Dinner

The Oklahoma Onion SmashBurger

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This smashburger is about to become your new obsession, and honestly, your kitchen might never recover from the amazing aromas that are about to take over.

We’re talking paper-thin beef patties that get caramelized to perfection on a screaming hot griddle, creating those crispy edges that burger dreams are made of.

The secret weapon here is the mountain of paper-thin onions that get salted, squeezed, and then smashed right into the beef, creating this incredible onion-beef fusion that’s pure magic.

That homemade burger sauce is basically liquid gold – tangy, creamy, and with just enough kick to make your taste buds do a little happy dance.

The whole process takes about 30 minutes from start to finish, but the results taste like you’ve been perfecting this technique for years.

Fair warning: once you make these, regular burgers are going to seem tragically boring, and your friends will start showing up unannounced around dinner time.

Ingredients

For the Burger Patties

1 .5 pounds ground beef 80/20 (the fat content is crucial for flavor and juiciness)
2 large onions, sliced paper-thin
Kosher salt for seasoning
12 slices American cheese (the classic choice for authentic smashburgers)
Brioche buns (4 buns, toasted)
Pickles for serving

For the Signature Burger Sauce

1 /2 cup mayonnaise (use high-quality mayo for best results)
3 tablespoons ketchup
2 tablespoons yellow mustard
1 .5 tablespoons sweet relish
1 .5 tablespoons hot sauce (adjust to taste preference)
1 teaspoon black pepper
1 teaspoon kosher salt

Instructions

Preparation Phase

1 Using a mandoline slicer, slice both large onions as thin as humanly possible – we’re talking paper-thin slices that are almost transparent. This is crucial for the authentic Oklahoma-style technique where onions become one with the beef.
2 Toss the sliced onions in a large mixing bowl with 2 tablespoons kosher salt and let them sit for exactly 20 minutes. This draws out excess moisture and concentrates the onion flavor while preventing them from steaming during cooking.
3 During the 20-minute waiting period, divide your ground beef into 4 equal portions (about 6 ounces each) and gently roll them into loose balls. Don’t overwork the meat – just form them gently and place on a plate in the refrigerator for 15 minutes to firm up.

Sauce and Prep

4 While the griddle heats up, make the burger sauce by whisking together mayo, ketchup, yellow mustard, sweet relish, hot sauce, pepper, and salt in a medium bowl until completely smooth. Taste and adjust seasoning – this sauce should be tangy with a slight kick.
5 After the 20 minutes are up, remove the salted onions from the bowl and squeeze them firmly with your hands or press them in a clean kitchen towel to remove as much liquid as possible. This step is essential – wet onions will steam instead of caramelize.

Cooking Phase

6 Fire up your griddle or large cast iron skillet to high heat and let it preheat for 10 minutes until it’s screaming hot. Add a thin layer of neutral oil if your surface isn’t well-seasoned.
7 Place the beef balls onto the hot griddle surface, spacing them 4-5 inches apart. Immediately top each ball with a generous handful of the squeezed onions – don’t be shy here, pile them high because they’ll compress significantly.
8 Using a large, flat spatula or burger press, smash each ball down as hard as you can, pressing the onions directly into the beef. The patty should be paper-thin with onions embedded throughout. Season immediately with kosher salt and pepper while the surface is still raw.

Final Assembly

9 Cook undisturbed for exactly 4 minutes – resist the urge to move them. You should hear aggressive sizzling the entire time. The edges will become deeply caramelized and crispy.
10 Flip the patties carefully (they’ll be delicate) and season the cooked side. After 2 minutes, place 3 slices of American cheese on each patty, then stack the top bun directly on the cheese and the bottom bun on top of that. Close any lid or cover with aluminum foil to create steam for 2-3 minutes.
11 Remove the bottom bun and spread generously with burger sauce. Add pickles, then carefully transfer the cheesy patty (or stack two for the ultimate experience) and top with the sauce-covered top bun.
12 Serve immediately while the cheese is still melty and the edges are at their crispiest peak.

