Fried Onion Burger

A Fried Onion Burger is a crispy, juicy, Oklahoma classic where thinly sliced onions are smashed into the beef patty as it cooks — so they caramelize and crisp up right into the meat. It’s super flavorful, easy to make, and pure comfort food.

🍔 Fried Onion Burger (Oklahoma-style)

🍽️ Servings: 4

⏱️ Prep Time: 15 minutes

⏲️ Cook Time: 15 minutes

Ingredients

For the Patties:

• 1 lb (450g) ground beef (80/20 preferred for juiciness)

• Salt & black pepper, to taste

• 1 large yellow onion, very thinly sliced (paper thin — use a mandoline if possible)

• 4 hamburger buns (potato buns or soft white buns are ideal)

• 1 tbsp vegetable oil or butter (for toasting buns)

Optional Toppings:

• American cheese slices

• Dill pickle chips

• Yellow mustard or mayo

• Lettuce or tomato (not traditional, but your burger, your rules)

Instructions

1. Prep Onions:

   • Thinly slice the onion and separate the rings. They should be almost translucent.

2. Form the Patties:

   • Divide the ground beef into 4 equal balls — don’t press them flat yet.

   • Season the tops lightly with salt and pepper.

3. Cook the Burgers:

   • Heat a cast iron skillet or griddle over medium-high heat until very hot.

   • Place a beef ball in the pan and immediately pile a generous handful of sliced onions on top.

   • Using a sturdy spatula (and parchment paper if needed), smash the beef flat into a thin patty, pressing the onions into the meat. Season again lightly.

   • Let cook undisturbed for 2–3 minutes until edges are crispy and onions are browning.

4. Flip & Finish:

   • Flip the patty so the onions are now touching the pan. Let cook another 1–2 minutes.

   • If using cheese, add it now and let melt.

   • Toast the buns cut-side down in another pan (or the same skillet if there’s space) with a little butter or oil.

5. Assemble:

   • Spread mustard or mayo on the buns (optional).

   • Place patty on the bun, add pickles if you like, and close it up.

🔥 Tips for Best Results

• Smashing Tip: Use two spatulas or a heavy metal press to smash the patty hard in the first 30 seconds.

• Crispy Onions: Let the onions get golden and crispy before flipping.

• Extra Oniony? Pile on more onions — it’s the star of the show.

• Double Up: Make it a double onion burger for true diner glory.

📜 Fun Fact

The fried onion burger originated during the Great Depression in Oklahoma as a way to stretch meat further — onions were cheap, beef was not. The result? A crispy, flavorful burger that became a regional legend.