Sarah’s Oklahoma Onion Burger: A Deliciously Simple Recipe
Oklahoma Onion Burgers. The name itself conjures up images of roadside diners, sizzling griddles, and that unmistakable aroma of caramelized onions melding with beef. While the exact origin is debated, the story often centers around Depression-era ingenuity, where onions, cheaper than beef, were used to stretch a burger and add flavor. This recipe is inspired by the classic, but with a modern touch and easy-to-follow instructions for the home cook. Let’s call it “Sarah’s Oklahoma Onion Burger” to honor the spirit of simple, delicious cooking.
This isn’t just a burger; it’s an experience. The key lies in the technique of smashing the onions directly into the ground beef, creating a thin, crispy, and intensely flavorful patty. It’s a celebration of simplicity, using minimal ingredients to achieve maximum flavor.
## Why This Recipe Works
* **The Smash:** Smashing the onions into the beef is crucial. It forces the onions to caramelize and meld with the beef, creating a unified flavor profile. The thin patty cooks quickly and develops a beautifully crispy crust.
* **Minimal Ingredients:** This recipe focuses on quality over quantity. Good quality ground beef, fresh onions, cheese (optional but highly recommended), and a simple bun are all you need.
* **Easy to Adapt:** While the base recipe is classic, you can easily adapt it to your preferences. Experiment with different cheeses, sauces, or toppings to create your own signature Oklahoma Onion Burger.
## Ingredients
* 1 pound ground beef (80/20 blend recommended for optimal flavor and juiciness)
* 2 medium yellow onions, thinly sliced
* 4 slices of your favorite cheese (American, cheddar, provolone, or pepper jack all work well)
* 4 burger buns
* Yellow mustard (optional, but highly recommended)
* Dill pickle chips (optional)
* Salt and freshly ground black pepper
* Butter or oil for the griddle
## Equipment
* Large cast iron skillet or griddle
* Heavy spatula or burger press
* Parchment paper (optional, for easier smashing)
## Step-by-Step Instructions
Let’s dive into creating these mouthwatering burgers. Follow these detailed instructions for the perfect Oklahoma Onion Burger every time.
**1. Prepare the Onions:**
* Peel and thinly slice the yellow onions. Aim for slices that are about 1/8 inch thick. The thinner the slices, the better they will caramelize and integrate into the burger. Using a mandoline can help achieve uniform slices, but a sharp knife works just as well. If you find the onions too strong, you can soak them in ice water for about 15 minutes, then drain and pat them dry before slicing. This will help mellow their flavor.
**2. Divide the Ground Beef:**
* Divide the ground beef into 4 equal portions, about 4 ounces each. Gently form each portion into a loose ball. Avoid overworking the beef, as this can make the burgers tough. Place the beef balls on a plate or cutting board lined with parchment paper.
**3. Preheat Your Griddle or Skillet:**
* Place your cast iron skillet or griddle over medium-high heat. Allow it to heat up for at least 5-10 minutes. A hot surface is essential for achieving a good sear and crispy edges on the burgers. To test if the surface is hot enough, flick a few drops of water onto it. If the water sizzles and evaporates quickly, it’s ready. Lightly grease the surface with butter or oil. Butter will add more flavor, but oil has a higher smoke point.
**4. The Smash Technique – The Heart of the Burger:**
* This is where the magic happens. Place one of the beef balls onto the hot griddle. Immediately top it with about ¼ of the thinly sliced onions. Don’t be shy with the onions; they will cook down significantly. Place a sheet of parchment paper on top of the onions (this prevents the beef from sticking to your spatula). Using a heavy spatula or burger press, firmly press down on the beef ball, smashing it as thin as possible, about 1/4 inch thick. The goal is to create a large, thin patty with the onions pressed directly into the beef.
* If you don’t have parchment paper, you can use a metal spatula and press down firmly, but be careful not to burn yourself. You may need to use a second spatula to apply enough pressure. Work quickly to prevent the beef from sticking to the griddle.
