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.

Where to eat Oklahoma Fried Onion Burger in Tulsa

1 editor pick for Oklahoma Fried Onion Burger in Tulsa, ranked by editorial score. All Tulsa signature dishes · Oklahoma Fried Onion Burger across every city.

  • Tucker's Onion Burgers

    Order Tucker's Onion Burger with cheese

    Brings the El Reno-born fried onion burger to Tulsa Hills, pressing sliced white onions directly into beef patties as they cook on a flat-top griddle.

    DetailsDirections

Make it at home

Serves Serves 425 minEasy

Ingredients

  • 680g (80/20) ground beef, divided into 4 balls of 170g each
  • 2 large yellow onions, very thinly sliced (mandoline recommended)
  • Salt and black pepper
  • 4 slices American cheese (optional)
  • 4 soft white burger buns, toasted
  • Yellow mustard and dill pickle slices to serve

Method

  1. Heat a cast-iron skillet or flat-top griddle over high heat until smoking. Add no oil.
  2. Place a beef ball on the hot surface. Immediately pile a generous handful of raw onion slices on top of the ball and press everything flat with a heavy spatula. Season with salt and pepper.
  3. Cook undisturbed for 2.5 to 3 minutes until the bottom is deeply browned and the onions have wilted into the patty.
  4. Flip once, pressing down again. If using cheese, add it now. Cook 1 to 2 more minutes until the onion side is lightly browned.
  5. Serve on a toasted bun with yellow mustard and dill pickle slices.

Editor tip. Do not use lean beef here: the fat renders into the onions during cooking, which is what caramelizes them into the crust.

Common allergens: Gluten, Dairy.