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 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.
Kenji in my opinion is the best chef instructor today. He not only explains why he does what he does but also provides the science behind doing it that way. i.e not salting the onions early because it will draw the water out of the onions too soon, making it harder to cook properly. NYT needs more videos with Kenji!
Why the need of hierarchirazing ? Why claiming one is best ? Have you watch all chef on youtube ? And finally, why spread your opinion like a kid happily spreading a pile of sh** ? Have a good evening though
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.
I watched one of George's videos on the Oklahoma Onion burgers a while back and now i'm obsessed. I learned a few new tips from Kenji that I'm going to start using now too. Another tip I saw somewhere was to put a small pat of butter down and put the patty on that. I like that!
His place in NY is all-right for a burger spot. I came in with normal expectations and wasn’t particularly impressed or disappointed, for 8$ a burger, it’s alright.
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?!”
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 TH-cam very often, so this was really cool!
@@xSamoh I really want to go back to visit sometime. I haven't been there in many years. I currently live in Tulsa, so I could easily go there and back in less than a day.
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.
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 TH-cam, all the comments are straight love and appreciation for Kenji. Go Kenji, his methods are superior! And thank you NYT for featuring him!
it's crazy how the same people don't realize that in a professional kitchen, there's just stuff that CAN be dangerous, but so much of it is just practice or common sense lol
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’s Culinary School coming soon? Your teaching skills ,both cooking and the food science is incredible. I never miss any of your videos. Cheers 🇨🇦🍷👍🇨🇦
His explanation is unparalleled...a child used to a Better Crocker ready bake oven, could readily make any child willingly participate in cooking with their parents and feel free with their parents and experiences in the kitchen be absolutely necessary and amazing and this srep by step walk through makes it easier to make and follow through and do... so wonderful, and I thank you for sharing ❤
I'm from Oklahoma City and have had onion burgers at the best spots from OKC to El Reno, famous like Sid's and less known such as Dan's Ol' Time Diner. In fact, I'm in OKC as I write this. I was the head cook at a steakhouse in OKC through high school. More importantly, I have cooked A LOT of onion burgers myself. When I saw Kenji was doing onion burgers, I took a skeptical view. I mean, a guy in New York making these? What could go wrong? Not much! Kenji explained the onion burger and how to make one perfectly. I will be using the mandolin to thin slice my onions going forward. The only improvement from my experience would be to grill the buttered bun to get some texture. These burgers are really, really moist and a steamed bun doesn't hold up to the required toppings of mustard, pickles, lettuce and (if you must) tomatoes. Finally, to be authentic, these burgers must be served with fresh cut fries. Ideally, cut in advance and soaked in cold water. But by far the best video I've seen on the topic!
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)
I boil 50/50 water/vinegar with some lemon juice/rinds in it. clean the surfaces near the stove, keep the windows open during cooking. and I have a pretty powerful range hood.
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.)
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.
I just made them tonight for the first time. They were simply.....delicious. I did it exactly how Kenji said to. Wow, I will make them again and again, all through summer for sure. Thank you for the recipe. Edit: I found some wonderful brioche burger buns, froze them, then took them out for this recipe. The fact that they were a little dry from being frozen, the onion towel and steam made them soft and fresh tasting.
@@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?
@@jacobwolfe3304 yeah, this feels like a complete rip-off of Motz and they thought we wouldn't notice? Everyone who watches burgers on TH-cam, watched or read Motz do it first...
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.
I wouldn't have thought about the towel method and quite ingenious actually; but looking forward to trying it actually and it probably captures the flavors of everything...❤
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.
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.
One of the first things I learned to cook was this burger by watching Kenji on TH-cam 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.
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.
I cannot believe he mentioned Telway! I'm not from Michigan but I've visited that place many times when I travelled there. It's been a few years now but I do remember that their sliders were the bomb and they were only like a buck per slider.
Thank you so much for this video, I want to make these for my family!! 😋🍔 it's really cool how much information I learned too, i never knew these burgers date back from the depression, thanks again, Oklahoma onion burger looks amazing
When choosing your onion towel, choose wisely. The extremely hot pan melted my apparently-polyester towel and permeated my burgers not with onions but with burning plastic. I ended up using a lid and didn’t have a problem with water dripping - or noxious gases.
Amazing!! One thing though, I’m really interested in the bun! Looks brioche but not really. I love potato buns. Also here in London they are not so easy to find. Any suggestions? It is really almost as important to me as the burger.
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.
With a name like Kenji Lopez, I was expecting this burger to blow me away… Im making this over the weekend a cold beer for sure.
i was asking myself why it wasnt burning or catching on fire 😅
A bamboo steamer lid would work instead
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.
Was thinking the same thing.
Real
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 fabulous ❤
Kenji in my opinion is the best chef instructor today. He not only explains why he does what he does but also provides the science behind doing it that way. i.e not salting the onions early because it will draw the water out of the onions too soon, making it harder to cook properly. NYT needs more videos with Kenji!
