Back during the Great Depression, Oklahoma diners had to get creative — meat was expensive, but onions were cheap. So they smashed a handful of thin-sliced onions right into a burger patty and cooked it all together on a hot griddle. The result? Crispy, caramelized onions melted right into the beef, creating a savory crust you’ll crave again and again.

I came across this recipe when my husband and I took a road trip through Route 66. We stopped at a tiny diner in El Reno, and the smell hit me before I even opened the door. Smoky, beefy, and rich with onions — that little burger blew me away. And when I got home? I had to recreate it.

This Oklahoma-style burger is so simple, it’s genius. Just beef, onions, and a hot skillet. No fancy tricks — just bold, honest flavor. It’s become a weekend favorite around here, especially when we want something indulgent but easy.

Ingredients for Oklahoma Fried Onion Burger Recipe

• 1 pound ground beef (80/20 for the best flavor)

• 1 large yellow onion, very thinly sliced

• Salt and pepper, to taste

• 4 burger buns

• 4 slices American cheese (or cheddar, if preferred)

• Butter or oil for the skillet

• Optional: mustard, pickles, or your favorite burger toppings

How to Make Oklahoma Fried Onion Burger Recipe

1. Slice your onions thin. Use a mandoline or sharp knife to get them paper-thin. This helps them cook fast and crisp up perfectly.

2. Form the patties. Divide the beef into 4 loose balls (don’t overwork it). Lightly season with salt and pepper.

3. Smash and sear. Heat a cast iron skillet or griddle over medium-high heat. Add a bit of oil or butter. Place one beef ball in the pan, top with a big mound of onions, and immediately smash the whole thing flat using a spatula or burger press. Cook without flipping for about 3 minutes.

4. Flip and finish. Flip the burger and cook another 1–2 minutes. Add cheese on top so it melts over the onions.

5. Toast and serve. While the burgers cook, toast the buns in the skillet. Serve hot with pickles and mustard or your favorite toppings.

Sarah’s Simple Tips

• Use a hot pan. A screaming hot cast iron gives that crispy edge that makes these burgers legendary.

• Don’t crowd the pan. Cook in batches so the onions fry — not steam.

• Serve immediately. These are best hot off the skillet, with the cheese gooey and the onions golden.

Flavorful Conclusion

There’s just something about a burger that takes you back — and this one has deep roots. Oklahoma fried onion burgers are rustic, flavorful, and surprisingly easy to make at home. Whether it’s a casual Friday night dinner or a backyard gathering, this recipe brings diner-style comfort straight to your kitchen.

Nutrition (per burger):
Calories: 510
Fat: 32g
Saturated Fat: 13g
Carbohydrates: 30g
Sugar: 5g
Protein: 30g
Sodium: 610mg