Oklahoma Fried Onion Burger
A thin beef patty smashed onto a mound of shaved onions so they caramelize directly into the meat, a Depression-era El Reno tradition.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •Flat-top griddle or cast-iron skillet
- •Wide metal spatula
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 32
- carbs
- 30
- protein
- 27
- calories
- 520
Instructions
- 1
Divide the ground beef into 4 loose balls, about 5 oz each.
- 2
Heat a griddle or cast-iron skillet over medium-high heat. Wait until it gets very hot.
- 3
Make a thin, wide pile of shaved onions on the griddle. Place a beef ball on top.
- 4
Press down hard with a spatula to smash the beef thin. Push it right into the onions.
- 5
Sprinkle with salt and pepper. Cook without moving it for 3 minutes until deeply browned.
- 6
Flip the patty and onions together in one piece. Cook for 2 more minutes.
- 7
Place a slice of American cheese on each patty. Let the cheese melt.
- 8
Toast the buns on the griddle. Build your burgers with mustard and pickles as desired.
Chef's tips
Slice the onions as thin as possible on a mandoline so they cook through quickly. Press each patty only once to keep the burger juicy.
Storage
Best eaten fresh; leftover cooked patties keep refrigerated for 2 days.
Reheating
Reheat in a hot skillet briefly to re-crisp the edges.
Common mistakes to avoid
- •Using thick-cut onions that stay raw and crunchy
- •Flipping the patty too early before a dark crust forms
Serving suggestions
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