Description
The Oklahoma Onion SmashBurger is a flavorful and juicy burger featuring thinly sliced onions, crispy smashed beef patties, and melty American cheese, all served on toasted brioche buns with a homemade burger sauce and pickles. This recipe captures the bold flavors of classic diner-style smash burgers with an Oklahoma twist, emphasizing crispy edges and caramelized onions for a hearty, satisfying meal.
Ingredients
Units
Scale
For the Burger Patties
- 1.5 pounds of ground beef 80/20
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
For the Onions
- 2 large onions, sliced thin
- 1 teaspoon kosher salt (for onions)
For the Burger Sauce
- 1/2 cup mayonnaise
- 3 tablespoons ketchup
- 2 tablespoons yellow mustard
- 1.5 tablespoons sweet relish
- 1.5 tablespoons hot sauce (such as Frank’s RedHot)
- 1 teaspoon black pepper
Additional Ingredients
- Pickles, sliced
- 12 slices American cheese
- Brioche buns
- Oil for griddle or pan
Instructions
- Slice Onions: Using a mandolin, slice all onions as thin as possible. Toss the sliced onions in a bowl with 1 teaspoon kosher salt and let sit for 20 minutes. Afterward, squeeze out excess water from the onions to ensure crispy edges.
- Prepare Beef Balls: During the onion resting period, portion the ground beef into ¼-pound balls. Place the beef balls in the fridge and chill for about 15 minutes to keep them firm for smashing.
- Heat the Griddle: Turn your griddle or large skillet to high heat and allow it to heat up for approximately 10 minutes. Add a small amount of oil if necessary to prevent sticking.
- Make Burger Sauce: In a bowl, whisk together mayonnaise, ketchup, mustard, sweet relish, hot sauce, black pepper, and a pinch of salt until smooth. Set aside.
- Cook Patties: Place the chilled beef balls on the hot griddle. Immediately smash each ball down with a spatula to create very thin patties. Season with additional salt and pepper as desired. Add a handful of drained onions on top of each patty before cooking.
- Cook and Flip: Cook the smashed patties for about 4 minutes until edges are crispy. Flip each patty carefully and season the other side. After flipping, top each with a slice of American cheese and cook for an additional 2 minutes, allowing the cheese to melt.
- Steam with Buns: Place the buns on the griddle, toast lightly, then add the top bun latch over the cheese and allow the steam to melt the cheese further for about 1-2 minutes.
- Assemble Burgers: Remove the bottom bun from the top, spread burger sauce on the bottom bun, add pickles, then one or two patties with melted cheese. Cover with the top bun and serve immediately.
Notes
- For extra crispy onions, make sure to squeeze out as much moisture as possible after slicing.
- Using a very hot griddle is essential for achieving that crispy, caramelized edge on the patties.
- Chilling the beef balls helps them hold together and smash flatter without falling apart.
- Feel free to add additional toppings like bacon or sautéed mushrooms for variation.
Nutrition
- Serving Size: 1 burger
- Calories: 750 kcal
- Sugar: 8 g
- Sodium: 1200 mg
- Fat: 50 g
- Saturated Fat: 20 g
- Unsaturated Fat: 25 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 125 mg
