El Reno, Oklahoma is the Onion Burger Mecca of the world, and we toured the 10 most legendary burger joints to bring you their secrets. It isn’t about perfection or trends - the Oklahoma onion burger is about flavor, generosity, and feeding people well.
The onion burger was born out of necessity, not novelty, and that heritage still shows. Thin patties, aggressively smashed onions, and a hot griddle are the foundation, but what really sets these burgers apart is attitude: keep it simple, trust the process, and don’t overthink it.
Each of the following spots represents a slightly different take on the same core idea. Together, they form a compact playbook for anyone who wants to understand what makes an onion burger truly great.
Sid’s Diner has been a cornerstone of El Reno since 1989. They keep the process nice and simple, with one crucial step: Set the buns directly on top of the patties as they cook, letting beef fat and onion steam soak straight into the bread. It’s that simple, yet incredibly effective.
J&W Grill is proof that minimalism works. Their approach -meat, onions, mustard, and pickles- sounds almost too easy, but when everything hits the griddle just right, it becomes something more than the sum of its parts. Complexity isn’t required when execution is perfect.
Sun Cattle Co. represents the modern side of the onion burger scene. While respecting tradition, they encourage experimentation: cheese, sauces, onion rings, or whatever else makes you happy. The onion burger isn’t fragile- iterate freely and make it yours.
Tucker’s reminds us that buns matter more than people think. A good-quality bun, like a soft brioche or sturdy potato roll, can elevate the entire burger.
Bunny’s leans fully into function over form. Onion burgers are not meant to be pretty; they’re meant to be delicious. Smash them hard, let the onions caramelize, and don’t worry about symmetry- once you take a bite, appearances stop mattering.
Jobe’s has built a reputation around a single differentiator: their hickory char sauce. Their lesson is to find a “secret ingredient” that makes your burger unmistakably yours. It doesn’t need to be fancy - just intentional.
Robert’s Grill focuses on fundamentals. Start with good-quality beef and fresh onions, and you’re already halfway to success. The other half is cooking them properly - hot griddle, correct smash, and good timing to develop flavor.
Nic’s Grill breaks the traditional thin-patty rule and proves that rules can bend. If you want to go thicker, like Nic’s famously hefty burgers, commit to it fully. Confidence in your choice is what matters.
The Garage shows that small details count. Thicker pickle slices bring sharper crunch and brighter acidity, cutting through the richness of beef and onions.
Johnnie’s brings it back to what really matters. Onion burgers are about people - family, friends, and shared tables. Whether you’re cooking for a backyard party or a weeknight dinner, know your crowd and cook with them in mind.
The best onion burgers aren’t chasing trends or perfection. They’re built on hot griddles, simple ingredients, and cooks who know exactly why they’re doing what they’re doing.
Learn the rules, break the ones that don’t serve you, and remember that at its heart, it’s about creativity, heat, and confidence.
Have you worked with Kosmos for a while, and come up with something even better? Many of our recipes are submitted by our wonderful customers, who come up with all sorts of ideas that we could never think of.
Go here to submit your own recipe. If accepted, you'll get 10% off the whole store.
This is a tale of two burgers: one built on technique and restraint, the other on big flavors and indulgence. Alton Brown’s Burger of the Gods goes old-school and precise, while Kosmo’s favorite burger leans unapologetically indulgent and messy.
Everyone wishes that they could have award-winning competition BBQ at their backyard barbecue parties. With Kosmo's BBQ, that's exactly what you'll have, every time.
