A loose-ball of ground beef pressed flat on a hot griddle with a handful of thinly sliced raw onions pushed directly into the surface of the patty as it cooks. The onions caramelize into the meat, and the underside develops a lacquered crust. It is served on a toasted white bun with yellow mustard, dill pickles, and optional American cheese.
The fried onion burger was born in Depression-era Oklahoma around 1926 in El Reno, where a cafe owner discovered that pressing onions into the beef stretched a small amount of ground meat further. The technique spread across Oklahoma and became a regional standard. Tucker's Onion Burgers carries the tradition to Tulsa with a smash-burger interpretation on a flat-top griddle.
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Also in: Oklahoma City.