admin This Oklahoma–style smashburger recipe is a no-nonsense, recipe-article classic built on three essentials: juicy beef, a generous bed of caramelized onions, and soft, buttery buns holding a double layer of melty cheese. Pressed hot on the griddle, this burger delivers the signature crispy edges people obsess over—balanced by a creamy, tangy homemade sauce that brings it all together.
Why You’ll Keep Coming Back to This Recipe
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Zero oven, maximum flavor
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Crispy, lacy patty edges with sweet onion infusion
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Quick to cook using simple ingredients
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Can be prepped ahead for smoother assembly
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Hearty enough for family dinners, cookouts, or casual hangouts
If you love diner classics with bold textures and balanced flavors, this recipe checks every box.
Catchy Ingredient Highlights for This Recipe
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Beef 80/20 blend: juicy, flavorful, and perfect for smashing crispy edges
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Yellow onions: sliced ultra-thin to caramelize fast and infuse the meat with sweetness
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American cheese: layered on both sides of the patty for a smooth, stretchy melt
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Brioche buns: soft, buttery, slightly sweet, and sturdy enough to hold every saucy bite
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Pickles: tangy crunch that cuts through the richness
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Homemade burger sauce: creamy, tangy, slightly sweet, with a whisper of heat
Ingredients for This Recipe
Patties & Stack
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680 g fresh ground beef (80/20 blend)
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2 large yellow onions, sliced paper-thin
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Kosher salt, to season
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12 slices American cheese
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Brioche burger buns, lightly toasted
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Pickles, sliced thick for bold bite
Signature Burger Sauce
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120 ml whole-egg mayonnaise
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45 ml ketchup
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30 ml yellow mustard
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22 ml sweet relish
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22 ml hot sauce of preference
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1 tsp kosher salt
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1 tsp black pepper, freshly cracked if possible
How to Make This Recipe, Step by Step
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Prep the Onions:
Slice onions paper-thin for even caramelization (mandolin recommended). Toss with kosher salt and rest 20 minutes. Gently squeeze out excess liquid—this helps the onions caramelize instead of steam on the griddle. -
Shape the Beef:
Divide beef into 6 equal portions (about 110 g each). Roll into loose meatballs and chill for 15 minutes. Chilling firms the fat so the patties smash better and crisp beautifully on the hot surface. -
Heat the Griddle:
Preheat the griddle or cast-iron skillet on high heat for 8–10 minutes until very hot. Light drizzle of neutral oil if needed—you want immediate sizzle for a proper sear. -
Mix the Sauce:
Whisk mayo, ketchup, mustard, relish, pepper, salt, and hot sauce until smooth and lightly golden. Taste and adjust for your perfect tang-to-heat balance. -
Smash & Sear:
Drop chilled beef balls on the griddle, top with a generous handful of drained onions. Smash firmly with a sturdy metal spatula for thin, lacy edges. Season lightly with extra salt if you like. -
Flip & Melt the Cheese:
After 3–4 minutes, flip patties (onions now touching the heat). Season again, cook 1–2 minutes, then place American cheese on top. Add top bun over the patty, and stack bottom bun on top. Close lid for 1–2 minutes to steam—this softens the buns and binds the layers together. -
Assemble the Burger:
Remove buns, spread the bottom layer with sauce, add pickles, stack 1–2 cheesy onion-topped patties, and seal with the crown bun. Let rest 1 minute, slice if desired, and serve hot and fresh.
Storage + Reheating Tips for This Recipe
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Extra patties: wrap tight and chill up to 2 days
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Reheat in skillet over medium-low, press once for crisp edge revival
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Sauce: stash in a lidded jar, refrigerated up to 1 week
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Avoid microwaving if you want to preserve signature crust
Easy Swaps for This Recipe
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Cheese: swap pepper jack or sharp cheddar for a bolder twist
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Buns: any soft bakery bun works if brioche is out
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Pineapple–based variation: add a thin pineapple ring for tropical balance
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Lighter meat swap: turkey works—use higher fat blend if possible
Serving Suggestions for This Recipe
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Pair with shoestring fries, tangy slaw, or simple garden greens
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Add a fried egg on top for brunch-style indulgence
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Stack tall or keep it classic and minimal like diners do
Cultural Bite-Size Context
This burger style was born from roadside diner traditions where onions were used not as a topping, but as a cooking partner—pressed into the beef to add moisture, sweetness, and depth. The smash-griddle technique stays true to that nostalgic Midwest-meets-Oklahoma flair.
Pro Tips for Recipe Success
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Let the griddle preheat fully—that’s how the edges turn lacy, crisp, and legendary
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Drain onions well so they brown, not steam
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Smash firmly using metal spatula or press for deeper crust
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Rest before serving so the cheese and onions bind without sliding off
Frequently Asked Questions
→ Why are onions smashed under the patty?
They caramelize fast and release sweetness, infusing the beef while staying tender.
→ Is 80/20 beef required?
It is ideal—the fat helps lock juiciness and gives the patties crispy edges when smashed.
→ What’s the role of the steam step?
It softens the buns and helps all the flavors merge perfectly with the onions and cheese.
→ Can toppings be added ahead?
Yes, prepare sauce and onions early, but grill and assemble right before serving for best crust.
→ Does it work without a mandolin?
Yes, a sharp knife works—just aim for paper-thin onion slices for even browning.
→ Is hot sauce necessary?
It adds balance and character, but you can reduce or skip it based on preference.
