The Oklahoma Onion Smash Burger is incredibly delicious and so easy to make! These burgers are hands down our my top choice for game day gatherings and quick weekday meals.

The patties are perfectly crisp, and the onions are tender and delicious. Add a dollop of homemade burger sauce, and you’ll have the ultimate smash burger for any burger lover! If you have a Blackstone Griddle or any griddle, we highly recommend using it for this recipe.

What is an Oklahoma Onion Smash Burger?

The Oklahoma onion smash burger, also known as the Depression burger, was first introduced at the Hamburger Inn in 1926. During the Great Depression, these flavorful onion burgers became popular due to their delicious taste. They offered a practical solution to meat rationing by adding a generous portion of cooked onions on top of a thin beef patty. The combination of sweet and savory flavors from caramelized onions makes these diner burgers a favorite among many backyard chefs and burger connoisseurs.

Ingredients

• 2 medium yellow or white onions
• Ground beef: 80/20, 28-32 ounces (use ground chuck, or a combination of chuck and brisket)
• Potato, brioche, or whole wheat buns
• American cheese (the good quality stuff)
• Extras like cooked bacon strips, sliced jalapenos, tomatoes, pickles, yellow mustard, etc. These items are optional.
• Burger sauce (see below for recipe)
• A reliable instant-read thermometer
• A large metal spatula, or smash burger press

How to get perfect onions for smash burgers

Slicing and salting

The key to perfectly caramelized onions is to slice them thin. You can achieve this with a sharp knife or mandolin.

• Slice the onions: Start by cutting the ends off the onion and then cutting the onions half lengthwise. Remove the skins, then slice them into paper-thin rings.
• Salt the onions: Place the sliced onions in a large bowl and sprinkle with 1 teaspoon of salt. Stir or use your hands to combine the onions with the salt.
• Refrigerate: Cover the bowl, and place it in the refrigerator for 1 hour.
• *Please note that the onions will be well-salted after this. Do not add more salt to them during cooking.

Salting and liquid release

Salting encourages caramelization by releasing excess water from the onions.

• Drain the onion water.
• Wring out the excess moisture: Place the onions in a clean dish towel or cheesecloth, twist the top, and wring out the excess moisture from the onions.
• Place the onions into a clean bowl and set aside. There is no need to add more salt.

Preparing the burger patties

• Choose the right meat: Use 80/20 ground beef for this smash burger recipe. Don’t go too lean; you will need the extra beef fat for the caramelization process. Also, the higher fat content increases flavor.
• Shape the meat: Separate the ground beef into 6 or 8 equal-sized balls.
• Season: Sprinkle top portion with a little salt, or seasoned salt (remember, the onions contain a fair amount of salt already).

Cooking your Oklahoma onion smash burgers

• Heat your flat-top griddle or cast iron pan on the grill, and add oil to the surface. Add equal portions of the onions, and set the ground beef balls on top of each portion.
• Smash the burger balls down to form a thinner patty using a stiff spatula or smash burger press. You should do this a few times to even out the patties depending on the thickness of the meat and the width of your spatula or burger smasher.
• Cook for a 2-3 minutes per side until the onions are golden brown, then carefully flip the burgers over. Don’t worry if some onion slices come loose. Scoot them back toward the patty.

• Doneness temp: Continue cooking the patties until the internal temperature reaches 160-165 degrees F.
• Add a slice of American cheese to each patty 1-2 minutes before taking them off the heat.

Make the burger sauce

In a small bowl, combine, 1/2 cup real mayonnaise, 1/4 ketchup, 1 tablespoon dill pickle relish, 1/4 teaspoon smoked paprika, a few dashes of onion powder, garlic powder, salt, and black pepper. If you plan to make it ahead of time, cover with plastic wrap and store in the fridge for up to 2 days.

Assemble the smash burger

Nestle your Oklahoma onion smash burger patties on the bottom bun. Add your desired toppings (burger sauce, bacon, etc.), close it up with the top bun, and enjoy!

