The onion burger was invented at the Hamburger Inn
in Ardmore, Oklahoma by a man named Ross Davis.
In the twenties, during the Depression,
onions were cheap and hamburger meat was expensive.
So Ross came up with this idea of adding onions to the burgers
and smashing them into the meat with the back of his spatula.
He called them Depression burgers and he’d smash
a half-onion’s worth of shreds into a five-cent burger.
The burger meat and onions cook together, infusing meat with onion and onion with meat, until the burger is cooked, the onions are caramelized and darkly crispy and the burger Gods are pleased.
Sounds amazing right?
I’m pretty sure we need to eat one immediately…trust me!
- 1 lb Hamburger meat
- 2 TBSP butter
- 1 onion
- condiments of your choice
Slice the onions very thin and sprinkle with 1 tsp salt
You’ll place the onions in a colander and let drain for 30 minutes.When you’re ready to cook the burgers, squeeze the onions even more dry with paper towels.
Melt the butter in your skillet. I always add a bit of oil so that the butter won’t burn.
Divide the meat into 4 equal pieces.
Divide the onions into 4 piles. Smoosh the hamburger meat into each onion pile.
Fry each burger over medium heat until the onions are dark and caramelized.
You’ll turn them over and cook them well on the other side until done.
Slice the onions very thin and sprinkle with 1 tsp salt…
You’ll place the onions in a colander and let drain for 30 minutes….
When you’re ready to cook the burgers, squeeze the onions
even more dry with paper towels…
Melt the butter in your skillet…
I always add a bit of oil so that the butter won’t burn…
Divide the meat into 4 equal pieces…
Divide the onions into 4 piles…
smoosh the hamburger meat into each onion pile…
Fry each burger over medium heat
until the onions are dark and caramelized…
You’ll turn them over and cook them well
on the other side until done…
When it is all said and done…it will look pretty amazing like this!
And just for good measure….
slice up some real potatoes while you’re waiting
on those burgers to cook and fry until golden…
I love to sprinkle mine with the
Cavender’s Greek Seasoning…swoon!