Oklahoma Onion Smash Cheeseburgers
A nostalgic nod to classic American diners, these Oklahoma-style smash burgers pair tender, seared beef with paper-thin caramelized onions and gooey melted cheese, all tucked inside a perfectly toasted bun. This straightforward yet savory burger delivers crisp edges and deep onion flavor in every bite.
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Servings: 4
Ingredients
- 1 pound approximately 450 grams of ground chuck, ideally with 80% lean content
- 4 hamburger rolls split and lightly toasted
- Around 2 tablespoons of cooking fat such as butter or a neutral oil
- 1 teaspoon of fine salt
- ½ teaspoon freshly ground black pepper
- 4 slices of American or cheddar cheese according to preference
- 1 large white or yellow onion shaved into ultra-thin half-moon slices (roughly 2 cups in volume)
- Optional additions: dill pickles yellow mustard, ketchup
Instructions
- Pat the onion slices thoroughly with paper towels to eliminate excess moisture and ensure proper browning during cooking.
- Divide the beef evenly into four portions, shaping each into a round ball weighing about 4 ounces.
- Place a generous handful of the sliced onions over each beef ball, pressing them slightly to adhere.
- Warm a large cast iron skillet or griddle over medium-high heat. Once hot, add the butter or oil to coat the surface.
- Place each beef-and-onion stack into the hot skillet with the onion side facing up. Immediately use a sturdy spatula or burger press to flatten the patties thinly, pressing the onions firmly into the beef. Sprinkle salt and pepper over the exposed side.
- Cook undisturbed for about 3 to 4 minutes, or until the edges become browned and crisp.
- Carefully flip each burger so the onions face downward against the pan. Let cook an additional 3 to 4 minutes, allowing the onions to caramelize fully and the beef to cook through.
- Top each patty with a slice of cheese. Cover the pan briefly with a lid or foil to encourage the cheese to melt thoroughly.
- Transfer the finished patties onto the bottom halves of the toasted buns. Add your desired toppings and finish with the top buns. Serve immediately while hot.
Notes
For best results, use a heavy spatula and apply firm pressure while smashing the burgers. Thin onions are essential to achieve proper caramelization in the short cooking time.