this ONION BURGER is a NATIONAL TREASURE

I tried it and that many soggy onions is kind of a disgusting texture.

Your first pickle had a smiley face. Even the pickle is happy with your recipe

seems to be a bit of loafer lightweightism here

To add to the nonstickness, just add some onions on top of the ball of meat before smashing. Then add more onions after smashing. Onions are less sticky than cold meat.

Speed the video up to look like Jaucque's speed dice .

For some reason I did not leave a comment about this when I watched it, any how I tried this with my kitchen tools I already had, loved it. So I ordered an 11 inch cast iron flat bread pan and a Hells Handle spatula, you could dig your garden with it. You seem to be one of the only people that cooks the burger on one side on the tubes I've looked at and your way is now my way and the best way. The onions are not gonna do their job bunged onto a burger crust, the idea is to let the flavour fuse together. Cheers for a great recipe.

My fav. burger. Unfortunately, my wife does not like onions as I.

Is there a no onion option for those of us allergic to onions?

Pro tip: Don't use a silicone spatula for exactly what happened to you.
Use metal and heat it on the searing pan. It will then be so hot when you smash, there's no sticking. You'd be had pressed to find a place where they're using silicone.

Thanks!

You expect me to cut onions like that?? I'd cut off my fingernail

instead of putting oil on your spatula or using a parchment paper, smash with the onions on the burger, or if ur not doing an onion burger just hold the smash for longer so it really sticks to the pan as its supposed to

Sweet dreams are made of these. Yummmmmmm

Made this for my 91 year old mom tonight. She loved it. Nice grass fed and finished beef and onions from the garden. Fantastic! TY!

Love that you shouted out George Motz more than anything. basically the godfather of burger history especially his favorite burger and the one he mastered the Oklahoma fried onion burger

Like Hellman's but Kewpie mayo brother...

Just discovered your channel. Really dig it, simple but tasty food.

Another awesome tutorial.. I love the historical aspect that is attached to meals/ food. And the "why" factors in prepping and completing dishes. Outstanding content! Well done!

I live in Oklahoma and I can confirm we got some good burgers 😊❤

the sauce takes longer than the burgers lol, that's how fast it is

I feel like if you can't make this w/o a recipe then as an alien you even had to google what food even is

Oooh so good to see I’m not the only one onion sensitive! I watch chef shows and they never seem affected. I will say that when I have my contacts in they don’t bother me at all. This is my kind of burger! Love your show!❤

I know it's late for a comment but, try and use only white onions. The white onions won't burn as fast. Also, after using the mandolin on the onions, line a large bowl with paper towels and put the onions in it with salt mixed in. Put in fridge for an hour or two mixing occasionally. The salt pulls excess water from the onions. Press the onions into the layers of paper towels to help with getting rid of excess liquid. White onions work best. 👍🏻 I haven't found a better tasting burger!

Shout out to hamburger inn in Ardmore Oklahoma

Add some mushrooms, a really old cheddar, it’s perfect hangover food, no other veggies needed. So much uumami

A lot of hamburger joints in Oklahoma still have them on the menu, I make them 1/2 the time I make burgers and they are so delicious, I bought a mandolin slicer just for those burgers.

You remind me of james franco 😊

Myself will no longer permit myself to have a mandolin or any mandolinesque device. Thanks for showing the hand saving method.

I made these burgers step by step from your video. Result: flipping amazing! My buddies and I did not make a sound for about 20 minutes straight of just eating these onion burgers. Each of us had three or more of them burgers! All we did was chew, breath and swallow! Couldn't talk. It was a foodgasmic experience! That's how good they were! You're channel is great fooducation! I love it. Keep up the great work boss!

Ive actually found the leaner beef to crisp up easier do to the lack of grease. Thats using a cast iron pan.

You are perfectly logical for my upcoming diner. Thank you.

Hmmm... For some reason this recipe reminds me of white castle. Am I right?

Really good show I like it 😊

Those onions were cut so thin they only had one side!

Excellent all around presentation. New subscriber.

My opinion, the onions should’ve went on first for about six minutes on a good medium cast-iron heat and then smash the burger down into the onion🤷🏽‍♂️ but what do I know? I don’t know how to do nothing

Why not do the buns the last thing you do so they’re warm crispy and have a been setting for 13 minutes I never understood that that’s why I do my buns last

Fancy way to call big Mac sauce I think everybody across the globe uses a big Mac sauce, and some sort of way

Why don’t you just call it? Yellow government cheese is the best on a hamburger.🤷🏽‍♂️

Amazingly easy, it's on tonight's menu! Thanks man!!!!!

Man is so passionate he's crying over the burger, now that's a chef

interesting

Why is this on your Playlist @jaybeetv?

I like my burgers nice and fat and juicy like my women