If you know anything about burgers in Oklahoma, you know we make them well. Just ask Alton Brown or Colin Farrell.
A while back, Mike Rowe took notice of another Oklahoma City burger joint , Sun Cattle Co. and it seems now The New York Times is following suit, including it’s burger on a list of “11 variations that reflect the moment — and the limitless things a great burger can be.”
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According to The Times, “Today, burgers can come packed with the cultural ingredients that make the country what it is: regional tradition and immigrant inspiration, deep history and blue-sky creativity, plantains and gochujang and even more of that cheese.”
Where does Sun Cattle fit into that picture? As a cornerstone it would seem. The Times points to Sun Cattle as an example of how the burger is “steadfast.”
“The signature dish at Sun Cattle is not exactly innovative. It’s a meticulous recreation of the fried-onion burger made famous in the diners of El Reno, about 30 miles west. Equal parts of ground beef and sliced onion are piled onto a griddle and cooked hard, creating a trinity of different onion flavors: slightly burnt, a little caramelized and almost raw — all enveloped by the funk of beef fat. American cheese is melted on top, with a stack of pickles to finish,” The Times writes.