Ohhh yes — Oklahoma Fried Onion Burgers 🍔🔥
Simple, greasy, smashy perfection. This is old-school diner food at its absolute best.
Oklahoma Fried Onion Burgers (the real deal)
Ingredients
- 1 lb ground beef (80/20 is non-negotiable)
- 2 large yellow onions, very thinly sliced
- Salt & black pepper
- 4 soft hamburger buns
- American cheese (optional but classic)
- Butter or oil for the griddle
How to make them
- Prep the onions
- Slice onions paper-thin (mandoline if you have one).
- Lightly salt them and let sit 5 minutes (helps them soften and caramelize).
- Form the patties
- Divide beef into 4 loose balls.
- Don’t overwork the meat.
- Heat the pan
- Cast iron or flat top, very hot.
- Lightly grease.
- Smash & onion
- Place beef ball on the pan.
- Immediately pile a generous handful of onions on top.
- Smash hard with a spatula so onions press into the meat.
- Season with salt & pepper.
- Cook
- Let cook 2–3 minutes until the bottom is deeply browned.
- Flip (onions go down now).
- Add cheese if using.
- Cook another 1–2 minutes.
- Toast the buns
- Butter buns and toast in the same pan.
- Assemble
- Burger goes straight on the bun.
- Traditional = no sauce, but mustard or pickles are accepted.
Why these burgers are legendary
- Onions steam and fry at the same time
- Beef fat + onion juice = built-in sauce
- Thin patty = insane crust
- Simple, cheap, unforgettable
Pro tips 🧠
- Use more onions than you think
- Don’t flip early — crust matters
- American cheese melts best here
- Two thin patties > one thick one (diner style)
If you want, I can give you:
- A double-stack diner version
- A griddle-for-a-crowd method
- Or the exact way Oklahoma diners do it
Just say the word 🍔😄
