Classic Regional American Burgers: Deep-Fried Burger, Oklahoma Fried-Onion Burger, and Steamed Cheeseburg
ID: 101ad4eb...
Discover three classic regional American burger styles guided by burger scholar George Motz: the deep-fried burger from Tennessee, the smashed paper-thin fried-onion burger from Oklahoma, and the unique steamed cheeseburg from Connecticut. Each style relies on a specific historical cooking technique that highlights the natural flavors of the beef and cheese.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Slice onions paper-thin for the Oklahoma burger, and prepare cheese blocks and packed beef trays for the Connecticut burger. → For the Tennessee style, smash ground beef chuck thin and deep-fry in hot beef tallow at 375°F, flash-melting cheese in the hot oil. → For the Oklahoma style, press sliced onions into a beef ball in a hot skillet, smash flat, flip to caramelize the onions, and melt cheese with steaming buns on top. → For the Connecticut style, steam the packed beef and white cheddar in separate trays inside a steaming cabinet, then assemble on a dressed Kaiser roll.
Cooking Steps
Brief Cooking Order
Slice onions paper-thin for the Oklahoma burger, and prepare cheese blocks and packed beef trays for the Connecticut burger. → For the Tennessee style, smash ground beef chuck thin and deep-fry in hot beef tallow at 375°F, flash-melting cheese in the hot oil. → For the Oklahoma style, press sliced onions into a beef ball in a hot skillet, smash flat, flip to caramelize the onions, and melt cheese with steaming buns on top. → For the Connecticut style, steam the packed beef and white cheddar in separate trays inside a steaming cabinet, then assemble on a dressed Kaiser roll.
Introduction
Discover three classic regional American burger styles guided by burger scholar George Motz: the deep-fried burger from Tennessee, the smashed paper-thin fried-onion burger from Oklahoma, and the unique steamed cheeseburg from Connecticut. Each style relies on a specific historical cooking technique that highlights the natural flavors of the beef and cheese.
Step 1
【Tennessee Deep-Fried Burger】 Scoop a portion of ground beef chuck into a ball and place it onto a clean marble or flat work surface.
Step 2
【Tennessee Deep-Fried Burger】 Use a heavy metal spatula and mallet to smash the beef ball extremely flat, achieving a thickness of slightly over 1/8 inch.
Step 3
【Tennessee Deep-Fried Burger】 Carefully slide the flattened raw patty into a skillet or pot filled with hot beef tallow or oil heated to 375°F to deep-fry.
Step 4
【Tennessee Deep-Fried Burger】 Once the patty is cooked (which happens very quickly), lift it with a spatula, place a slice of American cheese on top, and submerge it back into the hot oil for a second to melt the cheese. Repeat for a double patty, then assemble on a soft bun with a thick raw onion slice and pickles.
Step 5
【Oklahoma Fried-Onion Burger】 Squeeze and slice the onions paper-thin using a mandoline or meat slicer until they resemble thin ribbons.
Ingredients List
Important Notes
Always use a high-smoke-point fat like beef tallow for the Tennessee style deep-fried burger to get the traditional crust and flavor.
Slicing onions paper-thin is critical for the Oklahoma style so they melt, caramelize, and fuse with the beef fibers during cooking.
A sturdy bun like a Kaiser roll is required for the Connecticut steamed cheeseburg to support the high moisture content of the steamed beef and molten cheddar.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...