More Oklahoma Onion Burgers | Kenji's Cooking Show 

Kenji: "im not the history guy" Also Kenji: "Gives the deep lore on White Castle inventing the modern burger" god I love this channel

This is probably the most useful cooking channel for anyone trying to learn. Why? Everything is basically unedited, so you get the little nuances of how long everything takes to cook, how much to put in, etc. Kenji also seems to be the most knowledgeable about food.

Everyone remember if you make this yourself, Mandolins are one of the most dangerous tools in the kitchen. Be careful and use the guard!

The venn diagram of people who have a deli slicer but not a mandolin in their home kitchen is two separate circles

I'm convinced Kenji keeps making onion burger videos so he can keep freaking us out with that damn mandolin 🤣

For anyone wondering, it cooked on the first side for about 2 min after smashing, then steamed under the towel for about 1.5 minutes after assembling in the pan.

I'm glad I am not the only one thats got to say "now that is a tasty burger" everytime they bite into a burger

Kenji thank you for teaching me how to cook, as a high schooler going into college I feel learning to cook is a must, plus I save a bit of money instead of ordering food all the time lol.

Just made this. It’s an absolute winner. If you don’t have a towel to sacrifice to be the ‘onion towel,’ you can use a tented over piece of foil to the same effect. Keep on grilling kenji!

I made one of these for my wife yesterday when she got home from work, and she said it was one of the best burgers that she's ever had. She loves onions and she loves smashed burgers. Can't imagine a more perfect union.

Thanks for shouting out Detroit slider spots. I feel like they're still relatively unknown outside of southeast Michigan despite being in business for 50 plus years. Places like The Telway, Greene's, Bates and Hunter House are Detroit landmarks and their onion burgers are AMAZING!

Two burger vids in a row This is a sign for me to get a burger right now!

I just discovered this channel yesterday and it’s changed my life. I’m not even exaggerating. Thank you 🙏🏾

I really really appreciate that you do it on a pan inside the house, instead of on the grill. Living in an apartment in SoCal, where I can't have grills on my porch patio (2nd story). I know I won't get that super smokey grill taste but I appreciate you showing how to do it inside the kitchen instead. I'm the nervous type that kinda has to see something be done once. I search reddit for how-tos but the grill stuff people are always like 'grill or nothing' and nothing it ends up being.

0:13 I love the humility 😂😭 Shoutout to George Motz Cheers from San Diego California

Kenji standing over the stove eating his burger reminds me of being drunk eating fried chicken over the sink. Good times.

I've been obsessed with these burgers for a while now. So underrated, and So damn delicious and easy to make. Im actually making some tonight. As a chef of almost 13 years, my knife and knife skills are such i dont need to use a mandoline to slice the onions, but I'd recommend most people use one, or even I'd use one if i was making a lot of these burgers, say more than 10. The towel method is great, I will try it tonight.

Never thought I'd be considering going to the shops with the intent to be a towel solely for steaming my burgers but here we are. Great tip

I just had a funny experience. years ago, (2014?) I had this whole Ramen phase, and found a good article about how to make tonkotsu broth in a rather scientific way. I saved that article in my browser, and more or less forgot about it. the other day I returned to it, and turns out...it was from YOU. YEARS before I was led to your channel by Babbish. what a happy coincidence! thanks for being awesome dude

man, I learn so much from your videos and I just realized it today when I made dinner for myself I used alot of your tips so I really appreciate you and the content you put out for us !

Watching Kenji use the Benriner without the guard had my heart racing.

Hey, Kenji. To avoid that cold spot in the middle, I try to let my cast iron preheat upside down for a minute or two at high heat then flip it right side up on medium heat for another minute or so. Hope that can help!

Just made this today after really never making a good burger before and it was INCREDIBLE!! So good. Thank you for helping teach me how to cook Kenji.

For the Love - always use a guard when you use a mandoline.

Watched this video three times, and I am now returning from making and devouring this delicious concoction. If you haven't yet, go make this! It's delicious and Kenji makes it so easy to follow.

