Onion Burger

Oklahoma-Style Onion Burger

A Depression-era American classic from the Sooner State: a beef patty smashed thin into a pile of sliced onions so the juices sweeten and steam the meat. Served on soft white bread with American cheese and pickles.

Prep

10 min

Cook

12 min

Total

22 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •600 g (1¼ lb) ground beef, 80/20 chuck for best flavor; a leaner blend will not crisp as well
• •1 large sweet onion, such as Vidalia or Walla Walla; thinly sliced into half-moons
• •1 tsp kosher salt
• •1/2 tsp (½ tsp) black pepper, freshly ground
• •4 slices American cheese, soft, meltable; or null to skip
• •8 slices soft white sandwich bread, traditional and intentional, not a sub for buns
• •60 ml (¼ cup) mayonnaise, or butter, for the bread
• •16 slices dill pickle chips, for serving
• •15 ml (1 Tbsp) neutral oil, such as canola; only if your beef is very lean

Steps

1. 1 Divide the beef into 4 loose balls (≈150 g / 5¼ oz each). Do not pack or season the surface; salt only later so the onions render properly.
2. 2 Heat a large flat cast-iron or heavy skillet over medium-high until a drop of water skitters. Add the oil if using.
3. 3 Pile one quarter of the sliced onion onto the hot pan in a circle roughly the size of the bread, creating a flat raft.
4. 4 Set a beef ball directly on top of the onion raft. Using a stiff metal spatula and your free hand (protected with an oven mitt or a second spatula), press down firmly to flatten the beef into a thin patty about 10–12 cm / 4–4¾ in across, so the onions are pressed into the edges of the meat.
5. 5 Season the top generously with salt and pepper. Cook undisturbed for about 3 minutes, until the bottom is deeply browned and the onions are caramelized and crisp at the edges.
6. 6 Scrape underneath with the spatula to release the crust, then flip the patty in one quick motion, onions now on top. Press flat again with the spatula and cook 1–2 minutes more.
7. 7 If using cheese, lay a slice on top of the patty in the last 30 seconds; cover the pan briefly with a lid or a bowl to melt. The patty is done when the beef is well browned and reaches 71 °C / 160 °F internal temperature for ground beef, or 74 °C / 165 °F if you prefer well done.
8. 8 Meanwhile, spread mayonnaise on one side of each bread slice and toast, mayo-side down, in a second skillet over medium heat until golden, about 2 minutes.
9. 9 Stack each burger: toasted bread base, patty with cheese, pickle chips, then top with the second toasted slice. Press gently, cut in half, and serve immediately while the onions are still sizzling.