Go Back
Macro close-up of a smashed beef patty showing blistered lacy edges and translucent caramelized onions. (Oklahoma Onion Smash Burger)

Oklahoma Onion Smash Burger: The Ultimate Crispy Lacy Edge Guide

Master the Oklahoma Onion Smash Burger with this recipe featuring paper-thin caramelized onions smashed into juicy 80/20 beef. Learn the secrets to achieving the iconic crispy lacy edges and bubbling melted cheese.
Print Recipe Pin for Later
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 burgers
Course: Dinner, Lunch
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb 80/20 Ground Beef Divided into four 4oz balls
  • 2 large Yellow Onions Sliced paper-thin
  • 4 slices American Cheese For maximum melt
  • 4 Brioche Buns Split and lightly buttered
  • 1 tbsp Neutral Oil Canola or Avocado
  • to taste Kosher Salt and Black Pepper Coarse ground

Equipment

  • 1 Cast Iron Skillet Essential for heat retention.
  • 1 Heavy Burger Press Or a stiff metal spatula.
  • 1 Mandolin Slicer To get onions paper-thin.

Method
 

Preparation
  1. Using a mandolin, slice the onions into paper-thin, translucent rounds. They should be limp and see-through.
  2. Gently roll the cold 80/20 beef into 4 oz balls. Do not overcompress; keep the fibers loose.
Cooking
  1. Heat a cast iron skillet until smoking. Place a beef ball down, pile a handful of onions on top, and smash with high pressure until very thin.
  2. Season with salt and pepper. Cook for 2-3 minutes until the edges are dark brown, blistered, and lacy.
  3. Scrape and flip. Add cheese and place the buns directly on top of the patty to steam for 1-2 minutes.

Notes

Use a heavy-duty metal scraper to ensure you don't leave the crispy crust on the pan.
Avoid extra-lean beef or the burger will be dry and won't develop lacy edges.