times from Andrew (ex Tasty / A.T.E.) who referenced you all the time. It’s nice to see you cook!
Excellent video
Kenji what are you doing here?! There’s more teriyaki to review in Seattle
Detroit mentioned!
We know how to make sliders :)
ILY KENJI!!!!!!
I like to use a pestle to press the spatula down with since its nice and heavy