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Upon tasting, the softness of the slider diverges from more recent burger standards but proves satisfying in its own right. The tenderness of the meat and the addition of crunchy pickles offer contrast. Rating: 6/10, denoting a nostalgic experience overshadowed by modern preferences for texture.
The 1930s: Oklahoma Fried Onion Burger
Amidst the Great Depression, Ross Davis sought to stretch his beef supply by incorporating onions into his patties, creating the Oklahoma Fried Burger. This burger’s cooking technique is straightforward: smash the beef onto a hot griddle alongside onions, which become a main flavor profile.