Oklahoma Fried Onion Burger

The Oklahoma onion burger is a Depression-era classic: a big handful of thinly sliced onions is smashed into the beef, so they caramelize in the beef fat as the patty cooks. The buns steam on top of the onions for a soft, onion-scented finish.

1. Slice the onion. Use a mandoline or very sharp knife to slice the onion as thin as possible. Toss with a pinch of salt.
2. Portion the beef. Divide into 4 loose balls of 4 oz and keep cold.
3. Heat the griddle. Heat a griddle or cast iron skillet over medium-high heat and add the oil.
4. Pile and smash. Place a beef ball on the griddle, pile a big handful of onions on top, and smash hard so the onions press into the meat. Season with salt and pepper.
5. Cook and flip. Cook about 3 minutes until the edges are deeply browned, then flip so the onions are on the griddle. Cook 2 to 3 minutes until the onions caramelize.
6. Cheese and steam. Add cheese, then set both bun halves on top of the patty to steam for 30 to 60 seconds. Cook until the beef reaches 160°F (71°C).
7. Serve. Slide the patty and buns off together and finish with pickles and mustard.

• Thinner is better. Thick onion slices won't press into the meat or soften in time.
• Medium-high, not max. Slightly lower heat than a classic smash gives the onions time to caramelize without burning.
• Try the original. Read the history of the style in our Oklahoma fried onion burger guide, then eat one at the source with our Oklahoma City burger guide.

Approximately 520 calories per burger. This is an estimate.