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Let me share my take on Oklahoma's famous onion burgers! These aren't just any burgers they're a piece of history from the Great Depression when clever cooks made magic with simple ingredients. Think juicy smashed patties loaded with caramelized onions that melt right into the meat. Every bite is pure comfort food heaven!
What You Need
- Ground Beef: 85% lean makes the juiciest burgers.
- Onions: Yellow or white sliced paper thin.
- American Cheese: Classic choice melts perfectly.
- Potato Buns: Soft but sturdy enough for all the goodness.
- Simple Seasonings: Just salt and pepper is all you need.
Prep Time
- Get Those Onions Right
- Pull out your mandolin or sharpest knife these need to be so thin they're almost see-through. Don't worry about tears it's worth it!
- Portion Your Meat
- Split into 4-ounce balls don't overwork the meat keeps them juicy. Quick tip use a scale if you've got one makes them all even.
- Heat That Pan
- Get your cast iron screaming hot. We want those burgers to sizzle the second they hit the surface.
Let's Cook
- The Smash
- Drop your meat balls on that hot griddle. Press down hard and fast with your spatula make them thin. You want crispy edges that's where the flavor lives!
- Onion Mountain
- Pile those paper-thin onions high on each patty. Don't worry if some fall off they'll get all crispy and delicious too.
- The Flip
- After about 2-3 minutes those edges should be brown and crusty. Flip everything onions and all in one go. Scrape up any crispy bits they're gold!
- Steam Those Buns
- Put your buns right on top of the burgers let them steam for just a minute. Gets them all warm and soft.
- Cheese Time
- Move those buns add your cheese let it get melty about 30 seconds. Then stack everything up your burger's ready to go!
Pro Tips
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Use a stiff metal spatula for smashing no bendy plastic here! Leave those patties alone after smashing more touching means less juice. And that steam step with the buns? Don't skip it makes them taste fresh baked but watch them they get soggy if you leave them too long.
Serve It Up
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Keep it classic with just mustard and pickles that's how they do it in Oklahoma. Want fries? Go for it! Onion rings? Even better! This isn't health food it's soul food make it count.
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Make It Your Own
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Try different cheeses switch up your toppings play with seasonings. Just don't mess with that onion-to-meat ratio or the smashing technique that's what makes it an Oklahoma burger! Once you nail this recipe you'll be craving it all the time.
Frequently Asked Questions
- → Why smash the burgers?
Creates crispy edges and helps onions caramelize into meat.
- → Can I use different cheese?
American cheese melts best for authentic taste.
- → How thin should I slice onions?
Very thin, use mandolin if possible.
- → Can I make these ahead?
Best served fresh, but patties can be frozen.
- → Why steam the buns?
Creates soft, warm buns like classic diners.