A beef patty pressed onto shredded onions on an Oklahoma City flat-top griddle, caramelizing into a salty, sweet crust that defines Depression-era ingenuity.

The Oklahoma onion burger dates to the 1920s, when short-order cooks in western Oklahoma pressed shredded onions into thin beef patties on a flat-top griddle to stretch ground beef during hard times. The technique gained wide recognition in El Reno, where diners codified the style: onions smashed into raw beef so they caramelize into the meat. Tucker's Onion Burgers brought that tradition to OKC, preserving the flat-top method. El Reno hosts an annual onion burger festival, and Tucker's keeps the style alive with thin patties, American cheese, and a soft white bun.

Where to eat Oklahoma onion burger in Oklahoma City

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Make it at home

Serves 430 minBeginner

Ingredients

  • 500g ground beef, 80/20 fat ratio
  • 2 large yellow onions, very thinly sliced into rings then roughly chopped
  • 4 soft white hamburger buns
  • 4 slices American cheese
  • Salt and black pepper to taste
  • Neutral oil or beef tallow for the griddle

Method

  1. Heat a cast-iron skillet or flat griddle over medium-high heat until a drop of water evaporates on contact. Lightly oil the surface.
  2. Divide the beef into 4 equal portions and roll each loosely into a ball. Place on the hot griddle and immediately top each ball with a generous handful of thinly sliced onions.
  3. Using a heavy spatula or burger press, smash each patty firmly flat, pressing the onions into the meat. Season with salt and pepper. Cook 2 to 3 minutes without moving until the underside is deeply browned.
  4. Flip once, lay a slice of American cheese on each patty, and cook 1 minute more. The onions on the cooked side should be golden and slightly crunchy. Serve immediately on toasted buns.

Editor tip. Use a wide metal spatula and press firmly on the first smash so the onions bond with the meat and caramelize into the crust.

Common allergens: Gluten, Dairy.