Oklahoma fried onion burgers are thin, crisp-edged smash burgers with a big handful of paper-thin onion pressed right into the beef, so the onions fry against the hot skillet and turn sweet, brown and a little jammy. They are a fast skillet dinner for burger night, and they need almost nothing on top.
How to make Oklahoma fried onion burgers: Divide ground beef into four balls. Smash each one thin in an oiled cast-iron skillet, season it and cover it with very thinly sliced raw onion. Cook 90 seconds, flip so the onions are against the pan, and cook until browned and 160°F. Steam and toast the buns, then assemble.
Why You’ll Love It
- Four main ingredients. Beef, onion, oil and buns, plus salt and pepper.
- The onions cook with the burger. No separate pan and no pre-cooking.
- Fast. About 10 minutes of prep and 12 minutes at the stove.
- Big flavor from little. Browned beef and fried onion do all the work.
Ingredient Notes
Ground beef. One pound of 80/20, divided into four balls.
Sweet onion. One large onion, peeled and sliced very thin. Thin is the important word. The slices should be nearly see-through.
Avocado oil. Four teaspoons in all. If you cook the burgers in batches, use 1 teaspoon per burger.
Hamburger buns. Four. They are steamed on top of the burgers, then toasted in the pan.
Salt and black pepper. To taste. Use freshly cracked pepper.
Ingredients
- 1 pound ground beef, 80/20, divided into four balls
- 4 teaspoons avocado oil
- 1 sweet onion, large, peeled and very thinly sliced
- 4 hamburger buns
- Salt, to taste
- Black pepper, freshly cracked, to taste
How to Make Oklahoma Fried Onion Burgers
1. Shape the beef. Divide the ground beef into four equal balls. Have the very thinly sliced onion ready.
2. Smash and add onions. Add the oil to a large cast-iron skillet or griddle, using 1 teaspoon per burger if working in batches. Space the beef balls 3 to 4 inches apart. Press each to about 1/4 to 1/2 inch thick with a burger press, two oiled spatulas, or a spatula and parchment paper. Immediately season with salt and pepper, spread the onion over the patties, and lightly salt the onion.
3. Flip and cook. Cook for 90 seconds, then flip so the onions are against the cooking surface. Cook until the beef and onions are well browned and a food thermometer inserted into the ground beef reads 160°F. Do not rely on the 90 seconds per side to tell you the burger is done.
4. Warm the buns. After flipping, stack the bun halves on the burgers for 20 to 30 seconds to steam them. Remove the buns and toast them in the pan while the burgers finish cooking.
5. Assemble. Transfer each burger to a bottom bun, add its top bun, and serve.
Do You Cook the Onions First?
No. In this recipe the onions go on raw. You smash the beef, pile the thin raw onion on top and press it in. When you flip the burger, the onions land on the hot skillet and fry there under the patty.
There are other ways to make an onion burger. One way softens the onions in the pan before they go on the patties. One browns little stacks of onion first and presses the beef down onto them. Those are separate methods. Do not add them to this one, or the onions will be cooked twice.
| Step | What happens to the onion |
|---|---|
| Slice | Cut very thin, raw |
| Smash | Spread over the just-pressed patty and lightly salted |
| First 90 seconds | Sits on top of the beef while the bottom browns |
| Flip | Now against the cooking surface, frying under the patty |
| Finish | Well browned, with the beef at 160°F |
Slice the onion before the pan is hot. Once the beef is smashed, there is no time to stop and cut.
Tips for Success
How can I tell whether a thin ground-beef patty is safely cooked?
Use a food thermometer. Ground beef needs to reach 160°F. Thin patties brown fast, but browning, crisp edges and a short timer do not prove the middle is done.
How thin should I smash the burgers?
About 1/4 to 1/2 inch thick. Use a burger press, two oiled spatulas, or a spatula with a piece of parchment between it and the meat.
How far apart should the patties be?
Set the balls 3 to 4 inches apart so there is room to smash them. Cook in batches if your skillet is small.
How do I warm the buns?
After the flip, stack the bun halves on the burgers for 20 to 30 seconds to steam. Then move them to the pan to toast while the burgers finish.
What pan is best?
A large cast-iron skillet or a griddle, with a sturdy spatula.
Variations
Cheese. American cheese is an option. Put one slice on each burger after flipping. If you add cheese, skip steaming the buns on top and toast them in the pan instead.
Pickles and mustard. Pickle slices and yellow mustard are the other optional toppings.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in covered, shallow containers, and that leftovers keep 3 to 4 days refrigerated. Store the cooked patties separately from the buns and toppings, and plan to use them within 3 days for the best eating. Reheat the patties to 165°F.
What to Serve With It
For a fried side, make fried green tomatoes or a skillet of fried potatoes, onions and smoked Polish sausage. If you like beef and onions together, try hamburger steaks with onion mushroom gravy or the slow cooker 4-ingredient onion beef brisket. For other quick skillet dinners, there are French onion pork chops and Southern fried salmon patties.
Frequently Asked Questions
Do I cook the onions first, or press raw onions into the beef?
Press raw onions into the beef. They cook against the skillet after the flip.
How do I make Oklahoma smash burgers?
Smash balls of ground beef thin in a hot, oiled skillet, cover them with very thin raw onion, cook 90 seconds, flip, and cook until the onions are browned and the beef is 160°F.
What kind of onion should I use?
One large sweet onion, peeled and sliced very thin.
How many burgers does this make?
Four, from 1 pound of ground beef.
Final Notes
I slice the onion and set it next to the stove before the skillet goes on, because the smashing and topping happen in seconds. If you make them, leave a comment to tell me how they turned out or ask a question.
Oklahoma Fried Onion Burgers
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Ingredients
- 1 pound ground beef 80/20; divide into four balls
- 4 teaspoons avocado oil use 1 teaspoon per burger when cooking in batches
- 1 sweet onion large, peeled and very thinly sliced
- 4 hamburger buns
- salt to taste
- black pepper freshly cracked, to taste
Instructions
- Divide the ground beef into four equal balls. Have the very thinly sliced onion ready.
- Add the oil to a large cast-iron skillet or griddle, using 1 teaspoon per burger if working in batches. Space the beef balls 3 to 4 inches apart. Press each to about 1/4 to 1/2 inch thick with a burger press, two oiled spatulas, or a spatula and parchment paper. Immediately season with salt and pepper, spread the onion over the patties, and lightly salt the onion.
- Cook for 90 seconds, then flip so the onions are against the cooking surface. Cook until the beef and onions are well browned and a food thermometer inserted into the ground beef reads 160°F. Do not rely on the 90 seconds per side to tell you the burger is done.
- After flipping, stack the bun halves on the burgers for 20 to 30 seconds to steam them. Remove the buns and toast them in the pan while the burgers finish cooking.
- Transfer each burger to a bottom bun, add its top bun, and serve.
Notes
Nutrition
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