Maybe when you think of burgers, you think of standing over a smoking grill in the summer sunshine but Oklahoma Fried Onion Burgers go about things a little differently. They’re a burger that’s allll about maximum flavor surface area thanks to a super-thin patty and plenty of stringy, delicious onions that are cooked until they just cross the line from pungent to sweet. All you need is a hot griddle (or cast iron skillet) and a few ingredients – see how to make them below!

This isn’t a thick, juicy patty. This is a smaller portion of ground beef that’s pressed into a hot griddle as flat as you can get it so that you get as much surface area as possible for the Maillard reaction to occur. (That’s the chemical reaction where proteins and sugars transform into something delicious, and that’s all you really need to know.) What that means is that yes, it’s a thin patty, but it’s maximum flavor. (And you can always go ahead and use two patties per burger if you’re so inclined.)

The onions are what really set this apart from a basic smashed burger though. While you’re browning one side of the meat, you’ll pile thinly sliced onions on top so the onions start to steam. Then, you’ll flip the burgers, onions and all, so the onions are on the bottom and they can have a chance to caramelize while the other side of the burger browns. Another little trick is to pile the buns on top while the patties are in the skillet so they can steam in some of those onion vapors.

We have a special sauce recipe for you here as well to really make those burgers sing, and while you can use any kind of cheese you want, nothing really has the same irresistible melt as a slice of American. Next time you’re having burger night, you must give these a try. We’ve been making them over and over at my house – they’re that good!