Oklahoma Fried Onion Burger

Ingredients

• 6 oz Ground Beef (80/20 lean-to-fat ratio, divided into two 3‑oz balls)
• 0.5 tsp Salt (Kosher or sea salt, sprinkled on each beef ball before cooking)
• 0.25 cup Sweet Onion (Thinly sliced on a deli slicer; about 1/4 medium onion)
• 1 slice American Cheese (Placed on patty after flip to melt)
• 1 bun Marge Potato Roll (Split top and bottom; top half used to steam onto cheese)
• 1 slice Pickle Slice (Optional, added on top of the patty)

Instructions

1. Slice the Onion

   Using a deli slicer (or a mandoline), slice the sweet onion as thinly as possible into a shallow pile.

   Time: PT5M

2. Form Beef Balls

   Divide the 6 oz of ground beef into two equal 3 oz balls. Sprinkle each ball evenly with the ½ tsp of salt.

   Time: PT3M

3. Preheat Skillet

   Place the cast‑iron skillet over medium‑high heat and let it get hot.

   Time: PT2M

   Temperature: medium-high

4. Cook First Side & Smash

   Add the two beef balls to the skillet. Using a stiff spatula, press each ball down, tapering the edges so the outer rim gets crispy while the centre stays moist. Cook until a clear liquid pools on top of the patty (about 3 minutes).

   Time: PT3M

   Temperature: medium-high

5. Flip and Add Cheese

   Flip the patty with the spatula and immediately place one slice of American cheese on the cooked side. Let it melt for about 2 minutes.

   Time: PT2M

   Temperature: medium-high

6. Steam the Bun

   Place the top half of the Marge potato roll directly onto the cheese‑covered patty, heel against the crown of the bun. Let the steam from the patty soften the bun for about 1 minute.

   Time: PT1M

   Temperature: medium-high

7. Assemble the Burger

   Remove the patty with bun from the skillet. Place the bottom half of the roll on a plate, add the patty with cheese and onion, and top with an optional pickle slice.

   Time: PT1M

8. Cleanup

   Wash the skillet, spatula, slicer (if used), knife and plate.

   Time: PT5M

Nutrition Facts

Calories

500

Protein

30 g

Carbohydrates

35 g

Fat

25 g

Fiber

2 g