Recommended Equipment and Kitchen Tools

Essential Tools (for best results)

Mandoline slicer – This is absolutely crucial for achieving the paper-thin onion slices that define Oklahoma-style smashburgers. A sharp knife simply can’t get onions thin enough for proper integration with the beef.
Large flat-top griddle or cast iron skillet – You need serious heat retention and a large cooking surface to properly smash and sear these burgers. A thin pan won’t maintain temperature when the cold beef hits it.
Heavy-duty burger press or large flat spatula – The smashing technique requires significant downward pressure to create those ultra-thin patties with embedded onions.

Helpful Upgrades

Digital instant-read thermometer – While smashburgers cook fast and hot, monitoring your griddle temperature (450-500°F) ensures consistent results every time.
Bench scraper – Perfect for cleanly flipping delicate smashed patties without breaking them apart during the crucial flip moment.

Nice-to-Have Options

Kitchen scale – Ensures perfectly portioned 6-ounce beef balls for consistent cooking times and burger sizes.
Silicone spatula – Ideal for mixing the burger sauce to perfect smoothness without incorporating air bubbles.

Recipe Variations and Dietary Modifications

Cheese Variations

Sharp cheddar → Adds more complex flavor but melts differently than American
Pepper jack → Brings heat and creamy texture for spice lovers
Swiss cheese → Creates a more sophisticated flavor profile with nutty notes

Protein Modifications

Ground turkey (85/15) → Use same technique but reduce cooking time by 1 minute per side
Plant-based ground meat → Works surprisingly well with this technique, though texture will be slightly different
Ground lamb → Creates a more robust, gamey flavor that pairs beautifully with the caramelized onions

Bun Alternatives

Potato buns → Softer texture that holds up well to juicy patties
Pretzel buns → Adds salty, chewy contrast to the tender beef
Gluten-free buns → Choose sturdy varieties that won’t fall apart under the weight of toppings

Flavor Variations

Garlic powder and onion powder → Add to beef balls before smashing for extra savory depth
Worcestershire sauce → Mix 1 tablespoon into ground beef for umami boost
Smoked paprika → Dust over patties during cooking for subtle smokiness

Nutritional Information and Health Benefits

Key Nutritional Highlights

Each complete burger provides approximately 650-750 calories, with the majority coming from high-quality protein (35-40 grams) and healthy fats from the 80/20 ground beef. The onions contribute valuable fiber (3-4 grams per serving) while adding minimal calories but maximum flavor impact.

Health Benefits of Main Ingredients

The 80/20 ground beef provides complete proteins with all essential amino acids, plus significant amounts of iron, zinc, and vitamin B12 crucial for energy metabolism and immune function. Onions are nutritional powerhouses, containing quercetin and other antioxidants that support heart health and have anti-inflammatory properties. The thin-slicing and salting technique actually concentrates these beneficial compounds. American cheese contributes calcium and phosphorus for bone health, while the brioche buns provide quick energy from complex carbohydrates.

Dietary Considerations

This recipe contains gluten (brioche buns), dairy (cheese and mayo), and is high in sodium due to the cheese and seasoning. Each burger provides roughly 25-30% of daily sodium needs. The high protein content makes this satisfying for 2-3 hours, helping with appetite control. For balanced nutrition, pair with fresh vegetables or a simple salad to increase fiber and micronutrient intake.

Smart Swaps and Ingredient Substitutions

Ground Beef Alternatives:

85/15 ground beef → Leaner option but may result in slightly drier patties
Ground chuck (80/20) → Premium choice with superior flavor and texture
Grass-fed ground beef → More omega-3 fatty acids and deeper, more complex taste

Onion Substitutions:

Sweet onions (Vidalia) → Milder flavor that caramelizes beautifully
Red onions → Sharper bite and beautiful color contrast
Shallots → More sophisticated, subtle onion flavor (use 3-4 large shallots)

Cheese Swaps:

Velveeta → Melts even more smoothly than American cheese
White American → Same melting properties with cleaner appearance
Provolone → Adds Italian flair with excellent melting characteristics

Budget-Friendly Options:

Regular hamburger buns → Toast well and cost significantly less than brioche
Store-brand condiments → Work perfectly in the burger sauce blend
Generic American cheese slices → Melt identically to name brands

Pro Tips for Substitutions:

