Showing posts with label hangover cure. Show all posts
Showing posts with label hangover cure. Show all posts

Friday, March 15, 2013

Corned Beef Hash Crawl

 -Grubbing in Chicago
Who has the Hash?

Here in Chicago, when you think of the month of March both Spring and St. Patrick's Day come to mind. We might not have a Spring season anymore but March 17th and the parades and parties that come with them will always remain. It's the official headquarters of St. Patrick's Day in the States. We have parades on both sides of town and plenty of places to drink. Instead of making people choose which one to attend, they're on back to back weekends. Last week was the Southside this week is North. In celebration we check out five places slanging homemade hash. One of my favorites to eat, these places should help you thru that hangover. If you're too lazy to move or have leftover corned beef check my recipe HERE. Ever had a corned beef hashburger? Check it out.

Yellow Rose Cafe

Blink once and you'll miss this place on Elston just past Bryn Mawr

We used to eat at the Yellow Rose Cafe very often when I had a summer job with some lawmen. We did some work in the Portage and Jefferson Park neighborhoods and would often meet at this great nondescript place across the street from the CTA terminal garage to start the day. It's a true family owned place where most everyone is a regular. The menu features real deal home cooking and their CBH is a perfect example of that. No canned crap here where they leave it in nice size hunks so you know you're getting the goods. On top of nice sized chunks of potato in the hash mix, they make sure you don't leave hungry with a big side of hash browns to go with it along with your choice of eggs and toast too. Primo stuff.

CBH from Yellow Rose Cafe

Cafe Selmarie

Over in Lincoln Square you'll find a real nice upscale and classy type of hash. Cafe Selmarie is a popular stop for brunch in this neighborhood that embraces it's breakfast places, especially on the weekends. I stopped in here unknowingly and ended up getting their CBH. An excellent choice it was. They pull the corned beef here and pick it apart into shreds of nice bite sized pieces. They top a decent sized portion made mostly of meat with two perfectly poached eggs. Top notch stuff.

CBH from Cafe Selmarie

George's Family Restaurant

For our next installment we have a special guest who gave me (and everyone else) the rec of George's Family Restaurant in the historic border suburb of Oak Park. David Hammond has written for various papers about the great food in this city and goes by none other than "David Hammond" over at LTH. He sings the praises of the CBH at George's. I'd never been nor heard of this place though I'm sure I drove by. So I just had to have a try after I saw the 1st installment of his new web series "You Really Should Eat This". It features specific menu items on different Oak Park restaurants menus. I'll let him explain why he loves the hash here. I'll just add, I concur sir.

Give the man the 'Check Please' job already!

Burgundy Restaurant

The further West you roll in the city the more likelihood you're to pass a place that there were once many of. That's the Greek and Eastern European owned lounges where they serve breakfast, lunch, dinner and booze. These spots seemed to fade away with both the cigarette ban and the folks that frequented these places passing. There's still a few left and the Burgundy wont let you down if it's that atmosphere you seek out. Old lady with the accent working the cash register and all.

Home Made Cooking and Stiffy Cocktails at Irving Park and Austin

The menu here is large as in a handful of pages that have 20-30 items on each. But their CBH came up as being some of the best in the city when I did a search online and thus it went onto my list. They give a huge portion to go with the eggs and hash browns that come with it. I like to mix all of it up and then spread that over the toast when eating mine. The one thing I would ask next time I try this place is "extra crisp" please. But do beware as booze and hash make for a lethal combination.

Corned Beef Hash from the Burgundy Restaurant


On Irving Park at the corner of Lowell

We cant go on a CBH crawl and not include at least one Irish influenced based drinking space. McNamara's is an authentic little corner tavern which also happens to have a room in back for it's diners. So it's both bar and restaurant. Guinness' are poured proper ($4.50 Half & Halfs all month) and they don't take short cuts in the kitchen here either. Their homemade hash is a finely ground blend mixed with onions and carrots. It comes with two eggs your choice and some perfectly crisped on the outside while still mushy inside pan fried potatoes. Let me sing the praises of theirs while I throw down a Jameson and listen to the bagpipes roll.

