Oklahoma, Burgers and Chocolate Ice Cream

My Pops is an Okie, born in Oklahoma during the Depression. While he considers himself to be a Native of Oklahoma, growing up he traveled throughout much of the Plains States, especially Texas. His father was a jack of all trades, including a traveling preacher.

I have strong emotional ties to Oklahoma through my dad, although I have never been there. Some fun facts about the Sooner State are that the first Girl Scout Cookie was sold in Muskogee, Oklahoma in 1917.

The nation’s first Tornado Warning was issued in Oklahoma City on March 25, 1948. Because a warning was issued, no lives were lost that day. Tornado Warnings are important, especially in a place that has more tornadoes per square mile than any other place in the world.

During the Oklahoma Land Rush of 1889, Oklahoma City and Guthrie Oklahoma went from prairie communities to cities of over 10,000 people in a single day. Wow – talk about rapid growth!

When it comes to Native American’s Oklahoma has the largest population of any state. The name Oklahoma actually comes from two Choctaw words – Okla, meaning people, and Humma, which means red. So Oklahoma means Red People. And Navajo weren’t the only code talkers during World War II, Choctaw also served this country as code talkers.

Boise City, Oklahoma, was the only city in America to have been bombed by planes during World War II. Seems a bomber from Dalhart Army Base in Texas had mistaken the city lights as target lights and dropped six practice bombs on the sleeping town early on a July the morning in 1943. Woops!

Did you know that there is a replica of Biblical Jerusalem in Oklahoma? The Holy City of Wichita began as an Easter Passion Play in the Wichita mountains in 1926. From there, it grew into the longest running Passion Play in America as well as a pilgrimage site for those seeking to experience the Holy Land. Some are able to travel to Israel. Others are not. This city, built in a wildlife refuge, is said to look much like Israel during Biblical Times. In addition to points within Jerusalem, there is a memorial for the victims of the Oklahoma City Bombing, a Veterans Walkway and a World Chapel, a popular wedding location. The city itself includes a gateway to Jerusalem, Calvary’s Mount, the Temple Court, Pilot’s Judgment Hall, the Upper Room and the Garden of Gethsemane.

Hum, maybe the Holy City would be reason enough to visit Oklahoma.

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When it comes to food, today is not only Oklahoma Day (home of an amazing burger) but it’s also Chocolate Ice Cream Day. Sounds like the perfect combination to me – Burgers for supper and a scoop of homemade Ice Cream for desert.

Oklahoma Onion Burger
1 large onion, halved and sliced 1/8 inch thick
1 teaspoon salt
Seasoning Salt
Garlic Powder to taste
Pepper to taste
1-1/2 lbs lean ground beef
1 teaspoon bacon drippings
4 slices of Sharp Cheddar Cheese
4 hamburger buns, buttered and toasted
4 Slices Beef Steak Tomatoes
4 Lettuce Leaves

Peel onion and cut in half to create two “domes”. Lay onion, cut side down, and cut all the way around to create thin slivers. Repeat with second half of onion. Combine onion and 1 teaspoon salt in a bowl and toss to combine, transfer to a colander and let sit for 30 minutes, tossing occasionally. Cut several layers of cheesecloth, large enough to hold onions in a bundle. Using tongs, transfer onion to cheesecloth, gather edges and squeeze onion dry.

Divide onion mixture into 4 separate mounds on a rimmed baking sheet. Form beef into 4 lightly packed balls and season with seasonings as desired. Place beef balls on top of onion mounds and flatten beef firmly so that the onion adheres and patties measure 4 inches in diameter.

Melt bacon drippings on a griddle over medium heat. Using spatula, transfer patties to griddle, onion side down, and cook until onion is deep golden brown and beginning to crisp around the edges, 8-10 minutes. Flip burgers, increase their heat to medium-high and cook until well browned on the 2nd side, about 2 minutes. Place 1 slice of cheese over each burger, allow to melt.

Spread favorite condiments on buns such as mayonnaise, ketchup or mustard. Place a lettuce leaf on the bottom of each bun. Top with onion burger and a slice of tomato. Place top bun into place. If desired, cut burgers in half to make it easier to handle when eating. Serve with plenty of napkins.

French Chocolate Ice Cream
5 large Egg Yolks
5 oz Semi-Sweet Baker’s Chocolate
2 cups Heavy Cream, divided
3 tablespoons Processed Dutch Cocoa Powder
1 cup Milk
3/4 cup Sugar
Pinch Salt
1 teaspoon Vanilla Extract

Separate egg whites from yolks. Reserve whites for another purpose (malted waffles springs to mind). Whisk yolks until smooth, set aside. Chop semi-sweet chocolate, set aside.

Prepare an ice bath to help quickly cool the custard during the last step of preparation. This requires two bowls, one larger, one medium, and a fine mesh strainer that will fit inside the medium bowl.

Fill the large bowl with about a cup or so of ice, then add enough cold water to barely float the ice. Make sure medium bowl will fit inside the large bowl when ready, and the strainer will fit in the medium bowl. Set both the medium blow and strainer aside until ready to assemble the ice bath.

In a heavy-bottom medium size saucepan, whist together 1 cup of heavy cream and all of the cocoa powder. Heat mixture to the point of boiling, whisking occasionally to keep well combined. Reduce heat, simmer for 30 seconds white whisking constantly. Remove saucepan from heat, stir in the chopped semi-sweet chocolate, stir until well combined. Stir in remaining cup of heavy cream. Pour this mixture into the medium bowl, scraping down the sides well with a rubber spatula so that the saucepan can be used again. Set the strainer on top of the chocolate in the medium bowl. Set aside, not yet in the ice bath.

In the now empty saucepan, add milk, sugar and salt. Warm over medium-low heat until steam appears and the milk has reached a temperature of about 175 degrees. Once the milk is warm, slowly stream warmed milk into the egg yolks, whisking constantly, to slowly temper the yolks without cooking. If the eggs begin to scramble, it cannot be used and this step in the process will need to begin again. Slow and steady is the key.

Once yolks are tempered and the milk mixture fully incorporated, pour the egg-milk mixture back into the sauce pan. Heat over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. DO NOT allow mixture to boil as it may curdle.

Pour the egg yolk mixture through the strainer into the chocolate mixture. Stir well to combine. Add the vanilla extract.

Place the bowl with the chocolate custard into the prepared ice bath. Stir occasionally until custard cools.

Cover, place in the refrigerator to completely chill. At least an 8 hour chill or overnight will yield the best results.

Once fully chilled, follow the directions of the ice cream maker to churn the custard into a creamy chocolate ice cream delight.

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Direct me in Thy Truth, and teach me; for Thou art God my Savior