I’ll link below to the OG OOB post, but this one will be a follow up to the burger blend. After seeing what was being grinded, after what was being placed into the meat bags – I know this blend was going to be a fatty delicacy. Not great for every application, but would be great for a very specific application that I’ve showcased for you before – the Oklahoma Onion Burger.
Although this is a June post, this was not a June cook. It was cold, and one of the first times I brought out the Blackstone in 2026. You saw I’m working on grinding my own blends of meats, let’s dive right on in to the prep table and see what we’re doing.
The Prep Table
This thing is going to be filthy. What I love about the OOB – or the heavy onion smash burger – or whatever you want to call it.. the taste is in the dirt. Meaning – we’re not fancy, we’re not elegant. We’re quick, we’re efficient. We make the burger and move on because we got more to make. Pleasantries aren’t a thing – it’s about making the product and moving on. So dirty – I got these Kraft Singles slices – of which one was jalapeno and one was concerningly discounted – flavor being carmelized onion. I’ll try it.
You do these dirty burgers, we do thin slices. That’ll never change.
The Process
When the meat balls are more white than red/pink – you know it’s something uncommon. It’s either $1000 wagyu, or it’s a fatty blend – and you know it’s a fatty blend. We can’t cook these like normal burgers. These absolutely need to be smashed, to be cooked in that fat. Let the flavors cook into the burger in little puddles of fat. To remind you – it’s beef, it’s bacon, it’s short rib. So fatty.
Heavy onion.
The Result
Look how disasterous that Blackstone surface is 😂. I love it. I mean, cleaning it wasn’t fun – but holy fat. I prefaced this post with the fact it was still cold, so those forces were competing. Let’s go ahead and burger it up.
Man, I can’t eat these every day, but I sure as hell could it eat it this day. These things had so much flavor. The mouth was coated with every bite, it was so much. I’m learning the grind game, and this was too much. Too specific of an application. I could throw these on a menu for a couple dollars more and people would eat it up when they know what they’re ordering.