Dusted Oklahoma Onion Smashburger
Regular burgers are OUT and smash burgers are IN! Oh my gosh, light bulb moment…maybe that’s how In-N-Out came up with their name. I think we’re on to something here so I won’t even look up the facts and kill the excitement.
Don’t get me wrong, I love a good juicy fat burger that’s still pink on the inside. One that you can top with all kinds of fancy things like blue cheese sauce and arugula. The thing about a smash burger is that it really is ALL American. Grilled onions, crusted patties, and the ooeyest gooeyest melted American cheese (that we all know has zero nutritional ingredients haha). The best part!? It doesn’t matter!
I always say, “If you’re going to waste the calories, you better make damn sure it’s worth it!”...and let me tell you, this Oklahoma Onion Smash Burger is one of the best things you can have on your cheat day…or any day of the summer for that matter.
The nice thing about this burger is that it cooks quick, but it’s important to be prepared for how fast the magic happens. That means have a HOT grill if you want that crusted outside. Also, salting those onions and draining them is a step you won’t want to miss…otherwise you’ll have too much liquid on the grill to get the results you’re looking for.
The other thing you really don’t want to mess up is the bun. Get something that is good quality so it doesn’t squish into a flat pancake, a bun that can handle a little bit of grease without going completely soggy and limp, but one that’s not TOO bready that you lose the flavor of the burger. I know, I know…it’s a LOT to ask of a bun, but I am telling you the brioche from a local store or bakery won’t let you down.
Let’s be honest when people are determining how good a burger is, they are looking at a couple of quintessential factors:
- How well does it hold up?
- How does it taste?
- How was it cooked?
- Were the toppings good, creative, or trying too hard?
- How big of a mess did it make?
Dusted Oklahoma Onion Smashburger Recipe
Ingredients:
- 4 Hamburger Buns (I prefer brioche)
- 1 lb ground beef
- 2 white onions
- Dusted Seasoning
- 4 Slices American Cheese
- 3 tbsp salt
- 2 tbsp mayo for toasting buns
- Ketchup
- Mustard
Recipe Instructions
- Slice the onions as thin as possible using a knife or a mandolin if you have one
- Put onions in a bowl with salt and let sit for 20 minutes to get all the moisture out
- Once onions have sat, use your hands or cheesecloth to squeeze out any excess liquid and set aside
- Heat your Blackstone grill (or any flat cooking surface) to medium-high heat
- Roll your ground beef into 4 equal ¼ lb meatballs, then roll those balls in Dusted seasoning
- Spread a thin layer of mayo on the inside of your brioche buns
- It’s a fast grilling process so before you start cooking the burgers make sure you have everything you need by the grill (buns, slivered onions, seasoned meatballs, and cheese slices partially opened and ready to go)
- Once heated place the balls on your grill then top generously with onions, once topped use a flipper or burger smasher to smash down the onions on top of the meat to form a flat-smashed burger
- Cook for 1 minute then flip so the onion side is down
- Top each burger patty with 1 slice of cheese and put the buns face down on the grill to toast
- Cook for 1 more minute then they are ready to go! TIP: If your cheese doesn't seem to be melting add a few drops of water around the burger to create some steam.
- Keep each burger as a single patty or go all out and make it a double-stack!
- Dress up your burger with lettuce, tomatoes, pickles, and burger sauce.
- Keep the burgers whole! It’s too messy to cut in half and you will lose all the juices. For easy eating, wrap it in parchment paper to catch all the good stuff while you have something to hang onto for every bite
Recipe Video
There is absolutely nothing to be mad about when these burgers are on the menu, but we sure are smashing shit around here! Check out these Dusted Oklahoma Smash Burgers and get them on the menu for your next summer BBQ
