Oklahoma Onion Smashburger Classic (Printable Version)
Juicy smashed beef with caramelized onions, melted cheese, and tangy sauce on a soft toasted bun.
# Ingredients:
→ Meat
01 -
360 g ground beef, 80/20 blend
→ Vegetables
02 -
2 large yellow onions, thinly sliced
03 -
50 g pickles, thick sandwich slices
→ Dairy
04 -
4 slices American cheese
→ Bakery
05 -
2 brioche buns
→ Condiments and Seasonings
06 -
5 g kosher salt, divided
07 -
30 g mayonnaise
08 -
15 g ketchup
09 -
10 g yellow mustard
10 -
15 g sweet relish
11 -
5 g hot sauce
12 -
2 g freshly cracked black pepper
13 -
neutral cooking oil, as needed
# Steps:
01 -
Using a mandoline, slice onions paper-thin for even caramelization. Toss with half the kosher salt and let rest for 20 minutes. Gently squeeze out excess moisture to ensure crisp texture.
02 -
Divide ground beef into four 90 g portions. Form loose balls without compressing and refrigerate while onions rest to firm fat for optimal smashing.
03 -
Heat the griddle on high for 10 minutes until very hot. Lightly oil the surface if necessary to prevent sticking and achieve a proper sear.
04 -
In a small bowl, whisk together mayonnaise, ketchup, mustard, sweet relish, hot sauce, remaining kosher salt, and black pepper until smooth. Adjust seasoning to taste.
05 -
Place chilled beef balls on the griddle and top each with a large handful of salted onions. Using a sturdy spatula, press patties flat and thin, allowing edges to become jagged and crispy. Season with additional salt.
06 -
After approximately 4 minutes, flip patties to place onions directly on the heat. Season again. Cook for 2 minutes then cover each patty with American cheese. Top with the top bun and cover the griddle to steam and melt cheese for a few minutes.
07 -
Remove bottom buns from under the stacked patties. Spread burger sauce generously on each bottom bun, add pickles, then layer one or two cheesy patties. Cap with the top bun to complete.
# Notes:
01 -
Use a metal spatula with a sharp edge for maximum smash and crispy edges.
02 -
Ensure the griddle is fully heated to achieve signature lacy crust on the patties.
03 -
Gently squeezing out moisture from sliced onions prevents steaming and promotes caramelization.
04 -
Best served immediately to enjoy crispy edges and melted cheese.