CBH from McNamara's and a Happy St. Pat's Day to You

Yellow Rose Cafe
5640 N Elston Ave 
Chicago, IL 60646
(773) 631-2297

Cafe Selmarie
4729 N Lincoln Ave 
Chicago, IL 60625
(773) 989-5595

George's Family Restaurant
145 S Oak Park Ave 
Oak Park, IL 60302
(708) 848-4949

Burgundy Restaurant
5959 W Irving Park Rd 
Chicago, IL 60634
(773) 283-4114

4328 W Irving Park Rd 
Chicago, IL 60641
(773) 725-1800

Monday, December 5, 2011

Santouka Ramen

-Grubbing in Chicago (land)
Where the local 'burbans eat

The recent opening of Takashi's 'Slurping Turtle' has people from around Chicago excited to try what many are describing as "the real ramen" of course others who've been everywhere are saying it's average. For whatever reason the ramen craze hasn't taken off here like it has elsewhere. In fact some people will tell you there is no spots to grab the good stuff. However that's untrue, if were talking Downtown than yeah that's a valid statement. But if you go out to Arlington Heights and visit Mitsuwa Market (report on that coming) you can try some of the most well known and much liked Tonkatsu (Pork broth based) Ramen.

Santouka Ramen at the Mitsuwa Market food court

Santouka is a Japanese franchise that is the brainchild of it founder who one day had average ramen and from there on in started making his own. The popularity of the mans shop became so big and the legend rose with each mention in publications from all over the world that today they make his original recipe at locations all over Japan as well as Singapore, Malaysia, Hong Kong, Vancouver with several US in California and one in New Jersey and also Arlington Heights. Yeah that's alot of spots, all over the globe, but people swear by it for tonkatsu ramen. They also have a great track record for consistency from one spot to another. Ramen is what they got and its offered in S, M and LG sizes with a few different pork based broths with pork meat on top. I've had the miso and soy so far and enjoy them both very much.

Bowl of Tonkatsu Ramen from Santouka

I was put onto Santouka by a Hall of Fame poster over at LTH who also introduced me to the wide world of ramen. Before his review I had only been aware with the stuff I loved in high school and was already sick of in college. Sure I knew there's better in Japan but I never knew this good. This style comes from Northern Japan where it gets very chilly and it's made to warm you up PIGMON explained, that's why it's so damn good on a cold winter day. The broth is rich and super deep in flavor. Each broth has different tastes from rich to really rich but I liked them both and don't remember the differences that much. The noodles are imported from Japan with the perfect amount of chew and the pork is Berkshire and fall apart tender. Next time I'll be trying the founders favorite and their signature bowl the toroniku.

The noodles up close

Mitsuwa Market
100 East Algonquin Road
Arlington Heights, IL 60005
(847) 956-6699

Friday, November 18, 2011

French Onion Soup @ Home

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

As any meatball American would tell me I'm not supposed to like anything about the French. But you gotta give it to them on their classic dishes in the kitchen including one of my favorite soups. French Onion Soup is something I usually order out and it can either be really good or very bad. If your at a steakhouse or very good classic French bistro it's usually great but other places it varies. I decided to go ahead and dip into the 2-3 day process of making a real deal batch of it. The most important part is the beef broth. So for this I made my own which is pretty easy.

Ingredients for Beef Stock

-3 lbs beef neck bones
-2 lbs beef soup bones
-Quartered Onion, Celery and Carrots
-Water and regular old canned beef broth

Directions for stock

1) Take your beef soup bones and place them on a oiled baking dish and cook them at 350 for an hour.

2) Start out by lubing the bottom of a pan and proceeding to brown the beef neck bones on each side and then set aside.


Beef Neck Bones

Note: You can eat the meat off the beef neckbones as a snack or use it in another dish as I did.

2) Once the neckbones are browned and removed add water little by little to pot and scrape off the black bits on the bottom and then add the soup bones and half water and the other half beef stock to your pot (use a bigger pot and fill it 3/4 way). Proceed to add the quartered onions, carrots and celery as well as the salt and pepper and bring to an almost boil and then turn the heat down and let it simmer for at least 4-5 hours.

Note: It's best to let your stock sit overnight which is why you should always make the broth a day or two ahead. After it sits in the fridge for a few hours a layer of fat will form on top. Remove this but save it for cooking.

Ingredients for French Onion Soup

3 tablespoons butter (quartered)
2 tablespoons rendered beef fat
8 large yellow onions (halved and sliced)

2 cups water , plus extra for deglazing
1/2 cup dry sherry
2 cups low-sodium chicken broth
6 cups beef broth
6 sprigs fresh thyme (tied with kitchen twine)
1 bay leaf
2 tablespoons paprika
Salt and Ground black pepper

Cheese Croutons
1 small baguette , cut into 1/2-inch slices
Shredded Gruyère cheese (about 3 1/2 cups)

Please Note: I used what I liked from two recipes including one from LTHforum via Cook's Illustrated and the other from what's said to be the recipe for Barr's (St. Louis) French Onion Soup.


