Oklahoma Onion Smash Burger
This Oklahoma Onion Smash Burger features a crispy, caramelized onion crust smashed into a juicy beef patty, topped with melted American cheese on a buttery brioche bun. It's a quick, diner-style burger that's perfect for a weeknight dinner or backyard cookout.
Equipment
- Cast-iron skillet or flat-top griddle
- Sturdy metal spatula
- Parchment paper
- Mandoline or sharp knife
Ingredients
- 1 lb 80/20 ground beef chuck divided into 4 loose balls
- 2 large yellow onions sliced paper-thin
- 4 slices yellow American cheese
- 4 brioche buns split and lightly buttered
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp neutral oil canola or grapeseed
Instructions
- Slice the onions as thin as possible using a mandoline or sharp knife. Divide the ground chuck into 4 loose, golf-ball-sized portions and season the tops with salt and pepper.
- Preheat a large cast-iron skillet or griddle over medium-high heat. Add the oil and let it shimmer.
- Place a seasoned beef ball in the hot skillet. Immediately pile a generous mound of sliced onions on top. Using a spatula and a piece of parchment paper, press down firmly to smash the patty until it's about 1/4-inch thick. Repeat with remaining beef balls, working in batches if needed.
- Cook the patties undisturbed for about 2 minutes, until the edges are crispy and the onions are starting to caramelize.
- Carefully scrape under each patty to release the onion crust, then flip. Immediately top each patty with a slice of American cheese. Cook for another 1-2 minutes, until the cheese is melted and the patty is cooked through.
- While the patties cook, place the buttered buns cut-side down in the skillet or on a separate griddle. Toast until golden brown, about 1 minute.
- Place each onion-crusted patty on a toasted bun bottom. Add the bun top and serve immediately.
Notes
Storage: Store leftover patties in an airtight container in the fridge for up to 3 days. Keep buns separate to prevent sogginess.
Reheating: Reheat patties in a hot skillet over medium heat for 2-3 minutes per side to re-crisp the onions. Avoid the microwave.
Best Tips: Don't move the patties once smashed. Use a mix of oil and a little butter for extra flavor. Work in batches to avoid overcrowding.
Variations: Swap cheese for white cheddar or pepper jack. Use potato rolls or pretzel buns. Add bacon or jalapeños for extra flavor.