DEPRESSION BURGERS aka OKLAHOMA FRIED ONION BURGERS ~ BLOG 365.143

DURING the depression in El Reno, a small Oklahoma town along the Mother Road aka Route 66 at Hwy 81 when hamburger meat was really expensive Ross Davis, an inventive diner owner found a way to ration the meat with the inclusion of flavorful and cheap onions that stretched the meat and built the flavor too, hence why it was called the depression burger.

The recipe has been passed down through the generations and are still made the same way today. Several other diners followed suit and a burger star was born. The burger became a national treasure and is the ugly kissing cousin to the prettier version of how burgers are served today with the grilled onions on top.

I’ve added cheese and changed the onions to shallots which give it a bit of an extra bite. By adding the cheese we have onions between the meat and cheese as well as on top of the cheese.  The key to the flavor in my opinion is to ALMOST burning the onions.

DEPRESSION BURGERS aka OKLAHOMA FRIED ONION BURGERS
Adapted from Cook’s Country

3 shallots, peeled, halved and thinly sliced
salt and pepper
1 pound ground beef
1 tablespoon butter
1 tablespoon avocado oil
4-8 slices cheddar cheese
Mayonnaise
Ketchup and Mustard
Pickles
4 hamburger buns, toasted

  • Combine the onion slices and 1 teaspoon of salt in a large bowl, tossing to combine.
  • Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally.
  • Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Be sure to do this over the sink since the onions will have quite a bit of liquid in them.
  • Divide the onions into 4 separate mounds on a rimmed baking sheet.
  • Form the beef into 4 lightly packed balls.
  • Place the beef balls on top of the onion mounds and flatten the beef firmly using your palm so the onion adheres to the beef. The patties should measure 4 inches in diameter.
  • Season the beef generously with salt and pepper.
  • Melt the butter with the oil in a 12-inch skillet over medium heat.
  • Using a large spatula, transfer the patties to the skillet, onion side down. Cook for 6-8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges.
  • Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 minutes.
  • Add 1 or 2 slices of cheese to each burger and allow to melt.
  • Add mayo, mustard and pickles to the top buns, then place each burger on a bottom buns.
  • Serve immediately.

Originally posted July 12, 2018 / Updated May 23, 2023

HAPPY HOMEMAKER MONDAY week 21 of 2023 ~ BLOG 365.142

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

Good morning dear friends. I’m still on vacation and seriously enjoying it 😀 I’m LOVING the highs in the 50’s during the day and lows in low 50’s at night. We’ve been having serious morning and night marine layers that keep the heat at bay.

I can’t believe another year has gone by and we have another successful family reunion in the books. We’ve dwindled in numbers (51 people this year/125 people at our largest a number of years ago) to about half with the attrition of several older members dying as well as another large arm (about 20 people) of one side of the family transplanting across the country several years back.

Hot water and black cherry yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • This is a week of honey dos at SIL’s house, the trip home and then preparing breakfast and lunch for the Cribbage tournament being held at the Eagles this upcoming weekend.

WHAT’S ON THE DVR/TV
  • Have been watching the Jeopardy masters with SIL, but not much else. We’ll see what’s on the DVR when we get home.

MONDAY 5/22
TUESDAY 5/23
WEDNESDAY 5/24
THURSDAY 5/25
 FRIDAY 5/26
SATURDAY 5/27
SUNDAY 5/28
DINNER
OOT
OOT
OOT
OOT
??
OUT after cooking breakfast & lunch at Eagles
 ??
DESSERT
 
 
 
CINNAMON RAISIN COFFEE CAKE

I literally have thousands of photos to edit! I also know I shouldn’t have favorites, BUT this little girl, my niece Z is truly amazing and takes the best pictures. She’s smart, ALWAYS smiling and oh so happy. She just bring s HUGE smile to my face each and every time I see her.

Here’s a group photo also for now.

I’m also happy to report that Lake Shasta is at the highest point I can remember in the recent decade or so! Last year when we passed by it the houseboats were dry docked. This year the house boats are in the water and the water is up to the treeline.

SWEET & SOUR BEANS ~ BLOG 365.139

This is a wonderful recipe that I found when my friend lent me her mom and grandma’s recipe boxes to go through. It has SOOOO MUCH flavor and has quickly become a favorite way to prepare beans. She thought it was her mom Maxine’s recipe, but when I showed her the recipe she said the writing was too neat, so we’ll never know.

SWEET & SOUR BEANS
1 tablespoon butter
2 cans great northern/Cannelini beans, drained and rinsed
2 slices bacon, cooked crisp and crumbled
1 LARGE shallot or SMALL onion, chopped small
1/4 cup apple cider vinegar
2 tablespoons brown sugar
1/4 cup homemade chicken broth
FRESH ground sea salt and black pepper
1 small can chopped green chiles, drained WELL

  • Melt butter in small skillet.
  • Add shallots/onions, sauteing until tender.
  • Add vinegar, brown sugar and chicken stock, stirring until sugar is dissolved.
  • Add beans and green chiles, stirring to coat well.
  • Simmer 10-15 minutes.
  • Fold in bacon JUST before serving.

MASHED POTATO ARTICHOKE BAKE ~ BLOG 365.138

MASHED POTATO ARTICHOKE BAKE
4 medium golden potatoes, peeled and quartered
1/4 cup FULL FAT sour cream
2 tablespoons WHOLE milk
2 tablespoons Duke’s mayonnaise
1 tablespoon butter, melted
FRESH ground sea salt and black pepper, to taste
6-7 ounce jar marinated artichokes, drained WELL
3 green onions, chopped
2-3 bacon strips, cooked crisp and crumbled
1/3 cup shredded cheddar cheese

  • Place potatoes in a large saucepan and cover with water.
  • Bring to a boil. Reduce heat, cover and cook 10-15 minutes until tender.
  • Preheat oven to 400°.
  • In a mixing bowl whisk together the sour cream, milk, mayonnaise, butter, salt and pepper.
  • Add drained potatoes and mash well.
  • Fold in artichokes and onions.
  • Transfer to a greased baking dish.
  • Sprinkle with crumbled bacon and cheese.
  • Bake 20 minutes until heated through and cheese is melted.

