Enjoy the delicious Oklahoma Onion Smash Burger, now gluten-free! Savor the crispy onions and juicy beef in every bite without the gluten.
Deliciously Juicy and Crispy: A Gluten-Free Twist on the Classic Oklahoma Onion Smash Burger
This delicious gluten-free recipe features a mouthwatering burger made with ground beef that can be marinated in liquid aminos for added flavor. The key ingredients include a gluten-free bun, ideally from Canyon’s Bakehouse, which ensures that those with gluten sensitivities can enjoy a hearty meal without worry. The combination of a half-pound of ground beef, caramelized onions, American cheese, and a selection of toppings allows for a customizable experience that caters to individual tastes.
For those looking to prepare this dish, you’ll need some essential kitchen tools. An electric griddle is recommended for cooking the burgers to perfection, while a mandolin or V-slicer can help achieve finely sliced onions for the ideal texture. Don’t forget to add a bit of unsalted butter to enhance the flavor, along with salt and pepper to taste. Extra toppings such as ketchup, mustard, and pickles can elevate your burger, making it a satisfying meal for anyone craving a classic comfort food that accommodates dietary restrictions.
Indulge in a Flavor Explosion: The Gluten-Free Twist on a Classic Oklahoma Delight!
Are you ready to make one of the best burgers that you have ever had it’s time to learn to make an Oklahoma onion Smash Burger so the first thing that I have been doing is I have been marinating some large meatballs um using ground beef been marinating them in liquid aminos now uh people with gluten sensitivity have a few options um you.
Can find some soy sauce brands that don’t have gluten in them at all like lroy um there’s also Mari which is very similar and there is liquid aminos now when it comes to marinating meat specifically um I find liquid aminos to be an absolutely delicious option and I’ve gotten a lot of Praise from Nikki since I’ve started using Liquid Aminos.
Instead of soy sauce I am going with a somewhat non-traditional type of onion I’m going with a videlia onion you’re also going to need to be going ahead and getting out some butter I don’t necessarily think that it’s necessary to warm it up to room temperature if you keep it in the refrigerator uh but this dish is.
Going to end up using a lot of butter when it comes to many different kinds of Smash Burgers it’s an art not a science each one’s going to be a little bit different and I think that that’s part of the appeal of the dish first things first let’s go in here and chop up this onion what I like to do is I like to just cut the top and the bottom off of.
The videlia onion but you can also use white or yellow onions in fact the Deli onion is just kind of a sweeter yellow onion take that and then kind of rip the or just be very careful rip the out just the outer layer off now I don’t know if my technique is approved by every chef but that kind of works for me the videlia does not exactly have like a.
Strong core in it so I’m with keeping it I think that it kind of adds to the flavor the rest of them yellow or white you’re going to need to remove this inner ring we’re probably going to take out just a little bit we’re going to cut this in half um I suppose that keeping it whole and having some nice Rings is fine too but I think that I would prefer.
It in half and I am actually just going to pop out this little section in the middle you could try to do this with a knife I’m not that talented so what I like to use is I like to use a mandolin or a v slicer um either adjust it to its thinnest possible blade or have a very thin blade in there um I don’t have an adjustable one so I am just using the.
Thinnest blade that I have got um I also got some gloves these have seen better days but I promise they’re clean they’re just uh they been stained from a lot of use you could use a handguard as well they probably recommend using a handguard but I’m actually I actually feel like that a handguard is even more dangerous than just a glove and going.
Very slowly okay be very careful using a v slicer this one’s nice cuz it actually has a nice little catch tra I’ve seen like chefs in chef videos do this without a glove and I’m like wow how does that even work so now that you’ve got them all in there I suppose that what we can do is just kind of run through and we can make sure that all of.
The little segments are separate ated out this is a very essential part of it because you need the onions to be as thin as possible by the time that you start the cooking process you need to divide your butter into tablespoon sections um one tablespoon another tablespoon and another tablespoon yes.