When using leaner beef, add 1 tablespoon olive oil to the meat mixture to maintain juiciness
If substituting different cheeses, adjust melting time as needed – harder cheeses take longer

Make It Diabetes-Friendly

Carb Reduction Strategies:

Replace brioche buns → Use large portobello mushroom caps or lettuce wraps to eliminate 30-35g carbs per burger
Reduce burger sauce → Cut recipe in half and use 1 tablespoon per burger instead of 2-3 tablespoons, saving 3-4g carbs
Add extra vegetables → Bulk up with tomatoes, lettuce, and pickles for fiber without significant carb impact

Blood Sugar Management:

Protein-first approach → The 35-40g protein per burger helps stabilize blood sugar response
Healthy fats inclusion → The natural fats in 80/20 beef slow carbohydrate absorption
Fiber boost → Extra onions provide 4-5g fiber which helps moderate glucose spikes

Portion Control Tips:

Single patty option → Use one 3-ounce patty instead of double-stacking to reduce calories by 200-250
Open-face style → Eliminate top bun to cut 15-18g carbs
Side substitutions → Pair with roasted vegetables instead of fries

Total Carb Reduction: Lettuce wrap version contains approximately 8-12g total carbs compared to 45-50g in the traditional version.

Perfect Pairing Suggestions

Beverage Pairings

Craft beer works phenomenally with smashburgers – try a hoppy IPA to cut through the rich beef fat, or a smooth porter to complement the caramelized onions. For wine lovers, a bold Cabernet Sauvignon or Zinfandel matches the intensity of the beef, while sparkling water with lime provides palate-cleansing refreshment between bites.

Side Dish Recommendations

Crispy sweet potato fries offer a sweet contrast to the savory, salty burger flavors, while classic coleslaw adds cool crunch and acidity that cuts through the richness. Grilled corn on the cob with herb butter creates a perfect summer cookout combination, and loaded potato salad turns this into a complete comfort food feast.

Complete Meal Ideas

Start with jalapeño poppers or onion rings to build on the onion theme, then serve the burgers as the star with crispy dill pickle spears and seasoned potato wedges. For dessert, vanilla milkshakes or apple pie à la mode complete the classic American diner experience.

Occasion Suggestions

These burgers shine at backyard barbecues, game day gatherings, and casual weekend dinners. They’re perfect for Father’s Day cookouts or Fourth of July celebrations when you want something special but not fussy. The quick cooking time makes them ideal for weeknight dinners when you’re craving restaurant-quality food at home.

Pro Tips and Troubleshooting

Professional Smashing Technique

The key to perfect smashburgers is aggressive pressure during the smash – you want to hear that aggressive sizzle immediately. Press down for 10-15 seconds with significant force, then leave the patty completely undisturbed. Moving it too early will tear the delicate crust that’s forming.

Temperature and Timing Mastery

Your cooking surface should be 450-500°F for optimal results. If it’s not hot enough, you’ll get steamed meat instead of that crucial caramelized crust. The 4-minute first side is non-negotiable – this creates the crispy edges that define a great smashburger.

Make-Ahead Strategies

The burger sauce improves with time – make it 24 hours ahead and refrigerate for deeper flavor development. You can also prep and salt the onions up to 4 hours early, keeping them refrigerated after squeezing out moisture.

Storage and Reheating

Leftover patties keep for 3 days refrigerated and reheat beautifully in a 350°F oven for 5-7 minutes. Never microwave – it ruins the texture. The burger sauce stays fresh for 1 week refrigerated.

Troubleshooting Common Issues

If patties are falling apart during flipping, your beef might be too lean or overworked. If onions aren’t caramelizing, ensure they’re completely dry after salting and squeezing. Soggy buns mean insufficient toasting – always toast cut sides until golden brown.

This Oklahoma-style smashburger represents everything beautiful about American comfort food – simple ingredients transformed through proper technique into something absolutely extraordinary. The combination of paper-thin beef, caramelized onions, and that tangy homemade sauce creates layers of flavor and texture that’ll have you questioning why you ever settled for thick, boring burgers. Whether you’re feeding family on a Tuesday night or impressing friends at a weekend cookout, these smashburgers deliver restaurant-quality results with surprisingly minimal effort and maximum deliciousness.