Just so you know Steve, for the slap mandoline thing, the triangular divot in the bottom is supposed to be pressed into the leg of the mandoline so that it stays in place.

I don't know why but I find it bizarrely hilarious when Steve pulled out the car-sized onion machine, slapped the shit out of it and when catching container bounced infuriatingly loudly and the onion slices went all over the table, he still proceeded to say he 'loves this machine'.

I used to work at five guys. Throughout the day we would cook batches of grilled onions. A trick at the restaurant would be to pour water on the onions that were cooking with the burger grease. Cool to see a similar method

I made this for dinner last night exactly how you made it in this video and OMG it was delicious! I put some horseradish, ketchup and mustard on it and that really amped up the flavor. Never knew horseradish would elevate a burger like that, it’s my new go-to condiment. And I confess, I saved the broth from the meat and onions. I don’t know what I’m gonna do with it but it was too good to throw away. I’m thinking of making a sauce or gravy with it or add it to a stew.

When I met my husband he told me he couldn't cook but he said he could cook burgers. When he made his burgers just like this, I was skeptical because I didn't think boiled burgers would taste good. Fast forward 31 years later. I never eat my burgers any other way. They are delicious! 😋

Size perception in the US really must be different. That small onions looked big to me, and that big one is something I've never seen in supermarkets 🤣 Love your channel, good to see you've grown so much. Definately gonna try this one sometime.

I made this recipe for my family this evening, it was a huge hit...thank you

I grew up near Pete’s. They are only open during summer months. It is one of my favorite childhood memories getting that first “water burger”. This absolutely made my day to run across this in my feed. Thanks. Btw if you have a Publix near by, their in house hamburger buns are a close comparison to what Pete’s buns are like. Yeasty, but somehow sturdy to soak up the moisture without falling apart.

I'm curious if quickly searing the patties before cooking them in the broth would add to this. Obviously it wouldn't remain crisp, but I think that extra layer of flavor would go a long way in making this even better.

AWESOME !! SAVING THIS !! Yes, I live in WI, and watch Wisconsin Foodie and did see that episode about Pete's. After seeing how they made their burgers I started doing it the same, and will attempt your version also, THANK YOU SO MUCH !! Gonna buy that mandolin !

Pete’s is ALWAYS slammed! Lines are down the street and around the corner. The conversation in line with the other visitors adds to the charm. The burgers speak for themselves!

0:23 love the blooper with the onions being left in, makes it more realistic for those of us at home that have had to chase onions down in the kitchen.

Steve slapping the slicer like it owes him money 😂

This reminds me of an Arab dish where chicken is cooked in onions and broth, which ends up tasting like French onion soup-infused chicken. Cool idea for burgers!

1,000,000 plus! Congrats Steve- your channel more than deserves it!

This is my dads go to easy meal. He had it as a kid growing up and shared it with us. So simple and so delicious!

I finally learned about the Maillard reaction, and how to properly cook burgers, and now you come and tell me to make steamed hams. lol I really want to try this.

So, I have one of those slicers, different brand I think, and just a note for future use. The tub is supposed to basically lock in at the base of the slicer. It looks like maybe you didn't pull the back legs out quite far enough, if it's out all the way the niche in the tub should fit over the ledge of the legs and lock in against the bottom of the slicer. If you've got it set up right, you can slap it as hard and fast as you like! 😄

Really appreciate that you shared this unique and simple recipe and put your spin on it. I’ll make this a lot as it’s a more healthy version of a good burger. Like you said, it’s a testament to why these recipes always stand the rest of time.

Big fan of your work Steve, you’re always make interesting content, I’ve learnt so much cooking from you these past couple of years, thank you man

I'm dyslexic too, and I understand that statement sooo much right now

This immediately reminded me in a way of a White Castle burger until you mentioned the broth. Then I felt like everything that was happening was like an assault on that burger. Then I remembered White Castle and knew it’s probably pretty awesome.

I’ve never heard of something like this. My goodness it looks extraordinary. Thank you for sharing so much!

Steve you remind me of a few people I worked with in restaurants between 1987 and 2011. Such a friendly guy

Wouldn't the meat go bad after 100 years? 🤔

I’ll definitely try it. So strange that it originated In Wisconsin without cheese 🤯. Thanks for sharing this. I love food history ❤

Oh, yeah. Had a steamed burger with onions out of a chip van in the UK back in the early '80s when I was across the Pond. I put mayo, Keen's Hot mustard, and HP Sauce on it. Best burger ever. I still use those toppings on my burgers today - but I gotta give this method a go. Looks friggin' awesome.

