The Oklahoma onion burger keeps things simple: juicy beef, sweet onions, melted cheese, and soft steamed buns. It’s a straightforward flat-top classic that delivers big flavor without any fuss.
Start by seasoning your ground beef with a light sprinkle of SPG rub, just enough to bring out the flavors of the meat. Mix the seasoning in gently, then divide the beef into 4-ounce portions. Roll each one into a loose ball. These will become your patties once they hit the flat-top. Keeping the meat loosely packed helps the burgers stay tender.
Next, slice your onions as thinly as possible. A mandoline is perfect for achieving paper-thin slivers, though a very sharp knife can also get the job done with patience. The thinner the slices, the better they’ll fuse with the beef during the smash. You’ll want a generous handful of onions ready for each Oklahoma onion patty, so don’t skimp here!
Preheat your flat-top or cast-iron griddle until it’s ripping hot. Once it’s ready, place the beef balls directly onto the cooking surface and immediately top each one with a large handful of your thin-sliced onions. Using a sturdy metal spatula, press down firmly to smash the onions into the beef, forming an even patty. Season the exposed side with Texas Beef rub for an extra punch of flavor.
Watch the patties closely as they cook: the browning should start to climb up the sides. Once you see that crisp edge forming, flip each patty. Place a slice of American cheese on top right away so it melts into the hot onions. Then place the top buns directly over the patties to let them steam and soften from the rising heat. This simple trick gives the buns that classic diner-style warmth and tenderness.
As soon as the cheese is fully melted and the onions are caramelized and sweet, your patties are ready to build. Stack two onion-topped patties for each burger, letting the cheese glue everything together. Slide them onto the bottom buns, which will already be soft and warmed from the steam dome effect. The aroma at this point is exactly what a good burger joint should smell like - simple, beefy, and irresistible.
Finish your Oklahoma onion burger with whatever toppings you love. Pickles and mayo keep things traditional and let the onions shine, but mustard or even a slice of tomato can work if you prefer. The final result is a burger that feels nostalgic, messy in the best possible way, and packed with that classic flat-top flavor that never disappoints.
Catch you on the next recipe!
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.
These wings combine the deep smokiness from the grill with a flash fry for irresistible crunch, then finish with a punchy glaze that ties everything together beautifully.
This is the steak that wins championships - literally. With just a few simple steps, the right seasonings, and a bit of confidence, you can turn an ordinary ribeye into a $10,000-worthy masterpiece cooked to perfection.
Thanksgiving isn’t just about the turkey - these three Thanksigiving sides recipes are simple, cozy, and full of flavor, the kind that bring everyone back for seconds (and maybe thirds).
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.
