Onion Burger Tacos
Born during the Depression when onions were cheaper than beef, the Oklahoma Onion Burger is now a state treasure. Thin patties smashed with loads of onions until crispy-edged and caramelized - now in taco form!
Equipment Needed
Instructions
Prep the onions: Slice onions very thin using a mandoline or sharp knife. The thinner the better - they need to become almost translucent when cooked. Separate the rings.
Form the patties: Divide ground beef into 8 equal portions (about 2 oz each). Form into loose balls - don't pack them tight. They'll be smashed flat on the griddle.
Heat the griddle: Get your flat griddle or cast iron screaming hot - around 400-450F. A properly heated surface is essential for that crispy crust.
Create the onion bed: Place a generous handful of sliced onions on the hot griddle. Season with salt. Immediately place a beef ball on top of the onions.
SMASH! Using a heavy spatula (or a bacon press), smash the beef ball flat, pressing the onions INTO the meat. Press hard - you want a thin patty about 4 inches across with onions embedded. Season the top with salt and pepper.
Cook undisturbed: Let the patty cook for 2-3 minutes without moving. The onions on the bottom will caramelize and the edges of the beef will get crispy and lacy.
Flip and cheese: Use a sturdy spatula to flip the patty (onions are now on top). Immediately place a slice of American cheese on top. Cook for another 1-2 minutes.
Warm tortillas: Heat tortillas on the griddle next to the patties for 20-30 seconds per side.
Assemble: Place each smashed patty on a warm tortilla. Top with yellow mustard, pickle slices, and lettuce if using. Fold and serve immediately.
💡 Pro Tips & Variations
- Depression-era origins: During the 1920s-30s, Oklahoma diners stretched expensive beef with cheap onions. The result was an accidentally delicious regional icon.
- Use a bacon press: If you don't have one, wrap a brick in foil for the ultimate smashing tool.
- American cheese only: This is non-negotiable for authenticity. The processed cheese melts perfectly and has the right flavor profile.
- Crispy edges matter: The lacy, caramelized edges where the beef meets the griddle are the best part. High heat and thin patties make this happen.
- Don't move them: Once smashed, resist the urge to move the patties. Let them develop that crust undisturbed.
- El Reno, Oklahoma: For the authentic experience, visit the annual Onion Burger Festival in El Reno every May.