Ultimate Oklahoma Onion Smash Burgers
Classic Oklahoma-style smash burgers made with paper-thin onions pressed directly into juicy beef for crispy edges, caramelized flavor, and an easy restaurant-quality meal at home.
Equipment
- Flat-top griddle or large cast-iron skillet
- Heavy-duty metal spatula or burger press
- Metal griddle scraper
- Mandoline slicer or sharp chef’s knife
- Parchment paper squares
- Instant-read meat thermometer
Ingredients
- 2 pounds 80/20 ground chuck
- 2 large yellow onions sliced paper thin
- 1 1/2 teaspoons kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 8 slices American cheese
- 4 brioche hamburger buns
- 2 tablespoons softened butter for toasting the buns
- Dill pickle chips optional
- Yellow mustard optional
- Mayonnaise or burger sauce optional
Instructions
- Preheat the griddle or cast-iron skillet over medium-high heat until the cooking surface reaches approximately 425°F.
- Divide the ground chuck into 8 loose, equal 4-ounce balls. Do not tightly pack or flatten the beef.
- Slice the yellow onions as thinly as possible using a mandoline slicer or sharp knife. Separate the slices into loose piles.
- Lightly butter the cut sides of the brioche buns. Toast them cut-side down on the griddle until golden brown, about 1 to 2 minutes. Remove and set aside.
- Place 8 equal piles of sliced onions on the hot griddle, leaving enough space between each pile to smash the burgers.
- Place one beef ball directly on top of each onion pile.
- Cover each beef ball with a square of parchment paper. Press down firmly with a burger press or sturdy metal spatula until the patty is very thin and the onions are pressed into the beef.
- Remove the parchment paper. Season the exposed side of each patty with kosher salt and black pepper.
- Cook without moving the patties for 2 to 3 minutes, or until the edges are deeply browned and crispy.
- Use a sharp metal spatula or griddle scraper to firmly scrape underneath each patty, keeping the browned crust and onions attached. Flip each patty once.
- Immediately place one slice of American cheese on each patty. Cook for another 1 to 2 minutes, until the onions are tender, the cheese is melted, and the beef reaches an internal temperature of 160°F.
- Stack two patties together for each burger.
- Place the stacked patties on the toasted buns. Add dill pickles, mustard, mayonnaise, or burger sauce as desired. Serve immediately.
Notes
Use 80/20 ground chuck for the best balance of flavor, juiciness, and crispy edges.
Keep the beef portions loose. Tightly packed meat will create a dense burger.
Slice the onions paper thin so they soften and caramelize before the patties finish cooking.
Smash each patty only once, immediately after placing it on the griddle. Pressing it again later can squeeze out moisture.
The cooking surface must be fully preheated before adding the beef. A cooler surface will steam the patties instead of creating a browned crust.
A cast-iron skillet can be used instead of an outdoor griddle. Cook in batches to avoid overcrowding the pan.
Traditional Oklahoma onion burgers are seasoned simply with salt and pepper. Kinder’s The Blend, Killer Hogs AP Seasoning, or Meat Church Holy Cow can also be used when you want a different flavor.
Nutrition is estimated and will vary depending on the buns, cheese, toppings, and exact amount of beef used.