the Fried Onion Smash Burger (Oklahoma Onion Burger)
the FRIED ONION SMASH BURGER (Oklahoma Onion Burger) is a easy American recipe that serves 2. 550 calories per serving. Recipe by NOT ANOTHER COOKING SHOW bites on YouTube.
Prep: 10 min | Cook: 7 min | Total: 22 min
Cost: $4.10 total, $2.05 per serving
Ingredients
- 6 oz Ground Beef (80/20) (Form into two 3‑ounce balls; 80% lean, 20% fat for juiciness)
- 1 medium Onion (Thinly sliced (as thin as possible) and lightly salted)
- 1 tsp Salt (Season beef and onions)
- 2 pieces Hamburger Buns (Soft buns, toasted cut side down)
- 2 slices Cheese Slice (American or cheddar, melts over patty)
- 4 slices Pickles (Optional topping for crunch)
- 2 tbsp Ketchup (Optional condiment)
- 2 tbsp Special Sauce (Store‑bought or homemade mayo‑ketchup‑relish blend)
- 1 tsp Vegetable Oil (Light coating for the skillet if needed)
Instructions
Slice the onions
Using a sharp chef’s knife, slice the onion as thinly as possible, aiming for paper‑thin rings.
Time: PT5M
Season the onions
Place the sliced onions in a bowl, sprinkle with a pinch of salt, and toss to coat.
Time: PT1M
Form beef balls
Divide the ground beef into two equal portions and gently shape each into a 3‑ounce (≈85 g) ball.
Time: PT3M
Preheat the skillet
Place the cast iron skillet over high heat and let it become scorching hot, about 2 minutes.
Time: PT2M
Temperature: high
Toast the buns
Add a thin layer of oil to the skillet, then place the buns cut side down and toast until golden, about 30 seconds.
Time: PT1M
Temperature: high
Remove and set aside buns
Transfer the toasted buns to a plate and keep warm.
Time: PT0M
Smash the first patty
Place one beef ball in the hot skillet, then immediately press down with the metal spatula until the patty is about 1/4‑inch thick.
Time: PT30S
Temperature: high
Season the patty
Sprinkle a pinch of salt over the smashed patty.
Time: PT10S
Cook the first side
Let the patty cook undisturbed until a deep brown crust forms, about 2 minutes.
Time: PT2M
Temperature: high
Flip and add cheese
Flip the patty, place a slice of cheese on top, and cook another 1 minute until the cheese melts.
Time: PT1M
Temperature: high
Assemble the burger
On the bottom bun, place the cheesy patty, then top with the salted onion rings, pickles, and ketchup or special sauce. Place the toasted top bun on top; the residual heat will steam it slightly.
Time: PT1M
Serve
Serve the burger immediately while hot and juicy.
Time: PT0M
Nutrition Facts
- Calories
- 550
- Protein
- 30 g
- Carbohydrates
- 40 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of Ground Beef (80/20): Ground chuck, Ground turkey (add extra fat)
- Instead of Onion: Shallots, Green onions
- Instead of Salt: Kosher salt, Sea salt
- Instead of Hamburger Buns: Brioche buns, Ciabatta rolls
- Instead of Cheese Slice: Swiss cheese, Provolone
- Instead of Pickles: Pickle relish
- Instead of Ketchup: Mustard, Special sauce
- Instead of Special Sauce: Mayonnaise, Aioli
- Instead of Vegetable Oil: Canola oil, Olive oil (high smoke point)
Equipment Needed
- Cast Iron Skillet
- Metal Spatula
- Chef’s Knife
- Cutting Board
- Plate (optional)
- Small Bowl (optional)
Critical Steps — Do Not Skip
- Preheat the cast iron skillet until it is scorching hot.
- Smash the beef ball quickly to create a thin patty.
- Allow the first side to develop a deep crust before flipping.
- Add cheese at the right moment to melt without overcooking.
Chef Tips from the Video
- Use a sturdy, flat metal spatula for the smash; a press will give an even thickness.
- A tiny splash of water in the pan before adding the patty can help create extra steam for a juicier interior.
- Let the cooked patty rest for 30 seconds before assembling so juices redistribute.
Troubleshooting
Patty does not develop a crust.
Make sure the skillet is screaming hot before adding the beef and avoid moving the patty while it cooks.
Buns become soggy.
Toast the buns cut side down just until golden and add sauce after the bun is on the plate.
Onions burn instead of crisp.
Cook the onions on medium‑high heat for a short time; they should turn golden, not black.
Storage
Refrigerator: Store cooked patties in an airtight container for up to 2 days; keep buns separate.
Freezer: Raw beef balls can be frozen for up to 3 months; thaw in the fridge before cooking.
Room temperature: Assembled burgers should be eaten immediately; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Form the beef balls and keep them refrigerated for up to 24 hours before cooking.
- Slice and salt the onions ahead of time; they’ll stay crisp.
- Prepare special sauce in advance and store in a sealed jar.
Frequently Asked Questions
What is the cultural significance and history of the smash burger in American cuisine?
The smash burger originated in the United States in the early 2000s, popularized by fast‑casual chains that prized a quick, caramelized crust and juicy interior. It reflects American fast‑food innovation, emphasizing speed, flavor, and the use of high‑heat cooking.
What are the traditional regional variations of onion smash burgers in the United States?
In the Midwest, the smash burger is often topped with simple pickles and mustard, while West Coast versions may add avocado or specialty sauces. Southern twists include adding bacon or a fried egg, and some New England spots serve it with cheese curds.
How is a smash burger traditionally served in American diners?
Traditionally, a smash burger is served on a soft, toasted bun with a single slice of American cheese, pickles, and a squirt of ketchup or mustard. The focus is on the crisp crust and juicy patty rather than elaborate toppings.
What occasions or celebrations is the fried onion smash burger associated with in American culture?
The smash burger is a popular choice for casual gatherings, backyard barbecues, and game‑day meals. Its quick preparation makes it ideal for weekend cook‑outs and informal celebrations.
What makes the fried onion smash burger special compared to a regular cheeseburger?
The key differences are the ultra‑thin patty that’s smashed on a scorching skillet for a caramelized crust, and the addition of very thin, lightly fried onions that add sweet crunch. This technique creates a contrast of textures not found in a standard cheeseburger.
What are the most common mistakes to avoid when making the fried onion smash burger at home?
Common errors include using a cold pan (no crust forms), pressing the patty too early or too lightly, overcooking the onions until they burn, and adding sauce before toasting the bun, which makes it soggy.
Why does this fried onion smash burger recipe use a cast‑iron skillet instead of a non‑stick pan?
A cast‑iron skillet retains and distributes heat exceptionally well, reaching the high temperature needed for a rapid sear and crust. Non‑stick pans often cannot sustain that heat without damaging the coating.
Can I make the fried onion smash burger ahead of time and how should I store it?
Yes, you can form the beef balls and slice the onions up to a day ahead; keep them refrigerated. Cooked patties can be stored in an airtight container in the fridge for 2 days, and reheat briefly in a hot skillet before assembling.
What texture and appearance should I look for when the patty is done cooking?
The patty should have a deep, dark brown crust on the bottom, be about 1/4‑inch thick, and feel firm to the touch. After flipping, the interior should be pink‑juicy, and the cheese should be fully melted.
What does the YouTube channel NOT ANOTHER COOKING SHOW bites specialize in?
The YouTube channel NOT ANOTHER COOKING SHOW bites focuses on quick, approachable recipes for everyday home cooks, often highlighting classic comfort foods with a modern, efficient twist.
How does the YouTube channel NOT ANOTHER COOKING SHOW bites' approach to American comfort food differ from other cooking channels?
NOT ANOTHER COOKING SHOW bites emphasizes minimal equipment, high‑heat techniques, and step‑by‑step visual cues that make even classic dishes like the smash burger feel fast and fool‑proof, whereas many channels spend more time on elaborate plating or specialty tools.
Last updated: September 2, 2026
