Oklahoma Onion Burgers

Amanda Stanfield

What a burger! An Oklahoma onion burger is small, even unassuming, but so flavorful. The onions truly are the star of the show. Don’t be intimidated by how many onions you’ll use. It pays off gloriously in the end.

What Is an Oklahoma Onion Burger?

During the Great Depression, home cooks and restaurant cooks alike were eager to feed hungry crowds in efficient ways. Enter the “Depression burger.” Homer Davis and his son, Ross, were running the Hamburger Inn in El Reno, Oklahoma.

Onions, which were inexpensive to buy in bulk, were the perfect partner to the more pricey ground beef. And with the right skills at the griddle, the Davis duo turned simple ingredients into an unforgettable burger that has stood the test of time.

(The original Hamburger Inn has since closed, but another one in Ardmore, Oklahoma, which opened in 1938 still serves an onion burger, as do dozens of diners and hamburger spots all across the Sooner State. Johnnie’s Grill has been making the burger in the home of the onion burger, El Reno, since 1946.)

Ingredients for Oklahoma Onion Burgers

There aren’t many ingredients needed for this recipe, which is part of this burger’s allure:

Ground beef: We like 80/20 ground beef for this recipe; the fat from the burgers helps to quickly cook the onions, but you can use a different kind if you want.
Sweet onions: Any onion type will work, but we’re fans of sweet onions for this burger.
Salt: Salting the meat but not the onions seasons the burger well without drawing out too much water from the onions.
American cheese: A creamy slice of American cheese is the perfect way to finish off this burger.
Potato hamburger buns: These ultra soft burger buns steam beautifully, but any kind will work if you don’t have or can’t find the potato variety.

As is, the burger is delicious, but you might catch us adding a few pickle chips and a squeeze of mustard to finish off ours.

Southern Living Oklahoma Onion Burgers ingredients — Jen Causey, Food Stylist: Chelsea Zimmer

What’s the right onion for an onion burger?

After making a few rounds of these burgers in the Southern Living Test Kitchen, we’ve come to the conclusion that using a sweet onion is the trick. Its umami-rich flavor is what scents everything from the patties to the sweet, tender potato bun.

How To Make Oklahoma Onion Burgers

Full instructions for making an Oklahoma onion burger are below, but here’s a brief recap before you get started:

Step 1. Divide the ground beef into four equal balls: No need to season the beef. It’ll get all the flavor from a sprinkle of salt and the onions as they steam.
Step 2. Slice onions: Grab the mandoline or a knife, and slice sweet onions into paper-thin slices. Thinner slices will melt and caramelize quickly.
Step 3. Add beef and onions to pan: Place the ground beef on a preheated skillet or griddle. Put all the onions on top of the hamburger patties, and use a large, flat spatula to press the burgers into the pan. Cook 2 minutes.
Step 4. Flip the burgers. Use that broad spatula to flip the burgers and onions. Top with the slice of American cheese and the hamburger buns. The top bun goes on top of the cheese, then rest the bottom bun on top of the top bun so it steams and takes in some delicious flavors, too.
Step 5. Serve: When the burgers are browned and the onions are caramelized, move the bottom bun to a plate, scoop up the burger and onions with a spatula, and place it on the bottom bun. Then serve.

Southern Living Oklahoma Onion Burgers ready to serve — Jen Causey, Food Stylist: Chelsea Zimmer

Ingredients

1 lb. (80/20) ground beef
2 medium-size (10 oz. each) sweet onions
2 tsp. kosher salt
4 (1-oz.) slices American cheese
4 potato hamburger buns, split (such as Martin’s)

Directions

Divide ground beef:

Divide ground beef into 4 round balls (4 ounces each). Set aside.

Jen Causey, Food Stylist: Chelsea Zimmer
Slice onions:

Using a mandoline or a knife, thinly cut onions into paper-thin slices (about 2 cups).

Jen Causey, Food Stylist: Chelsea Zimmer
Cook hamburger patties:

Heat a large cast-iron skillet or griddle pan over high for 1 minute. Place hamburger balls on skillet, and sprinkle evenly with salt.

Jen Causey, Food Stylist: Chelsea Zimmer
Top with onions:

Top each hamburger ball with a 1/2 cup sliced onions, and gently press onions into tops of balls.

Jen Causey, Food Stylist: Chelsea Zimmer

Using a grill press or a wide heavy spatula, smash each ball into thin (1/4-inch-thick) patties. Cook for 2 minutes.

Jen Causey, Food Stylist: Chelsea Zimmer
Flip patties and add buns:

Flip patties, and add a slice of cheese to each patty; top each with a bun top. Top each bun top with a bottom bun half facing down. Cook until patties are browned, onions are slightly browned, and a thermometer inserted into thickest portion of meat registers 140°F for medium, 3 to 4 minutes.

Jen Causey, Food Stylist: Chelsea Zimmer
Finish assembly and serve: