As burger recipes go, this is a simple one. But I can assure you it is delicious. I first went to the famous Sid’s Diner in Oklahoma while in high school. I was travelling with a drum and bugle corp and we stopped at Sid’s for lunch. After days of eating pretty bad camp food, Sid’s Diner was a real treat.
A few months ago I visited with my wife and kids again. It was just as good as I remembered. While there, I watched how it was all done and now I’d like to show you too.
This recipe may not be exact but it tastes pretty damn close.
The idea of the Olkahoma Onion Burger stems from the Depression. They added lots of onions to the burger as meat was expensive and hard to come by. There was no need to change the recipe when times got better. This one is a real winner and worth a try.
Be sure to slice your onions paper thin. I use a food processor to get them as thin as possible.
The meat I used was a 80% meat, 20% fat mix of quality Angus beef. Talk about gorgeous.
At Sid’s, the meat is placed on the grill in a ball and then pressed down into a flat patty. The resulting burger is nicely charred on one side with caramelised onion on the other.
If you are ever in El Reno Oklahoma, Sid’s Diner is a place you’ve got to try. If not, you can now try a burger that is very similar at home.
- ⅓ pound (150g) good quality ground beef
- 1 white onion - sliced paper thin
- 2 tablespoons vegetable oil for frying
- Salt and pepper to taste
- Dill pickle slices
- French's yellow mustard
- 1 fresh hamburger bun
- Heat your grill or frying pan over medium high heat.
- When hot, grab about ⅓ pound of ground beef and form into a ball.
- Oil your pan and place the meatball on top.
- Smash this down into a nice round patty.
- Season generously with salt and pepper can fry for about four minutes.
- Top with a nice big mound of sliced onion.
- While the burger is cooking, toast your buns.
- Flip the burger over and fry on the onion side until the meat is cooked to your liking. I prefer mine to be nice and pink inside. Only serve rare like this if you have purchased good quality mince from a butcher.
- Place the bottom bun on a clean surface and top with the patty so that the onion is facing upward.
- Squirt with mustard and top with pickles and the top bun.