Why the need of hierarchirazing ? Why claiming one is best ? Have you watch all chef on youtube ? And finally, why spread your opinion like a kid happily spreading a pile of sh** ?
Have a good evening though
@@Martin-fy7ic are you ok
@@diegog.8635 no i'm having a stroke
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.
I watched one of George's videos on the Oklahoma Onion burgers a while back and now i'm obsessed. I learned a few new tips from Kenji that I'm going to start using now too. Another tip I saw somewhere was to put a small pat of butter down and put the patty on that. I like that!
His place in NY is all-right for a burger spot. I came in with normal expectations and wasn’t particularly impressed or disappointed, for 8$ a burger, it’s alright.
Same for me, since watching that George Motz video, the Oklahoma onion burger has been my primary burger. 😁
Motz's smashing technique appears to be superior. Kenji basically just has a pile of onion on top/bottom of the patty.
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.
My tent will never smell the same again :(
I did live in a tent so I relate😊
I noticed that.
shame about the ozempic on this dude. he looks shriveled. sending good vibes kenji, be real.
Maybe he should eat some burgers
@@AdlerDanEgoewtf
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 TH-cam 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.
Went to roberts a few months back brought back many memories
@@anitaboddie63 Awesome! Glad to hear that they continue to have the annual Onion Fried Burger Day.
@@xSamoh I really want to go back to visit sometime. I haven't been there in many years. I currently live in Tulsa, so I could easily go there and back in less than a day.
As someone living all the way in Pakistan, I have heard your town's name many times on TH-cam due to a tornado in 2013.
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.
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
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
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?
I love how the burgers flip and the violins start playing like I'm bumping into an old flame at the grocery store. "Oh, hello beautiful."
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 TH-cam, all the comments are straight love and appreciation for Kenji. Go Kenji, his methods are superior! And thank you NYT for featuring him!
Social media is unsafe! I’m getting an onion towel! 😋
it's crazy how the same people don't realize that in a professional kitchen, there's just stuff that CAN be dangerous, but so much of it is just practice or common sense lol
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.
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.
I remember Kenji's video with smashburgers a couple of years back, now it's the onion burgers. I'm glad it's come full circle!
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 🇨🇦🍷👍🇨🇦
His explanation is unparalleled...a child used to a Better Crocker ready bake oven, could readily make any child willingly participate in cooking with their parents and feel free with their parents and experiences in the kitchen be absolutely necessary and amazing and this srep by step walk through makes it easier to make and follow through and do... so wonderful, and I thank you for sharing ❤
That's what I'm saying... I love his simple explanation and his breakdown and his dos and don't... it's wonderful ❤
just discovered this guy. he has a really nice way of explaining why something taste the way it does. 10/10
I'm from Oklahoma City and have had onion burgers at the best spots from OKC to El Reno, famous like Sid's and less known such as Dan's Ol' Time Diner. In fact, I'm in OKC as I write this. I was the head cook at a steakhouse in OKC through high school. More importantly, I have cooked A LOT of onion burgers myself. When I saw Kenji was doing onion burgers, I took a skeptical view. I mean, a guy in New York making these? What could go wrong? Not much! Kenji explained the onion burger and how to make one perfectly. I will be using the mandolin to thin slice my onions going forward. The only improvement from my experience would be to grill the buttered bun to get some texture. These burgers are really, really moist and a steamed bun doesn't hold up to the required toppings of mustard, pickles, lettuce and (if you must) tomatoes. Finally, to be authentic, these burgers must be served with fresh cut fries. Ideally, cut in advance and soaked in cold water. But by far the best video I've seen on the topic!
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)
I boil 50/50 water/vinegar with some lemon juice/rinds in it. clean the surfaces near the stove, keep the windows open during cooking. and I have a pretty powerful range hood.
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.)
I live two miles from Telway. Detroit loves you Kenji!
Kenji is such a great teacher
Liberal shill
Kenji rocks. He reminds me of David Rosengarten’s “taste”. Best food show ever since everything was clearly conveyed in a fun way! Thx Kenji and NYT
As a guy from Oklahoma, I had trepidations when clicking on this, but this was actually done extremely well
"the way a hefty toddler would squeeze playdough" - these are the cooking indicators I need more of
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.
I just made them tonight for the first time. They were simply.....delicious. I did it exactly how Kenji said to. Wow, I will make them again and again, all through summer for sure. Thank you for the recipe. Edit: I found some wonderful brioche burger buns, froze them, then took them out for this recipe. The fact that they were a little dry from being frozen, the onion towel and steam made them soft and fresh tasting.
Not HEFTY toddler xD
I was going to mention that if no else had 😂
This phrase has changed my dna 😂
Great band name
how hefty of a toddler, kenji needs to be more clear with his instructions. lol
hes really unhinged
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 TH-cam, watched or read Motz do it first...
