Quarantine Cuisine Day #25 – Onion Burgers

Those who follow Dixie Pixie Dust (my travels blog) may remember we spent our wedding anniversary in El Reno, Oklahoma, dining at Sid’s, home of the original onion burger. It’s a classic diner along historic Route 66.

Today I duplicated the experience in our kitchen. I need to tweak my technique a bit, but we were pleased with the results.

I toasted whole wheat hamburger buns, which I discovered hidden in my freezer, on the griddle while frozen fries cooked in the air fryer.

Using two quarter-pound burgers from the freezer and one onion, chopped, I grilled the onions first before adding the burger. Onion burgers are created by pressing the meat into the onions, incorporating the onions into the meat. Sid’s uses 3 ounces beef, which yields a thinner burger.

The onion burger was born in the Great Depression as an economic move to stretch beef. Like many recipes of that era it’s now a popular, beloved dish. Onion burgers are a way to reduce red meat and add a vegetable to a meal. Unfortunately, I already had 4-ounce patties. Next time I will use 3 ounces of meat for a better meat-to-onions ratio.

I can’t compete with Sid’s Diner, but this was a close knock-off. Not bad quarantine cuisine.

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Filed under Burgers, Healthful Eating

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