I had never heard of these burgers before, until about 5 months ago. I tried making them. Ground my own meat, made my own buns. Had to go and buy a cast iron pan and a wide sharp spatula. Unbelievably good. I've made them every Sunday for the past 5 months. Lol. What a great burger. Only complaint, I missed out on enjoying these for so many decades.
Finally! Someone on YOU-TUBE made a burger without mustard or special sauce! My way where I can taste the burger, if it is great beef to begin with. Thank-you!!!
this is probably the best inion smash burger i have seen on youtube, where the onions where not all burnt to heck and black. i hate burnt onions. awesome job thanks for sharing your adventure.
I'd run a little hotter to get some charred onions, use fresh cracked pepper, and back to hotter you may need to dry your onions with paper towels/salt before cooking. This makes a pretty big difference in how the onions cook and gives more textures of flavor. I'm saying this as someone who has eaten el reno/okc onion burgers and meers at my time living there.
Thanks Neal! - I've watched Grorges vids for years - I have made these burgs a number of times on my Blackstone. - They are "supreme" - Thanks for the inspiration and the re-creation! - Cheers!
Sounds like you two had a great trip to NY. That was an awesome burger recipe that you shared with us. Gonna give it a try for sure. Thanks for sharing with us Neil and Amy. Stay safe, Fred.
Perfectly done Sir! Every once in awhile, we like to jazz em up just a bit, with mushrooms and Swiss. And those crispy dehydrated jalapenos when we have them.
The OOB is my daughter and I’s favourite burger. For dinner we have one single and one double burger each. Mustard and Pickles only, I have no cheese and she has one slice of cheese in each burger. It doesn’t matter to me that she doesn’t keep it traditional as long as she’s enjoying burgers, I’m a happy daddy!
Mat girls and I just went to Hamburger America this past Sunday and was eve asked by a very nice lady to move my car because George was coming and needed the legal spot which is rare in NYC. We were the first on the line and was able to get the best spot in the house at the counter in the corner. Just like you said my girls and I ordered the double onion and boy let me tell you how hot that burger was when it was served and the same was with the fries. I'm still relishing that day, we were are all floored everything was just on point and used no condiments.They serve the double onion with the fresh pickle slices on the side. Best burger we ever had at a very reasonable price. Next time its the double smash burger.
Awesome, guys! I did not make it down there this weekend, maybe next. I love watching George cook, and hear he's a great guy. So glad you enjoyed it! From what I've seen of him, you did this classic 110% perfect justice! Awesome as always, and thank you for another great video!
Well done going to the ICON of burger-ology!! Hope to get threre but its NYC which aint a priority overall!! If you're doing it like George you arent gonna go wrong!!
i made an OKlahoma onion burger the way you did on a previous video not too long ago. when i say welcome to flavor town damn. now i'm going to try it this way. damn that dressed double looked amazing.
LOve it, when I do mine, I use two layers of onions, one on top and one on bottom, and I let them sit out for at least two hours after slicing (mandolin for me) I still steam the buns and all. Looks great as always.
I made these today almost identical. I used one of those manual slicers similar to yours, and the one I used could not get the onion thin enough. I got a great crust on the one side of the patty and I did press and hold. Instead of salt and pepper I used Smash That, so that added a bit of extra flavor right there. These were definitely not the best smash burgers I’ve ever made, but I do believe it would have helped if I’d have got the onions thin enough to be translucent. I’ve sliced them with a potato peeler before, and although a lot of work, it was better than today’s.
Funny thing is ....with out sounding conceited...we said the exact same thing off camera.....the meat is missing extra flavor...we are so used to smash that...when you have one without it...you miss it..I do think the thin onions make a huge difference
Such an awesome and well done video Neal!! That is too cool that you went up to New York and got to see George Motz in action! I'm definitely going to be getting around to doing it this way very soon. I love a good fried onion burger! I think I would opt for the double as well in addition to dressing it the same with pickles and mustard. You got me so hungry!
