OKLAHOMA ONION BURGERS

 Serves 2. The recipe is easily doubled or tripled.

Ingredients 

 

1/2of a large onion, sliced 1/8-inch thick

¼ teaspoon salt and pepper

8 ounces lean ground beef or ground turkey  

1/2tablespoon unsalted butter   

1/2teaspoon vegetable oil

4 slices of American cheese

2hamburger buns, buttered and toasted

 Directions

Combine onions and salt in a bowl and toss to combine. Let sit 30 minutes, tossing occasionally. Using tongs, transfer onions to a clean kitchen towel, gather edges, and squeeze onions dry. Transfer to bowl, and season with ½ teaspoon pepper.

 Divide the onion mixture into 2 separate mounds on the baking sheet. Form meat into 2 lightly packed balls, and season all over with salt and pepper. Place meatballs on top of onion mounds, and flatten meat firmly so onions adhere and patties measure 4½-inches in diameter. 

 Melt butter with oil in a nonstick skillet over medium heat. Using a spatula, transfer burgers to the skillet, onion side down, and cook until onions are deep golden brown and beginning to crisp around edges, 6 to 8 minutes. Flip burgers, increase the heat to high, and cook until well browned on the second side, about 2 minutes. Place American cheese on each bun bottom. Transfer burgers to buns, add desired toppings, and serve.

 

Greek Style Codfish Dinner

 2 servings

Ingredients

2-5 to 6 oz ciabatta, about 1/2 inch thick

Greek seasoning

2 small baking potatoes, sliced very thin

Olive oil

Salt and pepper to taste

1/2 cup cooked spinach

1/2 cup sliced Kala,ata olives

1/2 cuo ceumbl3d feta cheese

Directions

Preheat the oven to 425 degrees F. Doat a small baking dish with olive oil. Mix the potatoes with salt and pepper. Spread them evenly in the baking dish and bake for 30 minutes.

Sprinkle the fish with  Greek seasoning and place them on top of the potatoes. Spread the fish with the spinach and then spread the top with olives and cheese.

Bake for 20 minutes and serve with a tomato salad.