Oklahoma Onion SmashBurger with Crisp Onions & Cheese (Print version)
A diner-style Oklahoma onion smashburger with paper-thin onions pressed into juicy beef, crisp edges, American cheese, pickles, and mustard.
# Ingredients:
For the patties
01 -
1 lb (450 g) 80/20 ground beef, cold
02 -
2 large yellow or sweet onions, very thinly sliced
03 -
1 teaspoon kosher salt, plus more for onions
04 -
1/2 teaspoon black pepper
05 -
2 teaspoons neutral oil, such as canola or avocado oil
06 -
8 slices American cheese
For serving
07 -
4 potato burger buns, split
08 -
1/4 cup dill pickle chips
09 -
2 tablespoons yellow mustard, or to taste
10 -
Optional burger sauce or mayonnaise
# Instructions:
01 -
Slice the onions as thinly as possible. Divide the cold beef into eight loose 2 oz balls. Do not pack the meat tightly.
02 -
Heat a cast iron skillet or flat griddle over medium-high heat for 4-5 minutes. Add a thin film of neutral oil.
03 -
Place two beef balls on the hot surface. Top each with a loose handful of sliced onions, cover with parchment, and press firmly into very thin patties.
04 -
Season with salt and pepper. Cook without moving for about 2 minutes, until the beef edges are deeply browned and crisp.
05 -
Scrape firmly under each patty and flip onion-side down. Add a slice of American cheese to each patty and cook 60-90 seconds, until the onions brown and the cheese melts.
06 -
Toast the buns cut-side down on the griddle. Stack two patties on each bottom bun, add pickles and mustard, then close and serve hot.
# Good to know:
01 -
Best cooked on cast iron or a flat-top griddle.
02 -
Slice onions paper thin so they crisp before the beef overcooks.
03 -
Serve immediately for the best crust.