Oklahoma Onion Smash Burgers

What Makes an Oklahoma Onion Burger

• Onions in the smash, not on top. A pile of paper-thin onion goes on the beef ball before you press, so it cooks into the patty.
• 80/20 beef. Fat browns and keeps the thin patty juicy. Lean beef dries out.
• One hard smash. Press once, hard, then leave it alone so a crust can form.
• Very hot pan. Cast iron or a flat-top; a lukewarm pan steams the meat.

What You'll Need

• Ground beef, 80/20. 1 pound, kept cold, rolled into eight 2-ounce balls (two patties per burger).
• Yellow onion. Sliced paper thin on a mandoline if you have one.
• Soft burger buns, American cheese, pickles, mustard. Keep toppings simple so the onion crust stays the star.
• Kosher salt and black pepper.
• Butter for toasting buns. Optional but worth it.

How to Make It

1. Slice the onion. Cut 1 large yellow onion into paper-thin slices (about 2 cups loosely packed). A mandoline on the thinnest setting is fastest; a sharp knife works if you go slow.

2. Toast the buns. Melt 1 tablespoon butter in a cast-iron skillet over medium heat. Toast the cut sides of 4 soft burger buns until golden, about 1–2 minutes. Move the buns to a plate.

3. Portion the beef. Divide 1 pound cold 80/20 ground beef into 8 equal balls (2 ounces / 55 g each). Keep them cold in the fridge until the pan is hot.

4. Heat the pan. Raise the empty skillet to high heat with no oil for 3 minutes. A drop of water should skitter and vanish.

5. Smash with onions. Place 1 cold beef ball in the pan. Pile ¼ cup of the sliced onion on top. Cover with a 4-inch parchment square and press hard with a stiff metal spatula until the patty is ¼ inch thick. Peel off the parchment. Sprinkle with a pinch of kosher salt and a pinch of black pepper. Do not smash again. Repeat with a second ball so 2 patties cook at once.

6. Sear. Cook undisturbed for 2½ minutes, until the edges are deep brown.

7. Flip and cheese. Scrape under each crust, flip so the onions land underneath, and top each patty with 1 slice of American cheese. Cook 1 minute more, until the cheese melts and an instant-read thermometer in the center reads 160°F (71°C).

8. Build. Stack 2 cheesy patties on each toasted bun. Add dill pickle chips and yellow mustard. Let the pan reheat 30–60 seconds, then repeat steps 5–7 with the remaining 6 balls (3 more batches).

Troubleshooting

• No crust. Pan wasn't hot enough, or you moved the patty too soon.
• Dry burgers. Beef was too lean, or you smashed more than once and squeezed out the juice.
• Raw onion taste. Slices were too thick. Use a mandoline or sharp knife and go paper thin.
• Lost crust on the flip. Scrape firmly with a sharp-edged metal spatula.
• Crowded pan. Cook 2 at a time in a skillet, or more on a large griddle.

Smash Burger Equipment

Food Safety

Ground beef should reach 160°F (71°C). These ¼-inch patties usually get there after about 2½ minutes on the first side and 1 minute after flipping over high heat. Check the first batch with a thermometer. Keep raw beef refrigerated until it hits the pan, and wash the board and knife if they touched raw meat.

Variations

• Single or double. Doubles are classic smash-burger style.
• Spicy. Add pickled jalapeños on the bun.
• Bacon. Cook bacon first; use a little of the fat in the pan.
• Blackstone. Same method on a flat-top outdoors.

What to Serve With Smash Burgers

Corn tomato basil salad, air fryer smashed potatoes, pickles, and chips. For a full game-day table, add big mac sliders so guests can try both styles.

Cook's Tips

• Keep the beef cold until it hits the pan so it smashes cleanly.
• Don't oil a well-seasoned cast-iron pan; the beef has enough fat.
• Season after smashing so salt doesn't draw moisture early.