1) Preheat oven to 400, with rack in lower-middle position. Spray the inside of a dutch oven with nonstick spray. Add beef fat, butter, onions and 1tsp salt. Cook for an hour, covered, and then remove and stir, scraping the pot. Put it back in the oven with the lid off just a bit and cook for another 90-105 minutes, scraping at the hour mark, until the onions are brown and very soft.

Onions just added in

2) Remove the pot, put it over medium-high heat, and keep cooking for about 15-20 minutes, or until all the onions brown and the liquid evaporates. Keep cooking for another 6-8 minutes until you have a dark crust on the bottom, and then add 1/4 cup water and deglaze. Repeat this deglazing/evaporating process two or three times, and then stir in the sherry and let it cook until it evaporates again.

Onions just about ready

3) Add all the broth, two cups of water, thyme, bay leaf, and 1/2 tsp salt and deglaze again. Bring to a simmer over high heat, and then reduce the heat back down and let it simmer (covered) for 30 minutes. Throw away the herbs and season with S&P.

French Onion Soup ready for serving

4) To make the croutons, bake the baguette slices on a cookie sheet in a 400 degree oven for about 10 minutes, until dry and golden.

Soup in the bowl before bread and cheese

Before the layer of cheese goes on top

5) Fill broiler-safe crocks with soup, top with baguette slices, sprinkle with gruyere, and broil for about 3-5 minutes until the cheese is melted bubbly, and then let it cool for another five minutes.

French Onion Soup: Good to go

Bonus chibbqking Original Recipe

Beef Neckbone Poutine


- Meat removed from beef neckbones
- 3 large Idaho Potatoes
- 1 Onion (diced)
- Shredded cheese of your choice
- Beef Gravy
- Salt & Pepper


1) Bake the potatoes until done and let cool in fridge. Then make your beef gravy. I made mine from the beef fat rendered from the stock using a traditional recipe for gravy.

2) When ready to make take the potatoes out and dice them up and then do the same with the onion. Sautee a frying pan and then add the onion and cook for five minutes. When onion starts browning add the diced potaotes and let them get crispy on the edges and then add the neckbone meat and salt and pepper and cook another five minutes.

A different take on a French Canadian favorite

3) Two minutes before you turn off the heat, add the cheese and toss it around. Add desired amount onto each plate and then top it with gravy.

chibbqking Beef Neckbone Poutine

See ya next time @chibbqking

Monday, February 14, 2011

Five More Burgers

-Got beef?
The Burgers of Chi

We have an announcement to make here at chibbqking. During the month of May, which is also national hamburger month, we will have all posts from it in 2011 dedicated to some great burgers around the country that I have consumed over the last year. In fact I've had so many burgers over the last 12 months that I would bet cash money with anyone who thinks they have had more than me. Seriously, I highly doubt it. So by all means, please stay tuned. The "five more..." series is an ongoing one here at S'C'&C and we will continue with that today as we chow down five more burgers from around Chicagoland. Eat up and enjoy!

Illinois Bar & Grill

a locals favorite on 47th street out by Midway

Illinois Bar & Grill has long been a favorite of mine. I've been going here for a couple decades now. It was featured back in May of '09 on this site and I've been back there a few times since it's original post which can be found HERE. I found myself at IB&G a few months back late into the night one evening as I stopped in for a beer and burger with a friend. The place still has the same great vibe but has also updated their furniture and bar area. The smell of fresh cut wood is in the air now as they have redone the whole bar and seating area with new furniture managing to keep that old school vibe alive that so many love. On my last visit I had one of their classic and massive cheeseburgers taken up another notch with bacon added on. This bad boy can hang out with the greats. Check it out.

Bacon Cheeseburger from Illinois Bar & Grill


a locals favorite along Damen ave in Lincoln Square

Budacki's is another spot that has been featured here on the site. Back in November of '08 it was introduced as was the "KingT's Wing Fling" series which also featured the hot dogs from here. Well as it turns out they make a very good burger as well. The menu here is pretty solid as far as everything being good as long as that's what your in the mood for. So about a week back I found myself near Budacki's and in the mood for a burger. So I stopped in and gave one a try. I'm glad I did. A 1/2 pound double cheese with fries and a can of pop is just a little over $6 and worth every penny. They take two fresh patty's of beef and throw them on the grill and smash them down while cooking. They go onto a toasted sesame seed bun with the toppings of your choice. McDonald's, Burger King etc...wish they were like this.

