Oklahoma Onion Burger
A Depression-era classic where thinly sliced onions are smashed directly into the beef patty as it cooks, creating a deeply caramelized and crispy crust. Simple ingredients come together for an incredibly flavorful thin burger.
A thin smash burger with onions pressed into the patty for a crispy caramelized crust.
Nutrition per serving
Ingredients
patty
topping
bun
sauce
cooking
Instructions
Prep the Onions and Beef
Slice onions as thin as possible using a sharp knife or mandoline. Divide the ground beef into four loose balls of equal size. Do not season the beef yet as salting early draws out moisture before cooking.
Heat the Skillet
Heat a cast iron skillet or heavy griddle over high heat until it is very hot and just starting to smoke. Add vegetable oil and swirl to coat. A properly hot surface is essential for achieving the crispy crust that defines this burger.
Smash with Onions
Place a handful of sliced onions on the hot surface and immediately set a beef ball on top of the onions. Smash firmly with a heavy spatula to press the onions into the patty. Season the top with salt and pepper and cook for 2 minutes.
Flip and Add Cheese
Flip the patty onion side up so the embedded onions face up and are golden and crispy. Place a slice of American cheese on top immediately. Cook for 90 more seconds. Do not flip again after this point.
Assemble and Serve
Lightly toast the white buns in the same skillet for 20 seconds. Spread yellow mustard on the top bun. Place the patty on the bottom bun with the onion side facing up and serve immediately while hot and crispy.
Substitutions
Common mistakes
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