Oklahoma Fried Onion Burgers

Oklahoma fried onion burgers are a diner classic—thin, juicy patties smashed directly onto a mound of onions so the two caramelize together in the skillet. The result is a deeply flavorful burger with crispy onion edges, melty American cheese, and simple condiments that let the rich beef-and-onion combo shine. They’re quick to make, incredibly satisfying, and perfect for weeknight dinners or cookout-style weekends.

Ingredients

• 1 large onion, peeled, halved, and thinly sliced
• Salt and pepper
• 1 lb ground beef
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 4–8 slices American cheese
• Mayo, mustard, and pickles, for serving
• 4 hamburger buns, toasted

Directions

1. Toss sliced onions with 1 teaspoon salt; transfer to a colander and let sit 30 minutes, tossing occasionally.
2. Squeeze onions in a clean dish towel to remove as much liquid as possible.
3. Divide onions into 4 mounds on a baking sheet.
4. Form beef into 4 loose balls and place one on top of each onion mound.
5. Smash firmly so onions adhere and patties are about 4 inches wide. Season generously with salt and pepper.
6. Melt butter and oil in a 12-inch skillet over medium heat.
7. Transfer patties to the skillet onion-side down; cook 6–8 minutes until onions are deeply browned and crisp on the edges.
8. Flip, increase heat to high, and cook about 2 minutes until well browned.
9. Add 1–2 slices of American cheese to each patty and melt.
10. Spread mayo, mustard, and pickles on buns; assemble and serve immediately.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: ~480 kcal | Servings: 4

Tips

• Don’t skip squeezing the onions—removing moisture helps them caramelize instead of steam.
• Use loosely packed beef to ensure tender, juicy patties that smash easily.

FAQ

Can I use a different cheese?
Yes—cheddar or Swiss works, but American melts the best for classic diner style.

Can I cook these on a griddle?
Absolutely; a flat-top griddle gives great browning and is ideal for smashing.

Why smash the burger?
Smashing helps the onions fuse with the beef and creates more caramelized surface area.

Can I make the onions ahead?
You can slice and salt them ahead of time, but pat them dry before cooking.