SUNDAY (ALL DAY) MEATBALLS ~ BLOG 365.136

SUNDAY (ALL DAY) MEATBALLS

MEATBALLS
Avocado oil
2 slices dense sourdough bread
+/- 1/2 cup WHOLE milk
1 pound QUALITY ground beef
1 LARGE egg, lightly beaten
FRESH ground sea salt and black pepper
1/4 cup red wine
3 1/2 cups WHOLE peeled tomatoes, hand crushed by hand
1/4 cup oil packed, chopped sun dried tomatoes
1/3-1/2 cup FINELY chopped Vidalia onion
2 LARGE cloves garlic, minced

  • Preheat oven to 450°.
  • Grease a 9×13 baking dish with oil.
  • Place the bread in a small bowl and pour enough milk to soak the bread. Allow to sit 5-10 minutes.
  • Add ground beef to medium bowl.
  • Squeeze out excess milk out of bread and crumble bread over ground beef.
  • Add egg, salt and pepper to taste.
  • Grease your hand with a bit of the oil , mix the meat mixture gently and then roll meat mixture into 10-12 meatballs, placing in greased baking dish.
  • Bake meatballs 10-15 minutes – just enough to crisp the outsides, but not entirely cook the insides.

SAUCE
1 tablespoon FRESH chopped parsley
1 tablespoon FRESH chopped basil
1/2 tablespoon FRESH chopped oregano
1 teaspoon FRESH chopped thyme
+/- 1/2 teaspoon crushed red pepper
4 pickled jalapeno slices (optional)
1-2 cups shredded mozzarella cheese

  • Combine the wine, crushed tomatoes, sun-dried tomatoes, onions, garlic, seasonings to taste and pickled jalapeño if using.
  • Pour sauce over meatballs.
  • Cover with foil and bake 25 minutes.
  • Remove foil and sprinkle with cheese.
  • Return to oven and bake 10 minutes more until cheese is melted and golden.
  • Serve over pasta and enjoy!

HAPPY HOMEMAKER MONDAY with MENU PLANS week 20 of 2023 ~ BLOG 365.135

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

It’s absolutely beautiful here at SIL’s house! Why didn’t we go on vacation sooner? It’s mid 60’s, sunny with a morning marine overcast and it’s supposed to be that way ALL week.

We leave here Wednesday to go pick up our niece inland where’s it’s warmer, but then we’re headed back towards the coast for the family reunion where the weather is supposed to be absolutely gorgeous for the weekend.

Hot water and a banana

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING / GROCERIES & ERRANDS / PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS YAY we’re on vacation for 2 weeks so these categories will just plain wait!
  • RECIPE RESEARCH & MENU PLANNING I did bring recipes to peruse and make the JUNE menu plan with as well as the new recipes I’ve made the past month to get posted so I’m up to date with BLOG 365.

WHAT’S ON THE DVR/TV
  • NETFLIX When we were in the hotel Saturday night we caught KNIVES OUT ~ GLASS ONION & MURDER MYSTERY on NETFLIX

I just started book #4, A Vineyard Thanksgiving of the series I’m reading, Vineyard Sunsets by Katie Winters.

Hubby and I are also listening to the fun little Miss Fortune series by Jana DeLeon, while traveling. I’ve already read them all, but we’re up to book #18 on audible, Gators and Garters.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
 SIL’S CHOICE
 SIL’S CHOICE
 ON THE ROAD
 ??
STREET TACO NIGHT @ THE FAMILY REUNION
 FAMILY REUNION POTLUCK
 ON THE ROAD
DESSERT
 
 
 

We’ve been driving by this place for years! We finally decided to stop this trip and are so glad we did! The food was absolutely delicious and oh so plentiful. We ordered their brisket special to split and had enough leftovers to have for dinner at the hotel when we stopped.

BAKED GERMAN POTATO SALAD ~ BLOG 365.133

Several of my “new to me” recipes are courtesy of my friend Diana’s mom and grandma’s recipe boxes. This recipe 45 years old and was from her aunt, Carol Booth in 1978. I made only slight alterations to bring it into the 21st century.

BAKED GERMAN POTATO SALAD

2-3 pounds red potatoes; cooked tender, peeled and diced or smashed
2 sweet Vidalia onions, chopped
8 strips bacon; cooked crisp and crumbled – reserve 2 tablespoons of drippings
3/4 cup brown sugar
2/3 cup water, divided
1/3 cup vinegar
1/3 cup sweet pickle juice
1 tablespoon FRESH chopped parsley
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon celery seed
2 tablespoons WONDRA flour

  • Preheat oven to 350°.
  • Layer potatoes into an ungreased 2 quart baking dish.
  • Saute onions in reserved bacon drippings until tender.
  • Stir in brown sugar, 1/2 cup water, vinegar, pickle juice, parsley, salt and celery seed. Simmer 5-10 minutes.
  • Whisk together remaining water and cornstarch until smooth. Stir into onion mixture.
  • Bring to a SLOW boil, cooking 2-3 minutes until thickened.
  • Pour over potatoes.
  • Fold in bacon gently.
  • Bake uncovered 30 minutes.