The Oklahoma Way to Make a Burger 10x Better ...Saudi Arabia

Summertime grilling is about to be in full effect, and you know what that means: it's burger season. But this year, we wanted something that's a little bit beyond the traditional burger that we're used to. Enter the Oklahoma burger, a burger so packed with flavor and so rich in regional tradition that it demands your full attention (and that's a-OK with us). Just know that this burger isn't another TikTok experiment or viral social media recipe—it's rooted in rich tradition, born in the thick of the Great Depression, when meat was expensive and onions were dirt cheap. But as history has proven time and again, when Americans need to stretch a dollar, we somehow end up inventing something genius, classic and downright delicious.Related: The One Thing Chefs Are Begging Home Cooks to Stop Doing When They Grill Burgers?? SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter. ??

"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." 

It’s a straightforward concept without any fussiness, fancy ingredients or time spent designing the perfect Insta-worthy burger. It's essentially just beef and onions, plus a very hot pan.

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.

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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

Courtesy of Jessica Wrubel

You don’t need a ton of ingredients to make one of these burgers. All you need is ground beef, onions (Lynn recommends sweet onions because they have a subtle flavor that cooks up perfectly), American cheese, soft hamburger buns, and a bit of salt and pepper.

"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."

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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

Courtesy of Jessica Wrubel

On my first try, I'd have to agree fully with Lynn's description. This was everything I wanted a burger to be: rich, juicy and oniony with those coveted crispy edges. The burger reminded me of my favorite onion rings combined with a juicy burger. The buttery onions turned golden and soft in the pan, seeping into the patty until you couldn’t tell where one ended and the other began.

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.

A word about the onions: slicing them was definitely the hardest part. Not only do I tear up every time, but I refuse to trust myself with a mandoline after a series of clumsy kitchen mishaps. Luckily, a sharp knife and a little patience did the trick.

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.

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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

For this burger, Lynn thinks the way you prepare your bun is a choose-your-own-adventure call. "The steamed bun is unique," Lynn says, "but it’s an extra step that I don’t think makes a huge difference in the end. I personally prefer the flipped method because I think it’s a little easier and still gives you a delicious burger.”

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.

Related: The Secret to Super Juicy Burgers, According to Ina Garten

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