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.
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