The Scoop
Meet the burger that basically said, “Why put onions on the burger when the onions can become the burger?”
Oklahoma Burger is a smash-burger dream: paper-thin onions pressed into a juicy beef patty, crispy caramelized edges, gooey cheese, and a buttery toasted bun.
It’s simple, messy, gloriously savory, and proof that sometimes the best burger tricks are hiding in plain sight. One bite and you’ll understand why this onion-heavy beauty doesn’t need much else to show off.
Ingredients
- 1 large yellow or white onion, sliced very thin
- salt, to taste
- 1 pound beef or venison, finely ground
- 1 tablespoon canola oil, plus more, to taste
- black pepper, to taste
- 4 slices American cheese or cheddar cheese
- butter, optional, to taste
- 4 potato burger buns, split, can substitute with burger buns of your choice
- pickles, optional, to taste, for serving
- mustard, optional, to taste, for serving
Directions
- In a bowl, toss the onion slices wit the salt and let them sit.
- Divide the meat into four patties, handling the meat gently as you form the patties.
- Heat a large frying pan or flat top over medium-high heat.
- Add 1 tablespoon of the canola oil.
- Place one of the patties in the hot oil and immediately smash it flat with a spatula or bacon press, holding it for 30 seconds.
- Sprinkle the pepper on the patty.
- Cover the patty with 1/4 of the onions and allow the beef to cook until a brown jacket forms on the bottom, about 2 minutes.
- Carefully flip the burger and press it down again. You may need to use your other hand or another spatula to hold the onions on the patty as you flip.
- Add the salt and the pepper to the patty, being somewhat conservative because of the thinness of the patty.
- Lay 1 slice of the cheese on the patty and cook until the cheese is melted and the beef is at your level of desired doneness, about 2-4 minutes.
- In a separate pan, melt the butter.
- Toast the buns in the melted butter until crisp and golden, about 2-4 minutes.
- Place the top of one of the burger buns on the cheese and use the spatula to lift the burger from the pan, pressing down on the burger bun with your hand to ensure the burger stays in place as you move it.
- Place the burger on the bottom bun.
- Repeat this process with each of the remaining burgers and the remaining ingredients, using more of the extra canola oil as needed before cooking each patty.
- Serve with the pickles and the mustard.
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