This dish uses a lot of butter you also need to go ahead and set out four slices of American cheese yes you know what this is um American cheese is not only a pretty traditional cheese on this burger but it also melts really well okay so you want you’re going to basically be fusing the onions to the bottom and melting the cheese on the top when it.
Comes to gluten-free buns um I suppose you can make your own but that’s very challenging um so I’m not going to be covering that right now but what I do like is of all the options there I feel like the least bad option is Canyon I actually think that they taste pretty decent and while I don’t have to eat glutenfree I do end up eating the.
Gluten-free buns with Nikki anyway so I want to make sure that they taste decent we’re going to be toasting these buns using the same pan that we’re going to cook the burgers in which means that we’re going to go with these first so make sure your your buns are sliced so you may be asking yourself how am I going to cook these burgers.
Well I actually recommend an electric griddle for this job and it has a few advantages that some other methods don’t um I suppose that the most common way to do it would be using a cast iron skillet but using an electric griddle it gives you a lot more room to work so it reduces the margin of error for how you’re going to be making these Burgers.
Take a tablespoon of butter and put it on the electric skillet and we’re going to be toasting the Buns really really quick it won’t take too long by toasting them this way you will achieve a really really nice sort of texture on the bun so just put them down where the butter was you can do all four at once and then.
I just like to use both of my hands and just move them around if you’re moving them around you get a nice even texture on them and then like take a spatula and lift it up make sure that they’re good it takes seconds to get a good toast on these okay just seconds it does not take any longer than that this Bun’s a little weird it kind.
Of like all the bread part of it kind of went down here I’m tempted to get a new one but I’m sure it’ll taste fun if it’s between me and Nikki I’ll probably take that one or maybe I’ll give it to her and she’ll never know we got our onions even with an electric skillet you need to only do like two of these at one time okay so go ahead and take your.
Meatballs a chef’s press is what is recommended for this process but we’re going to go with a spatula because I don’t own a chef’s press and I’m pretty sure you don’t own a chef’s press either you know what else would be good on these uh Burgers the candied bacon recipe from last time but you did not hear that from me these burgers are.
Going to go directly from The Griddle to the bun okay um there’s not going to be any in between phase so a little bit of ketchup a little bit of mustard I like to put them on all four you can do two burger patties at once okay um on a griddle don’t go with any more that’s way too much to manage okay but take the butter and go ahead and put.
It back onto the griddle now the butter down on the bottom is going to cook the onions really well and they’re going to cook the onions while the burger itself is cooking immediately take 1/4 of the onions put them in a mound right there and then another four of the onions and it doesn’t have to be exact and put it right there okay then put a meatball on.
Top of the mound put another meatball on top of the mound okay and now you are going to smash and then do it again with the next Burger try to get all of the onions underneath the underneath the burger the onions are going to be very very very very cooked by the time that the burger gets.
Done I am going to switch to non-slotted spatula we’re learning this on the Fly once we feel like that we have fused all the ingredients together we’re going to flip and again it will not take long these patties are so thin once you see some good Browning on the bottom it’s time to it’s time to kind of put everything and flip it back.
Over there we go just like that and we’re ready to flip again if there’s any stray onions try to get them back onto the burger like I said this is an art not a science now we’re putting them back on and hopefully now that they’re like on top of it then we’ll get a a little bit more Fusion I like to smash.
It a little bit more it is time to go ahead and start melting the American cheese on there the process is almost done this is a little bit Messier of a burger than uh than most by the way I’m not a fan of American cheese for any other application in the whole world except Burgers I feel like that American cheese was like literally just designed.
For burgers I am going to make the call and go ahead and pull the burgers obviously make sure that you put it on the bottom of the bun you’re going to have kind of two layers obviously be very careful might be a good idea to find like a fork knife for this one give it a good squeeze like that oh those look.
Absolutely amazing that’s quite a mess that I’m going to have to clean up later don’t worry I’m not going to make you sit through that and there you have it those are your Oklahoma style smash Burgers thanks for making Oklahoma onion Smash Burgers with me
