I can't get enough onion burgers/depression burgers. Even in just... watchin' people make them. The bring me so much joy, cheap to make, utterly delicious, and not hard to accomplish. They take so little and give so much.
Love making onion burgers! I need a deli slicer, but I use a mandolin for the onions. Cheaper alternative if folks don't want to go out and buy a deli slicer. Another great vid, Tom!
I love smashed burger and I've even made this one, but Chef Tom's version is outstanding again. I definitely have to do it again and I like you gave Credit to George Motz 👍👍👍
This is the first time in years of watching food videos, that I caught myself opening my mouth when he went to take a bite. Holy cow, I’ll be making these today!
@@allthingsbbq I’ve probably made these 10 times in the last 2 months. They are like crack on a bun. I could probably eat these almost every day. The flavors all just pop together and make a perfect combination. I can’t get enough of it into my mouth. Amazing! Only thing is that my house smells like onions a lot more often. 🤣🤷♂️
I’m always about 1 yr. Late for everything… I just got an early Father’s Day gift of a Blackstone griddle doo dah!, I’m making These burgers for dinner tonight. I’m so stoked for my new Blackstone, this will be the 1st cook after seasoning the griddle! So Stoked!!
well done on so many levels - good job. I'd respectfully suggest using a mandolin to slice ultra thin pickles which work nicely for the chew and overall consistency of each bite. Also 2 oz meat balls seem to me to be the sweet spot using 70/30 blends. keep up the great work.
I would honestly rather eat a cheeseburger like this, which costs about 4 dollars, than just about anything. And American cheese is definitely the way to go.
Leave it to Chef Tom to provide someone from Oklahoma the key to a better onion burger! My friends and I have been making these for about a year now and haven’t made any that look like this. I will definitely be showing off my new knowledge at our next shindig!
love love love the colour rendition on your final edit, team! Skin tones on Chef Tom, and the brown crust on the patties. Absolute stunners, well done & keep it up. From the StoryBites team here in NZ.
Thank you so much for posting this! It’s an absolute mess to make, at least with my novice flat top skills. But definitely one of the best burgers I’ve ever had. My wife’s homemade buns and pickles didn’t hurt either!
Love a good smash burger! My motto is any sandwich you can eat with sautéed onions is a delicacy. Just takes it to the next level of flavor. Haven't ever had a smashburger made like that although ive had slider burgers with thinly sliced onions on them and they were awesome. Definitely have to make em. I dont have a deli slicer but, i do have a mandilon at home to use. Thanks for the video and helpful tips
Spent many a summer in El Reno OK., eating onion burgers from the famous three(Johnnie's, Robert's, and Sid's, although Ross's was around when I was young). This a a very good take on them.
Just tried to make smash burgers for and this technique for the first time. Holy hell. I thought I made a good burger before. Best I’ve ever made. Thank you!
Used your technique for my 1st smash burgers and it was a great success thx. Don't know what Americans do to their onions though.🙄 The size of that thing makes sense after all the water that came out. Barely a drop of water out of my non-organic UK supermarket white onions.
All cooking shows on the planet tells you don't smash the burger you run all the juices out of it now we got to smashburger always the most wonderful thing in the world please make up my mind
Never used grainy dejon looks interesting, I am curious have you tried toasting the buns with the mustard already on? The reason i ask is i like to make a mayo mustard mix spread it on the buns and then toast them, you have to keep an eye on them as they can catch quickly but we like the flavour and texture. Thanks for the video, Take care, God bless one and all.
I was in the middle of telling my ol'lady they looked purty good but I'd be stacking two up and makin a double..then he stacked 2 ohhhhhhhhh snap..its a sign from above..I need to make a burger too..byeeeeeee
