Oklahoma Onion Burgers

Name: Oklahoma Onion Burgers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 80% Lean Ground Beef; salt; sweet onions; American cheese; hamburger buns

Fire up the griddle to prepare these authentic Oklahoma smashburgers. Thinly sliced sweet onion is cooked with the burger to enhance the flavor of this cult classic.

Cook Time: 20 Minutes

Servings: 4

Ingredients: 5

Cook Mode

Ingredients

2 pounds Ground Beef (80% Lean or Leaner)
Salt and pepper
2 cups thinly sliced sweet onion
8 slices American cheese
4 potato sandwich buns, split, toasted

Preparation

Step 1

Heat griddle flat top or large cast-iron skillet over medium heat until hot. Meanwhile, divide beef evenly into eight portions. Lightly shape into loose balls. Season with salt and pepper, as desired.
Step 2

Evenly place half of balls on griddle; cook 1 to 2 minutes or until bottoms are browned and crispy. Place 1/4 cup onion on top of each ball.

Cooking Tip: Watch onions carefully to prevent burning!
Step 3

Turn balls onto onions, smashing into thin patties with a spatula or burger press. Cook 1 to 2 minutes or until instant-read thermometer inserted horizontally into center registers 160°F. Remove from griddle; keep warm. Repeat with remaining beef.

Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.
Step 4

Top patties with cheese slice; stack 2 patties together. Serve on potato buns.

Nutrition Information

839 Calories

0 %*

21.7g SAT FAT

0 %DV**

62g PROTEIN

0 %DV

7 mg IRON

0 %DV

12.8 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 4 burgers: 839 Calories; 441 Calories from fat; 49g Total Fat (21.7 g Saturated Fat; 1.9 g Trans Fat; 2.5 g Polyunsaturated Fat; 18 g Monounsaturated Fat;) 207 mg Cholesterol; 1350 mg Sodium; 34 g Total Carbohydrate; 1 g Dietary Fiber; 7.5 g Total Sugars; 62 g Protein; 3.1 g Added Sugars; 720.9 mg Calcium; 7 mg Iron; 868 mg Potassium; 0.34 mcg Vitamin D; 0.6 mg Riboflavin; 18.3 mg NE Niacin; 0.9 mg Vitamin B₆; 5.7 mcg Vitamin B₁₂; 813 mg Phosphorus; 12.8 mg Zinc; 62.5 mcg Selenium; 175.6 mg Choline.

This recipe is an excellent source of Protein, Calcium, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Potassium.

Ground Beef: Also called ‘hamburger,’ it’s made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
Onion: These versatile roots veggies bring a sharpness to any dish, without adding too much spice. Onions come on many varieties, but most often are seen in white, yellow, and red. Onions are a staple of many cuisines, and are a pillar of a classic mirepoix, a soup and sauce base consisting of carrots, onions, and celery.
American Cheese: Processed cheese known for its creamy texture and mild flavor and bright orange color. Melts very easily making it popular for burgers and grilled cheese sandwiches.
Hamburger Buns: A soft, round roll designed to hold burger patties and toppings. They are typically light and fluffy and easy to bite into.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.