An Oklahoma onion burger (sometimes called an Okie burger or fried onion burger) is a thin smash-style patty pressed right into a pile of paper-thin onions on a hot griddle.
The onions cook into the beef, the edges crisp up, and the whole thing gets wrapped in a soft bun with American cheese, yellow mustard, and dill pickles. Simple ingredients, fast cook time, big flavor. This is how to make them.
Oklahoma Burger Key Notes
I ate these burgers every day for almost a week straight at Sid’s Diner while in Oklahoma for a wedding. The food was better than the reception, and this is what I learned on my burger binge.
- Onions smashed into the meat – Thin onions are pressed directly into the patty, so they cook in beef fat and flavor the burger instead of just sitting on top.
- Right fat ratio – Using 80/20 ground beef keeps the patties juicy and prevents them from sticking to the pan. For this recipe, I’m using ground venison blended to 80/20. You can also use lamb, which is naturally fatty.
- Steamed buns – Buns are steamed right over the patties so they soak up beef-and-onion aroma instead of feeling cold and dry. This is optional, but a traditional method.
Ingredients You’ll Need
Ground Beef (or Other Meat)
- 80/20 ground beef – This is the classic choice for Oklahoma onion burgers and gives you enough fat to brown well without being too dry.
- Venison option: Venison blended to about 80/20 fat with beef or pork fat works well if you want a wild game version.
- Lamb option: Ground lamb is naturally fatty enough to use here and makes a rich onion burger. I used to make these at a restaurant I worked at in Charleston, SC.
Onions
- Yellow or white onions – Slice paper-thin so they soften and brown in the short time the burgers cook. Plan on about ½ small onion per patty as a rough guide.
Cheese & Buns
- American cheese slices – Melts fast and gives the classic diner flavor.
- Soft hamburger or potato buns – You want a bun that steams nicely and squishes around the burger. I like to use Martin’s potato rolls.
Seasoning & Toppings
- Kosher salt & freshly ground black pepper
- Yellow mustard
- Dill pickle chips
Equipment
- Cast iron skillet or flat-top griddle
- Very stiff spatula or burger press for smashing
- An optional mandoline for shaving onions as thin as possible.
How to Make an Oklahoma Onion Burger
- Preheat the pan or griddle
- Heat a cast iron skillet or griddle over medium-high heat until very hot (about 400–425°F if you’re using an IR thermometer).
- Add a thin coating of cooking oil. Going to try can promote burning of the onions.
- Prep the onions and beef
- Slice onions paper-thin with a sharp knife or mandoline.
- Divide the ground beef into 4 equal balls (about 4 oz each).
- Start the burgers
- Place the beef balls on the hot skillet or griddle, leaving space between them.
- Immediately, top each ball with a generous pile of sliced onions.
- Season and smash
- Sprinkle each mound with kosher salt and black pepper.
- Use a stiff spatula or burger press to smash the beef and onions into a thin patty, about ¼–⅓ inch thick.
- Press firmly once; don’t keep pressing as they cook.
- Cook the first side
- Let the patties cook undisturbed until the edges of the onions and meat are browned and crisp, about 2–3 minutes.
- You’re building the crust here, so resist the urge to move them.
- Flip, add cheese, and steam the buns
- Slide a thin metal spatula under each burger, scraping up as much browned crust as possible, and flip so the onions are now on the bottom.
- Immediately add a slice of American cheese to each patty.
- Stack the bun halves, cut-side down, on top of each burger to steam in the rising heat and vapors. This is optional, but a classic move.
- Finish cooking
- Cook another 2–3 minutes, until the cheese has melted, the onions are softened and browned, and the patties are cooked through.
- Build the burgers
- Lift each patty and its steamed bun bottom off the griddle with your spatula.
- Add yellow mustard and dill pickles to taste.
- For doubles, stack two patties on one bun.
- Serve immediately while the edges are still crisp.
Tips for Best Results
- Go 80/20: Leaner grinds are more prone to dry out with smash burgers. If you’re using venison, blend in enough beef or pork fat to equal 20 percent.
- Slice onions very thin: Thick onions won’t cook in time. Paper-thin slices are key for soft, sweet fried onions by the time the burger is done.
- Smash once: Smash right after the meat hits the pan, then stop. Pressing after that squeezes out fat and juice.
