Try these delicious Smashed Oklahoma Burger with Sriracha Mayo. Our Smashed Oklahoma Burger is topped with thinly sliced onions, seared to perfection alongside the beef patty to infuse every bite with their sweet, savory essence. Click here for full recipe.
hr hrs min mins
Smashed Oklahoma Burger with Sriracha Mayo
Our Smashed Oklahoma Burger is topped with thinly sliced onions, seared to perfection alongside the beef patty to infuse every bite with their sweet, savory essence.
Instructions
Cook the Burgers
Heat a large cast-iron skillet or griddle over medium-high heat.
Divide the ground beef into 2 equal portions, weighing 70g, and roll them into balls.
Place the beef balls onto the hot skillet and immediately smash them down with a heavy spatula or burger press until they are very thin.
Add a generous amount of thinly sliced onions on top of each patty and press them into the meat.
Season them with salt and pepper.
Cook for 2-3 minutes until the edges are crispy and browned.
Flip the patties, placing the onions underneath, and cook for another 1-2 minutes.
Add the Cheese
Place 1 slice of Emborg Mozzarella Natural Sliced Cheese (optionally, Monterey Jack or Cheddar) on top of each of the patties.
Cover the skillet with a lid or a large bowl to help the cheese melt quickly. Cook until the cheese is fully melted.
Stack 1 cheese-covered patty on top of another to create double patties.
Toast the Buns
Spread Emborg Salted Butter on the cut side of the burger bun.
In a skillet, place the burger buns cut side down and toast until golden brown.
Assemble the Burgers
Spread a generous amount of ready-made Sriracha mayo on the bottom half of each toasted bun.
Place the cheesy, double-stacked onion-topped patties on the buns.
Top with the other half of the bun.
Serve
Serve the smashed Oklahoma burgers hot.
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Smashed Oklahoma Burger with Sriracha Mayo
Our Smashed Oklahoma Burger is topped with thinly sliced onions, seared to perfection alongside the beef patty to infuse every bite with their sweet, savory essence.
Instructions
Prepare the Onions
1.
Thinly slice the onion
Cook the Burgers
1.
Heat a large cast-iron skillet or griddle over medium-high heat.
2.
Divide the ground beef into 2 equal portions, weighing 70g, and roll them into balls.
3.
Place the beef balls onto the hot skillet and immediately smash them down with a heavy spatula or burger press until they are very thin.
4.
Add a generous amount of thinly sliced onions on top of each patty and press them into the meat.
5.
Season them with salt and pepper.
6.
Cook for 2-3 minutes until the edges are crispy and browned.
7.
Flip the patties, placing the onions underneath, and cook for another 1-2 minutes.
Add the Cheese
1.
Place 1 slice of Emborg Mozzarella Natural Sliced Cheese (optionally, Monterey Jack or Cheddar) on top of each of the patties.
2.
Cover the skillet with a lid or a large bowl to help the cheese melt quickly. Cook until the cheese is fully melted.
3.
Stack 1 cheese-covered patty on top of another to create double patties.
Toast the Buns
1.
Spread Emborg Salted Butter on the cut side of the burger bun.
2.
In a skillet, place the burger buns cut side down and toast until golden brown.
Assemble the Burgers
1.
Spread a generous amount of ready-made Sriracha mayo on the bottom half of each toasted bun.
2.
Place the cheesy, double-stacked onion-topped patties on the buns.
3.
Top with the other half of the bun.
Serve
1.
Serve the smashed Oklahoma burgers hot.
