How to Make an Oklahoma Fried Onion Burger with George Motz

George: "This is a simple burger, all you need is five ingredients!" Me: "Sweet, I can make this tonight!" George: "...and a deli slicer!" Me: "bloody hell..."

I see burger man, I watch.

“Beefsteam” was my nickname in high school.

I made these today. A couple notes: instead of a mandolin, you can in a pinch use the widest side of a box cheese grater for the onions. They won’t be paper thin, but they’ll be close. I was a bit skeptical of the whole purist approach with no toppings besides a pickle or two, but as soon as I bit into it, it was the most burger-tasting burger I have ever tasted. To me, it tasted of racetrack or state fair food stands. Any place that has one of those white corrugated plastic diner menus with black stick-on letters and red numbers.

Ever since Wolverine retired I can't stop watching his cooking videos

I honesty feel so bad for people who don't like onions, they are missing out on so much :(

He looks like an older Wolverine that’s settled down to a domestic life

I made a double Oklahoma Fried Onion Burger for the fist time this evening. 80/ 20 organic beef chuck, salt, onions and American cheese. Unfortunately, we can't get potato rolls here in The Netherlands. Nonetheless, warmed up my bun as in the video. This is an excellent method of making a burger, so simple and the results are so irresistably tasty. With the house still smelling of fried onions and beef, I now want another one.

I set off my smoke detector just watching this video

This man looks like someone tried to draw Hugh Jackman from memory

Just tried this; ate 2 doubles and I’m in heaven. Cheers from Australia 🇦🇺 🦘 🍔

PA native here, with family in Chambersburg. Many burger and sandwich crafters serve only Martin's rolls. I serve my pulled pork on both the regular burger buns and their slider rolls. They're part of the recipe. The fact that they're shipped as far as Chile is a testament in itself.

Someone has a great ventilation system in that room.

Nobody: George on every burger: This is probably one of the most important burgers in burger history.

I still dont understand how some people dont like onions on their burgers and hotdogs!

When I make these I use my simple veggie peeler to slice up the onions. It's more messy and will make your eyes tear up but it works. You just slice the onion in all directions and get as close to the core as possible until you can't hold the onion any longer. Once done just take the onions in your bowl and hold it to the side and squeeze them good to get all the water out into the sink. Do that a couple of times.

I'm from Chile, but one of my favorite places to eat burgers (named Fuente Reñaca) sells the most amazing smashburgers and they use Martin's Potato Rolls, which are not very common around my country. I absolutely love the squishy bread, the perfect container for a great burger! Today I ordered a double from there. Delicious!

This guy looks like Johnny Knoxville and Wolverine had a baby.

I spent 15 years as a touring/recording drummer in Tulsa. Shockingly rich musical culture there because of Route 66. I’ve eaten burgers damn near every where but Tulsa is the champ on bad ass burgers. If you’re ever in Oklahoma...Bill’s Jumbo Burger is the consensus champ but they are all special. Claud’s, Brownie’s, Weber’s Root Beer, Freddie’s....I know I’m missing a few but damnit, man. Love this fella.

Watched the video a half dozen times then ran to the grocery store.. This has changed the way i think of a burger. Wife,wids neighbours and friends all fell in love with this... Me, i dream about it now.. thanks Motz!