Oklahoma-Style Smash Burgers🍖 Main
Our top choice for smash burgers takes inspiration from Oklahoma's onion burger tradition by incorporating a generous portion of finely sliced onions directly onto the meat before pressing it flat.
By Jason Miller, Weeknight Cook & Household Coordinator
There is a reason beef remains the centerpiece of so many memorable meals — when cooked well, nothing else quite matches its richness and depth. This oklahoma-style smash burgers makes the most of that potential with a recipe that balances bold seasoning with straightforward technique, delivering impressive results without requiring advanced skills.
Take your time with each step and trust the process. The flavors build on each other as you cook, and rushing through will cost you the depth that makes this dish special. A little patience in the kitchen always pays off.
This recipe scales easily for larger groups and leftovers reheat well for lunches throughout the week. Feel free to adjust the seasonings to suit your taste — cooking is always better when you make a recipe your own. Pair it with a simple side salad or your favorite grain for a complete meal.
Ingredients
- 1 3/4 lb ground chuck, 80/20 or 85/15
- 1 tbsp avocado oil or vegetable oil
- salt, to taste
- black pepper, to taste
- 1 large yellow onion, sliced very thin
- 8 slices cheddar cheese or American cheese
- 8 hamburger buns like soft potato buns or Hawaiian-style buns
- homemade burger sauce, to taste
Nutrition (Per 4 servings)*
* AI-estimated values only — not a substitute for professional nutrition labeling.
Instructions
- Preheat a griddle or wide steel or cast iron pan over medium heat.
- Divide the ground beef into 3.5 ounce (100g) portions and form into balls.
- Place a small drop of oil in each spot where you will put a burger ball, saving room to smash it out so that the patties aren't touching. Place a ball of beef in each spot of oil. Season with salt and pepper (it's okay to get some seasoning all over the pan).
- Add a heap of thinly sliced onions to the top of each burger ball, and then use a stiff spatula or burger press to smash them down to about 1/4-inch thick (or slightly wider than your burger bun). Cook the smashed burgers for 1 to 2 minutes or until the underside is crispy and browned.
- Carefully scrape under each patty to release it (it might stick a bit), and flip it so the onion side is down. Lightly season and place a slice of cheese on each patty.
- Once the patties are cooked, transfer them to a baking sheet or plate. If making doubles, stack them in pairs.
- Toast the buns where the patties were, soaking some of the drippings.
- Place the burgers onto the toasted buns, add as much sauce as you like, and add any toppings you love (if you have some leftover, the thinly sliced raw onions are great).
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