We had a restaurant in my hometown called Pete's. It was one of those local diners that made cheap, simple food. He made what he called "stew burgers". They were burgers cooked in water with onions. They were good, but that water does really dilute the flavor of the burger. I found recipes for what's called the Oklahoma onion burger (this site might have a recipe like that). I made them yesterday, and they combined the best of both this style and the flavor I wanted. Pretty simple.....smash burgers on a flat cast iron cook plate I put on my grill. I melted some butter on the plate, smashed the burgers, and piled thinly sliced onions (I used my mandolin) so the burgers were covered with a mound of onions. While they cooked, I put my buns, opened, flat side down, on top of the onions. The onion steam gave the buns a great onion taste. Removed the buns, flipped over the onions/patty, so the onions were underneath the burger, and continued to cook for a few more minutes. They were surprisingly amazing. Very flavorful.

I don't make hamburgers often but next time I do, I'll probably try this. It's an interesting alternative to firing up a grill. When you mentioned the fact that cooking these all day builds up a stronger broth made me think about adding a teaspoon, or two of Better than Bullion paste to the pan to give it that extra boost. Just go easy on the added salt.

I have tried something close to that, which involves the oven and some foil. Thin sliced onions on both sides with salt and pepper wrapped in a tight closed foil packet in a 325° oven. It makes its own steam with no need for water. Came out just like yours.. Juicy as Falker! Love your videos!

Man, I followed this recipe and, was blown away! It is seriously delicious! I'm making it tonight. It punches in the most beautiful way! Be ready to take a knap after this! It is, very deeply satisfying and succulent and a capital pleasure! In a word, elevated! Thank you Stephen!

Congrats on 1 mill my guy, you Chef ken lee and sunny are my favorites. Taught me a lot I appreciate you

I made this last night but used a cast iron pan on the gas grill outside (it’s a 2-burner so I kept the pan on indirect heat). Other than the bun not holding up with the juice, it was super easy and delicious.

i would for sure try this burger but it is a weird idea to me i usually think of smoky char when it comes to burgers so i dont see this being a personal favorite but i see how others would adore this for the strong onion flavor it brings either way great video as always

I just discovered your channel and the idea of cooking burgers in water. Fantastic! I have had burgers with onion in them but your 100 year plus technique sounds great! I must try. Thanks!

I can't wait to try this. I was just reading about Pete's in Prairie du Chen and now here you are lol

OG "Steamed Hams"

I just made this recipe and it was interesting. No better or worse than a grilled burger but different. I also added some Worcestershire sauce to the broth for a little extra flavor. Good recipe for the winter months because it doesn't smoke up the house like pan frying.

Love this Chef he is the only Chef I viewed who has a honest reaction to cutting onions. Thanks Chef.

I've never did it in a pan with all the onions like that but I've been steaming hamburgers for about 4 or 5 years now and they are outstanding!!!

Might try adding better than bullion sautéd onions mix and beef broth or some store bought French onion soup mix to the water to get closer to the 300 burger onion broth at small scale

I made this recipe and it is totally great. The meat is well seasoned and tender. I used Tony's instead of salt then brown mustard and relish to finish. Also I had red onion so that's what I used. Unfortunately my ladies had gone to bed by the time I returned from work but I will make it for them very soon. Thanks for sharing your discovery.

I'm trying tomorrow. Thanks for sharing with us. you're a top chef in my book. I love watching you cook.

Stephen, you are so damn cute! Between the onion tears, the dyslexia and the funny talk about slapping the mandoline I'm laughing like a crazy woman. Your authenticity is so refreshing. My mom used to make burgers like this and, yes, the horseradish is a MUST! See you next week.

my love for onions forces me to try this!

I love your take on cooking! You come across as human like the rest of us, and don’t mind mistakes! Thank you for cooking!

I used the same method with the addition that I let the gravy reduced until burgers and onions caramelized slightly. It was da bomb!

Guga foods brought me here!

I feel you first time i used the mandolin i cut myself to the bone... Been scared since!

My family took an autumn foliage drive from Eastern Iowa up the Mississippi every year. We would cross the Mississippi at Prarie Du Chien to stop at Pete's for an onion burger. They really were that good. Thank you for the recipe and memory.

Bahahaha „you don’t need to slap it like it owes you money“ - made my day

I love onions so this sounds delicious, but, and there's always a but, I gotta have some sear on that burger. I think I would always choose the Oklahoma onion burger over this version.

It seems horrifying. But I'm gonna try it.

yeah this breaks my cooking preconceptions, nice catch and thanks for the vid on it.

I normally don't watch videos like this but your light since of humor really made this very good keep it up.

Guga brought me here!

That slapchop mandolin contraption looks... interesting.

