Oklahoma burger

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 1

By Anthony Murphy
From Saturday Kitchen

Ingredients

2 tbsp beef fat/animal fat
3 x 85g/3oz beef patty balls (or 4 x 85g/3oz beef patty balls if really hungry)
2 onion, very thinly sliced (as thinly sliced as possible, ideally 1mm on a mandolin)
1 tbsp American-style mustard (optional)
3 American or burger cheese slices
1 burger bun, split
burger seasoning (garlic powder, onion powder, pepper and salt)
salt and freshly ground black pepper

Method

Place the patty balls on a grill and top with a silly amount of the sliced onions. You want almost 50/50 in quantity so the onions are spread all over the patty balls and hang over the sides. (If you’re using the mustard add it to the burger at the point)
Smash the onions into the patties on the grill with a spatula or burger smasher. Season with salt and pepper and cook for 3 minutes.
Flip the patties and cook for a further 3 minutes. Add the cheese and bun lids and leave to steam slightly.
Serve and enjoy – you might want to give them a few minutes to cool down as these burgers hold the heat like crazy and you will burn the roof of your mouth off. Although they are so tasty, it’s worth the pain if you can’t wait!