Oklahoma Fried Onion Burger

Ingredients

• 8 oz Ground Beef (80/20, grass‑fed) (Form into one ½‑lb patty, keep at room temperature)
• 1 medium Yellow Onion (Thinly slice paper‑thin (mandoline or sharp knife))
• 3 slices Dill Pickles (Slice lengthwise)
• 1 tsp Yellow Mustard (Classic American mustard)
• 0.5 tsp Salt (Kosher or regular)
• 0.25 tsp Black Pepper (Freshly ground)
• 0.25 tsp Pork Salt (Optional, adds a subtle porky flavor)
• 1 piece Burger Bun (7‑inch soft roll, toasted on grill)
• 1 tsp Butter (For toasting the bun)

Instructions

1. Slice Onions

   Using a sharp knife or mandoline, slice the yellow onion as thinly as possible (paper‑thin). Place slices in a small bowl.

   Time: PT5M

2. Form Beef Patty

   Shape the 8 oz of ground beef into a patty slightly larger than the bun; make a small indentation in the center to prevent puffing.

   Time: PT3M

3. Season Patty

   Season both sides of the patty with salt, pepper, and pork salt.

   Time: PT2M

4. Preheat Cooking Surface

   Heat the grill or cast‑iron skillet over medium‑high heat until it reaches about 400°F.

   Time: PT5M

   Temperature: 400°F

5. Fry Thin Onions

   Add a thin layer of oil (or use a splash of beef drippings) to the hot surface and spread the onion slices in a single layer. Fry, stirring occasionally, until golden and crisp, about 3‑4 minutes.

   Time: PT4M

   Temperature: 350°F

6. Grill the Patty

   Place the seasoned patty on the hot grill. Cook 4 minutes on the first side, then flip and cook another 4 minutes for medium doneness. Do not press the patty.

   Time: PT8M

   Temperature: 400°F

7. Toast the Bun

   Brush the cut side of the bun with butter and place it butter‑side down on the grill for 1‑2 minutes until lightly browned.

   Time: PT2M

   Temperature: 400°F

8. Assemble the Burger

   On the bottom bun, place the cooked patty, then pile the crispy fried onions on top. Add dill pickle slices and a drizzle of yellow mustard. Top with the toasted bun half.

   Time: PT2M

Nutrition Facts

Calories

600

Protein

30 g

Carbohydrates

40 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground Beef (80/20, grass‑fed): Regular ground beef, 80/20 blend
• Instead of Yellow Onion: White onion, Sweet onion
• Instead of Dill Pickles: Bread & butter pickles
• Instead of Yellow Mustard: Dijon mustard
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Pork Salt: Seasoned salt
• Instead of Burger Bun: Brioche bun, Hamburger bun
• Instead of Butter: Vegetable oil

Equipment Needed

• Grill or Cast Iron Skillet
• Spatula / Trowel
• Chef's Knife
• Cutting Board
• Small Bowl (optional)
• Plate for Serving (optional)

Critical Steps — Do Not Skip

• Slice onions paper‑thin
• Preheat grill to a proper searing temperature
• Fry onions just until golden, not burnt
• Do not press the patty while grilling

Chef Tips from the Video

• Season the patty right before it hits the grill to keep juices inside
• Press a small dimple in the center of the patty to prevent puffing
• For extra onion flavor, add a pinch of smoked paprika to the fried onions

Troubleshooting

Storage

Refrigerator: Cooked patty can be stored in an airtight container for up to 3 days; toasted bun stays fresh 2 days.

Freezer: Raw seasoned patty freezes well for up to 2 months; reheat before assembling.

Room temperature: Assembled burger should be eaten immediately; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Slice the onion and store in a sealed bag in the fridge for up to 24 h
• Form and season the patty, cover, and refrigerate for up to 12 h
• Toast the bun just before assembling to retain crispness