Man it's crazy how they know what we watch. So I watched this video on 4-8-2024. Today 4-9-2024 on my computer this video pops up of Bon Appetit with a George Motz video. Can't imagine what it will be like in 20 years. You'll probably be able to cook something and beam it up to us like on Star Trek.
I made those today, the 4th of July. Friggin delicious as usual. I made a batch of hotdog chili sauce and used some on my burger. Home run Bo!!!! Them burgers were damn tasty. 👍🇺🇸
Being from New Mexico I make George's onion burger but with a twist. I add chopped, roasted green chile UNDER the cheese directly on the patty. Under the cheese is key to a good green chile burger.
Love your channel bro... But Know this no one has the best Burger 🍔😮 because everyone has different taste buds😉 exp... My opinion, pickles on a hamburger 🍔 or cheeseburger is a mortal sin.🧐
Hey bud...no one in my family believes me..hahahha I told em about a comment being in NY....of course my girls were like Yeah Right dad....your not Taylor Swift..ahahahha
+ Hamburger America ROCKS! Nice work replicating the experience here. When I visited the 9/11 Museum and Memorial recently, George Motz's Hamburger America was a great pick-me-up... reminder that we're all meant to revel in daily rewards. Live, dammit... LIVE! Cheers, FTK!
Please don't take this wrong, but this is a guy from Tenn. that learned from a guy in NY telling us how to make an OK. onion burger. Is this correct? Just messin with ya but hey think about it. They used much less meat than you think and even more onions. They also ground up rabbit and lots of small critters. Beef was out of reach for most folks. Love the video and thanks for sharing all the goodness!
@@TheFlatTopKing The onion burger was invented to make the beef stretch. It was created during the Dust Bowl/Depression, so beef was expensive. Onions were cheap.
Thanks for your service! I made mine like that except I covered the onions with a paper towel and put them in a small strainer for 30 minutes and all the water was out of the onions and they were light an less oniony Soothersmaylive
Here in Belgium at a fair or open market we have always Hamburger with baked onions but with ketchup and no cheese. And the buns are more crisp and maybe a bit lighter in density.
You gotta tuck the onions under the patty right after the flip and let it cook on the onion side a little longer. The loose onions will burn if you don't tuck them. Motz let's it sit until the onions are a deep color and very soft so you bite right through them. If onions are pulling away from the burger after you bite into it, you didn't cook them long enough.
If you ever watched The Big Bang Theory much you’d have seen Sheldon and friends discussing the perfect burger which must have the perfect “meat to bun to condiment ratio”. In my humble opinion, a double smash burger, with onions (aka an Oklahoma Onion Burger) with American cheese and maybe a little mustard and dill pickle slices, IS that perfect burger. But the pattie’s MUST be thin or the ration of meat can overpower the rest of the components.
Good video Neil ! But to me and everyone else who ever ate anything in New York knows , YOU CANT BEAT ANY TYPE OF FOOD IN NEW YORK. As you know I was born and raised in the Bronx so I know food back there. I sure hope you are lots of pizza . THANK you Frank from Montana.......
I have two...a wetstone and a unit that has 3 different edges in a box that has an arm...its just a stone with three wheels...asian, german, and honing...super easy
I had to join "Oklahoma Fried Onion Burgers Anonymous" (OFOBA) because I'm addicted... And, funny because I have absolutely no hope of being rehabilitated! 😆😂🤣 Love your rendition 🧅🍔💯 and nice you both had the opportunity to see the master at work. All the best and continued success with the channel. ▶️🏅
Looks amazing! I just got my blackstone in Dec and I have really enjoyed using it. The only question I have is what your burners are set to during the whole process. Are they on high the whole time?
I've been following George for years and have made a lot of the classic burgers he's fine in his kitchen on the flattop. I'm going home to New York City this summer. Hamburger America is on my list! Did you go to a bodega in Harlem and get the Chopped Cheese?
