Sarah's Oklahoma Onion Burger

Onion burgers are one of America's greatest regional renditions, but be warned--these are diner style, and prepare for those drops of grease, but don't let it scare you. They're so craveable, you may want to eat a second! You do not want to use anything under an 80/20 fat ratio. If you do, they won't be good.

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 2689.8 kcal

Equipment

1 Large Heavy-Bottomed Skillet Cast iron is ideal for superior heat retention and crust development.
1 Spatula Sturdy, for smashing burgers and scraping fond.
1 Knife Sharp chef's knife for precise slicing.
1 Cutting Board For safe and efficient ingredient preparation.
1 Measuring Spoons For accurate seasoning measurements.

Ingredients

Main

2 tablespoons salted butter
1 tablespoon olive oil
1 large onion very thinly sliced
½ teaspoon granulated garlic
1 pound 85% lean ground beef
½ teaspoon salt
1 teaspoon Hamburger Seasoning
½ cup sliced portobello mushrooms
ground black pepper to taste
4 slices Swiss cheese
4 rolls rolls hamburger, white, enriched, plain

Instructions

Heat a skillet over medium heat. Add butter and oil; heat until butter is melted. Add onion and garlic. Cook until onion is soft and translucent, about 5 minutes.
Meanwhile, divide ground meat into 4 portions and shape into patties. Season with salt and seasoning.
Heat a large skillet or flat-top over medium-high heat for a few minutes. Place patties into the hot skillet and smash with a spatula or bacon press. Hold patties down for 30 seconds, then cover each patty with some of the cooked onion. Cook for 2 minutes. Carefully flip burgers, making sure to scrape the browned bits off the skillet.
Press down on the flipped patties to sink the onions into the meat.
Meanwhile, add sliced mushrooms to the skillet used for the onion and cook until softened, about 5 minutes.
Season patties with salt and pepper and place a slice of cheese on each. Cook until burgers have reached the desired doneness, 2 to 4 minutes more. Top each patty with leftover onion and mushrooms and serve on buns.

Notes

Achieving the authentic 'diner-style' smash burger necessitates an 80/20 ground beef ratio; the higher fat content is crucial for a juicy patty and renders down to create a flavorful crust. Ensure your skillet is screaming hot before adding patties to maximize the Maillard reaction. Smash firmly for 30 seconds to create maximum surface contact and crispy edges, then resist the urge to move them. Thinly sliced onions are key; they caramelize and meld seamlessly into the patty. Don't forget to scrape up the flavorful 'fond' when flipping. For an elevated experience, lightly toast the hamburger buns in the rendered beef fat before serving.