oklahoma onion burger

Oklahoma Onion Smash Burgers are incredibly delicious and super easy to make on your flat top grill.

Oklahoma Onion Smash Burgers

beef (80/20)

onions

salt

hamburger buns

American cheese

salt and pepper

vegetable oil

Slice onion into paper-thin slices, place into a bowl, add 1 teaspoon of salt and combine—cover bowl with lid or plastic wrap, and place into the refrigerator for 1 hour.

Form 6-8 equal-sized ground beef balls. Season tops lightly with salt and black pepper. The onion already contains salt, so do not over season. Place onto a parchment lined pan.

Preheat flat top grill for high heat.

Drain onions of excess liquid. Place them into a clean towel and squeeze out any additional moisture. Transfer to a clean dish.

Lightly oil griddle surface and set down about 1/4 cup of sliced onions with a ground beef ball on top. Smash the ball into the onion, creating a burger patty. Cook for 3-4 minutes, gently turn and cook for another 5 minutes, or until the internal temperature of the patties reaches 165 degrees F.

Once cooked, assemble burgers and enjoy! Store leftovers in an airtight container in the refrigerator for up to 4 days.

These Cajun Oklahoma onion smash burgers combine paper-thin onions smashed directly into 80/20 beef seasoned with Tony's Creole Seasoning, melty American cheese, and a homemade Cajun burger sauce on toasted brioche. Crispy edges, juicy beef, bold Louisiana-inspired flavor on a griddle, flat-top, or cast iron.

Cajun Oklahoma Onion Smash Burgers

lbs ground beef (80/20)

sweet onions, sliced paper thin

tbsp Tony's Creole Seasoning

brioche burger buns

butter (for toasting buns)

mayonnaise

tbsp ketchup

tbsp yellow mustard

tbsp honey

tbsp sweet relish

hot sauce

tsp Tony's Creole Seasoning

In a bowl, combine the mayonnaise, ketchup, yellow mustard, honey, sweet relish, hot sauce, and Tony's Creole Seasoning. Mix until smooth and refrigerate while preparing the burgers.

Divide the ground beef into 8 loosely packed balls of about 4 ounces each. Do not overwork the meat.

Heat the griddle to medium-high, about 425-450°F. Butter the brioche buns and toast until golden brown, then set aside.

Place the beef balls on the hot griddle. Immediately top each with a generous pile of thinly sliced onions. Smash firmly with a burger press or heavy spatula until very thin. Season lightly with Tony's Creole Seasoning.

Cook 2-3 minutes until a deep crust forms. Scrape underneath and flip. Add American cheese and cook another 1-2 minutes until melted.

Spread Cajun burger sauce on both toasted buns. Stack two patties per burger. Serve immediately while hot and crispy.

Top 2 oklahoma onion burger recipes from across the web

The most viewed oklahoma onion burger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Oklahoma Onion Smash Burgers

Cajun Oklahoma Onion Smash Burgers

Top 2 oklahoma onion burger recipes from across the web

The most viewed oklahoma onion burger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oklahoma Onion Smash Burgers

Cajun Oklahoma Onion Smash Burgers

The most viewed oklahoma onion burger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine