Classic Smashburger Receipe
The Oklahoma Smash Burger, also known as an onion burger, is a classic diner-style cheeseburger with thinly sliced onions smashed directly into the beef patty. This method was invented during the Great Depression to stretch the meat and add flavor. When cooked, the onions caramelize into the patty, creating a crispy edge and an incredible depth of flavor.
Ingredients
For the burgers (makes 4 double burgers)
- 1 lb 80/20 ground beef, divided into eight 2-oz loose balls
- 1 large white or yellow onion, sliced as thinly as possible
- 8 slices American cheese
- 4 brioche or potato buns, buttered
- Salt and black pepper to taste
- Vegetable oil or butter for the griddle
Optional Classic Toppings
- Dill pickle slices
- Yellow mustard
Instructions
- Prepare the onions and buns: Using a mandoline or very sharp knife, slice the onion paper-thin and set aside. Toast the buttered buns on a hot griddle or skillet until golden brown, then remove them.
- Heat the griddle: Heat a griddle or cast-iron skillet over high heat. Add a thin layer of oil or butter.
- Smash with onions: Place a ball of beef on the hot griddle. Immediately pile a handful of the thinly sliced onions on top of the beef ball. Using a heavy, sturdy spatula, firmly smash the beef and onions together until the patty is about ¼-inch thick. Season with salt and pepper.
- Cook and flip: Cook the patty for 2–3 minutes, until the bottom is deeply browned and has crispy edges. Using a sturdy spatula, scrape under the patty to flip it over, so the onions are now on the bottom.
- Add cheese and melt: Immediately place a slice of American cheese on top of the patty and cook for another minute or two, until the cheese is melted and the onions are browned and caramelized.
- Assemble: Place the cheesy patty on a toasted bottom bun. Stack a second patty on top for a double burger. Garnish with mustard and pickle slices, then add the top bun.
- Serve immediately: The Oklahoma smash burger is best enjoyed fresh off the griddle.
