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
