Oklahoma

Onion Smoked Burgers

Born in Depression-era El Reno, Oklahoma, the onion burger stretches meat with thinly sliced onions pressed directly into the patty. This smoked version takes the Sooner State classic to the next level - smoke-kissed beef with caramelized onions fused right in, creating an incredibly flavorful, crispy-edged burger.

⏱ Total 1hr 🍴 Serves 6 ⭐ El Reno Original 🥑 Depression Era

Equipment Needed

🔥 Smoker or Grill
🥣 Cast Iron Griddle
🍴 Heavy Spatula
🥚 Mandoline Slicer

Instructions

1

Slice the onions: Using a mandoline or sharp knife, slice the onions paper-thin (1/16 inch or less). This is crucial - thick onions won't cook properly. You want translucent, almost see-through slices.

Oklahoma tradition: The ratio should be nearly equal parts onion and beef by volume - that's what makes it an onion burger!
2

Form loose balls: Divide the ground beef into 6 portions (about 5 oz each). Form into very loose balls - don't pack them tightly. Season lightly with salt and pepper.

3

Set up the smoker: Set your smoker to 275°F with pecan or hickory wood. Place a cast iron griddle or plancha on the smoker grate to preheat.

4

Create the onion base: Place a generous mound of sliced onions (about 1/2 cup) on the hot griddle. Spread into a thin circle slightly larger than your bun.

5

Smash the patty: Place a beef ball directly on top of the onions. Using a heavy spatula, press down HARD to smash the beef into the onions. The patty should be very thin with onions pressed into the bottom.

The smash: Don't be gentle - really press hard. You're fusing beef and onion together. The edges should be lacy and crispy.
6

Cook with smoke: Close the smoker lid and let cook for 4-5 minutes. The onions will caramelize and the beef will absorb smoke. Season the top with salt and pepper.

7

Flip the burger: Using a sturdy spatula, scrape under the patty and flip it. The onion side should now be on top, deeply caramelized and fused with the meat. Cook another 2-3 minutes.

8

Add cheese: Place a slice of American cheese on each patty. Close the lid for 1 minute to melt.

9

Toast the buns: Butter the cut sides of the buns and toast them on the griddle until golden, about 1 minute.

10

Assemble Oklahoma style: Spread mustard on the bottom bun, add pickles, place the smashed patty with onion-side up, and top with the bun. Serve immediately with more pickles on the side.

💡 Pro Tips & Variations

  • Paper-thin onions: The thinner the better. A mandoline is almost essential for authentic results.
  • Don't skip the smash: The defining technique is pressing the beef INTO the onions so they fuse together during cooking.
  • El Reno pilgrimage: Visit Sid's Diner or Robert's Grill in El Reno for the authentic experience. The annual Onion Burger Festival is in May.
  • American cheese only: It's traditional and melts perfectly. Fancy cheese misses the point.
  • Simple toppings: Mustard and pickles are traditional. Skip the lettuce, tomato, and mayo - this isn't that kind of burger.
  • Cast iron is key: You need high, even heat to caramelize those onions properly. Cast iron on the smoker is perfect.
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