The Oklahoma Onion Burger is a staple in Oklahoma. This recipe combinesĀ those classicĀ flavors with a smoked queso, for a unique and delicious treat for your next party!
This is a guest recipe by Rick from Cocktails and Q. Make sure to show this recipe some love - we definitely loved it!
First up, as with any recipe, you will want to get all the hard work out of the way. Slice your onions as thin as you can get them. Then sautee the sliced onions in a large , cast iron pan/skillet, until they are softened and slightly translucent.
Next up, add the ground beef to the same pan, and season liberally with both Cow Cover Hot and The Best Garlic JalapeƱo rubs. Of course, this is what we use - feel free to use your favorite spice blend instead.
Cook the beef with the onions, breaking large chunks up and stirring to get all of it to a nice brown color.
Time to move this party to the smoker!
Have your pit preheated to 300ĀŗF (149ĀŗC). Add the cream of mushroom and the drained rotel, as well as the cheese blend and pickled jalapeƱo to the pan. Then move it to the smoker over indirect heat.
Let everything cook for 45 minutes. Remove the skillet, stir everything together, then place it back on the heat. Cook for 15 more minutes, until everything melts together.
Once ready, remove from the heat again and garnish how you want! We used fresh sliced jalapeƱo, pickled hot peppers, Mexican crema, tomatoes and green onion.
Serve immediately with some tortilla chips or whatever you like delicious gooey cheese on!
Thank you once again Rick for this awesome recipe! We're looking forward to seeing photos of everyone who made this on their smoker, as well as feedback in the comments below.
Catch you on the next recipe!
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