Oklahoma onion smash burger
Scan the QR code to open the recipe on mobile.
Adam Price
TV chef & cookbook author
"There's immense joy in cooking out in nature. It's fantastic to prepare the game meat close to where it was hunted and shot. It's also a wonderful challenge – to take only the gear you really need and start cooking over a campfire."
Danish TV chef and restaurant owner Adam Price has headed into the wild with his griddle to make an Oklahoma Onion Smash Burger from game he hunted himself. The burger is simple to prepare, incredibly flavourful and perfect for cooking outdoors.
Servings
: 4
persons
Ingredients
1
packet
dry yeast
2.5
dl
warm whole milk
420
g
flour
3
tbsp
brown sugar
1
tsp
salt
1
egg
125
g
cooked, mashed potatoes (floury)
4
tbsp
melted butter (+ extra butter for brushing)
3
tbsp
mayo
1
tbsp
skyr or Greek yoghurt
1
tbsp
ketchup
1
tbsp
barbecue sauce
1-2
tsp
American mustard
Salt and pepper
Optionally a little finely chopped onion and pickled cucumber
500
g
ground venison (can be wild deer, sika, fallow deer or red deer)
200
g
bacon
4
nice large onions
Pickled cucumbers – use American burger pickles
American cheddar for burger
Avoid screen shutting off
Instructions
Burger buns
Step 1/5
Stir the yeast into the warm milk. Let it stand for 5-10 minutes until it bubbles slightly.
Step 2/5
Mix the dry ingredients in the mixing bowl. Add the egg, the mashed potatoes, the melted butter and the milk. Knead the dough in the mixer at low speed for 5 minutes. It's a sticky dough – but don't add more flour.
Step 3/5
Put the dough in a greased bowl and let it rise for an hour until double in size.
Step 4/5
Place the dough on the kitchen counter sprinkled with a little flour. Divide the dough into 6 equal pieces. Form the pieces into buns. Place them on a baking sheet on a silicone mat or baking paper with good space between each. Let them rise again under a damp kitchen towel for three quarters of an hour.
Step 5/5
Bake them at 180 degrees for 25-30 minutes until golden. Move them to a cooling rack and brush them with a little melted butter. Let them cool covered with a kitchen towel.
Burger dressing
Step 1/1
Mix all the ingredients for the dressing together.
Smash burger
Step 1/4
Chop the bacon relatively finely with a knife and mix it with the venison. Divide into 4 equal-sized round meatballs. Set aside.
Step 2/4
Peel the onions. Slice them very finely – either with a knife or even better with a mandoline. They can be paper-thin. Wring the liquid out of them in a kitchen towel.
Step 3/4
Heat your griddle or a large pan. Preferably over an open flame – otherwise another heat source. Add a little oil to the plate and place the meatballs on it. Smash them out relatively thin with your burger press or a spatula. Fry them so they get a nice crust – for 3-4 minutes. Add the onions to the uncooked top of the burger patties and flip them. Press again a little – so the onions are almost cooked into the meat. Place a slice of cheddar on each and now preferably place a small pan or a covering lid over each burger patty for 30 seconds. The steam around the patty will make the cheese melt much better.
Step 4/4
Spread burger dressing on the bottom bun. Place the patty with onion and cheese on it. Add some slices of pickled cucumbers on top – and finish with the top bun, again spread with dressing – or ketchup.
Adam Price
TV chef & cookbook author
Food has played a central role in Adam Price's life, from childhood to the present day, where he can call himself a food writer, restaurateur, and cookbook author. He is perhaps best known as a TV chef on the programme 'Spise med Price', which he has made with his brother James Price since 2008.
Read more
