oklahoma onion burger

This diner classic originated in Oklahoma during the depression. They were using lots of onions to stretch the meat. What they created is now an American classic.

Oklahoma Onion Burger

My three take aways.
1. Slice the onions as thin as you can. If you own a mandolin use it.
2. Smash the burger down as thin as you can you want it cooking in the fat.
3. This is an American classic and should be respected as such.
Course Main Course


  • 1 lb 80/20 ground beef
  • 1 whole White onino sliced thin
  • 4 slices American Cheese
  • 4 Hamburger Buns


  • Heat Griddle to 425 degrees.
  • Add small amount of oil. Form beef into loosely packed 3 oz balls,
  • Thinly slice onions
  • Preheat Griddle tp 450
  • Smash beef balls into griddle as thin as possible Top with Onion, Salt, and Pepper.
  • Cook four 4 to 5 minutes Flip and cook onion side down cook for 2 to 3 minutes.
  • Remove from the griddle and enjoy!