Classic Oklahoma Fried Onion Burgers (Print version)
Crispy-edged Oklahoma fried onion burgers with thin onions smashed into beef, American cheese, mustard, pickles, and soft buns.
# Ingredients:
For the burgers
01 -
2 large yellow onions, sliced paper-thin
02 -
1 lb (450 g) 80/20 ground beef, divided into 4 loose balls
03 -
1 teaspoon kosher salt, plus more for onions if needed
04 -
1/2 teaspoon black pepper
05 -
1 tablespoon neutral oil, for the skillet
06 -
4 slices American cheese
07 -
4 soft hamburger buns, split
For serving
08 -
Yellow mustard
09 -
Dill pickle chips
# Instructions:
01 -
Slice the onions as thinly as possible. If they release a lot of liquid, pat them dry with a clean towel so they fry instead of steam.
02 -
Heat a cast-iron skillet or griddle over medium-high heat until very hot. Lightly oil the surface for the first batch.
03 -
Make 4 loose onion piles on the hot surface, working in batches if needed. Place one beef ball on top of each onion pile.
04 -
Use a stiff metal spatula to press each beef ball firmly into a thin patty, pushing the onions into the meat. Season with salt and pepper.
05 -
Cook without moving for 2-3 minutes, until the beef edges are deeply browned and the onions around the edges are sizzling.
06 -
Scrape under each patty and flip so the onions are underneath. Add American cheese, place the bun halves over the patties, and cook 1-2 minutes more until the cheese melts and the beef is cooked through.
07 -
Spread mustard on the buns, add the onion-fried patties, and finish with dill pickles. Serve immediately.
# Good to know:
01 -
Best cooked in batches so the skillet stays very hot.
02 -
Use a mandoline for the thinnest onions, but protect your fingers.
03 -
Serve immediately for the crispest edges.