Unfortunately we did not...we were told 2 different times by taxi drivers....right now is not the time to be there...things were going on...I had the fam with me so we stayed away from that area..
Hey, just found your channel! Any chance you have info on flat tops indoors? I notices that's what George did in a lot of videos but I'm not too sure about burning propane indoors lol
Grab the recipe here .. theflattopking.com/oklahoma-onion-burger/
I had never heard of these burgers before, until about 5 months ago. I tried making them. Ground my own meat, made my own buns. Had to go and buy a cast iron pan and a wide sharp spatula. Unbelievably good. I've made them every Sunday for the past 5 months. Lol. What a great burger. Only complaint, I missed out on enjoying these for so many decades.
Great, the secret is quality of meat, American meat is one of the top quality as professional said .
I came here for inspiration as I'm doing burgers for the family tonight. Inspiration was over-flowing! Thank you to Neil!
You got this!
The combination of onion, pickle and mustard always does it for me. Great burger👍😊
Absolutely....dont tell anyone...just a big Krystal...ahhahaha
Finally! Someone on YOU-TUBE made a burger without mustard or special sauce! My way where I can taste the burger, if it is great beef to begin with.
Thank-you!!!
this is probably the best inion smash burger i have seen on youtube, where the onions where not all burnt to heck and black. i hate burnt onions. awesome job thanks for sharing your adventure.
Really appreciate that Scotty
Thanks!
I'd run a little hotter to get some charred onions, use fresh cracked pepper, and back to hotter you may need to dry your onions with paper towels/salt before cooking. This makes a pretty big difference in how the onions cook and gives more textures of flavor. I'm saying this as someone who has eaten el reno/okc onion burgers and meers at my time living there.
So what temp? Medium, medium-high?
Thanks Neal! - I've watched Grorges vids for years - I have made these burgs a number of times on my Blackstone. - They are "supreme" - Thanks for the inspiration and the re-creation! - Cheers!
Glad you like them!
You cannot go wrong with a good ol onion burger. I'm with you on it being a top 5 burger.
Absolutely amazing job Neal! Definitely the best onion burgers I’ve seen in a while! Need to make some ! . Cheers brother 🍻
Sounds like you two had a great trip to NY. That was an awesome burger recipe that you shared with us. Gonna give it a try for sure. Thanks for sharing with us Neil and Amy. Stay safe, Fred.
Perfectly done Sir! Every once in awhile, we like to jazz em up just a bit, with mushrooms and Swiss. And those crispy dehydrated jalapenos when we have them.
The OOB is my daughter and I’s favourite burger. For dinner we have one single and one double burger each. Mustard and Pickles only, I have no cheese and she has one slice of cheese in each burger. It doesn’t matter to me that she doesn’t keep it traditional as long as she’s enjoying burgers, I’m a happy daddy!
I'm usually a brioche only fan for my burgers. The steamed potato rolls for this type of burger look essential. Well done again sir.
Mat girls and I just went to Hamburger America this past Sunday and was eve asked by a very nice lady to move my car because George was coming and needed the legal spot which is rare in NYC. We were the first on the line and was able to get the best spot in the house at the counter in the corner. Just like you said my girls and I ordered the double onion and boy let me tell you how hot that burger was when it was served and the same was with the fries. I'm still relishing that day, we were are all floored everything was just on point and used no condiments.They serve the double onion with the fresh pickle slices on the side. Best burger we ever had at a very reasonable price. Next time its the double smash burger.
Awesome, guys! I did not make it down there this weekend, maybe next. I love watching George cook, and hear he's a great guy. So glad you enjoyed it! From what I've seen of him, you did this classic 110% perfect justice! Awesome as always, and thank you for another great video!
Wanted you there....it was packed....
