Classic Regional American Burgers: Deep-Fried Burger, Oklahoma Fried-Onion Burger, and Steamed Cheeseburg

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. Chef's tips: (1) Always use a high-smoke-point fat like beef tallow for the Tennessee style deep-fried burger to get the traditional crust and flavor. (2) Slicing onions paper-thin is critical for the Oklahoma style so they melt, caramelize, and fuse with the beef fibers during cooking. (3) 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.

• Time: 30 min
• Servings: 3

Source: ChefChef

Import to my cookbook