This one is mine, start to finish. Paper-thin onions smashed right into the beef on a ripping hot cast iron skillet, two patties under melted cheese, a quick homemade sauce, and buns toasted in the drippings. It’s so flavorful that some nights I skip the bun entirely.

The method is an Oklahoma onion burger, a Depression-era way of stretching beef with onions. The onions cook into the crust and turn sweet and caramelized, and they’re the whole point.

The ingredients matter here. I’ve tried plenty of cheeses, buns, and pickles, and the ones in this recipe are the ones I keep coming back to. Covering the pan with a splash of water to melt the cheese matters just as much, so don’t skip it. And toasting the buns in the beef fat left in the skillet is one of the biggest flavor upgrades in the whole recipe.

Bacon is great on these. It’s also a lot.

Double Oklahoma Onion Smash Burgers

Thin onions smashed into crispy beef patties, melted American cheese, homemade burger sauce, and buns toasted in the drippings.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 6 Burgers

Course: Main Course

Cuisine: American

Ingredients Equipment Method Video Notes

Ingredients

Smash Burgers

3 lbs ground beef 80/20 (I use Costco)
2 large yellow onions sliced paper thin
12 slices yellow American cheese County Line from the deli or Tillamook mild cheddar
6 hamburger buns brioche recommended
Salt
Black pepper

Burger Sauce

3/4 cup mayonnaise
1/4 cup pickle relish
2 tbsp ketchup
2 tsp yellow mustard
Splash of pickle juice
Pinch of garlic powder
Pinch of smoked paprika
Black pepper to taste

Burger Toppings

Ripe seasonal tomato slices
Grillo’s pickle chips
Cooked bacon optional

Equipment

Cast iron skillet
Sturdy metal spatula
Burger press or heavy pot
Lid or bowl that fits the skillet

Method

Make the sauce. Stir together all the burger sauce ingredients and refrigerate while you cook.
Slice the onions as thin as you possibly can. The thinner they are, the better they melt into the burger crust.
Divide the beef into 12 loosely packed balls, about 4 oz each. Don’t compress them.
Heat a cast iron skillet over medium-high to high heat until very hot. No oil needed.
For each patty, add a small pile of onions to the skillet and set a ball of beef right on top. Immediately smash it hard and thin, to about 1/4 inch, using a sturdy metal spatula, a burger press, or the bottom of a heavy pot. Season with salt and pepper.
Cook untouched for 1 1/2 to 2 minutes, until deeply browned with crispy edges and the onions are caramelized into the beef.
Scrape firmly underneath the patty, keeping the onions attached, and flip. Add a slice of cheese right away.
Add a small splash of water to the pan and cover for 30 to 60 seconds, until the cheese is completely melted. Stand back, since the water will sputter in the hot pan.
Repeat with the remaining beef, working in batches.
Toast the buns cut-side down in the beef fat left in the skillet.
Assemble: spread sauce on the bottom bun, stack two cheesy patties, add extra skillet onions and any toppings you like, then spread more sauce on the top bun.

Video

Notes

The brands in this recipe aren’t sponsored. They’re simply the ones I’ve found work best, and they make a real difference.

Cheese: County Line American from the deli counter or Tillamook mild cheddar are my favorites. Any yellow sliced cheese from the deli counter works.

Beef: use 80/20. The fat gives you the crispy crust and the drippings for toasting the buns. I use Costco ground beef.

Buns: brioche is my favorite, and homemade buns are even better. Sesame seed or regular grocery store buns work too.

Pickles: Grillo’s pickle chips are tart and vinegary with a sharp crunch and a touch of sweetness, which pairs perfectly with the rich beef and sauce.

Tomatoes: use ripe, in-season tomatoes when you can. I usually love lettuce on a burger, but this one doesn’t need it.

Bacon: an indulgent upgrade, but this burger is already rich. Consider it a special occasion addition.

Bunless: it’s flavorful enough to eat on its own.

High-elevation notes (5,000–7,000 ft, dry climate)

This recipe was developed at high altitude, and smash burgers cook by direct searing, so the method and times are the same at any elevation.

Water boils at a lower temperature up high, so the cheese may need a few extra seconds under the lid to fully melt.

Dry air stales buns quickly. Keep them sealed until you’re ready to toast them.

Double Oklahoma Onion Smash Burgers with Homemade Burger Sauce