Hamburger America is a bucket list spot and you did that burger justice
Video came out at the perfect time. I’m doing 5lbs of onion burgers Saturday. Definitely doing that method. 👍🏻👍🏻👍🏻🤤🤤
Well done going to the ICON of burger-ology!! Hope to get threre but its NYC which aint a priority overall!! If you're doing it like George you arent gonna go wrong!!
Amazing! I bought a Little Griddle for BBQ on spring. I'll definitely try that!
I go to Oklahoma a lot for the onion burger. I will try George 2.0 tonight on my weber Flat Top!
Awesome
From your pal in Oklahoma, that’s the kind of burger that you would eat nearly every time. 🍔🍔🍔
It has to be on the top 5 mount rushmore burgers...
The real deal is the absolute best! I have tried and cannot duplicate!
Its a 3 hr ride back to El Reno... now its out the door and make my own! I could taste every bite buddy! Awesome!
Never had an Oklahoma burger before but it looks great. I love some onions!
It's so good!
That is some juicy, dripping amazingness! I'll bet Hamburger America was an awesome stop on your trip.
Absolutely...
I have never had an onion burger per say . I will give this a try next time I make some
Never forget Oklahoma is the Mecca, particularly El Reno, Oklahoma Mmmmmm
i made an OKlahoma onion burger the way you did on a previous video not too long ago. when i say welcome to flavor town damn. now i'm going to try it this way. damn that dressed double looked amazing.
LOve it, when I do mine, I use two layers of onions, one on top and one on bottom, and I let them sit out for at least two hours after slicing (mandolin for me) I still steam the buns and all. Looks great as always.
Amy does give GREAT FOOD SOUND EFFECTS! 😊
Right?!
Where did you get the paper wrap from
Great burgers made me hungry at 3 I the morning
It looks like burgers for breakfast
Great job cooking those burgers. Thanks for sharing the recipe and video. Big ups to you from Weymouth Massachusetts 👍
Really Appreciate that...cheers
My mouth is watering. Enjoy 👑
Thank you
I made these today almost identical. I used one of those manual slicers similar to yours, and the one I used could not get the onion thin enough. I got a great crust on the one side of the patty and I did press and hold. Instead of salt and pepper I used Smash That, so that added a bit of extra flavor right there. These were definitely not the best smash burgers I’ve ever made, but I do believe it would have helped if I’d have got the onions thin enough to be translucent. I’ve sliced them with a potato peeler before, and although a lot of work, it was better than today’s.
Funny thing is ....with out sounding conceited...we said the exact same thing off camera.....the meat is missing extra flavor...we are so used to smash that...when you have one without it...you miss it..I do think the thin onions make a huge difference
Absolutely delicious lookin burgers Neil. I now know what I'm having for lunch today.🍔🍔
Such an awesome and well done video Neal!! That is too cool that you went up to New York and got to see George Motz in action! I'm definitely going to be getting around to doing it this way very soon. I love a good fried onion burger! I think I would opt for the double as well in addition to dressing it the same with pickles and mustard. You got me so hungry!
I see George Motz, I upvote. Going to check this out in the evening.
What is upvote?
Wow, those look awesome!
Glad you like them!
Man it's crazy how they know what we watch. So I watched this video on 4-8-2024. Today 4-9-2024 on my computer this video pops up of Bon Appetit with a George Motz video. Can't imagine what it will be like in 20 years. You'll probably be able to cook something and beam it up to us like on Star Trek.
100… smell a Vision
Merci 🎉 ….. I always enjoy Your Tutorials !!!! Happy Summer Ahead ☀️
🐝🐖🌟
Glad you like them!
Sweet Jesus those look awesome my mouth is watering gotta get me a flat top to cook on cheers from Vulcan Canada
TY...
Another Great video! Thank you!
I made those today, the 4th of July. Friggin delicious as usual. I made a batch of hotdog chili sauce and used some on my burger. Home run Bo!!!! Them burgers were damn tasty. 👍🇺🇸
heck yeah..cheers
i'm a true Okie. 4 generations. never had an onion burger lol. had plenty of brisket and traveled/lived in the entire state.
