Oklahoma Onion Smash Burger
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A flavor-packed burger where thinly sliced onions get caramelized under smashed beef patties, melding into one savory layer. Secret sauce adds a tangy zip with a homemade spin. Cheese melts just right; bacon and pickles optional but recommended. Crunch, juiciness, char. Sizzle and smell fill kitchen. Simple ingredients, big payoff. Intuition guides cooking times, watching for that deep browned sear. Classic Americana with a twist in ingredients and seasoning. Quick midweek fix that changes texture dynamics by cooking patties directly on the onions.
Prep:
18 min
Cook:
22 min
Total:
40 min
Servings:
4 servings
#burger
#smash burger
#American cuisine
#caramelized onions
#secret sauce
#beef patties
Onions and beef marry in a messy, brilliant way here. Not just a topping but integral layer smashed and cooked together. The caramelized onion juice mingling with browned patty juice creates a new beast of flavor and texture—soft yet meaty, sweet beneath savory. Tossing traditional mayo-based sauce with vinegar and smoked paprika adds a note of complexity, breaking up dense richness. Buns toasted thick with crisp bacon the final crunch if you’re feeling indulgent. I learned early not to pack patties like a brick; loose shaping keeps juice running freely, ensuring bite after bite stays moist. Cooking intuitively—listening to sizzle, watching edges, smelling—means no timer needed. This burger flips the routine and rewards paying attention.
Ingredients
- 1 small onion thinly sliced
- 1 tablespoon olive oil instead of vegetable
- 1 pound ground chuck beef 80/20
- Salt and pepper to taste
- 4 slices American cheese
- 4 burger buns toasted
- 4 slices thick-cut smoked bacon optional
- Pickle slices optional
Secret sauce ingredients ===
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ketchup
- 1 teaspoon apple cider vinegar twist replacing pickle juice
- 1/2 teaspoon smoked paprika replacing old bay seasoning
- 1/2 teaspoon garlic powder
About the ingredients
Olive oil over vegetable oil—better flavor with a cleaner smoke point. Ground chuck with some fat kept for juicy texture; leaner meat dries out fast here. Apple cider vinegar replaces pickle juice in sauce; adds acidity but less sharp. Smoked paprika swaps in for that typical seasoning giving smoky warmth instead of straight spice. If onions start burning, lower heat immediately and stir often. Thick-cut bacon better than thin—holds up as contrast without shriveling instantly. Buns toasted in butter or on skillet after patties finish for the last minute crisp. Cheese choice? American for classic melt, but Gouda or sharp cheddar adds different character if you want to experiment. Sauce can be made a few hours ahead to deepen flavor, but fresh always brightens up.
Method
- Start slicing onion thin. Makes difference in caramelization. You want nearly translucent, tender. Toss with olive oil in skillet set medium heat. Spread onions evenly. Stir to coat all bits. Begin low and slow; onions soften and sweeten, not crisp. No burning yet.
- Meanwhile, whisk secret sauce ingredients in a small bowl. This sauce? Punchier than standard burger spread. Apple cider vinegar adds brightness, smoked paprika smokiness. Make it early so flavors meld.
- Divide ground beef into 4 parts, roll loosely not packed tight. I found less pressure keeps juicier. Flatten into patties about 3/4 inch thick. Season salt and pepper both sides generously. Don’t skimp; salt brings beef to life.
- Now comes the quirky part: patty on onions. Press spatula firmly onto patties once set in skillet, smashing down onions into meat. Hear that snap? Sizzle intensifies. This 'smash' pushes juices and sweetness into the onions. Watch edges for browning.
- Cook about 5-6 minutes on first side till deep brown crust, onions underneath get golden, smelling sweet. Flip carefully—onion layers might stick. Press again lightly; you want that smashed effect but keep patty intact.
- Cook second side 4-5 minutes. Add cheese slice last minute, lid on skillet if possible, steams cheese melty without drying. If bacon used, cook separately till crispy. Consider buttering buns and toasting face down on skillet till golden.
- Slide onion-meat combo gently off skillet onto bottom buns. Onions cling deliciously to patty—no wasted flavor here. Add bacon and pickles if using. Spread secret sauce thick on top buns. Assemble quickly before sogginess sets in.
- Serve right away. Texture contrast is everything—soft bun, lush cheesy beef, sweet caramel onions with smoky bacon crunch if used, tangy sauce bringing freshness. Satisfies hunger and curiosity for burger done differently.
Cooking tips
Onion preparation critical. Thin slice, even size so cooks uniformly; thicker slices won’t soften, thinner disintegrate. Coat well in oil for caramelization rather than frying. Pressing patties into onions is a deliberate step to maximize contact—don’t skip or patty won’t meld with onion juices. Don’t rush browning; let crust form visible and smell tell you it’s ready to flip. Cheese melts better with lid on; if none available, cover pan loosely with foil. Watch closely flipping; some onion bits stick—ease spatula gently around to loosen. Bacon cooked separately ensures desired crispness, as cooking with beef means either burnt bacon or underdone burger. Assemble promptly. Sauce on top bun prevents soggy bottom bun problem if layered opposite. Serve immediately for contrasts. Leftovers can be reheated but texture changes—best fresh.
Chef's notes
- 💡 Slice onions thin but consistent—too thick means chewy, too thin turns mushy. Coat well with olive oil to draw out sugars slowly. Low heat keeps from burning; smell cues when ready—sweet, not sharp. Stir every few mins but don’t overdo or onions won’t brown evenly.
- 💡 When forming patties, don’t pack tight. I learned too dense burger ends chewy and flat. Loose roll helps juices stay put. Smash firmly onto onions in skillet once seared but still soft inside. That smash step melts flavor layers, onions soak beef juice—listen for popping sizzle.
- 💡 Cheese melts fastest if lid on skillet last minute. No lid? Foil loose cover works. Adds steam but prevents drying edges. Adding cheese earlier means it cooks too much, tougher texture. Bacon cooks separately—mix timelines. Thick-cut preferred to keep crisp without shriveling.
- 💡 If onions begin to blacken prematurely lower heat, toss often. Burnt onions turn bitter and ruin flavor balance. Adjust flame as you watch crust forming on beef; crust’s aroma cues readiness for flipping. Use spatula edge to gently loosen stuck onion bits before flipping to keep patty whole.
- 💡 Secret sauce done early for flavors to meld. Apple cider vinegar replaces pickle juice cutting through mayo heaviness without tart hit. Smoked paprika replaces old bay—adds smoky depth with mild heat. Sauce thick enough to spread but not runny avoids soggy bun problems.
Common questions
Why press patties down on onions?
Maximizes contact, juices flow right into onions. Adds sweetness to beef side. Sizzle louder means good smash. Not pressing leaves layers separated, loses flavor bond.
Can I skip smoked paprika?
Yes, but sauce loses smoky warmth layer. Substitute mild chili powder or regular paprika, still okay. Vinegar stays for brightness, don’t skip that part unless want flat sauce.
What if onions burn?
Lower heat immediately, stir often. Burnt onions bitter, ruins whole flavor profile. Use medium low heat. If still burning, remove pan off heat briefly, wipe bottom if needed; then resume. Adds patience but pays off.
How to store leftovers?
Wrap tightly in foil or airtight container. Refrigerate up to 2 days. Reheat on skillet low heat for crisp edges. Microwave moist but bun soggy fast, better to re-toast buns separately. Avoid long storage; texture shifts fast.