This is the only account that can produce 2 of the same video and I’d still watch both religiously and tell all my friends they need to watch both lmao

Hey Kenji, any particular reason not to just use a stainless steel bowl to steam the burgers instead of a dish towel? Is it that the towel breathes and the bowl traps too much steam?

Cooking is so simple with Kenji.

I had two dinners tonight and also just brushed my teeth, but I want one of these asap.

ima just take my dedicated onion towel out of my dedicated onion towel drawer and get cooking

“Cosmic oneness” with whatever’s cookin’ is Kenji’s channel’s whole vibe

The POV eating is messing with my brain. I love it.

Wow, that looks fantastic...mouth-watering

Thanks Kenji, turned out great!

Love the story about the onion/buns/burgers/towels....!!!

tried with and without a little yellow mustard, and much prefer w/o. Totally overshadowed the onion magic

The confidence Kenji has using that mandoline without the guard is scary, but impressive.

"That *is* a tasty burger!" Nice Pulp Fiction callout!

I spent my summers on my grandparents’ Santa-Gertrudis farm in Wilmington, Ohio, about half an hour north of Kings Island. My grandmother, and my mom respectively, would make “sizzle burgers” with the beef from the occasional cow we’d sell and butcher, and freeze just lbs and lbs of different cuts. Anyway, they would use butter and we would try to only use potato bread for the bun. Such an amazing burger, meat, onions, cheese, good roll, maaaybe some mayo, and some iced tea.

This style of burger is incredible.

I love your kitchen setup

I should not be watching these at 5am... i'm really hungry now!

The Telway is the slider joint in Detroit that covers the grill with a towel. Best 24/7 place around.

Made this today. Even my 8 year old who “hates onions” loved it! Thanks!

You continue to impress me with your cooking skills. Great channel!

My son works for White Castle. He said they were celebrating 100 years last year. He told me their technique and I use it at home all the time. Love those cooks onions in the burger.

You and Thatdudecancook are my favorite food channels by far. I used to watch Sam the cooking guy a bit but I like the toned down just good simple food approach you have.

Funny this pops into my front page. I was wanting to make burgers this weekend. I will do this. Thank you!

I must've watched seven or eight videos on making the oklahoma burger, and I never get sick of it.

Put Funyuns on the onion burger for additional onion texture.

Wonderful. Have to try this, never done a burger this way.

I'm the biggest dumbass there is when it comes to cooking, even after years of trying. But watching this channel has given me the fastest improvement I've had in years.

by far our favorite at home

White Rose System in Roselle, NJ makes burgers similarly to White Manna. Although the classic burger bun is a staple, something about getting it on a Kaiser roll really puts it on a pedestal. Great video as per usual 🤝.

Nice job kenji!! you always make me hungry!!

Beef and onions - what is not to love! However, a splash of mustard (and perhaps a hint of ketchup) really means a lot to this burger. I have eaten them many times, and they are a delight!

Thank you Kenji

White Manna Hackensack is iconic!! Lucky enough to live nearby; I think I'll go tomorrow for lunch!

really enjoyed making this

Love your cooking. I have a mandolin, you just gave me a good reason to pull it out of the cupboard. Thanks. It’s been a minute, but now I have a great recipe to try out.

Looks amazing 😋

As an Oklahoman, this is maybe the only positive thing my state has ever contributed to the world, but I'm glad people are enjoying it.

Looks awesome!😀

Not one, not two, but THREE onion focused burger videos? You have blessed me.

White Manna! Loved that place growing up.

These burgers are so good I had them for my birthday

Hey kenji, is there a particular reason to use a towel instead a lid when doing this in a pan?

Just tried making these today. I didn't do the greatest job (forgot to season the onions after piling them on, and getting them to stay on is not that easy) but they still turned out seriously delicious. I'll definitely be making them again.