I love your National Treasure onion burger and have made it many times, luckily I live in Chicago and gonna go try Pete's burger before I cook this with your little spin on it. keep up the good work, love your stuff.

I'm definitely going to try this! love your show!

Gordon would get super mad on boiled burger 😅

Horseradish can be more of an acquired taste, especially in certain ethnicities. I put it on my ham sandwiches. Steve, if you get a chance to look this up and order it, or have a Polish deli (or possibly an Eastern European type deli) stop in and see if the have Cracovia brand horseradish. It’s refrigerated, no preservatives like the brand you showcased. Oh! And by complete accident I recently “poached” a frozen hamburger for my puppy, one of the best tasting burgers I’ve tried and she ate it up! (No onions of course as they are poisonous to dogs) I like “steamed” better to describe this method. I love the way you never cease to come up with new and interesting recipes and important techniques…keep it going!

I am going to try your recipe. That burger looked beyond good. I love onions so I know it will be tasty.

Hi I will now try this method with a addition twist. Before seeing or hearing of this style, I actually thought of it myself. And glad to see someone else do it and it works ,proving it can be done and taste good. Only true beef lovers would understand.

My mom told me when she worked as a candy girl at a movie theater in the early 1960's, they would prep burgers (yes, a movie theater with more than popcorn and candy! Gasp!) like this. And she would make them for us the same way when she got frozen patties though not quite so much onion. It made them taste really good.

This is my hometown! Pete’s has always been the first stop every time I come home!

I absolutely love onions, and this looks excellent! White Castle burgers are steamed on a bed of onions, I would imagine this has a similar flavor. Nice job!

I'm from Britain and haven't ever heard of this onion burger technique. I will definitely try this recipe. it sound delicious. Can't wait to try it.👍we'll done.

I have always been a fan of old school foods. So this kinda burger was right up my alley.

Absolutely amazing. A really mouth watering recipe and very well explained too. Thanks a lot.

Can’t wait to try it

Looks amazing, gonna have to try this. Thank you!!!

That must be fantastic . I am going to try it !

I would love to try this. Such a comfort food👏

Whammm! Sooo delicious looking. Cant wait to cook it! Thanks

🤯 This is why I subbed. Good stuff man 🖐️

My man, I know how that burger tastes just by watching you prep it. The old recipes are the best. Especially around the great depression. Simple ingredients easy to do also a good recipe to show your kids when there old enough! I learned during culinary school the meat upto the 70s was all basically dry aged now a days most is wet aged. Great tip on get an in house grind if you can. Great video Brother Cheese Doug 😎

That looks good!! I'm going to try making that this week.. Thanks for the great content. Came across your channel the other day and I really like your content, Great work!!!

Steve - This looks great! I'm definitely going to try it!

That cutting tool is so good it brought him to tears.

The owner of Pete’s prefers his burger with a mixed of cooked and thinly sliced raw onions with a mix of ketchup and horseradish sauce for the condiments. I tried my Wisconsin poached burger like that and it was absolutely amazing! 🤤😋

Very nice. Thanks. I’ll try it

Wow. This one is added to the list!

This is fabulous. I'm definitely gonna give this a go.

Brother enjoyed my first trip to your feed! May have to try my cajun version of this! Keep on keeping on and growing your channel!

I went to school in Lacrosse and we would pilgrimage down the river to Parie. Love Pete's!

Pete’s is worth a visit. Great eats, vibe, and people!

Looks Awesome!

Wow! Great video I'm definitely going to try this.

I’m goin to the family farm to tonight, definitely tryin this recipe out. Our beef is lean but it has the best marble on any lean beef out there so I think this recipe would be perfect as you really need to keep the burger moist to be able to appreciate the flavor.

Looks great...I'm going to try it!

DAYUUMMMM...THIS LOOKS SOOO GOOD !!🤩🤩🤩🤩

Wish I knew about Pete's when I went through Prairie du Chien. They look great. Kind of reminds me of what we do with brats, after we grill them we put them in a roaster with beer and onions to finish cooking them all the way through. You can't beat that onion flavor.

LOVE onions! Gonna have to try this one. I'm going camping next weekend so a version of this might make a great campfire meal...

looks fantastic...I gotta try it

This reminds me of the steamed cheeseburgers at Ted's in Meriden, CT. The water/steam really makes the juiciest burger.

looks fantastic to me, i will try it

Yes. Definitely worth trying. 👌

Pete's Burgers is an icon and a must stop if you are ever in Prairie Du Chein. Have one every time I go there. There is always a line, but it's worth the wait!

Totally gonna try this.

I saw this as a reel, now I see this video, it makes more sense lol