Oklahoma Fried Onion Burgers are incredibly easy to make and insanely delicious. The key to making these mouth-watering burgers featured in Cooks Country is to smash thinly sliced onions into the ground beef before cooking. The result is golden caramelized onions embedded a perfectly cooked burger!
Ingredients for Oklahoma Fried Onion Burgers:
I used the following simple ingredients for these awesome burgers: Onion, Kosher salt, freshly ground black pepper, ground beef, unsalted butter, vegetable oil, sliced Cheddar cheese, and my homemade hamburger buns. I used 93% lean ground beef rather than the 85% suggested by Cooks Country.
Preparing the Onions for the Oklahoma Fried Onion Burgers:
The most time-consuming part of making these burgers was prepping the onions to remove as much moisture as possible. The reason for doing this is that the onions won’t get hot enough to brown with all their liquid.
I started by cutting the onion in half, pole to pole, and slicing it into ⅛-inch slices. Then, I combined the sliced onions with some Kosher salt and placed them in a wire mesh strainer set over a bowl. After about 30 minutes, I dumped the onions into a clean dish towel and squeezed them dry. I was amazed at the amount of liquid that came out.
Making the Oklahoma Fried Onion Burgers:
I divided the onions into four separate piles on a rimmed baking sheet. Then, I formed the ground beef into four lightly packed balls and placed them on top of the onion piles. Next, I used my hand to flatten the ground beef into the onions, ensuring that the onions stuck to the beef. Finally, I sprinkled the patties with some salt and pepper.
I melted the butter with the oil in a 12-inch nonstick skillet over medium heat. Then, I carefully slipped a spatula under each burger and transferred it to the skillet, onion side down. I cooked the burgers for about 10 minutes until the onions were golden brown and began to crisp around the edges. Next, I carefully flipped the burgers and cooked them on high for several minutes until they were nicely browned.
Meanwhile, I lightly buttered and toasted the hamburger buns and placed the sliced cheese on the bottom buns. When the burgers were done, I placed them on the cheese, onion side up. Our topping of choice was just mayonnaise, but you could put whatever you wanted on the burgers. The Oklahoma Fried Onion Burgers were incredible. I served them with homemade coleslaw, crispy french fries, and a chilled Chardonnay. Yum!
Oklahoma Fried Onion Burgers
Ingredients
- 1 large onion cut in half (pole to pole) and thinly sliced
- Kosher salt
- Freshly ground black pepper
- 1 pound (16 ounces) 93% lean ground beef
- 1 Tablespoon unsalted butter
- 1 teaspoon vegetable oil
- 4 slices sharp Cheddar cheese or American cheese
- 4 hamburger buns lightly buttered and toasted
Instructions
- Toss onions with 1 teaspoon of salt. Place in wire mesh strainer set over a bowl. Allow to drain for 30 minutes. Transfer onions to clean dish towel, and squeeze dry.
- Divide onion mixture into 4 separate piles on rimmed baking sheet. Form beef into 4 lightly packed balls; place on top of onion piles. Flatten beef firmly so the onion adheres and the patties measure 4 inches in diameter.
- Melt the butter with oil in 12-inch nonstick skillet over medium heat. Using spatula, carefully transfer the patties to the skillet, onion side down. Cook until the onions are golden brown and begin to crisp around edges, 8 to 10 minutes. Carefully flip the burgers. Increase the heat to high, and cook the burgers until well browned on the second side, 2 to 3 minutes. Place 1 slice of cheese on each bottom bun. Place the burgers on buns, onion side up. Add desired toppings, and serve.
- Yield: 4 Oklahoma Fried Onion Burgers.
Nutrition
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I have never drained my onions! What a difference! Love the recipe. We don’t do bread, so I just put the cheese on the plate and plopped the burgers on top. I made the best burger sauce I found on Pinterest. Dinner was a hit.
Morgan, I’d love to know how you made the burger sauce! It’s amazing the amount of liquid that onions and other vegetables have. Until the liquid evaporates, the vegetables won’t brown very well. I’m so glad that they turned out for you!
Chula
Thank you for this recipe. We really enjoyed the new way of doing it and it’s so good!
Melissa,
So glad you enjoyed the burgers!
Chula
I thought this would just be burgers with nice crispy fried onions, and it was, but cooking them this way made the flavors blend better and the burgers tasted amazing! We don’t do cheeseburgers, but they were great without the cheese.
So glad that you lined them Darla!
Chula
Just a couple thoughts… For burgers, how about 3-part meats: 90%+ ground beef, pork sausage, and veal (or lamb). I like either shallots or red onions. Shallots don’t really need rinsing. I soak my red onions in ice water. Just sayin’
Yum!
Great to follow a recipe that turns into a keeper! I used cast iron skillet. Caramelized the onions a bit. Yum!
Yum. I love caramelized onions!