Oklahoma Onion Burgers
Make juicy Oklahoma Onion Burgers with crispy smashed beef, caramelized onions, melty cheese, and toasted buns in just 20 minutes.
Servings: 4 servings
Equipment
- large cast iron skillet flat-top griddle, or Blackstone
- large spatula or burger press
- mixing bowl (optional)
- large skillet or griddle for toasting buns
Ingredients
- 1 tablespoon vegetable oil
- 1 large yellow onion thinly sliced
- Smoked sea salt to taste
- Black pepper to taste
- 1 pound ground beef (80/20 preferred)
- 1 tablespoon vegetable oil
- 4 slices American cheese optional
- Butter for toasting buns
- 4 soft hamburger buns
- Lettuce tomato, pickles, ketchup, mustard, or your favorite burger toppings
Instructions
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat.1 tablespoon vegetable oil
- Add the sliced onions and cook for 2 to 3 minutes, stirring occasionally, until slightly softened.1 large yellow onion
- Season the onions lightly with smoked sea salt and black pepper.Smoked sea salt, Black pepper
- Transfer the onions to a plate and set aside.
- Divide the ground beef into 4 equal portions and gently shape into balls. If desired, lightly flatten them with a burger press to make smashing easier later.1 pound ground beef
- Heat the remaining tablespoon vegetable oil on a large griddle or skillet over medium-high heat.1 tablespoon vegetable oil
- Place one beef ball onto the hot cooking surface.
- Immediately smash it into a thin patty, about ¼-inch thick, using a sturdy spatula or burger press. Hold pressure for 20 to 30 seconds.
- Top the patty with a generous handful of the cooked onions, gently pressing them into the meat.
- Cook for 4 to 5 minutes without moving the burger until a deep brown crust forms.
- Flip carefully. If any onions fall off, gather them together and place the burger back on top.
- Season with smoked sea salt and black pepper.
- Cook for another 2 to 3 minutes, or until the burger reaches your desired doneness.
- If using cheese, place one slice on each burger during the last minute of cooking and allow it to melt.4 slices American cheese
- While the burgers cook, butter the cut sides of the buns and toast until golden brown.Butter, 4 soft hamburger buns
- Place each burger on a toasted bun, spoon any remaining onions over the top, and add your favorite toppings.Lettuce
- Serve immediately.
Notes
🥡 Storage
- Store leftover burger patties in an airtight container in the refrigerator for up to 3 days. Store buns and toppings separately for the best texture.
♨️ Reheating
- Reheat the patties in a skillet over medium heat until warmed through. You can also warm them in a 350°F oven for about 8 to 10 minutes. Avoid microwaving if possible, as it softens the crispy edges.
❄️ Freezing
- Freeze cooked burger patties in a freezer-safe container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
💡 Tips for Best Results
- Use 80/20 ground beef for maximum flavor.
- Slice the onions as thinly as possible.
- Smash the burgers only once.
- Let the burgers sear without moving them.
- Toast the buns for extra flavor.
- Cook on a very hot cast iron skillet or griddle for the best crust.
🍳 Alternate Cooking Methods
- Blackstone Griddle: Excellent choice and one of the best ways to make authentic Oklahoma Onion Burgers.
- Flat-top Griddle: Produces outstanding crispy edges.
- Cast Iron Skillet: Perfect for indoor cooking.
- Stainless Steel Skillet: Works well if properly preheated.
♻️ Leftovers
- Leftover patties make excellent cheeseburgers the next day, or chopped burgers for loaded fries, burger bowls, wraps, quesadillas, or breakfast hash.
📝 Notes
- Pressing the onions into the beef is what makes this burger unique.
- Don't skip toasting the buns.
- Freshly shredded lettuce and crisp pickles add a nice contrast to the rich burger.
- American cheese is traditional, but your favorite cheese works just as well.
Nutrition
Serving: 1sandwich | Calories: 561kcal | Carbohydrates: 26g | Protein: 28g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 102mg | Sodium: 641mg | Potassium: 441mg | Fiber: 1g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 3mg | Calcium: 310mg | Iron: 4mg
