Oklahoma Fried Onion Burgers

In Oklahoma, a burger isn’t a burger without a mound of thinly sliced onion pressed into a thin, crispy patty as it sizzles on the fast-food griddle. To make them at home, we sliced and salted the onions, then squeezed the moisture out of them so they’d easily stick onto the burger. Starting the burger over a moderate heat enabled us to brown the exterior of the onions while the interior softened. Add a slice of American cheese and these burgers will taste like they’re straight from the griddle. Serves 4.

A mandoline makes quick work of slicing the onion thinly. Squeeze the salted onion slices until they’re as dry as possible, or they won’t adhere to the patties. These burgers are traditionally served with yellow mustard and slices of dill pickle.

1 large onion, halved and sliced 1/8" thick
salt and pepper
12 ounces 85% lean ground beef
1 tablespoon unsalted butter
1 teaspoon vegetable oil
4 slices of American cheese
4 hamburger buns, buttered and toasted

1. Combine onion and 1 teaspoon of salt in a bowl and toss to combine. Transfer to a colander and let sit for 30 minutes, tossing occasionally. Using tongs, transfer onion to clean dish towel, gather edges and squeeze onion dry. Sprinkle with 1/2 teaspoon of fresh ground pepper.

2. Divide onion mixture into 4 separate mounds on a rimmed baking sheet. Form beef into 4 lightly packed balls and season with salt and pepper. Place beef balls on top of onion mounds and flatten beef firmly so that the onion adheres and patties measure 4 inches in diameter.

3. Melt butter with oil in a 12" skillet over medium heat. Using spatula, transfer patties to skillet, onion side down, and cook until onion is deep golden brown and beginning to crisp around the edges, 8-10 minutes.  Flip burgers, increase their heat to high and cook until well browned on the second side, about 2 minutes. Place 1 slice of cheese on each bottom bun. Place burgers on buns, add desired toppings and serve.