When you go to a diner and order a burger with onions, you expect them to be fried to perfection, releasing their rich, savory flavor. You expect those onions to be piled high and your dish to include a heaping helping of French fries on the side. It’s a classic plate, but it’s one that’s comforting because it’s simple and satisfying.
You’ll love that this is a simple meal to make. You’re not going through the hassle of shaping the burgers perfectly. Then, there’s the taste. The onions are fried in a way that brings out all their flavor in a big way.
And this burger recipe goes well with a number of sides, making it a main dish you can have again and again. You could even make it a one-skillet dinner by sauteing zucchini slices on the side in the same pan.
The versatility of this recipe doesn’t stop at the sides either. Onion burgers can include more than just onions. Feel free to add mushrooms, tomato, and lettuce. The condiment options are plentiful as well for this Oklahoma style burger.
Why You’ll Love This Recipe
- Tastes just like a diner would make
- Has plenty of flavor
- Is a classic
- Is a recipe most home cooks can tackle easily
Ingredient Notes & Substitutions
While smashed burgers are typically made from ground meat, you could always use ground turkey. Ground pork or chicken could work as well. These can be a low-fat option if you choose packages lower in fat content.
Fried onions are the main component of this burger recipe, but they don’t have to be the only topping. You can add other toppings onto this burger to make it yours. For instance, you may want to fry bell peppers, mushrooms, and/or jalapenos as well.
Cold toppings are another option for this burger. You could also put lettuce, tomato, and pickle on top of it. You can customize your burger with ketchup, mustard, mayo, ranch, or other condiments; they’ll all complement the flavors of this burger.
You don’t have to choose standard hamburger buns, either. You can try a brioche bun, a sourdough roll, or two slices of Texas toast.
Although this recipe calls for cheddar cheese, you could use American, provolone, or any other sliced cheese that melts well.
How to Make It
When you cook your burger, it should have just the right amount of crisp on the outside. Though it’s subjective, you generally want it to have a sear to lock in the juices.
Once you let your burger cook for a bit, which usually takes about six minutes per each side, you can see if it’s done by pressing the bottom side of the spatula on it. Check to see what color the fluid that comes out is. When the burger is cooked all the way through, that liquid will be clear without any pink or red.
The recipe calls for the onions to be browned, but if you wanted to, you could always sweat them in a separate pan or lightly saute them.
As soon as you finish cooking the burger, put it instantly on top of the cheese on the bun. That way, the cheese will melt slightly. If you wait too long, the cheese won’t melt at all.
Tips for Success
Putting your burger on medium heat is ideal if you want it to have a crisp on the outside but cook completely on the inside without burning.
Seasoning the burger as it’s cooking works, but you lose a lot of it as it fries in the grease. Often, you have to reseason it before taking it out so it has enough flavor. However, by mixing the seasoning in with the burger, you seal in more flavor.
Storage & Reheating
You can put your burger and the onions in the fridge. You can put the bun in the fridge, but it’ll dry out. The burger and onions will last three to four days in the fridge.
Once you want to eat them again, put them in the microwave for 30 to 60 seconds, depending on how thick you made the burgers. Reheating them in a skillet is possible, but only cook them for a few minutes on each side. They’ll then keep their crispy crust without burning.
You can technically freeze any cooked burgers you don’t eat, but they’re better when you make them fresh each time.
Serving Suggestions
Fries and burgers go together like peanut butter and jelly. You could enhance their flavor with some fry seasoning. Another option is onion rings, which are another traditional side with burgers. However, if you want to switch up this timeless side, try Amish onion fritters instead.
Fried potatoes, coleslaw, macaroni salad, potato salad, or even a side salad are merely some other options you can have with your smashed onion burger. Baked beans or tater tots are also ideas that’ll bring your plate together and give it a conventional diner-meal feel.
FAQs
1. How do you tell if a burger is done cooking?
The easiest way is to press down on the burger with a spatula as it’s cooking. Check to see what color the liquid coming out is. A done burger will come out completely clear.
2. What is the best ground meat for a hamburger?
You want to aim for ground meat as close to 80/20 as possible. This is the ideal amount of fat to give the burger adequate flavor and moisture without the fat overwhelming the burger.
3. How long should I cook my burger?
Although it depends on the thickness of your burger, six minutes on each side is usually adequate.
Notes
Burgers remind me of summer. As you’re sitting by the pool, someone is flipping burgers on the grill. You hear the sizzling of the meat on the open flame and the splash of kids in the pool.
This burger can be recreated on the grill to give it that summer feel, but you can make it any day from inside your home, rain or shine, whether it’s hot or cold outside.
Smashed Onion Burgers
Ingredients
- 1 lb. Ground Beef 80/20 ratio is essential for the fat content needed to fry the onions
- 2 Large White Onions White onions have a higher moisture content and sharper bite than yellow, which balances the beef
- 4 Soft Brioche Buns replaces standard buns for a buttery, toasted finish
- 4 slices Sharp American Cheese provides the classic “melty” texture
- 1 tsp Smoked Paprika adds a subtle wood-fired depth
- 1 Tbsp Yellow Mustard applied directly to the raw meat before flipping
- Salt and Coarse Black Pepper to taste
- Dill Pickle chips for serving
Instructions
- Use a mandoline or a very sharp knife to slice the onions as thin as possible. They should be translucent. This is the secret to getting them to caramelize and crisp up in the short time it takes to cook the burger.
- Do not form patties. Instead, divide the beef into 4 loose, 4-ounce balls. This prevents overworking the meat and ensures a tender interior.
- Heat a heavy cast iron skillet or griddle over high heat until it just begins to smoke. Place the beef balls on the griddle and immediately top each with a massive handful of the sliced onions—more than you think you need.
- Using a heavy metal spatula (and a second tool to press down if needed), smash the beef and onions together with significant force. The beef should be flattened thin, and the onions should be pressed deep into the meat. Season the top with salt, pepper, and smoked paprika.
- Squirt a small amount of yellow mustard over the raw side of the beef. Once the bottom is deeply browned and crispy (about 2 minutes), flip the burger so the onions are now directly on the hot surface.
- Place a slice of cheese on the beef patty, then place the top bun directly on the cheese and the bottom bun (face down) on top of that. This allows the steam from the frying onions to soften the buns and infuse them with flavor.
- Once the onions are charred and soft (about 2 more minutes), use the spatula to lift the entire stack onto a plate. Add pickles and serve immediately.
