Oklahoma Fried Onion Burger

Equipment

• Cast Iron Skillet or Flat Top Griddle: Essential for retaining high heat.
• Heavy Metal Spatula: You need something sturdy to smash the burgers.
• Mandoline Slicer: (Highly recommended for paper-thin onions).

Ingredients

For the Burgers:

• 1 lb Ground Beef: (80/20 lean-to-fat ratio is crucial for flavor and moisture)
• 1 Large Yellow Onion: (Sliced paper-thin on a mandoline if possible)
• 2 slices American Cheese: (The classic choice for meltability)
• 2 Burger Buns: (Sesame seed or potato buns, lightly toasted)
• Kosher Salt & Black Pepper: To taste
• Vegetable Oil or Beef Tallow: For the griddle

Optional Toppings:

• Dill Pickle slices
• Mustard (Yellow or Brown)
• Mayonnaise

Instructions

Step 1: Prep the Onions (Intensity: Low)

1. The key to the Oklahoma Burger is the onion. They must be sliced incredibly thin—almost translucent. If they are too thick, they won’t soften or crisp up properly.
2. Use a mandoline slicer or a very sharp knife to slice the onion as thin as humanly possible.
3. Do not separate the rings; leave them in a pile.
4. Season the onion pile with a pinch of salt and set aside.

Step 2: Form the Balls (Intensity: Low)

1. Divide the ground beef into two equal portions (about 8 ounces each).
2. Roll them loosely into balls. Do not overwork the meat. Do not add salt yet. Handle them gently.
3. Set aside.

Step 3: Heat the Griddle (Intensity: Medium)

1. Heat your cast iron skillet or griddle over medium-high heat .
2. Add a teaspoon of oil or a knob of beef tallow. You want the surface hot, but not smoking. If the pan is too hot, the onions will burn before the beef cooks; if too cold, you won’t get a crust.
3. Test the heat by dropping a single onion sliver in; it should sizzle immediately.

Step 4: The Smash (Intensity: High)

1. This step is time-sensitive. Have your spatula and buns ready.
2. Place one beef ball on the hot surface. Immediately place a large handful (about 1/4 to 1/3 cup) of the sliced onions on top of the beef ball.
3. Using your sturdy spatula, press down hard and flat. The goal is to smash the burger into the onions and the griddle , creating a patty that is very thin and wide (about 1/4 inch thick). The onions should be pressed into the meat.
4. Scrape under the edges with your spatula to ensure it isn’t sticking.

Step 5: Sear and Flip (Intensity: High)

1. Cook for 2 to 3 minutes . You will see the edges of the burger turning brown and the onions starting to caramelize. The bottom should be deeply browned and crispy.
2. Using your spatula, scrape under the entire patty and flip it quickly in one motion. Ensure the onion side is now facing down for a moment, then flip it back right side up.
3. Season the patty with salt and pepper.
4. Immediately place a slice of American cheese on top.
5. Let cook for another 1 to 2 minutes to melt the cheese and cook the beef through (medium-well is standard for this style).

Step 6: The Bun (Intensity: Low)

1. While the burger is cooking, lightly toast the buns on the upper rack of the griddle or in a toaster.
2. Spread your condiments of choice (mustard is traditional) on the buns.

Step 7: Assemble

1. Slide your spatula under the burger and lift it onto the bottom bun. Be careful to keep all those crispy onions attached to the meat.
2. Add pickles if desired, cap with the top bun, and serve immediately.

Nutrition

Calories: 750 – 850 kcal · Protein: 42g · Fat: 55g · Carbohydrates: 30g · Saturated Fat: 22g · Fiber: 2g · Sugar: 4g · Sodium: 850mg (dependent on condiments)