Hey! Fellow Okie here (OKC). Man, have you had an onion burger yet? Sids? Tuckers? Homemade?
Wow they look really good
I love mustard on a burger. Yum!
My OK smash burgers are topped with American cheese and Japanese mayo. The absolute BEST flavor explosion! 😋🤯
These look great
Being from New Mexico I make George's onion burger but with a twist. I add chopped, roasted green chile UNDER the cheese directly on the patty. Under the cheese is key to a good green chile burger.
Love your channel bro... But Know this no one has the best Burger 🍔😮 because everyone has different taste buds😉 exp... My opinion, pickles on a hamburger 🍔 or cheeseburger is a mortal sin.🧐
I was referencing the top 5 burger recipes. Mountain Rushmore style. It’s up there…
Now I have go back to NY and try that burger place. Still bummed I didn’t stop and say hi when I saw you in NY.
Hey bud...no one in my family believes me..hahahha I told em about a comment being in NY....of course my girls were like Yeah Right dad....your not Taylor Swift..ahahahha
looks good.. will have to make soon...
Good looking burgers!
TY
+
Hamburger America ROCKS! Nice work replicating the experience here. When I visited the 9/11 Museum and Memorial recently, George Motz's Hamburger America was a great pick-me-up... reminder that we're all meant to revel in daily rewards. Live, dammit... LIVE! Cheers, FTK!
Perfectly said....cheers
My build would put the mustard and pickles on the bottom, but overall those all look amazing!👍
The art of the burger.
Please don't take this wrong, but this is a guy from Tenn. that learned from a guy in NY telling us how to make an OK. onion burger. Is this correct? Just messin with ya but hey think about it. They used much less meat than you think and even more onions. They also ground up rabbit and lots of small critters. Beef was out of reach for most folks. Love the video and thanks for sharing all the goodness!
Thats something I had not heard...interesting...thanks
@@TheFlatTopKing The onion burger was invented to make the beef stretch. It was created during the Dust Bowl/Depression, so beef was expensive. Onions were cheap.
I have never tried an onion burger and this video really makes me want to do one!
YOU need to...highly regarded as one of the TOP 5 burgers ever invented
Not being nit picky but the top bun goes on the 4th layer directly on the cheese and the bottom bun goes on top of the top bun when steaming
Excellent!
This one looks sooo good, I will try!
As George so “Elliotly” put it. 🤔😆👌🏻 1:33
Delicious😍😍😍😍😍
🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥 👊🏼😎🤙🏼, set me up with a double Big Dawgg!! lol, but seriously… that’s definitely a top 5 looking Burger my guy! Cheers y”all
Absolutely brother...
Thanks for your service! I made mine like that except I covered the onions with a paper towel and put them in a small strainer for 30 minutes and all the water was out of the onions and they were light an less oniony
Soothersmaylive
I live in Oklahoma. Some of the restaurants here slice their onions like the day before so they lose a bit of moisture before they go on the flat top.
Looks amazing
Mt brother in law is doing burgers and dogs for my nephews birthday this afternoon. I just forwarded him this video. 5 stars plus !!
Here in Belgium at a fair or open market we have always Hamburger with baked onions but with ketchup and no cheese. And the buns are more crisp and maybe a bit lighter in density.
Interesting....thanks for sharing
Can't beat an Okey unyun burger. Made with 80/20 and fresh unyuns, it can rock the sammich world all right.
Ye sir....
I’m sold! Very good video!
Awesome! Thank you!
Definitely one of my favorites! Not sure if you mentioned the beef 80/20? Awesome job! Cheers brother!
Love a naked burger like this, especially with a steamed/toasted bun. Great looking burgers!
Nom Nom Nom Nom........dang fine burgers
I went there as well and he uses lawry's seasoned salt not just normal salt. This is what he told us is in the shaker.
