Tucker’s Onion Burgers is a favorite among Oklahoma onion burger fans.
What’s the quintessential Oklahoma dish? Some would argue chicken fried steak or homemade pecan pie, but nothing beats the famous Oklahoma onion burger with its massive following of die-hard fans.
You can find onion burgers across the state. Ask any Oklahoman and they’ll let you know where to find the best. During grilling season, you might be tempted to flip your own at home.
The pros at Tucker’s Onion Burgers shared a few tips for creating the ultimate patty right in your own kitchen.
The Anatomy of a Perfect Onion Burger
The onion burger patty should be thin. A thin patty allows for a generous pile of cooked onions to be piled on top. Tucker’s secret? “You’re going to want to slice the onions as thin as you can get them,” Tucker’s Onion Burgers area director Randy Newberry says.
Temperature also affects the onions. If you cook the onions on low heat, they’ll take on a sweet flavor. Higher heat will bring sharp, more intense flavor.
The base of the burger should also be considered. Use a bun won’t get too soggy. Our bakery has a few options that can handle the juiciness of the burger and onions. We recommend toasting your hamburger buns slightly on a skillet or in the oven with a little butter before assembling.
Now to the real drama – should you add extras like jalapenos, pickles, or condiments, or let the onions shine solo? Cheese and pickles are common (and delicious) additions. At the end of the day, it’s your burger – choose as you please.
The onion burger pros at Tucker’s weigh beef to form patties.
How to Craft an Oklahoma Style Onion Burger
All good craftsmen need good tools. When making an onion burger at home, bring out the sturdy gear.
“Use a heavy cast iron skillet,” Newberry recommends. “That is going to get you nice sear on your patty.”
Overall, it’s a simple process about showcasing the onion’s flavor. Follow our recipe and give this classic a try.
- 2 tbsp. canola or vegetable oil
- 1 white onion, thinly sliced
- 1 lb. 85% lean ground beef
- 4 slices American cheese
- 1 package hamburger buns
- Pickle slices
- Form the ground beef into 2 ½ ounce balls. Lightly press the loose edges of each ball with your thumb as you shape them. Season each ball lightly with salt and freshly ground pepper.
- Slice the onion into very thin strips. Season with a pinch of salt. We recommend drying the excess moisture with a paper towel.
- In a large cast iron skillet, evenly spread vegetable or canola oil. Add more as necessary to cover the skillet. Warm the oil over high heat until the oil begins to lightly smoke. Be careful during to monitor smoke during the entire process– you don’t want to set off your smoke alarm.
- Once the oil is ready, place the ball of meat into the heated skillets, and flatten the meat patties down with a firm spatula. Then place onion slices evenly on top of each patty. Cook patties for three to five minutes. Add time for more well-done burgers.
- With your spatula, flip the burger patties onion side down on to the skillet. Allow the onions to cook for another three to four minutes. Once the onions are cooked, place a cheese slice on each patty. Allow cheese to melt over the patties.
- Transfer you patties from the skillet over to lightly toasted hamburger buns and build your burger. Pickles are a highly recommended addition. Serve immediately.
From bun to patty, Homeland has everything you need to make the perfect burger right at home! Be sure to grab fries from the frozen section and coleslaw from the deli to complete your meal.