Description
This Savory Oklahoma Onion SmashBurger recipe delivers juicy, crispy-edged burger patties layered with sweet, caramelized onions and melted American cheese, nestled in soft brioche buns. Enhanced with a tangy homemade sauce and pickles, this burger perfectly balances bold flavors and textures, making it a standout meal for any burger lover.
Ingredients
Scale
Meat and Toppings
- 1.5 lb ground beef (80/20 blend)
- 12 slices American cheese
- 6 brioche burger buns (soft, sturdy)
- Sliced pickles (to taste)
- 2 large onions (finely sliced)
Sauce
- 1/2 cup mayonnaise
- 3 tbsp ketchup
- 2 tbsp yellow mustard
- 1.5 tbsp sweet relish
- 1.5 tbsp hot sauce
- 1 tsp ground black pepper
- 1 tsp kosher salt
- Salt (to taste for onions and patties)
Instructions
- Prepare the Onions: Thinly cut the onions using a mandolin for the best results. Sprinkle with kosher salt and let them sit for 20 minutes to draw out moisture, enhancing their sweetness.
- Form Burger Balls: Divide the ground beef into 6 equal portions (about ¼ pound each). Gently roll them into balls and place them in the fridge for 15 minutes — this helps them hold their shape when cooking.
- Heat the Griddle: Heat your griddle on high for 10 minutes until it’s sizzling hot. Lightly oil the surface to prevent sticking and achieve a crispy sear.
- Make the Burger Sauce: In a mixing bowl, whisk together the mayonnaise, ketchup, mustard, sweet relish, hot sauce, black pepper, and kosher salt. Set aside this tangy burger sauce for later.
- Cook the Patties with Onions: Place the beef balls on the hot griddle, top each with a handful of onions, and firmly press down to create thin patties. Season them with salt and pepper.
- Sear the Patties: Let the patties cook for about 4 minutes until crispy and golden brown. Flip them, season the other side, and after 2 minutes, place a slice of American cheese on each patty to melt.
- Steam the Burger: Cover the melted cheese with the top bun and place the bottom bun on top to steam the ingredients together. Close the lid and let it work its magic for a few minutes.
- Assemble the Burgers: Remove the top bun, spread on the burger sauce, and layer with pickles. Stack your patties (one or two!) on the bottom bun, then complete your masterpiece with the top bun.
Notes
- Using a mandolin to slice onions ensures they are uniformly thin, which helps draw out the moisture evenly for sweetness.
- Chilling the beef balls before smashing keeps the patties from shrinking or falling apart during cooking.
- Pressing the onions into the beef while cooking infuses the patties with their sweet flavor and adds texture.
- Steaming the burger with buns inverted locks in the melted cheese and juices, making the burger extra tender and flavorful.
- Feel free to adjust the hot sauce amount in the burger sauce to tailor the spice level to your preference.
