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Oklahoma Onion Smash Burger Recipe

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4.2 from 51 reviews

The Oklahoma Onion Smash Burger is a flavorful, juicy burger featuring thinly sliced, salted onions smashed into the patties on a hot griddle for a crispy, caramelized crust. Topped with melted American cheese, pickles, and a zesty homemade burger sauce, this recipe delivers a deliciously messy and satisfying burger experience with soft brioche buns that are lightly steamed for extra softness.

Ingredients

Burger Patties and Onions

  • 1.5 pounds ground beef (80/20)
  • 2 large onions, sliced thin
  • 1 teaspoon kosher salt (for onions)
  • Salt to taste (for seasoning patties)
  • 1 teaspoon pepper

Burger Sauce

  • 1/2 cup mayonnaise
  • 3 tablespoons ketchup
  • 2 tablespoons yellow mustard
  • 1.5 tablespoons sweet relish
  • 1.5 tablespoons hot sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper

Assembly

  • 12 slices American cheese
  • Pickles (as desired)
  • Brioche buns

Instructions

  1. Prepare the onions: Thinly slice the onions using a mandolin or very sharp knife to achieve very thin slices. Place the slices in a bowl and toss with 1 teaspoon kosher salt. Let them sit for about 20 minutes to draw out moisture. After resting, firmly squeeze out as much excess liquid as possible to prevent soggy burgers and set aside.
  2. Form beef balls: While the onions rest, divide the ground beef into equal portions (about ¼ pound each) and roll each into a ball. Place the beef balls in the refrigerator for 15 minutes to firm up, which will help with smashing later.
  3. Preheat the griddle: Heat your griddle on high heat for about 10 minutes until it is very hot. Lightly oil the surface if necessary to prevent sticking.
  4. Make the burger sauce: While the griddle heats, whisk together mayonnaise, ketchup, yellow mustard, sweet relish, hot sauce, salt, and pepper in a small bowl until smooth. Set aside for serving.
  5. Cook and smash the patties: Place the beef balls directly onto the hot griddle. Immediately pile a generous handful of the salted onions onto each ball. Using a spatula or burger press, smash the balls down as thin as possible to maximize the crispy edge crust. Season the exposed meat with salt and pepper.
  6. Flip and add cheese: Cook for approximately 4 minutes on the first side, then flip each patty. Season the other side if desired. Cook an additional 2 minutes, then place a slice of American cheese on each patty and allow it to melt.
  7. Steam the buns: After cheese is added, place the top bun directly onto the cheese-covered patties, then place the bottom bun on top of the top bun. Close the griddle lid or cover them to steam the buns for a few minutes until they are warm and soft.
  8. Assemble and serve: Remove the buns and patties from the griddle. Spread a generous amount of the prepared burger sauce on the bottom bun, add pickles as desired, then place one or two patties on top. Crown with the top bun and serve immediately while hot.

Notes

  • Using 80/20 ground beef ensures juicy and flavorful patties with enough fat to develop a good crust.
  • Salting the onions draws out moisture and intensifies their flavor while preventing soggy patties.
  • Smashing the patties thin is key to getting the signature crispy edges of a smash burger.
  • Steaming the buns on the griddle keeps them soft and warm for optimal texture contrast.
  • Feel free to adjust the hot sauce quantity in the burger sauce to your preferred spice level.
  • Using a mandolin for slicing onions guarantees uniform thin slices for even cooking.
  • Allowing beef balls to chill before smashing helps maintain shape and ease of handling.

Find it online: https://recipethrive.com/oklahoma-onion-smash-burger-recipe/