Absolutely. The Oklahoma Fried Onion Burger is a Depression-era classic that smashes paper-thin onions directly into the beef, creating an intensely savory crust and juicy interior. It’s all about the technique.

Here’s how to make an authentic one at home, no special equipment needed.

Oklahoma Fried Onion Burger

Makes 4 burgers

Ingredients:

• 1 lb (450g) ground beef, at least 20% fat (80/20)

• 1 large sweet onion (or yellow onion), very thinly sliced on a mandoline

• Salt and freshly ground black pepper

• 4 slices American cheese (the classic choice for that melty, nostalgic texture)

• 4 soft hamburger buns

• Butter, for toasting buns

• Sliced dill pickles (essential), mustard (classic yellow), and more raw onion if you like

Instructions

1. Prep the Onions
Use a mandoline or very sharp knife to slice the onion as thin as possible—almost translucent, tissue-paper thin. You want a big pile of them. Divide into four loose portions. Keep them raw; their magic happens on the griddle.

2. Form the Meat (The Key Step)
Gently divide the beef into 4 equal, loose balls. Do not pack them tight or overwork the meat. They should just barely hold their shape. This looseness is critical for the final texture.

3. Smash and Fry
Heat a large cast-iron skillet or flat-top griddle over high heat until smoking hot. No oil is needed; the beef fat will render.

• Place the four meat balls in the skillet, spaced well apart.

• Immediately pile one portion of sliced onions on top of each ball.

• Using a heavy, stiff spatula (or a bacon press), smash each ball firmly and straight down, pressing until the patty is very thin, about ¼-inch thick, and the onions are embedded into the beef. Smash beyond the edges of the meat slightly, creating a lacy, crisp fringe.

• Season generously with salt and pepper.

4. The Flip (Onion-Side Down)
Cook undisturbed for 2–3 minutes, until the edges are deeply brown and the onions are starting to char at the edges. Scrape under the patty with a sharp spatula to keep the crust intact, then flip it over so the onions are now against the skillet.

Add a slice of cheese on top of each patty immediately. Let the onions fry and steam against the hot surface while the cheese melts, another 2 minutes.

5. Steam the Buns
While the second side cooks, butter the buns and toast them in a separate pan or on the edge of the griddle until golden. A classic trick is to place the top bun upside-down on the melting cheese for 30 seconds to steam it soft.

6. Assemble
Bottom bun, then pickles (a must for that vinegary crunch), the patty cheese-side up, a squirt of mustard, and the top bun. Some Oklahomans add an extra pinch of raw onion.

Why This Works

• The steam from the onions cooks the top of the patty during the first side, while the bottom develops an incredible sear.

• Smashing the onions into the meat caramelizes them while infusing every bite with sweet, charred onion flavor.

Let me know if you want a homemade smash-burger sauce to go with it.