Oklahoma Fried Onion Burger is easy, juicy and delicious to make. The key to this Fried Burger is the thinly sliced grilled onions. Combined with the ground beef makes a perfectly cooked burger.
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Oklahoma Fried Onion Burger Recipe:
The Oklahoma Fried Onion Burger is know for one of the best American burgers. The thin patty is grilled and the fried with grilled onions. As the meat and onions cook together the meat juice cover the onions for an amazing patty.
These Fried Onion Burgers are easy to grill and simple ingredients. We love cooking these on our Blackstone Griddle.
This Onion Burger was easy to re-create and now we can have them any day of the week.
What is an Onion Burger?
An onion burger is a burger with onion. It was created during the Depression Era. Because Onions were cheap they were smashed into a burger to make the meat go further. They were called Depression burgers.
What is an Oklahoma Burger?
A finely ground burger patty that is smashed on a griddle. It is topped with thinly sliced onions then cheese to make the ultimate onion burger.
Where did the Fried Onion Burger Come From?
The Onion Burger was invented by Ross Davis in the 1920’s at the Hamburger Inn in Ardmore, OK. During the Depression Era, onions were cheap and hamburger meat was expensive.
Ingredients:
- Ground Beef
- Large Yellow Onion
- Garlic Salt
- Pepper
- American Cheese
- Hamburger Buns
- Butter
How to Make Oklahoma Fried Onion Burgers:
- Prepare the Hamburger Balls – Divide the beef into 4 balls that are approximately 4 oz each. Place them in the refrigerator until you are ready to cook them.
- Prepare your Griddle – Preheat a griddle (we used a Blackstone grill) over medium high heat (approximately 400 degrees F).
- Butter buns and place on the griddle for 2 minutes to toast them
- Set the Buns Aside – Then set them aside while you prepare the beef.
- Prepare the Onions then evenly place the sliced onions into 4 piles on the griddle.
- Add the Beef to the onions – Place the beef balls on top of each onion pile.
- Smash the Burgers – Then top each one with a piece on parchment paper and then firmly press down to smash the beef into a thin patty with either a burger press or a large spatula and then discard the parchment paper. Season with the patties with garlic salt and the pepper.
- Cook the patties for 2-4 minutes until the juices in the beef start to raise to the top and the color starts to change.
Then scrape under the patty to get under all the onions and carefully flip the patty.
- Flipped the burgers – again with the burger press or spatula so that the juices from the patties will drip down into the onions to give them the best flavor.
Cook for 1 more minute.
- Add the Cheese –Then place a slice of cheese on each of the patties to melt.
- Make your burgers – Then it’s time to assemble your burgers.
- Carefully remove the patties from the griddle once the cheese is melted and place the bun on top of hamburger. Top with your bottom bun with your favorite burger sauce.
- Serve and Enjoy – Then the fried caramelized onions burgers are ready to enjoy!
Onion Burger Tips:
- When preparing the balls with the beef, do not pack them together. Loosely roll them into balls so that they are easier to smash.
- You can use 90/10 or 93/7 for this recipe to lower the fat content in this recipe, but we think that the 80/20 gives the best flavor to this recipe.
- Oil – Use Vegetable oil to prepare the griddle.
What kind of Onions goes on Onion Burgers?
- Yellow Onion
- White Onions
How do you Cut Onions for Onion Burgers?
Start with a sharp knife and a cutting board. Then cut onion in half. Then cut the ends off the onion, then peel the skin off of the oven.
Cut the onion into half moons about ⅜ inch thick and pull apart the onions into pieces.
Variation Ideas:
- Onion – Use white onion instead of yellow onion.
- Bacon – Top the burger with Bacon.
- Change the Meat – Use a different meat like venison or ground turkey.
- Cheese – Change the cheese to cheddar or Monterrey jack cheese.
Tools You Need:
What to Serve with Burgers:
Print Recipe here Oklahoma Fried Onion Burgers:
Fried Onion Burgers
Ingredients
- 1 lb pound Ground Beef 80/20
- 1 Large Yellow Onion Thinly sliced
- 1/2 tsp Garlic Salt
- 1/2 tsp Pepper
- 4 slices American Cheese
- 4 Hamburger Buns
- 1 Tbsp Butter Melted
Instructions
- Divide the beef into 4 balls that are approximately 4 oz each. Place them in the refrigerator until you are ready to cook them.
- Preheat a griddle (we used a Blackstone grill) over medium high heat (approximately 400 degrees F).
- Butter the buns and place them on the griddle for 2 minutes to toast them and then set them aside while you prepare the beef.
- Evenly place the sliced onions into 4 piles on the griddle. Place the beef on top of each onion pile. Then top each one with a piece on parchment paper and then firmly press down to smash the beef into a thin patty with either a burger press or a large spatula and then discard the parchment paper. Season with the patties with garlic salt and the pepper.
- Cook the patties for 2-4 minutes until the juices in the beef start to raise to the top and the color starts to change. Then scrape under the patty to get under all the onions and flip the patty. Once flipped, smash down each patty again with the burger press or spatula so that the juices from the patties will drip down into the onions to give them the best flavor. Cook for 1 more minute. Then place a piece of cheese on each of the patties to melt.
- Then it’s time to assemble your burgers. Carefully remove the patties from the griddle once the cheese is melted and place them on the buttered buns.
- Then the fried onions burgers are ready to enjoy!
Recipe Video
Recipe Notes
Nutrition Facts
More Blackstone Burger Recipes:
- Blackstone Teriyaki Burger Recipe
- Blackstone Copycat In-N-Out Burger
- Pub Burger Recipe
- Blackstone Mushroom Swiss Burger Recipe
- Blackstone BBQ Bacon Cheeseburger
- Blackstone Bacon Cheeseburger Recipe
- Blackstone Smash Burger Recipe
I was with you until you flipped the burgers and said to once again flatten burger so it would drip into onions. Aren’t onions now on top? How can juice drip down into onions?
I will fixe that. That is a mistake. You still flip and push down, but the juice will soak into the onions more as it is cooking.