I love making this Oklahoma onion smashburger when I want bold flavor with classic diner vibes at home. The thinly sliced onions cook directly into the beef, creating crispy edges and deep savory sweetness. Melted American cheese, a soft brioche bun, and a tangy homemade sauce bring everything together into a burger that feels comforting, indulgent, and timeless.
Why You’ll Love This Recipe
I enjoy this recipe because it uses simple ingredients but delivers big results. The smash technique gives me crispy, lacy edges, while the onions add natural sweetness without extra toppings. The sauce is quick to mix and perfectly balances the richness of the beef. This burger is fast enough for busy nights and special enough for sharing with family.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
680 grams ground beef, 80/20 blend
2 large onions, thinly sliced
12 slices American cheese
6 brioche burger buns
pickles, sliced, to taste
kosher salt, to taste
1 teaspoon ground black pepper
I begin by slicing the onions as thinly as possible using a mandolin. I toss them with kosher salt and let them rest for about 20 minutes, then squeeze out the excess moisture so they caramelize properly on the griddle.
While the onions rest, I divide the ground beef into 6 equal portions, about 110 grams each. I gently roll them into loose balls and refrigerate them for 15 minutes to help the fat firm up.
I preheat my griddle on high heat for about 10 minutes, lightly oiling the surface if needed.
I mix the burger sauce by whisking together the mayonnaise, ketchup, mustard, sweet relish, hot sauce, black pepper, and a pinch of salt until smooth. I set it aside while I cook the burgers.
I place the beef balls on the hot griddle, top each with a generous handful of onions, and firmly smash them as thin as possible. I season lightly and let them cook until the edges are deeply browned and crisp.
After about 4 minutes, I flip the patties so the onions are against the griddle. I cook for another 2 minutes, then place a slice of American cheese on each patty. I add the buns on top and close the griddle lid briefly to melt the cheese and soften the buns.
I spread the sauce on the buns, add pickles, stack one or two patties per burger, and serve immediately.
Servings And Timing
This recipe makes 6 double smash burgers.
Prep time is about 30 minutes.
Cook time is approximately 15 minutes.
Total time is around 45 minutes.
Variations
I sometimes switch the cheese to cheddar or pepper jack for a sharper flavor. When I want a lighter meal, I use a single patty per bun. I also like adjusting the sauce by adding more relish for sweetness or extra hot sauce for more heat.
Storage/Reheating
I store leftover patties tightly wrapped in the refrigerator for up to 2 days. I reheat them in a skillet over medium heat to bring back the crispy edges. I keep extra sauce in an airtight container in the fridge for up to one week.
FAQs
Why Do I Need To Salt The Onions First?
I salt the onions to draw out moisture, which helps them caramelize instead of steaming on the griddle.
What Makes This An Oklahoma-Style Burger?
I press thinly sliced onions directly into the beef while cooking, which is the signature technique of Oklahoma-style smashburgers.
Can I Use A Pan Instead Of A Griddle?
I use a large cast iron skillet when I do not have a griddle, and it works very well as long as it gets hot enough.
Why Is High Heat Important?
I rely on high heat to create the crispy crust and deep flavor that defines a proper smashburger.
Is The Sauce Necessary?
I think the sauce is essential because it adds creaminess and tang that balance the beef and onions perfectly.
Conclusion
I keep this Oklahoma onion smashburger in my regular rotation because it delivers everything I want in a homemade burger. The crispy beef, sweet onions, melted cheese, and tangy sauce come together beautifully. Every time I make it, it reminds me why simple techniques and good ingredients always win.
This Oklahoma Onion Smashburger features crispy beef smashed over sweet, thinly sliced onions, melted American cheese, and a tangy homemade sauce on a soft brioche bun. It’s a diner-style burger packed with flavor and texture that’s easy to make at home.
Ingredients
680 grams ground beef (80/20 blend)
2 large onions, thinly sliced
12 slices American cheese
6 brioche burger buns
Pickles, sliced, to taste
Kosher salt, to taste
1 teaspoon ground black pepper
For the burger sauce:
120 ml mayonnaise
45 ml ketchup
30 ml yellow mustard
22 ml sweet relish
22 ml hot sauce
Instructions
Thinly slice the onions using a mandolin. Toss with kosher salt and let rest for 20 minutes, then squeeze out excess moisture.
Divide ground beef into 6 loose balls (about 110g each) and refrigerate for 15 minutes.
Preheat griddle or cast iron skillet on high heat for 10 minutes. Lightly oil if necessary.
In a bowl, whisk together all burger sauce ingredients until smooth. Set aside.
Place beef balls on the hot griddle, top with a handful of onions, and smash flat using a spatula. Season with salt and pepper.
Cook for 4 minutes, then flip so the onions are on the griddle. Cook another 2 minutes.
Add a slice of cheese to each patty and top with brioche buns. Cover briefly to melt the cheese and warm the buns.
Assemble burgers by spreading sauce on buns, adding pickles, and stacking one or two patties per burger.
Serve immediately.
Notes
Use a hot skillet or griddle to get crispy edges on the patties.
Salted onions caramelize better than raw, unsalted ones.
Try cheddar or pepper jack instead of American cheese for variation.
