Of course! The Oklahoma Fried Onion Burger is a legendary diner and burger joint classic, born from the Great Depression as a way to stretch expensive ground beef with cheap, plentiful onions. The result is a masterpiece of texture and flavor: a thin, crispy, caramelized onion patty fused with a beef burger, all on a soft bun.
Here’s how to make this iconic burger at home.
Oklahoma Fried Onion Burgers
The magic lies in smashing a huge handful of thinly sliced onions directly into the burger as it cooks, creating a lacy, crispy, caramelized crust.
Ingredients (for 2 burgers)
· ½ pound (225g) 80/20 ground beef, divided into two 4-ounce balls
· 1 large yellow onion, thinly sliced (mandoline is best, but a sharp knife works)
· Salt and black pepper
· 2 slices American cheese (highly recommended for authenticity and meltiness)
· 2 soft hamburger buns (classic white or potato buns are perfect)
· Butter or mayonnaise for toasting buns
For Serving (optional but classic):
· Yellow mustard
· Dill pickle slices
Instructions
- Mise en Place (Get Everything Ready!)
This burger comes together fast, so have everything within arm’s reach.
· Form the beef into two loose balls. Do not overwork them. Keep them cold.
· Thinly slice your onion. You’ll think it’s too much onion. It’s not. You need a big handful per burger.
· Have your buns, cheese, and condiments ready.
- The Smash and Sizzle
· Heat a large, heavy-bottomed skillet or flat-top griddle over medium-high to high heat until it’s screaming hot. A cast-iron skillet is ideal.
· Place the hamburger buns, cut-side down, on the dry skillet to toast for about 30-60 seconds until golden brown. (Alternatively, spread with butter or mayo and then toast). Set aside.
· Place the two balls of beef in the hot, dry skillet. Do not add oil.
· Immediately place a large handful of sliced onions on top of each beef ball, covering it completely.
- The Smash!
· Take a large, sturdy spatula and a heavy object (like a small saucepan or a second spatula to press down) and firmly smash the onion-topped beef ball straight down. Press until it’s very thin (about ¼ inch or less).
· The goal is to smash the onions directly into the meat, creating one cohesive, thin patty. Don’t be shy—a good smash is key to the crispy texture.
- The Cook
· Let the burgers cook, untouched, for 2-3 minutes. You will see the edges of the onions and beef start to brown and crisp up. The onions will steam and caramelize where they touch the pan.
· Season the top (now-up) side generously with salt and pepper.
· Once the bottom is deeply brown and crispy (you can lift a corner to check), it’s time to flip.
- The Flip and The Cheese
· Use your spatula to scrape up and flip the entire patty, onion-side down now.
· Immediately place a slice of American cheese on the beef side of each patty.
· Cook for another 1-2 minutes, until the cheese is melted and the onion side is now wonderfully crispy and dark brown.
- The Build
· Place a small dab of yellow mustard on the bottom bun.
· Use your spatula to scoop up the entire cheesy, onion-crusted patty and place it on the bottom bun.
· Top with a few pickle slices and the top bun.
Pro Tips for the Perfect Burger:
· High Heat is Non-Negotiable: You need a searing hot surface to create the Maillard reaction (browning) and crisp the onions without steaming the burger.
· The Smash: Press straight down and hold for 10-15 seconds. This maximizes contact with the pan for ultimate crispiness.
· Don’t Move It! Resist the urge to press or move the burger after the initial smash. Let the crust form.
· Embrace the Onion: It will look messy. Some onions will be loose in the pan. That’s fine! Just scrape them up when you flip; they’re deliciously crispy bits.
· No Cheese? While classic, it’s not mandatory. A “mustard-fried” version is also traditional, where you spread a little mustard on the patty after flipping.
· Keep it Simple: The beauty of this burger is in its simplicity. Don’t overload it with lettuce and tomato. The star is the crispy onion-beef patty.
This isn’t just a burger; it’s an experience. The contrast between the soft bun, the salty, melty cheese, and the incredibly savory, crispy onion-beef patty is nothing short of magic. Enjoy