Description
This classic Oklahoma Onion Burger features thin smashed beef patties cooked to a perfect sear with caramelized sweet onions piled on top, nestled into toasted hamburger buns. The unique technique of smashing the patties thin on a hot cast-iron skillet ensures a crispy edge and juicy center. The burgers are finished with optional American cheese, pickles, and mustard, offering a deliciously flavorful twist on a traditional hamburger in under 30 minutes.
Ingredients
Beef Patties
- 1 pound ground beef (80/20)
- 4 teaspoons avocado oil (use 1 teaspoon per burger if cooking in batches)
- Coarse salt, to taste
- Freshly cracked black pepper, to taste
Onions
- 1 large sweet onion, peeled and very thinly sliced
Buns and Toppings
- 4 hamburger buns
- Optional: American cheese slices
- Optional: Pickle slices
- Optional: Yellow mustard
Instructions
- Divide the meat: Shape the ground beef into 4 equal-sized round balls to prepare them for smashing.
- Preheat and oil the skillet: Add avocado oil to a large cast-iron skillet or griddle, using 1 teaspoon of oil for each burger if cooking in batches. Heat until shimmering.
- Smash the patties: Place the burger balls on the skillet spaced 3 to 4 inches apart. Using parchment paper and two oiled spatulas or a Smashburger press, press each ball down until patties are about ¼” to ½” thick.
- Season and add onions: Immediately season the patties with coarse salt and freshly cracked pepper. Add ½ to 1 cup of the thinly sliced sweet onions evenly over and around the patties. Lightly season the onions with salt.
- Cook the first side: Allow the burgers and onions to cook for 90 seconds without moving, letting a crispy crust develop and onions caramelize.
- Flip and steam buns: Flip the burgers and onions over. Immediately stack the top and bottom buns on the patties to steam for 20 to 30 seconds to warm through. Then remove buns and toast them in the pan until golden.
- Finish cooking: Continue cooking the flipped patties with onions for another 90 seconds until well browned and cooked through.
- Assemble and serve: Remove burgers from the skillet with a spatula and place each on the bottom bun. Add any optional cheese, pickles, or mustard, then top with the toasted bun and serve immediately.
- Optional cheese variation: After flipping, add a slice of American cheese onto each patty. Skip steaming the buns to allow more toasting in the pan, then assemble burger as described.
Notes
- Use a cast-iron skillet or griddle for best heat retention and sear.
- Smashing the patties thin creates a crispy edge and a juicy center unique to Oklahoma onion burgers.
- Steam the buns briefly on the patty to warm, then toast separately for added texture.
- Adjust onion quantity to preference; adding more enhances sweetness and flavor.
- Double patties for a heartier burger, doubling cooking time slightly.
- Optional toppings like cheese, pickles, and mustard add classic burger flavors but are not required.
