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Oklahoma Fried Onion Burger

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Hello, all you culinary enthusiasts and lovely patrons of “Life with Jeviko”! Let’s hit the road for a mouthwatering journey to the heartland of America, where we’ll dig into an iconic and soulful treat – the Oklahoma Fried Onion Burger. Envision a symphony of minced meat, onions turned golden-crisp, and tantalizingly gooey cheese, all sandwiched lovingly between two perfectly toasted buns. Are your taste buds tingling already?

This sumptuous burger, an Oklahoman culinary treasure, is the result of ingenious resourcefulness during the tough Great Depression era. With meat being a luxury, Oklahoman cooks smartly supplemented their burgers with thinly sliced onions. This ingenious tweak not only allowed the meat to go further but also added an unexpected layer of savory deliciousness. From then on, this burger became a local sensation, and today, I can’t wait to share my interpretation of this beloved classic!

One of the best things about this recipe is its flexibility – you can shape your beef patties beforehand and chill them for a few days or freeze them for future gourmet emergencies (up to three months). The aromatic fry sauce and finely chopped onions can also be prepared a day in advance, just ensure to keep your onions in a sealed container to maintain their crispness and zing.

Oklahoma Fried Onion Burger

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes


  • 1 tablespoon vegetable oil
  • 1 large yellow onion, finely sliced
  • 1 pound ground beef
  • 1 tablespoon burger seasoning
  • ½ teaspoon table salt
  • ½ teaspoon garlic powder
  • 2 hamburger buns
  • 4 slices of sharp cheddar cheese
  • 1 batch of fry sauce

Optional Garnishes: Tomatoes, lettuce, pickles, ketchup, mustard


  1. Lay the Onion Foundation: Begin by heating the vegetable oil in a large pan over medium heat. As the oil shimmers, introduce your finely sliced onions, spreading them evenly. Allow them about five minutes to soften, and let their enticing aroma fill your kitchen.
  2. Shape your Patties: Meanwhile, combine the ground beef, burger seasoning, table salt, and garlic powder in a large bowl. Be mindful not to overwork the meat; this ensures your patties remain moist and tender. Divide this mixture into four equal portions and mould them into thin patties, slightly larger than your buns. Remember, the patties will contract a tad during the cooking process.
  3. Begin the Flavor Fusion: Now, it’s time for the star act – distribute your onions into four distinct piles in the pan, placing a patty over each. Use your spatula to firmly press the patties into the onions. This fusion of beef and onion is what gives these burgers their exceptional flavor.
  4. Achieve Patty Perfection: Allow each side of the patties to cook for around 4-5 minutes, or until they reach your preferred degree of doneness. Aim for an internal temperature of 145°F-150°F for a medium cook, or 150°F-165°F for a medium-well result.
  5. Cheese, Please: As your patties near their delectable best, drape a slice of cheddar cheese over each. Let it melt just enough to create a creamy blanket over your juicy patties.
  6. Bun Fun: Concurrently, toast your hamburger buns to lend them a delightful crunch, providing an excellent contrast with the succulent patties.
  7. Assemble the Masterpiece: Spread a generous spoonful of the aromatic fry sauce on the lower half of each bun. Nestle two cheese-smothered patties over the sauce and finalize with your preferred toppings – lettuce, tomato, pickles, ketchup, or mustard.

Cooking tips:

  • Onion Slices: Ensure their thinness for rapid crisping.
  • Seasoning: Choose a robust burger seasoning mix.
  • Beef Mixing: Handle with care to prevent tough patties.
  • Patties: Shape them larger than your buns to accommodate for shrinkage.
  • Onion Infusion: Press patties into onions for a distinct flavor profile.
  • Cook Level: Tailor to your personal preference.
  • Buns: Toast them for a pleasant crunch.
  • Toppings: Personalize according to your palate.
  • Prep Hack: Patties and onions can be prepared beforehand for a time-saving approach.

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1 Comment

  1. Dennis J Frank


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