Kenji Makes Oklahoma Onion Burgers | NYT Cooking

Get Kenji's recipe for Oklahoma Onion Burgers: nyti.ms/3UAaA3i

Kenji before filming: "Hey, do you guys have an onion towel?" NYT staff: "A what?" Kenji: "nvm, I found one"

Kenji in my opinion is the best chef instructor today. He not only explains why he does what he does but also provides the science behind doing it that way. i.e not salting the onions early because it will draw the water out of the onions too soon, making it harder to cook properly. NYT needs more videos with Kenji!

Kenji is one of this type of people that explaining super clearly with a natural tone is like a second nature for them. I wish every teacher was like Kenji.

Kenji's talent for communicating the reason and the emotion of why one does it his way is unparalleled. I never tire of his content.

My tent will never smell the same again :(

Shoutout George Motz for introducing me to this style of burger! Another amazing vid by Kenji. The way he communicates the reasoning behind the techniques he uses is second to none.

Ahh the universal measuring stick of squeezability - the squeeze of a hefty toddler 😂 thank you Kenji ❤

Kenji is the man! This guy is literally a huge inspiration to me as a home cook. I have learned so much from him. He’s seriously a hero of mine. I’m not a chef, but I always think, “How would Kenji do this?!”

Sid's Diner and Robert's Grill, where the Onion Fried Burger was invented and is still served, were basically across the street from where I went to school in the mid-90s in El Reno, Oklahoma! So, I got to eat them long before they became cool and well-known nationally. El Reno even has Onion Fried Burger Day where they make and serve an enormous (like a dozen feet across) onion fried burger that I got to have some of each year. I don't see my former home town mentioned on YouTube very often, so this was really cool!

I love how the burgers flip and the violins start playing like I'm bumping into an old flame at the grocery store. "Oh, hello beautiful."

Worked in El Reno for ten years. Can’t even imagine how many times I went to Sid’s for lunch. Until you’ve had one it’s impossible to understand the magical combination. Thanks for the video and I encourage everyone to try.

Not HEFTY toddler xD

Kenji is so good on camera. Very good communicator. He explains everything well. His recipes are easy to follow. I too never tire of his content

Kenji is love, Kenji is life

Now that Kenji has mentioned it, getting rid of food smells in the kitchen after cooking would be a great video!!!! (Also: totally jealous of Kenji's natural blush omg)

In inherited my mom's now 75-year-old heavy iron burger-smashing spatula with a wooden handle. Combined with a cast-iron skillet, it's possible to make the best burgers in the world.

Kenji’s Culinary School coming soon? Your teaching skills ,both cooking and the food science is incredible. I never miss any of your videos. Cheers 🇨🇦🍷👍🇨🇦

Kenji is such a great teacher

Looks like a pretty authentic methodology. I make these outdoors by heating cast iron on our gas grill. I close the hood after the buns go on. It does impart flavor but doesn't steam the buns and falls short of Cosmic Oneness. I will next try the onion towel technique (and have tongs and a bucket of water ready for when I catch the towel on fire.)