The Oklahoma Onion Burger is a regional classic born during the Great Depression in El Reno, Oklahoma. This iconic burger is characterized by its simplicity and bold flavors, featuring a thin beef patty smashed into a pile of thinly sliced onions on a hot griddle. The onions caramelize as they cook, infusing the patty with sweet, savory depth. Served on a soft bun with minimal toppings—typically just pickles, mustard, and sometimes cheese—this burger lets the beef-and-onion combination shine. It’s a perfect balance of crispy, juicy, and flavorful, making it a beloved staple of American diner culture.
Below is an in-depth, step-BY-step recipe to create authentic Oklahoma Onion Burgers at home, complete with tips for achieving the signature texture and taste.
Ingredients (Makes 4 Burgers)
For the Burgers:
- 1 pound (450g) ground beef (80/20 lean-to-fat ratio for optimal juiciness)
- 1 large yellow onion (or 2 medium onions, about 8–10 oz total)
- Salt (kosher or sea salt, to taste)
- Freshly ground black pepper (to taste)
- 4 slices American cheese (optional, for cheeseburgers)
- Vegetable oil (for greasing the griddle, if needed)
For the Buns and Toppings:
- 4 soft hamburger buns (potato or brioche buns work well)
- Butter (for toasting buns)
- Dill pickle slices (about 8–12 slices)
- Yellow mustard (classic choice, to taste)
- Mayonnaise or ketchup (optional, less traditional but can be used)
Equipment:
- Large cast-iron skillet, griddle, or heavy-bottomed stainless steel pan
- Mandoline slicer (optional, for ultra-thin onion slices)
- Sturdy metal spatula (preferably with a thin, wide blade)
- Burger press or heavy spatula (for smashing patties)
- Parchment paper or wax paper (optional, for pressing)
- Tongs
- Paper towels
Step-by-Step Instructions
Step 1: Prepare the Ingredients
- Divide the Ground Beef:
- Divide the 1 pound of ground beef into 4 equal portions (4 oz each). Gently form each portion into a loose ball. Avoid overworking the meat to keep the patties tender.
- Place the beef balls on a plate and refrigerate until ready to cook (this keeps them firm for smashing).
- Slice the Onions:
- Peel the onion(s) and slice them as thinly as possible, ideally 1/16-inch thick or less. A mandoline slicer is ideal for uniform, paper-thin slices, but a sharp knife works too.
- Divide the sliced onions into 4 equal piles (about 2–2.5 oz per burger). Each pile should be a generous handful, as the onions will shrink significantly when cooked.
- Prepare the Toppings:
- Set out the pickle slices, mustard, and any other condiments.
- If using cheese, have the slices ready for quick placement during cooking.
Step 2: Preheat the Cooking Surface
- Heat the Skillet or Griddle:
- Place your cast-iron skillet or griddle over medium-high heat. Allow it to preheat for 5–7 minutes until very hot (a drop of water should sizzle and evaporate immediately).
- If your cooking surface isn’t well-seasoned, lightly coat it with a thin layer of vegetable oil using a paper towel to prevent sticking.
- Test the Temperature:
- The surface should be around 400–450°F (204–232°C). If you have an infrared thermometer, use it to confirm. A hot surface is critical for the Maillard reaction, which creates the crispy, flavorful crust on the patty.
Step 3: Toast the Buns
- Butter the Buns:
- Spread a thin layer of butter on the cut sides of the hamburger buns (top and bottom).
- Toast the Buns:
- Place the buns, buttered side down, on the hot skillet or a separate pan over medium heat.
- Toast for 1–2 minutes until golden brown and slightly crispy. Watch closely to avoid burning.
- Set the toasted buns aside on a plate, covering loosely with foil to keep warm.
Step 4: Cook the Onion Burgers
- Place Onions on the Griddle:
- Place one pile of thinly sliced onions on the hot skillet for each burger. Spread the onions into a rough circle slightly larger than the size of your bun (about 4–5 inches in diameter).
- Cook the onions for 30–60 seconds to start softening and releasing moisture.
- Add the Beef:
- Place a beef ball on top of each onion pile. Sprinkle a pinch of salt and a dash of black pepper over each ball.
- Using a sturdy spatula or burger press, smash the beef ball down firmly into the onions, creating a thin patty (about 1/4-inch thick). Press hard to ensure the onions embed into the beef. If using a press, place a piece of parchment paper between the press and beef to prevent sticking.
- Cook the First Side:
- Cook the patties for 3–4 minutes on the first side without disturbing them. The onions will caramelize, and the beef will develop a crispy, browned crust.
- Look for the edges of the patty to turn brown and crisp, and for the onions to appear golden and slightly charred.