Double Cheeseburger from Budacki's

My Creamery/Iron Horse Express

a small chain in the southern suburbs of Chicago

Last year around this very time I was out and about in the south suburbs and while out there I drove by one of these spots. The Creamery has seven locations around the Southern suburbs of Chicago and as I drove by one of them one day, the "Rainbow Cone Served Here" sign in the window caught my eye. Rainbow Cone is a Chicago southside tradition that will get it's day here on the site sometime this summer. Meanwhile these Creamery's that can be found serve Rainbow cones as well as their other homemade flavors, they also have a grill serving burgers etc...So I decided to give one a try that day and it was a-ok. Nothing too special but a very good eat for the less than $5 it costs. I didn't get to try any of their ice cream but I will if I ever pass one by in the summertime.

Cheeseburger from Iron Horse Express

Good Burger

Located on Burnham ave in Calumet City

I was cruising thru Cal City when this place Good Burger caught my eye. The promise of hand packed patty's and specialty burgers was too much to pass up so I did a U-turn and headed in for a bite. The menu features a few specialty burgers as well as the regulars like chicken sandwiches, wings etc...It's located inside an old Bakers Square or something to that extent but I went in anyway. I ended up going with the cheeseburger with the works minus the ketchup which came with fresh cut fries. It wasn't anything to write home about. You can see the picture below.

Cheeseburger from Good Burger

Hamburger King

an old locals favorite in Wrigleyville

It's almost springtime which means baseball isn't far away. With that comes trips to Wrigley and Comiskey to watch some major league baseball. Hamburger King aka Chester's which is about a 10 minute walk from Wrigley Field has been featured on here before. It is one of my favorite breakfast stops in the city and you should really check out it's complete report HERE. It's so good and in my regular chowing rotation enough that it's actually been featured twice so check HERE too. It was Sunday morning and I was in need of something other than liquid in my stomach and Hamburger King came to mind. My thought was maybe it was time to try the massive heart fighting burger I had planned too for a while now so that's what I did.

KingT's special at the Hamburger King

From the bottom up: Double cheeseburger with some aromatic grilled onions topped with two slices of American cheese which is then topped with a fried egg followed by two cooked 'til perfectly crispy pieces of bacon, and then all that is topped with some rice and gravy that is thrown onto the upper part of the hamburgers bun. Put together and enjoy! This is one of the baddest hamburgers in the city, don't mess with it unless you have been in battles with burgers like it before.

Who want what?

Illinois Bar & Grill on 47th*
4135 W 47th St
Chicago, IL 60632
(773) 847-2525
*Also a location at Midway Airport

Budacki's Drive In
4739 N Damen Ave
Chicago, IL 60625
(773) 561-1322

My Creamery/Iron Horse Express
Click HERE for locations

Good Burger
634 Burnham Ave
Calumet City, IL 60409
(708) 801-9980

Hamburger King
3435 N Sheffield Ave
Chicago, IL 60657
(773) 281-4452
Note: Open for breakfast/lunch only

Friday, February 4, 2011

Blizzard Breakfast's

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

Well in case you live in a basement and hibernate there all winter never leaving or peaking out the window once, in case that is you or you live in Florida, you most likely know there's been some blizzards here in the USA in the winter of 2010-11. In fact we just had a massive one pass thru Chicago that pretty much shut the city down for a day and a half. People were so scared of the overhyped news that they were clearing out grocery stores as if Armageddon was coming. C'mon people, we live in Chicago, snow and even lots of it is not something new. Albeit it was a damn big snowstorn with thunder, lightning and the whole nine yards. I'm sorry but if you're one of the idiots that got caught on Lakeshore Drive and is now blaming the city, well your a fool. Maybe if you didn't do all your shopping at American Stupid, where it obviously rubs off on ya, then maybe you would of realized that LSD was the last place you wanted to be when the storm hit us. So unless you live in the lake, there were plenty of other ways home and you chose the stupid way. Sorry but that's on you.

Northbound on Lakeshore Drive during the snowstorm (pic from:

So anyway now that I got the idiots outta the way lets get to the food. Well in blizzards like these one's we've had around the country you cant do much. I never even went to the grocery store and thus I was working with what I had as far as making meals during the aftermath. So I went into my fridge and this is what was concocted in my kitchen the day I was stuck inside on a snow day. I don't know why but I like breakfast most on days like these.