I doubt Kenji has ever actually been to OK to have an authentic onion burger. LoL
Yum yummmmm LOVE the way Kenji explains everything and just in general LOVE KENJI!
love watching kenji cook especially late night xD
I’m an hour away from El Reno; the Onion burgers are so worth it, and the cast iron skillet is: **chefs kiss**
Kenji you have truly awakened my love for cooking and food in general
Needs mustard, but that is a proper onion smash burger. Traditional. Beautiful.
We love you, Kenji, thanks for everything you continue teaching us 😊
He's casually giving so much pro tips, great stuff!
That looks delicious. And I love all the instructions and explanations of cooking techniques.
This is my type of burger, simple light and really flavourful
Keji is the best,, always enjoy him no matter what or where he's cooking:-)
Kenji is an excellent teacher!
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!
kenji just seems like the loveliest guy
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 Kenji and love NYT Cooking. Please fix the echo on the audio track though, get some sound dampening in your test kitchen / studio kitchen.
The real deal El Reno burgers are smashed a bit thinner than that but are the BEST burger I can recall!
I wouldn't have thought about the towel method and quite ingenious actually; but looking forward to trying it actually and it probably captures the flavors of everything...❤
Doing Oklahoma proud with this one Kenji!
My guy Kenji is everywhere!!!
🫡 🍽️
I made these last night.
Now I have an onion towel.
Yellow mustard, and dill pickle slices.
Amazing!
Quickly becoming one of my favorite people.
1:17 "I'm squeezing this the way, like, a hefty toddler would squeeze play-doh" - Kenji 2024
Kenji is looking very healthy
stopping drinking has def been good for his health
@@blooberri666 Something I need to do.
why are you sarcastic?
@@AdlerDanEgoe I'm not trying to be sarcastic
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.
I haven't used my mandolin since the last time I cut my thumb on it. The hand guard is not practical. I just use my knife and cut as thinly as I can
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.
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!
his articulation skills is insane!
Pickles and mustard on the heel, and it's perfect!
Kenji is the new Alton Brown. Shows how to cook and why to do things. And the science behind it.
Love the facts Kenji adds as he explains the recipe
The humble El Reno onion burger. I'm grateful I was eating these way before they became trendy.
One of the first things I learned to cook was this burger by watching Kenji on TH-cam 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.
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 video just made me a fan. Man, is this guy knowledgeable
Can we do this on an outdoor charcoal grill? (would the only advantage be to keep the odors out of the kitchen?)
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.
I cannot believe he mentioned Telway! I'm not from Michigan but I've visited that place many times when I travelled there. It's been a few years now but I do remember that their sliders were the bomb and they were only like a buck per slider.
I've been making a lot of these for me and coworkers lately. Such a tasty treat!
As someone that now lives in Oklahoma, onion burgers are a legit thing here and they are super tasty.
Only parts of Oklahoma.
HE BROUGHT THE ONION TOWEL LET'S GO
In Okalahoma they put a drop of mustard on the griddle before smashing the burger down on to it.
"hefty toddler..." That gave me a chuckle
Thank you so much for this video, I want to make these for my family!! 😋🍔 it's really cool how much information I learned too, i never knew these burgers date back from the depression, thanks again, Oklahoma onion burger looks amazing
Kenji is the Godfather of smash burgers
These are like really fancy White Castle burgers. I'm trying them!
this is exactly what I thought. made several times and they remind me of white castle burgers, but in a good way.
I make these all the time at home. Super easy and very tasty.
Curious why you don’t use a burger press?
Probably because the NYT kitchen doesn't have one
I have a burger press...do you recommend that over the spatula if you have one?
Does a chrome flat top have a different browning compared to a stainless steel because there isn’t that chemical reaction and sticking?
I used this technique to make burgers for four guys. Everyone loved them.
Kenji number 1 chef/food educator OAT
So you don’t lower the temperature before flipping the burgers?
Another great video by the amazing Kenji ❤
INSTANT save to my playlist!
When choosing your onion towel, choose wisely. The extremely hot pan melted my apparently-polyester towel and permeated my burgers not with onions but with burning plastic.
I ended up using a lid and didn’t have a problem with water dripping - or noxious gases.
"hefty toddler"
A lil big ben
Getting us ready for the next great depression with some amazing recipes!
Kenji looking great as always, and he has pickles prepared but the burger was too good as is 😁😁
needs more POV from Kenji
the onions dont get burnt like that? or did you turn down the heat as you flip it over?
Fantastic !!! You have outdone yourself with this one Kenji ! Laszlo Montreal
I've never heard of this style of burger - can't wait to try!
Amazing!! One thing though, I’m really interested in the bun! Looks brioche but not really. I love potato buns. Also here in London they are not so easy to find. Any suggestions? It is really almost as important to me as the burger.
Just made these. They were 🔥 Kenji is the man ❤
There simply is no better burger than a smashed patty Oklahoma onion burger. The original, and the best.
other than mustard added what are some other sauces to go with this?
OMG I just finished eating one of these I made. The best burger I’ve ever had in my life.
White castle also started out doing the onion steam method
Well hello, new Kenji! That was wonderful!..