Oklahoma Fried Onion Burger With Mustard Slaw

I’ve always loved the Oklahoma Fried Onion Burger with Mustard Slaw—it’s a hearty throwback to early 20th-century diners, blending juicy smashed beef and caramelized onions for that authentic bite. I start with ground beef, thinly sliced onions, and a tangy mustard slaw made from cabbage, mustard, vinegar, and sugar. It’s quick to cook on a hot griddle, perfect for a casual meal. If you’re interested, I’ll cover more tweaks and tools next.

History

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The Oklahoma Fried Onion Burger, a beloved regional specialty, originated in the early 20th century in Oklahoma’s diners and greasy spoons, reflecting the state’s working-class culture and influences from immigrant communities seeking hearty, affordable meals.

Regional variations, such as those from El Reno, emphasize the signature technique of smashing ground beef with onions on a griddle, symbolizing local ingenuity and pride in simple, flavorful comfort food.

Traditionally served in casual settings like roadside diners or state fairs, it’s often enjoyed during everyday meals, family gatherings, or as a nostalgic nod to Oklahoma’s culinary heritage.

Ingredients

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– 1 pound ground beef, with that perfect 80/20 lean-to-fat ratio**** – oh, you know, because life’s too short for burgers that turn out dry and disappointing.

this mix keeps things juicy and flavorful, like a little hug from the grill.

– 2 large onions, thinly sliced** – these are the stars of the show, adding that sweet, caramelized crunch** that makes you wonder, why didn’t I think of smashing them right into the patty?

Slice them nice and even, so they melt into every bite without overwhelming the scene.

– Salt and pepper to taste – simple as that, but don’t skimp.

it’s the basic seasoning that pulls everything together, kind of like how a good chat needs a dash of personality to really shine, you know?

– 4 hamburger buns, preferably toasted**** – go for the sturdy ones that hold up to all that mess, because who wants a soggy bottom ruining the fun?

Toasting them gives a nice crisp edge, almost like giving your burger a cozy, golden frame.

– 1 tablespoon yellow mustard – this bright, tangy stuff isn’t just for slathering.

it’s the base that kicks the slaw into high gear, making you pause and think, how did something so simple become so irresistible?

– 2 cups shredded cabbage for the slaw** – fresh and crisp**, this is the backbone of your mustard slaw, offering that satisfying crunch that says, hey, we’re keeping things light amidst all the beefy goodness.

shred it finely for that perfect bite-sized appeal.

– 1 tablespoon apple cider vinegar for the slaw – a little zing to cut through the richness, because even burgers need a friend to balance the party.

it’s that subtle tang that makes the slaw pop without stealing the spotlight.

– 1 teaspoon sugar for the slaw – just a touch to tame the vinegar’s edge, turning it into something almost magical.

think of it as the secret whisper that makes your slaw sing, without going overboard into sweet territory.

– Additional mustard for serving – extra squirts on top, because why not?

It’s like an old friend showing up unannounced, ready to amp up the flavor with that classic kick we all crave.

– Optional: Pickles, cheese, or other toppings – here’s where you get to play, tossing in whatever strikes your fancy.

pickles for that extra snap, cheese for melty comfort, or maybe something wild.

after all, life’s too predictable without a little improvisation, right?

– 1 tablespoon finely chopped rainbow bell peppers – for a splash of color and a hint of fresh sweetness, these little guys jazz up the mix without trying too hard.

it’s like adding confetti to your burger, making it feel festive and, well, a tad more photogenic on the plate.

Cooking Steps

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First things first, let’s tackle that mustard slaw to give your burger a fresh, tangy sidekick. Start by grabbing the 2 cups of shredded cabbage, then mix it in a bowl with 1 tablespoon of yellow mustard, 1 tablespoon of apple cider vinegar, and 1 teaspoon of sugar; stir everything together until it’s nicely coated, letting those flavors mingle for about 5 minutes while you prep the rest. This slaw brings a crisp, zesty contrast to the rich beef, almost like a surprise guest that lightens up the party without stealing the show. Who says a simple mix can’t elevate your meal from ordinary to unforgettable?

Now, onto the main event with that 1 pound of ground beef, aiming for those juicy patties that make every bite worthwhile. Divide the beef into 4 equal portions and shape them loosely into balls on a hot griddle or skillet over medium-high heat—remember, we’re going for smashburgers here, so press each ball flat with a spatula. Scatter the 2 large onions, thinly sliced, right on top of the patties as they sizzle, letting them caramelize and fuse with the meat for about 2-3 minutes per side; season with salt and pepper to taste along the way, because nothing says “perfection” like a balanced blend of savory and sweet. It’s that smashing step that turns ordinary onions into golden treasures, adding crunch and flavor in one go.

Once your patties are cooked through and the onions are nicely browned, it’s time to assemble these beauties on 4 hamburger buns, preferably toasted for that extra crisp. Slather a bit of the additional mustard on the buns if you like, then pile on a generous scoop of the mustard slaw, and add optional toppings like pickles or cheese for a personal twist. Stack everything together, and there you have it—a burger that’s hearty, flavorful, and ready to impress, almost like you’ve got a secret weapon in your kitchen arsenal. Remember, a little care in layering keeps things from toppling over, so take your time and enjoy the build.

Tips and Variations

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If you’re tweaking this Oklahoma Fried Onion Burger, why not swap out the ground beef for ground turkey or even a plant-based mix to keep things lighter yet still satisfying, especially on those days when a full-on beef fest feels a bit much?

For the mustard slaw, experiment with adding a handful of shredded carrots or a dash of hot sauce for an extra kick, turning that simple side into a vibrant, flavor-packed upgrade that surprises with every bite.

And here’s a little tip I like to ponder—press those onions onto the patties a tad gentler to avoid a tough texture, because nobody wants a burger that fights back like an overeager puppy.

Oh, and if you’re feeling playful, throw in some cheese that melts just right, making the whole thing feel like a cozy, customized masterpiece, even if my own kitchen experiments sometimes end up a bit wonky.

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