Oklahoma Onion Burger
Oklahoma Onion Burgers, loaded with caramelized onions, melty cheese, pickles, and mustard, serve up classic diner flavor in just 15 minutes.
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.
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.
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.
Nutrition
Calories: 459kcalCarbohydrates: 24gProtein: 24gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 81mgSodium: 289mgPotassium: 399mgFiber: 1gSugar: 4gVitamin A: 1IUVitamin C: 3mgCalcium: 89mgIron: 4mg