Classic Regional American Burgers: Deep-Fried Burger, Oklahoma Fried-Onion Burger, and Steamed Cheeseburg
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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.
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🍳 烹飪流程
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.
烹飪步驟
簡短烹飪順序
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.
開場介紹
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.
步驟 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.
步驟 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.
步驟 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.
步驟 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.
步驟 5
【Oklahoma Fried-Onion Burger】 Squeeze and slice the onions paper-thin using a mandoline or meat slicer until they resemble thin ribbons.
材料清單
重要提醒
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.
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