Damn good job, ill take a sac to go please!!🤭
You gotta tuck the onions under the patty right after the flip and let it cook on the onion side a little longer. The loose onions will burn if you don't tuck them. Motz let's it sit until the onions are a deep color and very soft so you bite right through them. If onions are pulling away from the burger after you bite into it, you didn't cook them long enough.
You gotta have a few stragglers on there.
@@willdogs4286 Stragglers burn if you cook it as long as you should though. Tuck after the flip.
@@Broski__ yes. I know. A few burnt ones are necessary.
@@willdogs4286 If you're into that flavor, sure.
If you ever watched The Big Bang Theory much you’d have seen Sheldon and friends discussing the perfect burger which must have the perfect “meat to bun to condiment ratio”. In my humble opinion, a double smash burger, with onions (aka an Oklahoma Onion Burger) with American cheese and maybe a little mustard and dill pickle slices, IS that perfect burger. But the pattie’s MUST be thin or the ration of meat can overpower the rest of the components.
Sound like Heaven to me.. I'd love to eat that burger that you cooked.. I'm certain it would be perfect!
It’s definitely great with cheese but as a Native to Oklahoma you gotta try the original with no cheese if you want the historical taste
Truer words were never spoken.
absolutely, 100% correct.
Good video Neil ! But to me and everyone else who ever ate anything in New York knows , YOU CANT BEAT ANY TYPE OF FOOD IN NEW YORK. As you know I was born and raised in the Bronx so I know food back there. I sure hope you are lots of pizza . THANK you Frank from Montana.......
What is the best knife sharpening tool/technique for a new griddler like myself?
I have two...a wetstone and a unit that has 3 different edges in a box that has an arm...its just a stone with three wheels...asian, german, and honing...super easy
Yes please👍🏻👍🏻👍🏻😎🏴
Looks deadly dude, thanks for the video.
I had to join "Oklahoma Fried Onion Burgers Anonymous" (OFOBA) because I'm addicted... And, funny because I have absolutely no hope of being rehabilitated! 😆😂🤣
Love your rendition 🧅🍔💯 and nice you both had the opportunity to see the master at work. All the best and continued success with the channel. ▶️🏅
Looks delish less is best ❤
Damn that looks good!
He didn’t have Smash That because he uses Lawry’s seasoning.
Thanks for the great video!
interesting..when we were there....he used salt only...white salt...for the onion burger..
Looks amazing! I just got my blackstone in Dec and I have really enjoyed using it. The only question I have is what your burners are set to during the whole process. Are they on high the whole time?
For an onion burner it should be on high. Any lower than that and you're basically boiling the meat and onions.
My favorite burger of all time. But I smash them a little more to get some jagged edges.
Well you know I just took burger out for tomorrow 😂
Get a $30 spiralizer for thin onions, does potatoes well too.
Neil and miss Amy. Try a Beirock for a cook. Delicious.
Legend!
Is your ground beef 80/20? Or what. Those burgers look great! Also, what temp is your griddle surface?
Thank you for making this. Was planning on making this as well but it is raining outside.I think he uses Lawrys seasoning salt?
He might....but while we were there...he only used white salt...I just assumed thats what he normally used...
I've been following George for years and have made a lot of the classic burgers he's fine in his kitchen on the flattop. I'm going home to New York City this summer. Hamburger America is on my list! Did you go to a bodega in Harlem and get the Chopped Cheese?
Unfortunately we did not...we were told 2 different times by taxi drivers....right now is not the time to be there...things were going on...I had the fam with me so we stayed away from that area..
Made these for a while now, it's up there with the crack burger you'll eat a ton of them!
You can use a vegetable peeler to shave the onion. That’s what I use.
Honestly...never tried...
@@TheFlatTopKing there’s video here on TH-cam on how to do it.
Very Cool! Laszlo Montreal
Hey, just found your channel! Any chance you have info on flat tops indoors? I notices that's what George did in a lot of videos but I'm not too sure about burning propane indoors lol