Oklahoma Onion Smashburger Classic

This Oklahoma onion smashburger brings together snappy edges, melting cheese, and creamy sauce in a way that never lasts long on the table. Each bite is a combination of sweet toasted onions and juicy griddled beef tucked inside a pillowy bun. The burger sauce comes together from basic pantry staples with just enough heat to make the flavors pop. This is a diner classic you can pull off at home in less time than a drive thru run.

I always crave these on lazy Fridays and the sauce alone gets requests for extra on the side after my kids first tried them these smash burgers turned into a regular dinner request around here

Ingredients

• Ground beef 80 over 20: for juicy tender burgers that crisp up nicely fresher meat means a better burger so look for a bright cherry color at the butcher counter
• Large onions: thinly sliced for sweet caramelized flavor use yellow onions for their balance of sweet and sharp
• American cheese: for classic melt and creaminess fresh from the deli counter is best for melting
• Brioche buns: rich texture and mild sweetness pick ones that feel soft when pressed but not soggy
• Pickles: for tang and crunch choose thick sandwich slices for more bite
• Kosher salt: enhances flavor and seasons the onions coarse texture is easiest to sprinkle evenly
• Mayonnaise: forms the creamy base for burger sauce whole egg mayo will blend smoothest
• Ketchup: sweet tangy layer of flavor pick the brand that tastes best to you
• Yellow mustard: balances richness with sharpness brighter mustards pop in the sauce
• Sweet relish: for a little crunch and sweet tang a quality relish with visible bits brings more texture
• Hot sauce: brings gentle heat use your preferred style but look for one with some tang not just fire
• Black pepper: adds warmth and rounds out sharp flavors freshly cracked pepper makes a difference

Step-by-Step Instructions

Prep the Onions:

Slice the onions paper thin using a mandolin this helps them crisp and caramelize evenly toss them with kosher salt and let rest twenty minutes then gently squeeze out all excess water for best texture

Form the Burger Patties:

Divide the ground beef into even balls about a quarter pound each roll gently and keep them loose for maximum tenderness chill the balls in the fridge while the onions rest this firms up the fat for the best smash effect

Heat the Griddle:

Crank your griddle to high and let it get screaming hot for about ten minutes drizzle a little neutral oil if your surface needs it you want sizzling heat for a good sear

Mix the Burger Sauce:

In a small bowl whisk together mayo ketchup mustard sweet relish hot sauce salt and pepper until creamy and smooth taste for balance and adjust to your liking I often add extra relish for more crunch

Smash and Sear the Meat:

Drop the chilled beef balls onto the griddle then top each with a large handful of salted onions use a sturdy spatula to smash the patties down as thin as possible let the edges get jagged and lacy season with more salt to taste

Flip and Melt the Cheese:

After about four minutes flip each burger patty so the onions are in direct contact with the heat season again wait two minutes then cover each patty with American cheese and top with the top bun then stack the bottom bun on top and close the griddle lid let everything steam and melt together for a few minutes

Assemble the Burgers:

Remove the bottom buns from the stack spread burger sauce generously and add pickles layer on one or two cheesy patties then crown with the top bun for the complete double smash burger experience

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The sweet crunchy onions always remind me of childhood family cookouts nothing beats the sizzle when the burgers hit the griddle I love how the cheese wraps over the onions binding everything together every time I make these someone stands by the griddle waiting for the first bite

Storage Tips

If you have extra patties they keep tightly wrapped in the fridge for up to two days Reheat in a skillet over medium until hot but skip microwaving to keep the edges crisp Store any extra sauce in a jar with a tight lid for up to a week in the refrigerator

Ingredient Substitutions

You can swap in sharp cheddar or pepper jack if you prefer a different cheese flavor For the beef turkey can work in a pinch but aim for a higher fat blend If you cannot find brioche any soft bakery bun will do Just look for a sturdy bottom to soak up the sauce

Serving Suggestions

Pile these smash burgers with extra pickles or a layer of crisp lettuce on the side I like shoestring fries or a vinegary slaw with mine Serve plain for purists or top with a fried egg for the ultimate brunch burger

Cultural and Historical Context

The double smash style combines Midwest technique with old school diners onions are key in Oklahoma style burgers and bring both flavor and nostalgia The griddle method quickly crisps the beef edges like the originals at roadside stands

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Recipe FAQs

→ Why are the onions sliced so thin?

Thinly sliced onions caramelize quickly on the griddle, melding naturally into the beef with a tender, sweet bite.

→ What ground beef ratio works best?

An 80/20 blend ensures juicy patties with enough fat for crispy, flavorful edges when pressed on a hot surface.

→ How do you achieve the signature crispy edges?

Press meat balls firmly on a hot griddle to maximize contact and create jagged, crispy edges for texture.

→ What is the purpose of the steam step?

Covering the patties allows cheese to melt smoothly and softens the bun by steaming, blending all flavors together.

→ How important is the sauce?

The sauce adds creamy tang and balances the sweet onions and savory beef, enhancing each bite's complexity.

→ Can I swap the cheese or buns?

Sharp cheddar or pepper jack cheese can replace American, and any sturdy soft bun works well if brioche is unavailable.