Oklahoma Smash Burgers are juicy with crispy edges, smashed into razor-thin cut onions, sprinkled with burger seasoning and dripping with homemade secret sauce. The sauce has an edge and the onions flavor the meat just right!
Oklahoma smash burgers are comin’ in hot! Well the weather is getting hot and that means burger season right? These burgers are nothing short of delicious, my friends.
What could be better than a juicy burger smashed into thin cut onions that flavor it just right? It could also be sprinkled with burger seasoning. And then topped with cheese and dripping with secret sauce. THIS sauce. I could eat it with a spoon.
I know I said the sauce was a secret, but you can find the recipe below. I should have called it not-so-secret sauce. It has a bite and it’s SO tasty.
Ingredients
For the burger sauce
- mayonnaise
- ketchup
- mustard
- sweet relish
- salt and pepper
- sugar
- sriracha
For the burgers
- ground beef (I used 80/20)
- hamburger buns ( I like brioche buns)
- butter, if you’re toasting your buns in your skillet
- burger sauce (recipe below)
- burger seasoning (equal parts of seasoning salt, garlic powder and black pepper)
- American cheese (or any cheese you like)
- white onions, sliced as thin as you can get them
See recipe card for quantities.
Instructions
- Add mayonnaise, ketchup, mustard, sweet relish, sriracha, salt, pepper and sugar to a small mixing bowl.
- Whisk ingredients together until smooth and creamy. Refrigerate until ready to use.
3. Mix 1 teaspoon of seasoning salt, garlic powder and black pepper and set aside.
(Not pictured) Slice onions as thin as you can get them with a large, sharp knife. Set aside.
4. Melt 1 tablespoon of butter on medium heat in a large cast iron skillet or griddle. (This is optional. You do not have to toast your buns. Or you can toast them under your broiler if you want to.)
(If you don’t have a cast iron skillet or griddle, you can still use a regular stainless steel or non-stick skillet.)
5. Cut open hamburger buns and place face-down in the buttered skillet.
6. Remove buns from skillet when toasted and set aside. Keep pan on medium for the burgers.
7. Add ground beef balls to pre-heated skillet.
(If your cast iron is not seasoned, I would advise adding 1-2 tablespoons of vegetable oil to the skillet to prevent sticking. And if you’re using stainless steel, you should add 1-2 tablespoons of oil to the skillet to prevent sticking. You should not need any for a non-stick skillet.)
8. Generously add sliced onions on top of each beef ball.
9. Place a piece of parchment paper over one burger at a time and smash with a metal spatula. Smash burger as thin as you can get it.
(The parchment is optional, but I do find it to be easier so that the spatula doesn’t stick to the meat while smashing.)
10. Sprinkle burger seasoning on top of each burger. Let burgers cook for 3-4 minutes.
11. Flip burgers and add more burger seasoning. Cook for another 1-2 minutes.
(My skillet only fits two burgers. In between cooking, I scraped my skillet of any residue or anything that may have stuck and then wiped with a paper towel. Then I cooked my last two burgers.)
12. Add cheese to your burgers and let the cheese melt for a minute or two.
13. While your cheese is melting, add some burger sauce to the bottom bun.
14. Add your burger to the bun. This is the time you should add any other toppings you like on your burger like lettuce, tomato, pickles, etc.
Because the burgers have sauce, I don’t think they need anything else, but that’s up to you.
15. Place your top bun on the burger and your perfect burger awaits!
Serve and enjoy!
Hint: My skillet only fits two burgers. In between cooking, I scraped my skillet of any residue or anything that may have stuck and then wiped with a paper towel. Then I cooked my last two burgers.
Variations
- Spicy – the burger sauce has a kick with the sriracha. You can definitely omit the sriracha or add less if you don’t want your sauce to be spicy.
- Deluxe – you can add lettuce, tomato, pickles, bacon, cooked mushrooms or any other toppings you like on your burger.
- Other toppings – I don’t add any other condiments to my burger because I like it with just the burger sauce. Feel free to add ketchup, mustard or anything you like. Personally, I don’t add those because I feel it takes away from the Oklahoma Smash Burger experience! But to each his own.
