The Oklahoma onion burger is one of my favorite meals from the Sooner State. This recipe was born during the Great Depression when meat was expensive and people had to stretch their food to get a full belly. The onion burger, half meat and half onion, has traveled across the United States and can now be found in places like Chicago and New York.

I grew up eating versions of this delicious yet simple burger almost weekly. For this recipe, I substitute ground venison for beef and use cheddar instead of the traditional American cheese. You can easily swap out any ground meat or cheese, but the onions remain the staple (the more the better, in my opinion). Once cooked, some will be caramelized, some browned, and some remain slightly crisp.

After trying this quick recipe once, I bet it will find its way into your own weekly rotation.

Also works with

Special equipment

Shop

1. Divide the ground meat into six portions and form into balls, each slightly smaller than a baseball.
2. Bring a cast iron skillet to medium-high heat. While it’s warming, toast the buns in the pan.
3. Once the cast iron begins to smoke, add the oil and move it around to coat the bottom.
4. Add one or two balls of meat and smash them flat. Place a handful of onions on top of each patty. Season with salt, pepper, and garlic powder. Smash the onions into the patty with a spatula. Work in batches to ensure even cooking.
5. Cook the first side for 2-3 minutes without moving the patty. This will help to achieve a perfect brown crust.
6. Once a crust has formed, carefully flip the burger over to sear the onion side.
7. Season the top side of the patty with salt, pepper, and garlic powder. Place two cheese slices and the bottom bun on top of the burger.
8. Cook the onion side for 2-3 minutes.
9. Once cooked, carefully slide your spatula under the onions and lift the patty out of the skillet.
10. Place the onion side onto the top bun, flip the burger onto your plate, and enjoy with your favorite condiments.