Oklahoma Style Burgers

Okay. I looked it up on the internet. You don't smush the hamburgers while cooking, you have the onions pretty much already cooked and then drop the hamburger as a ball of meat on top of the onion and then press down. It is important to do the smushing only within the first ten seconds or so.

Your posts are a sign of ignorance

It looks like it's almost paste.

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This is probably the only way I will ever like grits.

I feel like this burger would be ruined if the onions are cut too thick. They definitely need to be super thin like that one video said.

Where I am from, a slider is just a regular cheeseburger that is small

you could have looked it up at your local library

Its never enough with you dad.

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Huh?

What manner of flyover sorcery is this?

I actually remember looking this shit up. Popular slider places like White Castle don't do it, but places in New Jersey do it

youtube.com/watch?v=VQm_Y7wEzGQ

tfw I recently moved out of MS and can't find anything even close to this unless I make it myself

to make it myself I have to special order grits because people in the north don't know what a fucking grit even is

Surprisingly tasty. Made with beef and pork commonly so it does have a light color. A nice crunchy outside tho

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I'm with this guy.

Those are fritters, heavy on the meat.

>tfw not smooshing them one time
>ended up with a hamburger that looked like a tennis ball and shot hot juice 4 feet across the room when prodded

We know what grits are, but we just don't get why you faggots obsess over flavorless mush. Grits are literally prison-tier food.
>but all muh grit recipes
A lot of recipes call for flour, but that doesn't mean flour is delicious itself.

You do if it's on a solid surface, or you get a soggy bun and a shit sear.

>he said between mouthfuls of unbuttered quinoa

>Popular slider places like White Castle don't do it
yes, they do. they steam the meat/buns on a bed of onions

>I don't get why you people obsess over things that we obsess over you obsessing over

Looks like a homeless person had a shit with a bad case of tapeworms.

why does your patty have parasites in them?

Have you children never fried onions?

>the Midwest in charge of doing anything right
Those look fucking horrendous

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Those are onions, Muhammad.

this is probably the most cancerous post on all of Veeky Forums right now

Huh?

>onions are supposed to look like tapeworms
What third world shit hole do you live in?

It's the way they're cut. youtu.be/vovHn6qTt4Q?t=1m33s

I had no idea you could put grits in them. A local place here in Nashville sells a “slug burger” but they use pork and soy meal. I feel like there’s some historical basis for the use of soy because they’re from an area where people grow a lot of soybeans, but that seems a lot less appetizing as a filler than grits.

The only way you could look it up at my local library is on their internet connection.

SMASHED and SLAMMED burgers

> (You)
> (You)
>>tfw not smooshing them one time
>>ended up with a hamburger that looked like a tennis ball and shot hot juice 4 feet across the room when prodded

Perhaps you should let the hamburger rest on paper or cloth towels before eating it. I usually let mine rest about 5 minutes -- long enough to wash the pan and cooking utensils.

Also, it it looks like a tennis ball, then it was probably already bulging when you starting cooking it. If this presents a problem for you, try intending each side before you cook it.

Soy grits. It's a thing.

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