Equipment
- cast iron griddle or skillet (if you don’t have a cast iron, you can use any skillet you have. I would add a little vegetable oil to your skillet if using stainless steel, to prevent sticking)
- metal spatula
- measuring cups and spoons
- small mixing bowl
- small whisk
- large, sharp knife
- cutting board
- parchment paper (optional)
Storage
Leftover burgers can be stored covered in the refrigerator for 3-4 days.
I do not recommend freezing, as the burgers are best after cooking.
Leftover burger sauce can be stored covered in the refrigerator for up to 1 week.
I do not recommend freezing the burger sauce.
Top tip
If your cast iron is not seasoned, I would advise adding 1-2 tablespoons of vegetable oil to the skillet to prevent sticking. And if you’re using stainless steel, you should add 1-2 tablespoons of oil to the skillet to prevent sticking. You should not need any for a non-stick skillet.
Related
Looking for other spring and summer recipes? Try these:
Oklahoma Smash Burgers
- cast iron griddle or skillet If you don't have a cast iron, you can use any skillet you have. I would add a little vegetable oil to your skillet if using stainless steel, to prevent sticking.
- metal spatula
- measuring cups and spoons
- small mixing bowl
- small whisk
- large, sharp knife
- cutting board
- parchment paper (optional)
For the burger sauce
- 1/2 cup (115g) mayonnaise
- 1/4 cup (58g) ketchup
- 2 1/2 tablespoons mustard
- 2 tablespoons sweet relish
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons sugar
- 1 tablespoon sriracha
For the burgers
- 1 pound (453g) 80/20 ground beef
- 4 hamburger buns I like brioche buns
- burger sauce Spoon a healthy amount onto the bottom bun of each burger.
- burger seasoning equal parts of seasoning salt, garlic powder and black pepper
- 4 slices (80g) American cheese or any cheese you like
- 2 cups (104g) white onions Cut as thin as you can get them
For the burger sauce
- Add mayonnaise, ketchup, mustard, sweet relish, sriracha, salt, pepper and sugar to a small mixing bowl.
- Whisk ingredients together until smooth and creamy. Refrigerate until ready to use.
For the burgers
- Mix 1 teaspoon of seasoning salt, garlic powder and black pepper and set aside.
- (Not pictured) Slice onions as thin as you can get them with a large, sharp knife. Set aside.
- Melt 1 tablespoon of butter on medium heat in a large cast iron skillet or griddle. If you don't have a cast iron skillet or griddle, you can still use a regular stainless steel or non-stick skillet. (This is optional. You do not have to toast your buns. Or you can toast them under your broiler if you want to.)
- Cut open hamburger buns and place face-down in the buttered skillet.
- Remove buns from skillet when toasted and set aside. Keep pan on medium for the burgers.
- Add ground beef balls to pre-heated skillet.(If your cast iron is not seasoned, I would advise adding 1-2 tablespoons of vegetable oil to the skillet to prevent sticking. And if you're using stainless steel, you should add 1-2 tablespoons of oil to the skillet to prevent sticking. You should not need any for a non-stick skillet.)
- Generously add sliced onions on top of each beef ball.
- Place a piece of parchment paper over one burger at a time and smash with a metal spatula. Smash burger as thin as you can get it.(The parchment is optional, but I do find it to be easier so that the spatula doesn't stick to the meat while smashing.)
- Sprinkle burger seasoning on top of each burger. Let burgers cook for 3-4 minutes.
- Flip burgers and add more burger seasoning. Cook for another 1-2 minutes.(My skillet only fits two burgers. In between cooking, I scraped my skillet of any residue or anything that may have stuck and then wiped with a paper towel. Then I cooked my last two burgers.)
- Add cheese to your burgers and let the cheese melt for a minute or two.
- While your cheese is melting, add some burger sauce to the bottom bun.
- Add your burger to the bun. This is the time you should add any other toppings you like on your burger like lettuce, tomato, pickles, etc. Because the burgers have sauce, I don't think they need anything else, but that's up to you.
- Place your top bun on the burger and your perfect burger awaits!
- Serve and enjoy!
Oklahoma smash burgers just scream warmer weather time. These are perfect for a casual weeknight dinner or a nice lunch after the pool or the beach.
I recommend my strawberry cheesecake bars for dessert after this meal. Perfect ending to a perfect meal!
I hope you try these delicious burgers. Please let me know in the comments below if you do!
Sweet regards,
Michele
Leave a Reply