Classic Oklahoma Fried Onion Burger
A smash-style burger pressed into a mountain of thinly sliced onions that caramelize right into the patty. This Depression-era Oklahoma staple delivers intense savory flavor in every bite.
A smashed beef patty cooked into caramelized onions on a griddle for a deeply savory Oklahoma classic.
Nutrition per serving
Ingredients
Patty
Toppings
Sauce
Buns
Instructions
Portion and prep the beef
Divide the ground beef into 4 equal balls of about 6 ounces each. Do not overwork the meat. Season each ball generously with salt and pepper on all sides. Set aside at room temperature while you prep the onions.
Pile onions onto the griddle
Heat a cast iron skillet or griddle over high heat until smoking hot. Place a large mound of sliced onions directly on the dry griddle. Set one beef ball on top of each onion mound and immediately smash it down hard with a spatula, pressing the onions into the patty.
Cook the first side
Let the patty cook undisturbed for 3 to 4 minutes. The onions will begin to steam and caramelize against the hot griddle while the beef develops a deep brown crust. Do not move or press the burger again during this time.
Flip and add cheese
Carefully scrape and flip the patty so the onion side faces up. Immediately lay a slice of American cheese over the onions. Cook for 1 to 2 more minutes until the cheese melts fully and the bottom of the patty is cooked through.
Toast buns and assemble
Toast the buns cut-side down on the same griddle for 30 seconds. Spread mustard on the bottom bun and mayonnaise on the top bun. Place the burger patty onion-side up on the bottom bun and close with the top bun. Serve immediately.
Substitutions
Common mistakes
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