- Flip the Patties:
- Carefully slide the spatula under the patty, ensuring you scoop up all the onions. Flip the patty so the onions are now on top.
- Press gently with the spatula to ensure good contact with the griddle.
- Cook for an additional 2–3 minutes on the second side to finish cooking the beef.
- Add Cheese (Optional):
- If using cheese, place a slice of American cheese on the patty (on the beef side, under the onions) during the last 1 minute of cooking. Cover the skillet briefly with a lid or foil to melt the cheese.
- Check Doneness:
- The internal temperature of the patty should reach 160°F (71°C) for food safety, though these thin patties typically cook through quickly. The beef should be well-done with no pink in the center, as is traditional for this style.
Step 5: Assemble the Burgers
- Prepare the Bottom Bun:
- Place the bottom half of a toasted bun on a plate.
- Spread a thin layer of yellow mustard (or your preferred condiment) on the bun. Add 2–3 pickle slices.
- Add the Patty:
- Using the spatula, transfer the cooked patty to the bottom bun, placing it onion-side up for presentation and texture. The crispy onions add a delightful crunch.
- Top the Burger:
- Place the top half of the toasted bun on the patty. Alternatively, you can add a touch of mustard or mayo to the top bun before placing it.
- Repeat:
- Repeat the cooking and assembly process for the remaining burgers. If your skillet is large enough, you can cook 2–4 patties at once, but avoid overcrowding to maintain heat.
Step 6: Serve
- Serve Immediately:
- Serve the Oklahoma Onion Burgers hot, straight from the griddle, to enjoy the crispy onions and juicy beef at their best.
- Pair with classic sides like French fries, tater tots, or coleslaw, and a cold drink like soda or a milkshake.
- Optional Garnishes:
- While traditional Oklahoma Onion Burgers are minimalist, you can offer extra pickles, lettuce, or tomato on the side for those who prefer additional toppings.
Tips for Success
- Choose the Right Beef:
- An 80/20 ground beef blend (80% lean, 20% fat) is ideal for flavor and juiciness. Too lean, and the patty will be dry; too fatty, and it may cause excessive flare-ups.
- Thin Onions Are Key:
- The thinner the onion slices, the better they caramelize and integrate with the beef. A mandoline slicer ensures consistency, but a sharp knife and patience work too.
- Hot Griddle is Essential:
- A very hot cooking surface creates the signature crispy crust and caramelized onions. Cast iron or a steel griddle retains heat well, even when cold beef is added.
- Don’t Overcrowd the Pan:
- Cook in batches if necessary to avoid lowering the griddle temperature, which can lead to steaming instead of searing.
- Keep It Simple:
- The beauty of the Oklahoma Onion Burger lies in its simplicity. Avoid overloading with toppings to let the beef and onions shine.
- Clean the Griddle Between Batches:
- Scrape off any stuck-on bits with a spatula and wipe with a damp cloth to prevent burnt flavors in subsequent patties.
Variations
- Cheeseburger Style:
- Add a slice of cheddar or Swiss instead of American cheese for a different flavor profile.
- Spicy Twist:
- Mix a pinch of cayenne pepper or chili powder into the beef before forming balls, or add a few dashes of hot sauce to the bun.
- Double Patty:
- For a heartier burger, use two 2-oz patties per burger, each smashed with its own pile of onions. Stack them with cheese in between.
- Alternative Buns:
- Try a pretzel bun or slider buns for a modern twist, though soft potato buns are traditional.
Troubleshooting
- Onions Not Caramelizing?
- Ensure the onions are sliced thinly and the griddle is hot enough. Give them a head start before adding the beef.
- Patty Sticking to the Griddle?
- Use a well-seasoned or lightly oiled surface. Ensure the patty has formed a crust before flipping (it will release naturally).
- Burger Too Dry?
- Use 80/20 beef, and don’t overcook. The thin patties cook quickly, so monitor closely.
- Bun Too Soggy?
- Toast the buns longer for a firmer texture, and serve immediately to prevent juices from soaking in.
Nutritional Information (Per Burger, Approximate)
- Calories: 450–550 kcal (varies with cheese and condiments)
- Protein: 25–30g
- Fat: 25–35g
- Carbohydrates: 30–35g
- Sodium: 800–1000mg
Final Notes
The Oklahoma Onion Burger is a testament to the power of simple ingredients cooked with care. By following this recipe, you’ll recreate the authentic diner experience at home, complete with crispy, caramelized onions and a juicy, flavorful patty. Take your time with the smashing and cooking process, and don’t skip the toasting of the buns—it makes all the difference. Enjoy this classic American burger with friends or family, and savor the taste of Oklahoma’s culinary heritage.
