You’re in for a treat — the Oklahoma Fried Onion Burger is a Depression-era classic that’s big on flavor and short on fuss. Thin, crispy beef patties smashed with piles of sweet onions, seared to perfection, then topped with melty cheese and tucked into a soft bun. Let’s get into it.
🍔 Oklahoma Fried Onion Burger
🕒 Total Time: ~30 minutes
🍽️ Serves: 4
📝 Ingredients:
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1 lb ground beef (80/20 is ideal for flavor and crispiness)
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2 medium yellow onions, very thinly sliced (paper-thin is best)
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4 hamburger buns (soft and classic, like potato or white buns)
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4 slices American cheese (or your favorite melty cheese)
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Salt and black pepper, to taste
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Butter or oil, for toasting buns
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Optional toppings: mustard, pickles, mayo
🔪 Instructions:
1. Prep the Onions:
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Slice onions super thin (a mandoline is perfect for this).
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Toss them in a bowl with a pinch of salt and let sit while prepping the meat.
2. Form the Patties:
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Divide ground beef into 4 loosely packed balls (about 4 oz each).
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Do not flatten yet — you’ll do that in the pan.
3. Cook the Burgers:
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Heat a cast iron skillet or griddle over medium-high heat until very hot.
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Add a little oil if needed.
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Place a beef ball in the pan, top with a mound of onions, and immediately smash the meat flat using a sturdy spatula (or burger press). The onions should be pressed into the beef.
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Season generously with salt and pepper.
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Cook 3–4 minutes, undisturbed, until edges are deeply browned.
4. Flip & Finish:
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Carefully flip the burger so the onions are now under the beef.
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Cook another 2 minutes, until onions are softened and slightly charred.
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Add cheese on top and let it melt.
5. Toast the Buns:
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While burgers finish, toast the buns in butter on a separate pan or in the oven.
6. Assemble:
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Place the burger on the bottom bun, add any desired toppings (classic is just mustard and pickles), then crown it with the top bun.
🍽️ Serving Ideas:
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Serve with crispy fries, potato chips, or fried pickles
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Cold root beer or sweet tea makes the perfect drink pairing
✅ Tips:
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For extra onion flavor, you can throw a few extra slices on the griddle while the burgers cook.
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Don’t overpack the beef — loose and smashed is key to that crisp edge.