The Oklahoma Onion SmashBurger

Why You’ll Love This Recipe

I enjoy how simple ingredients turn into something incredibly flavorful. The thin onions cook right into the beef, adding sweetness and texture while the edges of the burger get beautifully crispy on the griddle.

I also appreciate how fast this recipe comes together. In about 30 minutes, I can have restaurant-quality smashburgers ready to serve. The homemade sauce adds the perfect creamy, tangy finish that ties everything together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1.5 pounds ground beef (80/20)
2 large onions, sliced thin
Pickles
12 slices American cheese
Brioche buns
Salt

1/2 cup mayo
3 tablespoons ketchup
2 tablespoons yellow mustard
1.5 tablespoons sweet relish
1.5 tablespoons hot sauce
1 teaspoon pepper
1 teaspoon kosher salt

Directions

1. I start by slicing the onions as thin as possible using a mandolin. I toss them in a bowl with kosher salt and let them sit for 20 minutes. After resting, I squeeze out as much excess water as possible.

2. While the onions rest, I divide the ground beef into equal portions, about 1/4 pound each, and roll them into balls. I place them in the refrigerator for about 15 minutes to firm up.

3. I preheat the griddle on high heat for about 10 minutes. If needed, I add a small amount of oil to prevent sticking.

4. While the griddle heats, I prepare the burger sauce by whisking together mayo, ketchup, mustard, sweet relish, hot sauce, pepper, and salt in a bowl until smooth.

5. I place the beef balls onto the hot griddle and immediately top each one with a generous handful of onions. I smash them down very thin with a sturdy spatula, pressing the onions into the meat. I season with salt or my preferred seasoning.

6. I cook the patties for about 4 minutes until the edges are crispy, then flip them. After flipping, I season lightly again and cook for another 2 minutes. I add slices of American cheese on top and place the buns on the griddle to toast. I sometimes stack the buns briefly over the patties and close the lid to let everything steam together for a few minutes.

7. I spread burger sauce on the bottom bun and add pickles. I place one or two patties on top, depending on how hearty I want the burger, then finish with the top bun.

8. I serve immediately while hot and juicy.

Servings and Timing

This recipe makes 4 servings.

I usually spend about 15 minutes preparing the ingredients and about 15 minutes cooking, for a total time of approximately 30 minutes.

Variations

I sometimes add extra toppings like crispy bacon or sautéed mushrooms. If I want a bit more heat, I increase the hot sauce in the burger sauce or add sliced jalapeños.

For a different cheese profile, I swap American cheese for cheddar or pepper jack. I also like using potato buns instead of brioche for a slightly different texture.

storage/reheating

I store leftover patties separately from the buns in an airtight container in the refrigerator for up to 3 days.

To reheat, I warm the patties in a skillet over medium heat until heated through. I avoid microwaving when possible because I prefer keeping the edges slightly crispy. I always assemble the burgers fresh when ready to serve.

FAQs

Why are the onions salted before cooking?

I salt the onions to draw out excess moisture. This helps them caramelize better on the griddle and prevents the burger from becoming soggy.

What makes this burger different from a regular smashburger?

The key difference is that I smash a generous amount of thin onions directly into the beef while it cooks. This creates a signature caramelized onion crust.

Can I cook these on a regular skillet instead of a griddle?

Yes, I can use a heavy cast-iron skillet. I just make sure it is very hot before adding the beef to achieve a good sear.

Why use 80/20 ground beef?

I prefer 80/20 because the fat content keeps the burger juicy while still allowing the edges to crisp up nicely.

Can I prepare the sauce ahead of time?

Yes, I often make the sauce a day in advance and store it in the refrigerator. The flavors blend even better over time.

Conclusion

I always find the Oklahoma Onion SmashBurger incredibly satisfying. The crispy beef, caramelized onions, melty cheese, and tangy sauce create the perfect bite every time. Whenever I want a burger that feels indulgent yet simple to prepare, this is the one I turn to.

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