Recipe Alternatives

The great thing about smash burgers is their versatility. Enjoy them as is or dress them up for a a true gourmet experience. Experiment with different meats, such as ground pork, turkey, lamb, venison, meat substitutes, or ground sausage. Try out various toppings, sauces, and cheeses to find your favorite combination. Here are some of my favorite recipe alternatives.

• Cheeseburger smash: Make this smash burger simple by leaving out the onions. Instead, make two thin cheeseburger patties and pile them into one burger. Use cheddar, American, or pepper jack cheese for amazing results.
• Philly-style smash burger: Cook bell pepper strips and onions i=on the griddle, then top with meat, smash it down, and serve with melted provolone cheese.
• Bacon and egg smash: Make it gourmet by serving these onion smash burgers with an over-easy (or medium) egg and crispy bacon.
• Pulled pork smash: Top each burger patty with a spoonful of your favorite BBQ sauce and a good scoop of warmed pulled pork. So easy and super delicious!
• Jalapeño popper smash: Top these onion burgers with grilled and sliced jalapeños, a dollop of sour cream, and the melted cheese of choice!
• Veggie smash: Use a meat substitute like Beyond Beef or Impossible Burger for the patty. Cook on a flat-top griddle or cast iron skillet for best results.
• Breakfast smash: Use your favorite breakfast sausage instead of ground beef, and serve with eggs and cheese on top.

More recipes!

• Gyro Smash Burgers
• Best Burger Recipes
• Butter Burgers
• Smash Burger Tacos
• Smoked Pellet Grill Burger

Print

Oklahoma Onion Smash Burgers

Oklahoma Onion Smash Burgers are incredibly delicious and super easy to make on your flat top grill.

Course Main Dish

Cuisine American BBQ

Keyword flat top grill recipes, griddle burgers, Oklahoma onion burger, oklahoma onion smashburger, onion burger, smashburger, smashburger recipes

Prep Time 25 minutes minutes

Cook Time 9 minutes minutes

Total Time 34 minutes minutes

Servings 6 servings

Calories 548kcal

Author Sabrina Baksh

Ingredients

• 1 3/4-2 pounds ground beef 80/20
• 2 medium yellow onions peeled and sliced thin
• 1 teaspoon salt
• 6-8 hamburger buns
• 6-8 slices American cheese
• salt and pepper to taste
• condiments of choice
• vegetable oil

Instructions

• Slice onion into paper-thin slices, place into a bowl, add 1 teaspoon of salt and combine—cover bowl with lid or plastic wrap, and place into the refrigerator for 1 hour.
• Form 6-8 equal-sized ground beef balls. Season tops lightly with salt and black pepper. The onion already contains salt, so do not over season. Place onto a parchment lined pan.
• Preheat flat top grill for high heat.
• Drain onions of excess liquid. Place them into a clean towel and squeeze out any additional moisture. Transfer to a clean dish.
• Lightly oil griddle surface and set down about 1/4 cup of sliced onions with a ground beef ball on top. Smash the ball into the onion, creating a burger patty. Cook for 3-4 minutes, gently turn and cook for another 5 minutes, or until the internal temperature of the patties reaches 165 degrees F.
• Once cooked, assemble burgers and enjoy! Store leftovers in an airtight container in the refrigerator for up to 4 days. #See notes below for burger sauce recipe.

Notes

Burger Sauce

In a medium bowl, combine, 1/2 cup real mayonnaise, 1/4 ketchup, 1 tablespoon dill pickle relish, 1/4 teaspoon smoked paprika, a few dashes of onion powder, garlic powder, salt, and black pepper.

Nutrition

Calories: 548kcal | Carbohydrates: 26g | Protein: 31g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 115mg | Sodium: 1044mg | Potassium: 493mg | Fiber: 2g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 3mg | Calcium: 326mg | Iron: 4mg

The post Oklahoma Onion Smash Burger appeared first on BBQ & Grilling with Derrick Riches.