Entree: United States – Oklahoma (Southern Plains United States) – Oklahoma Fried Onion Burger

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 10 min

Total 55 min

Ingredients

- 1.5 lb (680 g) ground beef, 80/20 recommended
- 1 large yellow onion, very thinly sliced (about 8 oz / 225 g)
- 4 hamburger buns (brioche or potato rolls), about 3–4 oz (85–115 g) each
- 4 slices American cheese or sharp cheddar, about 0.75 oz (20 g) per slice
- 2 tbsp (30 ml) vegetable oil or lard, plus extra for pan (about 2 tbsp / 30 ml)
- 2 tbsp (30 g) unsalted butter, softened (for buns)
- 1 1/2 tsp (8 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 1 tbsp (15 ml) yellow mustard (for burger)
- 4 dill pickle slices
- Optional: 4 lettuce leaves and 4 tomato slices (approx. 6 oz / 170 g tomato)
- For skillet potatoes:
  - 1.5 lb (680 g) small red or Yukon potatoes, scrubbed and quartered
  - 2 tbsp (30 ml) vegetable oil
  - 1/2 tsp (2.5 g) smoked paprika
  - 1/2 tsp (2.5 g) garlic powder
  - Salt and pepper to taste
- For quick vinegar slaw:
  - 4 cups (300 g) shredded green cabbage (about 1/2 medium head)
  - 2 tbsp (30 ml) apple cider vinegar
  - 1 tbsp (15 ml) vegetable oil
  - 1 tsp (4 g) granulated sugar
  - 1/4 tsp (1.5 g) kosher salt
  - Freshly ground black pepper to taste

Instructions

Short Description:
A classic Oklahoma smash-style burger where thinly sliced onions are pressed into the beef patty while cooking, creating caramelized, savory edges; served with toasted buns, quick vinegar slaw, and skillet potatoes for a complete main-course meal.

Regional Notes:
This Oklahoma version is defined by placing a mound of thinly sliced onions onto the meat and smashing them into the patty as it sears — a Great Depression–era technique used to stretch meat and concentrate flavor. Unlike generic smash burgers, the onion is intentionally embedded and cooks into the patty for a tender, onion-forward crust.

1. Prep: Thinly slice the onion and refrigerate until ready. Divide the ground beef into 4 equal loose balls (about 6 oz / 170 g each). Toasting butter softened. Quarter the potatoes and place in a pot of salted water.
2. Parboil potatoes: Bring potatoes to a boil and cook until just tender when pierced, 8–10 minutes. Drain well and let steam-dry while finishing other components.
3. Make quick slaw: In a bowl combine apple cider vinegar, vegetable oil, sugar, salt, and pepper. Add shredded cabbage and toss to coat. Let sit at room temperature while you cook (at least 10 minutes) so flavors marry.
4. Heat pan for potatoes: In a large skillet over medium-high heat, add 2 tbsp (30 ml) vegetable oil. When shimmering, add drained potatoes in a single layer. Sprinkle smoked paprika, garlic powder, salt, and pepper. Cook, turning occasionally, until golden and crisp, about 8–10 minutes. Reduce heat if they brown too quickly. Transfer to a warm dish and keep warm.
5. Heat griddle/skillet for burgers: Use a heavy cast-iron griddle or large skillet and heat over medium-high until very hot. Add 1–2 tbsp (15–30 ml) vegetable oil or lard and spread.
6. Toast buns: Butter cut sides of buns with 2 tbsp (30 g) butter. Place buttered buns cut-side down on the hot griddle until golden, about 1–2 minutes. Remove and set aside.
7. Cook fried onion burgers, one batch at a time if needed: Place a loose ball of beef on the hot griddle. Pile a generous 1/4 to 1/3 cup (about 1.5–2 oz / 45–60 g) of the very thinly sliced onion on top of the ball of meat. Using a wide, sturdy spatula (and another spatula or press if available), smash the meat and onion firmly and quickly into a thin patty about 1/4-inch (6 mm) thick so the onions are embedded in the beef. Season immediately with a pinch of salt and pepper.
8. Sear and caramelize: Let the patty cook undisturbed until the edges are deeply browned and crisp and onions are caramelizing into the meat, about 2–3 minutes. Use a metal spatula to scrape beneath and lift; the onions should be fused to the patty.
9. Flip and finish: Flip the patty, scrape any loose caramelized onion into the flipped side, and season with another pinch of salt and pepper. Immediately top with a slice of cheese and cook until cheese melts and the patty is cooked through, about 1–2 minutes more for medium.
10. Assemble burgers: Spread about 1 tsp (5 ml) mustard on the bottom bun. Place the onion-embedded patty on the bun, add a dill pickle slice, optional lettuce and tomato, and crown with the top bun. Repeat for remaining patties.
11. Serve: Plate a burger with a generous helping of skillet potatoes and a scoop of quick vinegar slaw. Offer ketchup if desired.
12. Leftovers and notes: If making more than two patties at once, wipe the griddle between batches to avoid burned onion bits. For a truer Depression-era feel, skip cheese and keep toppings simple with mustard and pickles.