Onion Burger
Born during the Depression in El Reno, Oklahoma, the Onion Burger stretches precious meat by smashing it thin with a heap of sliced onions. The result is pure magic - caramelized onions fused with crispy beef edges. Simple, affordable, and absolutely delicious.
Equipment Needed
Instructions
Prep the onions: Slice the onions as thin as you possibly can - paper thin is the goal. You want a lot of onions, about 1/2 cup per burger. This is not a burger with a few onions - the onions are a star ingredient.
Form the beef balls: Divide the ground beef into 4 equal portions (about 4 oz each). Loosely roll into balls - don't pack them tight. The loose packing helps when smashing.
Heat the griddle: Heat a flat griddle or cast iron skillet over medium-high heat. Add a thin layer of oil. The surface should be hot but not smoking - you want the onions to cook, not burn.
Place onions and beef: Put a large handful of sliced onions on the griddle (about 1/2 cup). Immediately place a beef ball directly on top of the onion pile.
SMASH! Using a heavy spatula or burger press, smash the beef ball down hard into the onions. Press firmly for about 10 seconds to get the patty as thin as possible (about 1/4 inch). The onions will embed into the meat. Season with salt and pepper.
Cook the first side: Let the patty cook undisturbed for 2-3 minutes. The edges will get crispy and brown, and the onions will start to caramelize. Resist the urge to move it!
Flip and add cheese: Use your spatula to scrape under the patty (getting all those crispy bits) and flip. The onion side should be beautifully browned. Immediately add a slice of American cheese on top.
Finish cooking: Cook for another 1-2 minutes until the cheese is melted and the bottom is crispy. The thin patty cooks quickly!
Toast the buns: While patties finish, lightly toast the buns on the griddle. Oklahoma-style uses simple soft white buns - nothing fancy.
Assemble and serve: Place pickles on the bottom bun, add the cheesy onion-studded patty (onion side up to show it off!), and spread mustard on the top bun. Serve immediately with a cold drink.
💡 Pro Tips & Variations
- El Reno pilgrimage: The town of El Reno, Oklahoma hosts an annual Onion Burger Day festival in May with the world's largest fried onion burger.
- Double up: Make it a double - stack two thin patties for the ultimate onion burger experience.
- Keep it simple: Traditionalists use only mustard and pickles. The onions and beef do the heavy lifting.
- Onion ratio: You should use roughly equal parts onion and beef by volume. Yes, that's a lot of onions!
- Low and slow option: If your onions aren't browning nicely, lower the heat slightly and cook a bit longer.
- Fresh is best: These burgers are best eaten immediately - the magic is in the fresh-off-the-griddle crispiness.