- Don’t crowd the pan: Work in batches so each patty has room to sear and you can get a spatula cleanly under the crust to flip.
- Steam the buns: Place the buns on top of the patties while they cook on the second side. It’s a big part of what makes an Oklahoma onion burger taste like an Oklahoma onion burger.
Oklahoma Onion Burger FAQs
What is an Oklahoma onion burger?
An Oklahoma onion burger is a thin smash burger with a pile of paper-thin onions pressed directly into the patty on a hot griddle. The onions fry in the beef fat, you top it with American cheese, then serve it on a soft bun. usually with yellow mustard and pickles.
How thin should the onions be?
Aim for paper-thin slices. thinner than typical fajita or burger onions. Thin onions soften, brown, and sweeten in just a few minutes, which matches the short cook time of these patties.
Do I need a griddle, or can I use a skillet?
You don’t need special equipment. A large cast iron skillet or heavy stainless pan over medium-high heat works great. A flat-top griddle or plancha is ideal if you have one, but not required.
More Recipes
If you want to try another one of my burger recipes, check out my steakhouse-style thick venison burgers. Top them off with my hearty, thick chili.
If you make these Oklahoma onion burgers, drop a comment or leave a review. And if you have any cooking questions about burgers or want to share your latest creations, give me a shout on Instagram at @larry__white.
Oklahoma Onion Burgers
Oklahoma onion burgers are about the simplest burgers you can make. And to boot, they are loaded with flavor.
Servings: 4 Burgers
Ingredients
- 1 lb ground beef (or ground venison)
- 2 medium yellow or white onions, very thinly sliced
- Kosher salt
- Freshly ground black pepper
- 4 slices American cheese
- 4 soft hamburger or potato buns (I prefer Martin's)
- Yellow mustard, for serving
- Dill pickle chips, for serving
Instructions
Slice the onions
- Using a chef's knife or mandoline, cut the onions as thinly as possible. Set aside.
Portion the meat
- Divide the ground beef into 4 equal balls (about 4 oz each). Try not to overpack the meat.
Heat the pan
- Heat a cast iron skillet or flat-top griddle over medium-high heat until very hot (about 400–425°F).
Start the burgers
- Place the beef balls on the hot skillet or griddle, leaving room between each. Immediately top each ball with a generous handful of sliced onions.
- Season and smash. Sprinkle each mound with kosher salt and black pepper. Using a stiff spatula or burger press, smash each ball into a thin patty, about ¼–⅓ inch thick. Press firmly once and don’t press again.
- Cook the first side. Let the patties cook undisturbed until the edges of the onions and meat are browned and crisp, about 2–3 minutes.
- Flip, add cheese, and steam buns. Slide a thin metal spatula under each patty, scraping up any browned bits, and flip so the onions are now touching the pan. Immediately top each patty with a slice of American cheese. Stack the bun tops, then the bottoms, cut-side down, on top of each patty to steam.
- Finish cooking. Cook another 2–3 minutes, until the cheese is melted, the onions are soft and browned, and the patties are cooked through.
Build and serve
- Transfer each patty and its steamed bottom bun to a plate. Add yellow mustard and dill pickle chips. Top with the bun lid and serve immediately. For double burgers, stack two patties on one bun.
NOTES
Using lean meat: You can still make these with leaner meat. Just don’t smash the patties paper-thin. Leave them slightly thicker to keep them from drying out.
Smash once only: Press the patties flat immediately after they hit the hot pan, then stop smashing. Pressing again later forces out fat and juices.
Pan choice: A cast-iron skillet or flat-top griddle works best. Avoid nonstick for high-heat searing and crust development. Buns: Steaming the buns over the patties is part of the style. If you prefer extra texture, briefly toast the cut sides on the hot surface after steaming. Onion thickness: Slice onions paper-thin. If they’re too thick, they won’t soften as needed or stick to the patties.
Pan choice: A cast-iron skillet or flat-top griddle works best. Avoid nonstick for high-heat searing and crust development. Buns: Steaming the buns over the patties is part of the style. If you prefer extra texture, briefly toast the cut sides on the hot surface after steaming. Onion thickness: Slice onions paper-thin. If they’re too thick, they won’t soften as needed or stick to the patties.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!
