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The Real Oklahoma Onion Burger

The Real Oklahoma Onion Burger

It’s the original Oklahoma onion burger recipe straight from the kitchen it was born in - watch and learn how to make this fried cheeseburger and you’ll see why it changed the game back in the day.

What you’ll need

  • 1lb of Ground Beef (or more)
  • Kosmo's Q Texas Beef Rub
  • Yellow Onions (very thinly sliced)
  • Αmerican Cheese
  • Mustard
  • Pickles
  • Buns

Slicing the Onion

Right off the bat, I’ll tell you this: the secret to this onion burger is, you guessed it, the onion! And what makes it special? Back in the day, there wasn't a lot of meat to go around, so burger innovators all over the state began to experiment with ways to make a little bit go a long way.

Their solution was to add super thinly sliced onion to the patty to make it feel bigger and badder. This onion is SERIOUSLY thin - maybe half a step from becoming onion sauce.

Once you’ve got your onion ready, we’re set.

Onion Burgers on the Grill

For this cook, you’ll need a flat top grill or griddle. The onion burger is a cousin to the infamous Smashburger - and you know, if you try to smash a burger on regular grill grates, it will fall right through.

So, oil up your flat top, and portion the ground beef into whatever size you want the patties to be. Throw these meatballs on the griddle and place a hefty amount of super-thin sliced onion on each of them, then use a sturdy spatula to mash the meat into proper patty shape. The onion will almost incorporate into the meat, giving it more mass (and flavor!) Season with Texas Beef and flip.

Now place the buns on top of the patty, just to steam them a lil' bit. After 30 seconds or so, remove the buns and place one slice of American cheese on each patty to melt.

Assembling the Oklahoma Onion Burger

Once the patties are done, pull them off the grill and place them on the buns right away. Top with some yellow mustard and pickle slices, plus anything else you like on your cheeseburger!

Enjoy your OG Oklahoma onion burger, exactly the way they used to make ‘em back in the 1970s…

Cheers!

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