Attempted Oklahoma smash burgers for the first time
Walmart had wagyu ground beef??? I was skeptical but they were incredible and my kitchen smelled just like Jack Browns when I was cooking them if you all have ever been there
by SpartanSteve63
15 Comments
SpartanSteve63
These burgers are double 2oz patties smashed into onions for each burger topped with American cheese. Buns are martins potato rolls. Pan was around 425 degrees F. I placed the onions down first and smashed the meat into the onions
anon848484839393
You’re supposed to put the onion on the top of the ball, then smash. Then when you flip, you put the buns on top of the patty to steam.
LuxeBitch230967
I love it, it looks so good
LazyOldCat
Seems pretty hard to fuck up, tbh. Smash, smash, burn, serve. Mission accomplished.
hey246you
You did well.
Edit a word.
Duspende
To get this down proper, I suggest looking up George Motz and his deep dive into burgers as a food. Not only is it a good watch, but he shows how to achieve the taste and texture that’s considered “Classic”. The ol’ Oklahoma onion smash burger. Looks good regardless!
Just curious: what makes a smash burger Oklahoman?
Yohansugarnuggets
Gotta be my favorite type of burger, looks insane 👌🏼
No_Assistant1422
Looks delicious
defcononez
Me and my girlfriend passed through Oklahoma on a road trip and went to Sid’s Diner. Best burger we’ve ever had. You should check out a video on YouTube, the owner talks about the process in one.
CoysNizl3
Oof. Try again lol
42_Dogs
Season your meat 🧂
BasicChair420
Cool
GhettoDuk
Those look good. Reminding me that it’s been a minute since I’ve smashed some Okla-homies.
That pan is working against you. It’s non-stick and the meat needs to stick to form the crust. You had to compensate by over-cooking a bit. Watch the Motz video someone else posted because you are so close to completely blowing your own mind.
LaLa_Land543
This looks great, thanks for the process photos. I want to try making smash burgers sometime. Did you get the onion ribbons with a potato peeler? I like how thin they are.
The only thing I’d do differently is upgrade to a slightly better quality bun and maybe cheese too, to match the Wagyu better. But maybe the way you did it is part of the charm. It’s worth a try!
15 Comments
These burgers are double 2oz patties smashed into onions for each burger topped with American cheese. Buns are martins potato rolls. Pan was around 425 degrees F. I placed the onions down first and smashed the meat into the onions
You’re supposed to put the onion on the top of the ball, then smash. Then when you flip, you put the buns on top of the patty to steam.
I love it, it looks so good
Seems pretty hard to fuck up, tbh. Smash, smash, burn, serve. Mission accomplished.
You did well.
Edit a word.
To get this down proper, I suggest looking up George Motz and his deep dive into burgers as a food. Not only is it a good watch, but he shows how to achieve the taste and texture that’s considered “Classic”. The ol’ Oklahoma onion smash burger. Looks good regardless!
[https://youtu.be/pWYqQU9yJYs](https://youtu.be/pWYqQU9yJYs) here’s one link.
Just curious: what makes a smash burger Oklahoman?
Gotta be my favorite type of burger, looks insane 👌🏼
Looks delicious
Me and my girlfriend passed through Oklahoma on a road trip and went to Sid’s Diner. Best burger we’ve ever had. You should check out a video on YouTube, the owner talks about the process in one.
Oof. Try again lol
Season your meat 🧂
Cool
Those look good. Reminding me that it’s been a minute since I’ve smashed some Okla-homies.
That pan is working against you. It’s non-stick and the meat needs to stick to form the crust. You had to compensate by over-cooking a bit. Watch the Motz video someone else posted because you are so close to completely blowing your own mind.
This looks great, thanks for the process photos. I want to try making smash burgers sometime. Did you get the onion ribbons with a potato peeler? I like how thin they are.
The only thing I’d do differently is upgrade to a slightly better quality bun and maybe cheese too, to match the Wagyu better. But maybe the way you did it is part of the charm. It’s worth a try!