Oklahoma Fried Onion Burgers Recipe
Introduction
Oklahoma Fried Onion Burgers are a delicious twist on the classic cheeseburger, featuring paper-thin onions smashed into juicy beef patties. This flavorful, nostalgic dish is known for its crispy edges and melty American cheese, making it a favorite comfort food with a distinctive oniony punch.
Ingredients
- 1 pound ground beef (80% lean for juiciness)
- 2 large yellow onions, very thinly sliced
- 1 teaspoon kosher salt (plus more to taste)
- 1 teaspoon black pepper
- 4 tablespoons neutral oil or beef tallow (optional, only if needed for frying)
- 4 soft hamburger buns
- Yellow mustard (classic diner choice)
- Dill pickle chips
- 4 slices American cheese (strongly recommended for authenticity)
- Optional: ketchup, hot sauce, or mayonnaise (not traditional but allowed)
Instructions
- Step 1: Peel and halve the onions. Slice them into extremely thin strands using a mandoline or a sharp knife, aiming for paper-thin slivers. Place them in a bowl and season lightly with a pinch of salt to soften slightly.
- Step 2: Divide the ground beef into 4 loose balls of about 4 ounces each. Avoid compressing the meat to ensure tender, easy-to-smash patties.
- Step 3: Heat a cast iron skillet or flat-top griddle over medium-high to high heat until very hot, aiming for an instant sizzle when the meat hits the pan.
- Step 4: Place the beef balls on the hot pan and immediately pile each with a generous handful of the sliced onions. Using a firm spatula or burger press, aggressively smash the onions into the beef until the patties are thin and about the diameter of the buns.
- Step 5: Sprinkle salt and pepper over the smashed patties and onions as they cook. Let the patties form a deep brown crust without moving them, about 2 to 3 minutes.
- Step 6: Flip the burgers carefully using a sharp-edged metal spatula so the onions now face the pan. Press the patties slightly again and cook for another 2 to 3 minutes to soften and caramelize the onions.
- Step 7: Add a slice of American cheese to each patty in the last minute of cooking. Cover with a lid if necessary to help the cheese melt fully.
- Step 8: Place the bottom halves of the buns face-down over each patty for about 1 minute to steam and absorb flavor. Warm the tops of the buns in the pan as well.
- Step 9: Assemble the burgers on the steamed buns, topping with mustard and dill pickle chips for the classic diner-style presentation. Serve immediately while hot and juicy.
Tips & Variations
- Use 80% lean ground beef for optimal juiciness and flavor.
- If you don’t have beef tallow, a neutral oil like canola or vegetable oil works well for frying.
- Adjust the amount of onions to your taste; more onions create a sweeter, softer bite.
- For a smoky twist, try adding a dash of smoked paprika or cayenne pepper to the beef before cooking.
- Substitute American cheese with cheddar or pepper jack if you prefer a sharper or spicier cheese.
Storage
Store any leftover onion burgers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to preserve the crisp crust and melt the cheese again. Avoid microwaving to keep the patties from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the onions ahead of time?
Yes, slicing the onions ahead and seasoning them with salt can be done a few hours in advance. This helps soften them before cooking and enhances their sweetness.
What if I don’t have a cast iron skillet or griddle?
You can use any heavy-bottomed skillet or frying pan that retains heat well. Just ensure it gets very hot before cooking to achieve the signature crispy crust.
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Oklahoma Fried Onion Burgers Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Oklahoma Fried Onion Burgers are a classic diner-style sandwich featuring thinly smashed ground beef patties cooked with a generous amount of paper-thin onions. The onions caramelize into the meat creating a flavorful crust, topped with melted American cheese, pickles, and mustard, all served on soft hamburger buns. This recipe delivers juicy, tender burgers with a unique onion-forward punch that perfectly balances savory and sweet flavors.
Ingredients
Scale
For the Onion Burgers:
- 1 pound ground beef (80% lean for juiciness)
- 2 large yellow onions, very thinly sliced
- 1 teaspoon kosher salt (plus more to taste)
- 1 teaspoon black pepper
- 4 tablespoons neutral oil or beef tallow (optional, only if needed for frying)
For the Buns and Toppings:
- 4 soft hamburger buns
- Yellow mustard (classic diner choice)
- Dill pickle chips
- 4 slices American cheese (strongly recommended for authenticity)
- Optional: ketchup, hot sauce, or mayonnaise (not traditional but allowed)
Instructions
- Prepare the onions: Peel and halve the onions. Slice them into extremely thin strands using a mandoline or a sharp chef’s knife until paper-thin. Place them in a bowl and season lightly with a pinch of salt to soften them slightly before cooking.
- Form the beef into balls: Divide the ground beef into 4 loose balls of about 4 ounces each. Avoid compressing the meat tightly to ensure easy smashing and a tender texture.
- Heat the cooking surface: Preheat a cast iron skillet or flat-top griddle over medium-high to high heat until very hot, aiming for an instant sizzle when the meat hits the pan to promote browning.
- Start the smash: Place the beef balls onto the hot pan and immediately top each with a generous handful of sliced onions, more than you might think necessary. Using a firm spatula or burger press, aggressively smash the onions into the beef until patties are thin and roughly the diameter of the buns.
- Season the top: Sprinkle kosher salt and black pepper over the smashed patties and onions as they cook to enhance the flavor.
- Let the crust form: Do not move the patties during the initial cooking phase. Let them develop a deep brown crust, about 2 to 3 minutes.
- Flip the burgers: Using a metal spatula with a sharp edge, carefully scrape under the crust and flip the burgers so the onions now face the pan. Press the patties slightly again and cook for another 2 to 3 minutes to soften and caramelize the onions.
- Melt the cheese: Add a slice of American cheese on top of each patty during the final minute of cooking. If required, tent a lid over the patties to help the cheese melt completely.
- Steam the buns: Place the bottom halves of the hamburger buns face-down over each patty for about 1 minute to allow steam from the onions to soften and flavor the buns. Warm the top halves in the pan as well.
- Assemble and serve: Transfer the burgers onto the steamed buns. Finish with yellow mustard and dill pickle chips for the authentic diner-style presentation. Serve immediately while hot and juicy.
Notes
- Use 80% lean ground beef for optimal juiciness.
- Paper-thin onion slices are crucial for the signature texture and flavor integration.
- If your pan is very dry, add a small amount of neutral oil or beef tallow to prevent sticking.
- The smashing technique is key to creating a flavorful crust and tender burger.
- American cheese is recommended for authenticity, but any melty cheese can substitute.
- Optionally add ketchup, hot sauce, or mayonnaise, although these aren’t traditional toppings.
- Serve immediately to enjoy the burgers at their juiciest.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: Oklahoma onion burger, smash burger, onion burger recipe, American cheese burger, diner style burger, caramelized onion burger
