I’ve been cooking on my Blackstone for over five years and have made more than 250 YouTube videos, but the Oklahoma Onion Burger is still one of my absolute favorites. I keep coming back to it because it’s simple, delicious, and never disappoints. Think of it like a smash burger—but instead of just pressing down the beef, you’re smashing a pile of thinly sliced onions right into it. The result tastes like a bigger, better version of a White Castle slider.
Here are my three best tips for making them:
- Slice the onions as thin as possible (a potato peeler works great).
- Use a smash burger press with parchment paper—thinner is better.
- After flipping the burger, place the buns on top to steam for that classic flavor and texture.
Oklahoma Onion Burger
The Oklahoma Onion Burger is a must make for any blackstone griddle owner.
Equipment
- 2 Spatulas
- 1 Smash Burger Press
- Parchment Paper
Ingredients
- 1 lbs. 80/20 beef in 2.5 - 3 oz. portions
- 6 buns
- 6 slices American cheese
- 1 large yellow onion sliced thin I use a potato peeler
- Salt
- Burger press
- Pickle chips
Instructions
- Slice your onion as thin as you possibly can. You can try a sharp knife, but if you have a mandolin or potato peeler that works best.
- Preheat your griddle to 400-450 degrees.
- Place your burger balls on the griddle and sprinkle them with salt.
- Place a golf ball sized pile of onions on each burger ball.
- Smash down your burgers with a spatula or a press.
- Cook for five minutes before flipping.
- Flip it over and let the onions cook in the beef fat.
- While the onions are cooking, top it with cheese and place the two buns on top of the cheese to steam. Place your top bun down first on the cheese.
- After 3 or 4 minutes take your bottom bun off, slide your spatula under the onions and assemble the burger.
- Serve with a side of pickle chips and enjoy!
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