These crisp and juicy Oklahoma Onion Burgers have mouthwatering caramelized onions smashed right into the beef patties. Topped with melted cheese, dill pickles, and yellow mustard, this recipe gives you a nostalgic roadside diner experience in just 15 minutes.
I’ve said it before, and I’ll say it again: I’ll always choose a messy smash burger over a steak. It’s my favorite way to eat beef. To me, nothing beats that feeling of sinking your teeth into the juicy, well-seasoned, and crispy-edged patties between a soft, pillowy bun.
What is an Oklahoma Onion Burger?
The Oklahoma fried onion burger is a Depression-era classic born out of El Reno, Oklahoma. Back then, savvy short-order cooks started griddling thinly sliced onions right into the ground beef patty to stretch the meat. The result was an economical burger known for its crispy, caramelized onion crust.
I’ve cooked countless smash burgers over the years, and this recipe is a culmination of all my burger knowledge. It all starts with a ball of ground beef, ready to be smashed onto a sizzling-hot skillet alongside ultra-thin onions. As the burgers cook, those onions sizzle and transform into a flavorful golden crust.
Making an Oklahoma onion burger is easier than it looks. With a ripping hot skillet and the right rhythm, you’ll get that crave-worthy crispy crust and juicy center every single time, just like diners have been doing for decades.
Ingredients and Substitutions
- Beef – For the ultimate Oklahoma-style burger, I use ground beef with an 80/20 ratio. That extra fat is key to a juicy interior and beautifully crispy, caramelized edges. If you go leaner, the patties aren’t as forgiving and can dry out quickly.
- Oil – I usually sear beef patties with any neutral oil I have on hand, like avocado oil, vegetable oil, or canola oil.
- Onion – Sweet onions add that nostalgic caramelized flavor that defines an Oklahoma onion burger. If you don’t have sweet onions, use yellow onions or red onions as a substitute.
- Seasonings – I season both the patty and the onions with coarse salt and freshly cracked black pepper right after smashing.
- Buns – I pile the burger patties either on store-bought or homemade hamburger buns.
- Toppings – I like to keep the burger toppings classic with American cheese, dill pickles, and yellow mustard. Romaine lettuce, tomato slices, and burger sauce are also good options. If you really want to go all out, add a fried egg on top.
How to Make Oklahoma Onion Burgers
Portion the beef: First, I divide the ground beef into 4 equal-sized balls. Next, I heat 1 teaspoon of oil per burger in a large, heavy-bottomed skillet or griddle over medium-high heat. Once the oil is shimmering, I add the burger balls, spacing them 3 to 4 inches apart so they have room to sear properly.
Smash the patties: I use a piece of parchment paper and either a heavy spatula or a Smashburger press to firmly press each burger ball down until it’s roughly ¼ to ½-inch thick.
Season: Right after smashing, I season the patties with salt and pepper.
Add the onions: Then, I pile anywhere from ½ cup to a full cup of onions right on top of each patty, allowing them to spill slightly over the sides and onto the skillet to caramelize around the edges. I season the onions with a pinch of salt.
Cook: I let the burgers and onions cook undisturbed for about 90 seconds.
Flip: Then, I carefully flip each burger so the onions are now underneath, pressing gently to make sure they have good contact with the pan. I cook them for another 90 seconds.
Steam the buns: Immediately after flipping, I place a bun directly on top of each burger and let the buns steam for 20 to 30 seconds before toasting them cut-side down in the skillet.
Assemble: I use a spatula to lift each burger off the skillet and onto the bottom bun. I top it off with my choice of toppings and the toasted top bun, then it’s ready to enjoy.
Chef Tips + Notes
The key to nailing these Oklahoma grilled onion burgers is to resist the urge to move the burgers and onions around once they hit the hot pan. By leaving them alone, you give the natural sugars in the onions time to cook, leaving you with a magical caramelized onion crust around each patty.
- Slice the onions ultra-thin: The thinner the onions, the faster they will caramelize and melt into the beef. I highly recommend slicing them with a mandoline. If slicing by hand, use a sharp knife, take your time, and aim for paper-thin slices.
- Use beef straight from the fridge: Cold meat holds its shape better when smashed, has an easier time developing a crust, and will hold in its meaty juices. There’s no need to let the beef come to room temperature for this recipe.
- Don’t overwork the beef: When forming your burger balls, don’t pack them like meatballs. Just divide and gently roll into balls. Overworking the meat leads to tough patties that don’t smash as well.
- Use a cast iron or a flat-top griddle: These pans distribute heat evenly, giving your patties the necessary smoking-hot surface for a good sear. A nonstick pan won’t get hot enough and can leave you with underwhelming results.
- Smash only once: Once the beef hits the hot surface, your goal is to press down firmly to create maximum surface area for the Maillard reaction. Do not keep pressing on the patties after that initial smash. You’ll just squeeze out the juices this way.
- Spread the onions beyond the patty: It’s okay (ideal, actually) if some of those onions spill over the edge of the burger and onto the skillet. They’ll crisp up and caramelize beautifully, just how the grilled onions on an Oklahoma Smashburger should be.
Serving Suggestions
I say lean into the retro diner vibes when serving grilled onion burgers for dinner. Think crinkle-cut fries, hand-cut potato wedges, onion rings, creamy coleslaw, and a dill pickle spear.
Make-Ahead and Storage
Make-Ahead: The burgers are best cooked fresh, but you can slice the onions, portion the ground beef into balls, and prepare your toppings up to 1 day in advance.
How to Store: If you have leftover smash burgers and onions, let them cool completely before transferring them to an airtight container. Refrigerate the leftovers for up to 3 days. Store the buns separately so they don’t get soggy.
How to Reheat: Reheat the burgers in a hot skillet over medium heat for 1 to 2 minutes per side. Add a splash of water and cover with a lid if you want to re-melt cheese or warm the onions.
More Burger Recipes
Oklahoma Onion Burger
Ingredients
- 1 pound ground beef, 80/20
- 4 teaspoons avocado oil
- 1 peeled very thinly sliced large sweet onion
- 4 hamburger buns
- coarse salt and freshly cracked pepper to taste
- optional pickles, American cheese slices, and yellow mustard
Instructions
- Divide the ground beef into 4 equal-sized round balls.
- Next, add the oil to a large cast-iron skillet or griddle. Use 1 teaspoon of oil per burger if you plan to cook in batches.
- Place the 4 burger balls into the oil about 3” to 4” from one another. Using a piece of parchment paper, two-oiled spatulas, or a Smashburger press, press down on each burger until it is roughly ¼” to ½” thick.
- Immediately season with salt and pepper, then add ½ cup to 1 cup of thinly sliced onions to each burger and spread them out evenly on the pan or griddle. Gently season the onions with salt.
- Cook for 90 seconds, then flip the burger over and cook for an additional 90 seconds. The burger should be well browned along with the onions.
- Once you flip the burger over immediately add the top and bottom bun stacked on top of the burger and steam for 20 to 30 seconds to heat it up. Remove the buns and toast them in the pan. They should be toasted just as soon as the burger finishes.
- Using a spatula, remove the burger and place it on the bottom bun. Add the top bun and serve.
- For extra options, once you flip the burger over, add 1 piece of cheese. You won’t be able to steam the buns, so just add them to the pan or griddle to toast. Serve in the same way with optional pickle slices and mustard or any desired toppings. You can also feel free to double up on the smashed patties.
Oklahoma Onion Burger Recipe