**5. Season Generously:**
* While the burger is cooking, season it generously with salt and freshly ground black pepper. Don’t be afraid to season liberally; the onions and beef can handle a good amount of seasoning.
**6. Cook the Burger:**
* Let the burger cook undisturbed for about 2-3 minutes, or until the edges are crispy and golden brown. Use your spatula to carefully scrape under the burger and flip it. The onions should be nicely caramelized and sticking to the beef.
**7. Add Cheese (Optional but Recommended):**
* If using cheese, add a slice to each burger during the last minute of cooking. Cover the skillet or griddle with a lid or a baking sheet to help the cheese melt quickly. If you don’t have a lid, you can add a tablespoon of water to the skillet and quickly cover it to create steam. This will melt the cheese perfectly.
**8. Toast the Buns (Optional):**
* While the burgers are finishing up, toast the burger buns. You can toast them in the skillet after removing the burgers, or in a toaster oven. Toasting the buns adds texture and prevents them from becoming soggy.
**9. Assemble the Burgers:**
* Spread your favorite condiments on the buns. Yellow mustard is a classic choice for Oklahoma Onion Burgers, but you can also use mayonnaise, ketchup, or a special burger sauce. Place the cooked burger with melted cheese onto the bottom bun. Top with dill pickle chips, if desired, and the top bun.
**10. Serve and Enjoy!**
* Serve your Sarah’s Oklahoma Onion Burgers immediately and enjoy the crispy, flavorful goodness! Pair them with fries, onion rings, or a simple salad for a complete meal.
## Tips for Success
* **Use High-Quality Ground Beef:** The quality of your ground beef will significantly impact the flavor of the burger. Opt for an 80/20 blend for the best balance of flavor and juiciness. Don’t use lean ground beef, as it will result in a dry burger.
* **Don’t Overcrowd the Griddle:** Cook the burgers in batches if necessary to avoid overcrowding the griddle. Overcrowding will lower the temperature and prevent the burgers from browning properly.
* **Smash Aggressively:** Don’t be afraid to really smash the burgers thin. The thinner the patty, the crispier it will be.
* **Season Generously:** Season the burgers generously with salt and pepper. The onions and beef can handle a lot of seasoning.
* **Use a Heavy Spatula:** A heavy spatula or burger press will help you smash the burgers evenly and efficiently.
* **Keep it Simple:** The beauty of the Oklahoma Onion Burger lies in its simplicity. Don’t overcomplicate it with too many toppings or sauces. Let the flavor of the beef and onions shine through.
* **Experiment with Cheese:** While American cheese is a classic choice, feel free to experiment with other cheeses like cheddar, provolone, or pepper jack.
* **Add a Sauce:** While mustard is the traditional accompaniment, consider other sauces like fry sauce, comeback sauce, or a spicy aioli.
* **Consider Pickles:** The tang of pickles is a great counterpoint to the richness of the burger. Dill pickle chips are the classic choice, but you can also use bread and butter pickles or spicy pickles.
* **Don’t Forget the Bun:** A good bun is essential for a great burger. Choose a soft, slightly sweet bun that can hold up to the juicy patty.
## Variations
* **Spicy Oklahoma Onion Burger:** Add a pinch of cayenne pepper or a dash of hot sauce to the ground beef for a spicy kick. You can also use pepper jack cheese.
* **Caramelized Onion Jam Burger:** Top the burger with a spoonful of homemade or store-bought caramelized onion jam for an extra layer of sweetness and flavor.
* **Mushroom and Swiss Oklahoma Onion Burger:** Add sautéed mushrooms and Swiss cheese to the burger for a more decadent experience.
* **Bacon Oklahoma Onion Burger:** Add crispy bacon strips to the burger for a smoky, salty flavor.
* **Jalapeño Oklahoma Onion Burger:** Incorporate finely diced jalapeños into the ground beef for a spicy and flavorful twist. Top with pepper jack cheese for an extra kick.