Breakfast Sausage Sliders

The patty getting its color


- 1 package loose breakfast sausage
- 1 container of Pillsbury breakfast biscuits
- egg's for frying
- American cheese for topping
- butter

Sausage patty fried up and ready


1) Start off by cooking the biscuits according to to the package instructions. Then start making 1/4 pound balls of meat with the sausage, make enough patties so that you have enough sliders for all, one patty per slider. Butter up a flattop pan and throw the balls of sausage into it when ready. Take a heavy flat pan or spatula or anything that you can put a little force into and smash the sausage patty down as much as you can so it looks like that seen in the pic up above.

2) When all the sausage patties are made put them on a plate with a paper towel beneath them and then cook your eggs you your liking, I do mine fried. One minute before you take the egg off, put the patty on top followed by the slice of cheese and let it sit until it melts. Put it all into a biscuit and enjoy.

Breakfast sausage sliders

Denver Wiener Scramble

So I would guess that 3 out of 5 US households have Oscar Meyer wieners in their fridge. Personally I am not a fan of Child's play hot dogs but I do use them in my bbq baked beans recipe which can be found HERE. These dogs are crucial for my beans and its flavor profile so I do have them buried at the bottom of my fridge from time to time. I came up with this during the blizzard after I ransacked my refrigerator. Since most people also usually have eggs and bell peppers and onions, this is a good recipe for the starving.


- 2/3 Oscar Meyer wieners
- 3 eggs for scrambling
- about a cup of chopped onion/bell peppers
- some minced garlic
- shredded cheese (optional)


1) Start off by cutting down the wieners into diced pieces. When that's done, throw some oil into the pan and saute the hot dogs and veggies for seven minutes or until done and then remove the mixture into a bowl.

The insides of my scramble

2) Add more butter to the pan and take your scrambled egg mixture and make the eggs in the pan. Just before ready add the bowl of meat and veggies in with the eggs and top it with cheese and enjoy.

Denver Wiener Scramble

Shrimp & Grits

I love me some shrimp and grits and although this is a typical breakfast/brunch in the south, it's what i had for dinner the night of the blizzard. I'll eat shrimp and grits anytime of the day however, its always good ya know? Over the years I've experimented with a few different recipes and last year I tried one from Serious Eats and it became my go to when I want some shrimp and grits. Nick Kindelsperger hooked this one up! I love it. Her is some video of it.

Shrimp and Grits from Serious Eats (Recipe HERE)

See ya next time on S'C'&C.

Wednesday, December 1, 2010


-In Chicago: Every Dog Has it's Day

Holiday season is in full swing as is the Chicagoland Hot Dog stand season. When's that you ask? 24/7 365. All the time, every day. Since so many people have to do some serious shopping during the first few weeks of December I thought that it would be a great time to feature one of Chicagoland's best fast food stands- Poochie's. Located in Skokie and not far from the mega shopping center that is Old Orchard Mall it's a great lunch stop any day of the year but especially this time if your headed out that way. Why would you ever waste your calories at the horrific food courts? Poochie's has been a part of the Northshore community since 1969 when they first set up shop. Over the year's it's become what Vienna Beef described as the "Cheer's of Chicagoland hot dog stands" with its regulars and wonderful Chicago style fast food with a great atmosphere and all.

Poochie's in Skokie, IL is a Chicagoland icon

Located on Dempster st. in a plaza, this is one of the best places to dine at in a strip mall anywhere. It's also one of the best hot dog stands in terms of decor and ambiance out there. The walls are flooded with magazine articles, Chicago sports memorabilia and other fun things. When you walk in, the ordering station and grill are in the middle with stool seats at the windows and along the walls leading into the dining room in back. There's also tables outside for the warmer months. The walls show off how much press the hot dog stand has received with articles from magazines like Gourmet and newspapers across the country. It's even got its Roadfood approved article along with it's Vienna Beef Hall of Fame plaque proudly displayed inside.

View as you enter

The walls are filled with press clippings and Chicago sports memorabilia

Proud inductee into the Vienna Beef Hall of Fame

But Poochie's wouldn't be nothing and it wouldn't have all the articles and shout outs it has up on the walls if the food wasn't special. The menu is a classic "got it all" Chicagoland hot dog stand menu. It features the obvious hot dogs available both steamed or charred and Polish sausage. Other options available from the grill are char cheddar burgers and sandwiches like steak and chicken. The fries are fresh cut and some of the very best fries anywhere. Just so you know it's "got it all" they even use the real deal Chicago style cheddar for all charred items, burgers, cheese dogs and fries.

