"An Oklahoma onion burger is essentially a smashburger loaded with tons of thinly sliced, caramelized onions," says Dagan Lynn, executive chef of Beef. It’s What’s For Dinner. "What really sets it apart from an ordinary cheeseburger is that you cook the onions directly on the patty, giving it a more complex flavor and a truly melt-in-your-mouth texture. Cheeseburgers are far simpler and, while still delicious, they don’t have the same depth of flavor as Oklahoma onion burgers."
The recipe is rooted in Oklahoma, specifically El Reno, and came about in the 1920s during the Great Depression. Onions were cheap and meat was expensive, so Ross Davis, the owner of the Hamburger Inn onRoute 66, came up with the idea to add onions to his five-cent burgers to stretch the ground beef. He called them Depression Burgers, and they were so delicious that we're still making them more than a century later.
What Does an Oklahoma Onion Burger Taste Like?
"Oklahoma onion burgers have a rich and savory flavor from the beef that combines with a touch of sweetness from the caramelized onions," Lynn says. "When you cook this burger, you do so at high heat, so you don’t have any bite from the onions. You should also expect a nice sear on your beef patty with a tender and juicy center, because the onions ensure the meat retains moisture while cooking. Expect a juicy flavor bomb in that first bite!"
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Ingredients for an Oklahoma Onion Burger
Ingredients for Oklahoma Onion Burgers / Courtesy Jessica WrubelCourtesy of Jessica Wrubel
"My recipe, and most out there, are pretty simple," says Lynn. "I recommend using 80% lean ground beef to ensure you have a rich and juicy burger."
Lynn shared his recipe with us:
Heat a flat top griddle or large cast-iron skillet over medium heat until hot. Meanwhile, divide 2 pounds of 80% lean ground beef evenly into eight portions. Lightly shape into loose balls. Season with salt and pepper, as desired.Place half of the beef balls on the griddle. Cook 1 to 2 minutes or until the bottoms are browned and crispy. Place 1/4 cup thinly sliced sweet onion on top of each ball, watching the onions carefully to make sure they don’t burn.Flip the beef balls over, onion-side down, and smash the beef into thin patties using a spatula or burger press. (Lynn says smashing the beef into the onions infuses the burgers with the onion flavor and helps the beef patties retain moisture.) Cook 1 to 2 minutes or until an instant-read thermometer inserted horizontally into center registers 160°. Repeat with the remaining beef and more onions.Top the burger patties with cheese slices. Stack 2 patties together and serve on potato buns.Related: Where Did Hamburgers Originate?
My Honest Thoughts About the Oklahoma Onion Burger
Finished Oklahoma Onion Burgers / Courtesy Jessica WrubelCourtesy of Jessica Wrubel
It was beautifully glorious and so, so simple. And, of course, it didn’t taste like a regular cheeseburger with raw onions piled on as a topping. This was way more intentional—and way more satisfying.
And although plenty of folks go for American cheese on their burgers—and I did the same on my first round because I was sticking to tradition—I’m already thinking about swapping in Trader Joe’s Cheddar Cheese with Caramelized Onions next time to really double down on the onion flavor.
3 Tips for Making an Oklahoma Onion Burger
This is a time when you should take a little extra time and make sure the ingredients are prepped according to the recipe. "If you slice the onions too thick, you risk having to overcook your beef to make sure the onions are done," says Lynn.
2. To steam or not to steam
3. Use a thermometer
To make sure your burger is just cooked properly, you need the right tool. "I highly recommend using an instant-read thermometer, so you know exactly when your beef is done," Lynn says.
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