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An Oklahoma onion burger with melted cheese, grilled onions, and pickles on a bun sits on a wooden board, with potato chips and more burgers in the background.
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Oklahoma Onion Burgers Recipe

Paper-thin onions smashed into a screaming-hot patty until the two are inseparable. This is the burger that has been feeding people for 100 years - and for very good reason.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings (1 burger per person)
Calories: 631kcal
Author: Brittany Lauren

Equipment

  • Flat-top griddle or cast iron skillet
  • Stiff metal spatula
  • Parchment paper
  • Mandoline

Ingredients

For the Burgers

  • 1 lb ground beef 80/20
  • 1 large yellow onion (about 10–12 oz), paper-thin sliced
  • 1 tsp kosher salt
  • 4 soft hamburger buns
  • 8 slices American cheese deli-sliced
  • 2 tbsp yellow mustard
  • Dill pickles sliced

Optional

  • 2 tbsp mayo Optional

Instructions

Prep the Surface and Onions

  • Preheat a griddle or cast iron skillet over medium-high heat until the surface reaches 400–425°F. Slice the onion paper-thin using a mandoline or sharp knife. Set aside in loose piles. Divide the ground beef into 4 loose balls about 4 oz each — do not pack or pre-shape.
  • Slice the onion paper-thin using a mandoline or sharp knife. Set aside in loose piles.
    A white mandoline slicer with a whole onion and thinly sliced onion rings on a wooden cutting board.
  • Divide the ground beef into 4 loose balls about 4 oz each — do not pack or pre-shape.
    A wooden cutting board with a portion of raw ground beef being used to make round balls.

Smash

  • Place a beef ball on the hot surface. Top with a generous handful of sliced onions. Lay a square of parchment over the top and smash firmly with a stiff spatula until the patty is about ¼ inch thick. Immediately season the exposed top with kosher salt. Work in batches as needed.
    Four raw hamburger patties topped with thinly sliced onions on a black griddle, with a metal spatula resting on one patty.

First Side

  • Cook undisturbed for 2 to 3 minutes until the bottom is deeply browned and the onions around the edges are frizzled. The patty should release cleanly from the surface when ready.

Flip and Cheese

  • Flip each burger in one quick move, scraping all crust and onions from the surface. Top immediately with 2 slices of American cheese. Cook 1 more minute until the cheese is fully melted.
    Four burger patties cooking on a griddle, each covering a mound of grilled onions; two patties are covered with melted yellow cheese.

Toast and Build

  • Toast buns cut-side down in the remaining fat or a dry pan for 1–2 minutes until golden. Spread mayo on the bottom bun if using.
  • Add the patty onion-side up. Top with mustard and pickles. Serve immediately.
    Four Oklahoma onion burgers topped with pickles are arranged on a wooden board, surrounded by potato chips.

Notes

  • Use parchment paper between the spatula and beef when smashing — it prevents tearing and lets you press hard without the meat migrating.
  • Season after smashing, not before. Pre-salting draws moisture that interferes with the crust. - Work in batches to maintain griddle temp. Don't crowd the surface.
  • Cooked patties keep in an airtight container in the fridge up to 3 days. Reheat in a skillet, not the microwave.
  • Two 2-oz patties per burger (a double-stack) give a better crust-to-center ratio without losing the thin-patty character of the style.

Nutrition

Serving: 1serving | Calories: 631kcal | Carbohydrates: 27g | Protein: 32g | Fat: 43g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 125mg | Sodium: 1700mg | Potassium: 482mg | Fiber: 2g | Sugar: 6g | Vitamin A: 408IU | Vitamin C: 3mg | Calcium: 536mg | Iron: 4mg