Poochie's cheese fries with melted cheddar spread

One of the things I love about Poochie's is that is takes care of both lovers of the steamed Chicago style hot dog and those that love theirs grilled. I am a big fan of both and any Chicago style since we are the land of hot dogs and have quite a few ways of making them. At Poochie's they will take a Vienna Beef out of the water and throw it right on the poppy seed bun and dress it down Chicago style if that's what you want. They will also take the dog and throw it on their well used grill and char it up along with some grilled onions if that's the way you like it.

Chicago style hot dog from Poochie's (steamed)

The grill is a wonder and I wish I had a picture to share when it's got no real estate on it. The thing flames up from all the burger patty's and other fine meats and onions being made on a busy day, which is most of them at Poochie's. I enjoyed their chicken sandwich which always has a perfect amount of charred taste and is never bad meat according to it's loyal followers. The char burgers at Poochie's are really special for the same reason as the chicken but then they also come with melted cheddar spread if you choose and the potent grilled onions making it a true Chicago style burger. In the picture below I have a single but a double is not a bad idea when chowing down on a char cheddar burger from Poochie's.

Char chicken sandwich (dressed to your liking)

Poochie's char cheddar burger

As good as all this food already featured is, there's a reason I love Poochie's and find myself stopping in there a few times a year. It's the home to one of the best sandwiches in Chicagoland and a big time hangover cure. The charred salami sandwich is true Chicago. They take a thick slice of Vienna Beef salami and char it up on the grill and throw it on a French bread roll and dress it to your liking. I always get mine with grilled onions, mustard, sport peppers and a pickle.

Poochie's charred salami sandwich

Man oh man is this sammy something else. You don't need to be hungover to enjoy this but you sure as hell need not be a vegetarian. This is a thing of beauty to the mouth and terror to the heart. My friend Steve who's father created this sandwich some 20 years ago when he used to work across the street likes to order his with a slab of bbq sauce added on while cooking and hot giardinara with the grilled onions. It doesn't matter how you dress the sandwich just make sure you try it. One of the very best in a city stocked with them. See ya next time on S'C'&C.

Sammy bliss, one of the best around town

3832 W Dempster St
Skokie, IL 60076
(847) 673-0100

Poochie's on Urbanspoon

Friday, November 5, 2010

OKC Onion Smashed Burgers @ Home

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

Its that time of the year, for those of us in the Midwest anyways as winter approaches. I'm not one to take the entire winter off from the bbq game but I know some people have no interest in bbq'ing during the cold months. So today I am sharing with you how to make one of the best regional burger variations in our country. What is it you ask? The famous smashed onion burger a locals favorite around Oklahoma City and other parts of the state. In due time I will get to Oklahoma City and tour the famous places that serve these burgers. If you want to check out a great site about some of the states burgers THIS GUY'S round up is remarkable. But in the meantime I got a simple recipe I concocted up last month that was the best indoor cooked burger I have ever made, by far.

OKC Smashed Onion Burgers

Recipe (makes one)

-1 ball of fresh ground beef (1/4 lb)
-entire slice of an onion (as seen below)
-cheap burger bun
-slice of American cheese (or your preference)
-sliced pickles
-1/4 stick of butter
-salt and pepper for seasoning
-wax baking paper


1) Got some fresh ground beef? Good, now form them into balls and then slice a Spanish onion whole. Your going to need a flattop griddle to make these on, the surface needs to be flat that they are cooked on.

sliced onions and ball of beef

2) Throw the sliced onions on a super hot buttered flattop griddle and let them cook a few minutes until nicely charred and then flip them and throw the ball of beef on top of the onion followed by some wax paper. Take a heavy pot or pan and smash the ball of beef down into the onion and let cook for a couple minutes and then flip and do the same. Salt and pepper both sides.

Note: Be careful and make sure the ball is smashed perfectly into the onion as seen below

The onion needs to be smashed in, it takes some getting used to

3) When burger is about to come off throw your slice of cheese on and dress to your liking.

4) Enjoy.

It worked real well for the most part, a few of the the onions didn't get up in the patty's because they weren't smashed perfectly into them so you need to get a little touch for it. These things are by no means easy on the arteries but if your feeling like some calories and want a burger but don't want to go out, give the smashed onion burger from Oklahoma City a try at home. This is my favorite style of burgers with the balls being smashed down to form crispy edges. Good stuff.

Oklahoma onion smashed burger (one that didn't get smashed perfectly)

See ya next time on S'C'&C with da King. Big stuff coming....


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