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A close-up of an Oklahoma Onion Smash Burger showing translucent golden-brown caramelized onions and melted yellow cheese.

Oklahoma Onion Smash Burger: The Ultimate Guide to Crispy, Charred Perfection

Master the authentic Oklahoma Onion Smash Burger with paper-thin caramelized onions, charred beef patties, and melted American cheese on a toasted brioche bun. A high-heat technique for the perfect crispy, lacy-edged burger at home.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 burgers
Course: Dinner, Lunch
Cuisine: American
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground Chuck (80/20) 454g, chilled
  • 1 large White Onion 300g, sliced paper-thin
  • 4 Brioche Buns Split and ready for toasting
  • 8 slices Yellow American Cheese
  • 12-16 Crinkle-Cut Pickle Chips Green
  • 2 tbsp Unsalted Butter 28g, softened
  • 1 tbsp Neutral Oil 15ml, for the pan
  • 1 tsp Kosher Salt To taste
  • 1 tsp Black Pepper Freshly ground

Equipment

  • 1 Cast Iron Skillet Or a flat-top griddle.
  • 1 Heavy-Duty Metal Spatula Needs to be stiff for smashing.
  • 1 Mandoline slicer For paper-thin onion slices.

Method
 

Preparation
  1. Peel the white onion and slice into paper-thin rounds using a mandoline. The onions should be translucent.
  2. Divide the chilled beef into 8 loosely packed 2oz balls. Keep them in the refrigerator until ready to cook.
Cooking
  1. Butter the cut sides of the brioche buns and toast in a skillet over medium-high heat until golden brown.
  2. Heat oil in cast iron skillet on high until smoking. Place two beef balls in the pan, pile a handful of onions on each, and smash down with a heavy spatula and parchment paper until very thin.
  3. Season with salt and pepper. Cook for 2 minutes until edges are dark brown and charred. Flip so onions are against the pan. Cook for 1 more minute.
  4. Add a slice of American cheese to each patty. Stack two patties. Place three pickles on the bottom bun, add the meat, and top with the bun crown.

Notes

Keep the beef balls cold right until they hit the pan for the best crust.
Use a high-smoke point oil like canola or grapeseed to avoid bitter flavors from burnt oil.