Authentic Oklahoma-Style Onion Burger
Everybody knows Oklahoma is where the wind comes sweepin’ down the plain. But did you know it’s also where the iconic onion burger originated? The scent of these burgers is enough to make you giddy, a feeling that’s surpassed only by the first bite. The caramelized onions, the juicy patty with its slightly crispy edges…our mouths water just thinking about it. In the truly classic style, an Oklahoma-style onion burger is served just as it is, no extra fuss or frills. But our suggestion? A side of pickles and yellow mustard are just the right accouterments, enhancing all the authentic flavors without stealing any of the onion’s spotlight.
Recipe - GOLDEN VALLEY (+Wines & Spirits)
Authentic Oklahoma-Style Onion Burger
Prep Time10 Minutes
Servings4
Cook Time15 Minutes
Ingredients
1 pound ground beef
2 large sweet onions
Kosher salt, to taste
8 slices American cheese
4 burger buns, sliced in half
Yellow mustard, for serving
Kosher pickle spears, for serving
Directions
- Divide the ground beef into 4 equal portions, shape into balls and place them on a sheet pan. Cover with plastic wrap and refrigerate.
- Peel and cut the onions in half. Using a mandoline, slice as thinly as possible. Set aside.
- Heat a large cast iron skillet over high heat. When the pan is smoking, place the 4 ground beef balls into the skillet. Use a large metal spatula to smash the beef into very thin patties. Season with salt.
- Immediately place ¼ of the sliced onions on top of each patty. Cook until the burgers are browned on the bottom, 4 to 5 minutes.
- Flip the patties so the onions are on the bottom. Place two slices of cheese on top of each patty.
- Place both halves of each bun on top of the burgers so the steam flavors and softens the buns (it’s ok if some of the buns overlap). Continue to cook until the buns are warm and soft and the cheese is melted, 3 to 4 minutes.
- Transfer the buns to a serving platter. Use a metal spatula to scoop one patty along with a pile of onions onto each bottom bun. Cover the burgers with the bun tops and serve with yellow mustard and pickles on the side.
10 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Grass Fed All-Natural 85% Lean Ground Beef, 16 Ounce
Deal
$8.99 was $11.99$0.56/oz
Vidalia Yellow Sweet Onions, 1.25 Pound
Huge Deal
$1.99 avg/ea was $2.86 avg/ea$1.59/lb
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
Kraft Singles American Cheese Slices, 12 Ounce
$6.29$0.52/oz
L&B Gourmet Homestyle White Burger Buns, 4 Each
$3.99$1.00 each
Heinz Yellow Mustard, 14 Ounce
Deal
$2.29 was $2.79$0.16/oz
L&B Kosher Dill Pickle Spears, 24 Ounce
$5.99$0.25/oz
Directions
- Divide the ground beef into 4 equal portions, shape into balls and place them on a sheet pan. Cover with plastic wrap and refrigerate.
- Peel and cut the onions in half. Using a mandoline, slice as thinly as possible. Set aside.
- Heat a large cast iron skillet over high heat. When the pan is smoking, place the 4 ground beef balls into the skillet. Use a large metal spatula to smash the beef into very thin patties. Season with salt.
- Immediately place ¼ of the sliced onions on top of each patty. Cook until the burgers are browned on the bottom, 4 to 5 minutes.
- Flip the patties so the onions are on the bottom. Place two slices of cheese on top of each patty.
- Place both halves of each bun on top of the burgers so the steam flavors and softens the buns (it’s ok if some of the buns overlap). Continue to cook until the buns are warm and soft and the cheese is melted, 3 to 4 minutes.
- Transfer the buns to a serving platter. Use a metal spatula to scoop one patty along with a pile of onions onto each bottom bun. Cover the burgers with the bun tops and serve with yellow mustard and pickles on the side.