* **Vegan Oklahoma “Onion” Burger:** Substitute the ground beef with plant-based ground meat alternative. Follow the same steps for smashing and cooking with the onions. Ensure your cheese and buns are also vegan.
## Serving Suggestions
* **Classic Sides:** French fries, onion rings, coleslaw, potato salad.
* **Healthy Options:** Green salad, roasted vegetables, sweet potato fries.
* **Drinks:** Iced tea, lemonade, beer, milkshakes.
## Nutritional Information (Approximate)
(Based on 1 burger with 80/20 ground beef, American cheese, and a standard bun. This is an estimate and can vary based on specific ingredients and portion sizes.)
* Calories: 600-700
* Protein: 30-40g
* Fat: 40-50g
* Carbohydrates: 30-40g
## Storage and Reheating
* **Storage:** Leftover Oklahoma Onion Burgers can be stored in the refrigerator for up to 3 days. Wrap them tightly in plastic wrap or place them in an airtight container.
* **Reheating:** The best way to reheat Oklahoma Onion Burgers is in a skillet or on a griddle over medium heat. Add a little butter or oil to prevent sticking. Cook for a few minutes per side, until heated through. You can also reheat them in the oven at 350°F (175°C) for about 10-15 minutes. Microwaving is not recommended, as it can make the burger soggy.
## Conclusion
Sarah’s Oklahoma Onion Burger is a testament to the power of simple ingredients and clever techniques. It’s a burger that’s packed with flavor, easy to make, and sure to satisfy. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is a guaranteed hit. So fire up your griddle, grab some onions and beef, and get ready to experience burger perfection!
Enjoy your delicious homemade Oklahoma Onion Burgers! And don’t forget to share your creations with us on social media using #OklahomaOnionBurger #HomemadeBurgers #EasyRecipes.
## Frequently Asked Questions (FAQ)
**Q: Can I use a different type of onion?**
A: While yellow onions are traditional, you can experiment with other types of onions like white onions or sweet onions. Red onions can also be used, but they have a stronger flavor that might overpower the beef. If using red onions, consider caramelizing them separately before adding them to the burger.
**Q: Can I use leaner ground beef?**
A: While you can use leaner ground beef, an 80/20 blend is recommended for the best flavor and juiciness. Leaner ground beef can result in a dry burger, especially when smashed thin.
**Q: Can I make these burgers ahead of time?**
A: You can prepare the onion slices and divide the ground beef into portions ahead of time. However, it’s best to cook the burgers fresh for the best flavor and texture.
**Q: What if I don’t have a cast iron skillet or griddle?**
A: You can use a regular non-stick skillet, but a cast iron skillet or griddle will provide better heat distribution and a crispier sear.
**Q: Can I grill these burgers?**
A: Yes, you can grill Oklahoma Onion Burgers, but be careful not to let the onions fall through the grates. Use a grill pan or a piece of foil to prevent this.
**Q: How do I prevent the burgers from sticking to the griddle?**
A: Make sure your griddle is hot enough and well-greased. Using parchment paper when smashing the burgers can also help prevent sticking.
**Q: What kind of buns should I use?**
A: Soft, slightly sweet buns like brioche or potato rolls are a great choice for Oklahoma Onion Burgers. Avoid using overly dense or dry buns.
**Q: Can I freeze these burgers?**
A: Cooked Oklahoma Onion Burgers can be frozen, but the texture may change slightly upon thawing. Wrap them individually in plastic wrap and place them in a freezer-safe bag. Thaw them in the refrigerator overnight before reheating.
**Q: How do I make a good burger sauce?**
A: A simple burger sauce can be made by combining mayonnaise, ketchup, mustard, pickle relish, and a dash of hot sauce. Adjust the ratios to your liking.
**Q: What are some other toppings I can add?**
A: In addition to the classic mustard and pickles, you can add toppings like lettuce, tomato, avocado, fried egg, or different types of cheese.