Oklahoma Onion Smash Burger: Crispy Lacy Edges
By Felix Grant
Prep
10 min
Cook
10 min
Total
20 min
Servings
4
Level
Medium
An Oklahoma onion smash burger includes crispy, lacy beef edges on one side, made with pressure cooking on a cast-iron griddle. I make Oklahoma onion smash burgers at home for a restaurant-like burger experience. Onions on an Oklahoma onion smash burger are cooked and caramelized after flipping the burger on the griddle. The bun is steamed by the burger. (Steaming the bun is a desirable characteristic.)
I preheat my skillet over medium-high heat until there is a slight amount of smoke. Allow the oil in the pan to ripple like water. A mandolin is suggested to prepare the onion rings, which should be nearly transparent when placed on the burger patties, if sliced thicker, the onion rings will not press into the patties the same way.
I put pressure on the burger when it's first scraped. Using a stiff metal spatula allows you to partially lift the lid off the burger without tearing the lid or onions and helps cook the onions. Placing the bottom bun on the burger helps keep the burger in place while it cooks. I add cheese and the top bun and cook for about 30 seconds.
I like jalapeño slaw burgers for a spicy side to eat with a burger. Smoked baked beans could be another good side dish option for a backyard meal.
Why you'll love this recipe
- Hitting the raw meat will spread it thin and create a rough, browned surface when cooked in a cast-iron pan.
- The onions are added to the burger mixture and fried in beef fat during the secondary cooking stage when the burger is turned.
- Seasoning after pounding allows uncooked meat to come into contact with the hot grill, forming the crust.
- Cold, flaky beef meatballs are more easily formed into spheres by pressing them with a spatula and added weight.
- The bottom bun sits on the cooked patty and absorbs some of the burger flavor during cooking.
- American cheese melts on the beef in the sandwich wrap, holding the onion-covered beef patty and bun together.
Ingredients
- •1 lb 80/20 ground beef chuck (450 g, divided into 4 loose balls)
- •2 large yellow onions (300 g, sliced paper-thin)
- •4 slices yellow American cheese (80 g)
- •4 brioche buns (split and lightly buttered)
- •1 tsp kosher salt (6 g)
- •½ tsp black pepper (2 g)
- •1 tbsp neutral oil (15 ml, canola or grapeseed oil)
Instructions
- 1
Slice the yellow onions into paper-thin, translucent rounds with a mandoline or an extremely sharp chef's knife.
- 2
Lightly form the ground beef into 4 equal loose balls without overworking it.
- 3
Heat the neutral oil in a cast iron skillet over medium-high heat until faint wisps of smoke rise and the oil shimmers.
- 4
Set one beef ball in the skillet and pile a generous handful of sliced onions on top.
- 5
Immediately press the onions and beef firmly with a heavy metal spatula until the patty is extremely thin with jagged edges. Hold the pressure for about 10 seconds.
- 6
Season the top of the smashed patty with kosher salt and black pepper.
- 7
Sear for 2 minutes until dark, charred lacy edges form, then scrape underneath the patty and flip it so the onions are against the pan.
- 8
Place the bottom half of a brioche bun on top of the cooking patty.
- 9
When the onions are deeply browned and fragrant, add a slice of yellow American cheese and the top bun. Cover the pan for 30 seconds until the cheese is draped over the patty.
- 10
Lift the burger stack from the skillet and repeat with the remaining beef, onions, cheese, and buns.
FAQ
Nutrition (per serving)
Calories
580
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