By The Beefy Boys

The Oklahoma Onion burger first came to our attention a few years ago from burger connoisseur and overall hero George Motz. This style of patty originally comes from the diners of Oklahoma where balls of freshly ground beef would be smashed into the grill with super thinly sliced onions, creating something that is way more than the sum of its parts. The thinly sliced onions sweat with the meat juices and caramelise when you flip the burger. It’s an awesome experience. You get sweet caramelised onion plus lots of little gnarly bits that catch on the grill combined with the juicy patty for an umami hit that is insanely addictive.

Ingredients

Thinly slice white onions (as thinly sliced as possible, ideally on a mandolin or food processor)

2 x 3oz beef patty balls (or 4 x 3oz beef patty balls if you are feeling really hungry)

American Cheese

Burger seasoning

(American mustard optional)

Method

1. Place your patty ball on the grill and top with a silly amount of your sliced onions, you want almost 50/50 in quantity so the onions spread all over the patty and hang off the side.

2. Smash the onions into the patty on the grill with your spatula or burger smasher.

3. Season and allow to cook for 3 minutes.

4. Flip the patty and cook for a further 3 minutes, add cheese and bun lid and steam.

5. Serve and enjoy. You might want to give them a few minutes to cool down, as these burgers hold the heat like crazy and you will burn the roof of your mouth off. Although, they are so damn tasty, it’s worth the pain if you can’t wait.

Note

You can take your Oklahoma style to the next level by making it animal style, squirt some Ball Park mustard on to the patty and onions before flipping for the ultimate regional burger combo experience.

Pic credit: © Peter Lowbridge Photography