Chef Jasper – Oklahoma Smash Burgers
Oklahoma Smash Burgers aka Oklahoma fried onion burgers, have a rich history dating back to the Great Depression. Originating in El Reno, Oklahoma, this unique burger was created as a way to stretch the use of ground beef by mixing it with a generous amount of thinly sliced onions. Traditionally cooked on a hot griddle, the onions are pressed into the beef patty, caramelizing and melding into the meat as it cooks. The result is a juicy, flavorful burger with a slightly crispy edge and sweet, caramelized onions that have become a beloved classic in Oklahoma and beyond.
Chef Jasper – Oklahoma Smash Burgers
Ingredients for 4-6 Servings
Total Time
Method
- Thinly slice the onion into rings using a mandoline or a sharp knife and set them aside. Divide the ground beef into four equal portions, loosely forming them into balls without overworking the meat.
- Heat a large cast-iron skillet or griddle over medium-high heat, adding a bit of oil or butter if desired. Once the skillet is hot, place a ball of ground beef onto it and immediately press a handful of sliced onions onto the top. Use a spatula to flatten the beef ball and onions into a thin patty, repeating the process with the remaining beef balls. Season each patty with salt and pepper.
- Cook the patties for about 3-4 minutes on the first side, pressing down occasionally with the spatula to ensure even cooking and good contact with the skillet. Flip the patties and cook for another 3-4 minutes until the beef is fully cooked and the onions are caramelized. If adding cheese, place a slice on each patty during the last minute of cooking and cover the skillet to melt the cheese. While the patties finish cooking, toast the hamburger buns in a separate skillet or on the griddle until golden brown.
- Once everything is ready, assemble the burgers by placing each patty with its caramelized onions (and melted cheese, if used) onto the bottom half of a toasted bun. Add pickles, mustard, or any other desired toppings to enhance the flavor. Finally, cap the burgers with the top half of the buns, pressing gently to hold everything together. Serve immediately.
Goes Great with