I’m a bit obsessed with burgers and generally do not like skillet burgers. This onion thing intrigued me and omg it is spectacular! Thank you for sharing this. I needed a means to make a first rate burger when a stove was all that’s available and this is it! So many great technique tips included here as well. My game has leveled up.

looks amazing 🍔

Deja vu all over again! Can never get enough onion burgers!!

SO AWESOME

Thanks for this.

Just made some myself. Really is the perfect burger.

This looks amazing! I am going to try this as soon as I defrost some hamburger. Thanks for making this so approachable!

Just made one and then another one! It just gets better and better These are darn good burgers Kenji!

Oklahoman approved. I'm from Oklahoma and I have no idea what the history of the onion burger is but onion burgers are the best and they are everywhere. Pickles, mustard, chedder/american. It is the least fancy burger in the world. you definitely don't need a mandolin for it but the thinner the better on the onions and I always add a touch of balsamic to my onions and I do my onions in the same pan as the burger while the patty is resting.

I use that lighter for my charcoal. Best $10 I've spent in a long time. Love it.

pulp fiction drop at he end great video

Cooking one tonight! Good tip on the steamed bun rather than toasted!

So, for the sake of not wasting material, must it be a towel that is placed over the burger? I suspect the porousness of the cloth absorbs some of the condensation that, say, an aluminum dome would collect and redeposit on the buns? (I’m thinking Blackstone.)

I think I ate 6 cheeseburger this week. Experimenting some tuff. kenji, I am your padawan. Thank you so much for your video and books. It's been so great for me.

Onion towel? LOL love it!!

Hey Kenji, have you experimented with sodium citrate before? I agree with you 100% that American cheese's meltability is crucial with burgers, however, with sodium citrate involved you can have the flavor of virtually any cheese with the same meltability of American at your disposal. I haven't messed around with the stuff personally as of yet, but have found that adding a portion of American cheese (acting as an emulsifying agent in the stead of sodium citrate) to Parmesan or any other 'hard' cheese has enhanced its texture and melting factor by quite a bit, allowing me to get away with flavor profiles I'd otherwise be left out of.

I like to put the onions down first, hit them with a little pepper and then smash the meatball onto the mound. Yes, I sacrifice some crust on the patty, but I personally think the onions come out even better, especially since I salt them beforehand. I like just toasting my bun too, with either honey or garlic butter, with just a kiss of mesquite bbq sauce.

The Hamburger was invented by the Menches Brothers and there are still Menches Bros restaurants right here in Stark County, Ohio. This is chronicled on Serious Eats by Adam Kuban.

Made these over the weekend. My word they were unreal. Although my house still smells like a fish n chips shop...

Looks yummy 😋

White Manna, fantastic burgers! Kenji; "That is a tasty burger!" Channeling his inner Samuel L. Jackson.

I practically grew up at the White Diamond in Westfield, one of two, only the one in Clark remains. Their wrappers or maybe to go coffee cups said something to the effect of "associated with White Manna Hackensack" or perhaps Jersey City, there were two. Best burgers ever at the Diamond, never made it to a Manna 🙂

Nothing stresses me out more than watching you use a mandolin slicer.

That is a tasty burger! Vincent, you ever have a Kenji Onion Burger?

"that is a tasty burger" *giggles*

made ours with onion bun (just happened to have from last burger night) and burger King onion ring sauce aka "zesty sauce" mixed with Mayo and Worcester sauce and some pickles. it was so good. real American cheese, deli slices, not the plastic wrapped singles

I think the place you're talking about in Detroit is the Telway, they've got a couple of locations around Detroit and their sliders are famous in the area.

Made these tonight and homerun. Can't wait to get people over and share the recipe.

Where I grew up we had Little Tavern which I heard is like White Castle

“That is a tasty burger.” That must be from that new Hawaiian Joint.

If you're ever in Kansas, definitely stop by The Cozy Inn down in Salina, KS! They've got fantastic onion-heavy sliders that I think you'd really love.

Made this a few time now and it really is a top notch burger, gets so much right. It's like a white castle burger if people weren't paid minimum wage.