Oklahoma Smash Burger with Burger Sauce

When I am craving a fast and full flavored burger, nothing hits like an Oklahoma Smash Burger. The thin onions melting right into the beef create a perfect mix of sweet, smoky, and savory. It is the kind of backyard classic that takes almost no effort but tastes like you planned it all week.

Why You’ll Love It

The best part of an Oklahoma Smash Burger is how simple it is. You only need a few ingredients, and the cooking time is quick enough for busy nights or big gatherings. Every bite gives you crispy edges, juicy beef, caramelized onions, and melty cheese, which is everything a good burger should be.

I also love how forgiving this recipe is because it always turns out great. The smashed patties cook fast, so you can feed a crowd without standing at the griddle forever. If you want a burger that feels old school and nostalgic while still being easy to make, this one delivers every single time.

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Ingredients And Tools

I keep my Oklahoma Smash Burger setup basic because the technique matters more than anything. Ground beef rolled into small 2 to 3 ounce balls is perfect because it cooks fast and crisps up well. I use white onions sliced paper thin on a mandolin, which helps them melt into the beef as it cooks.

American cheese is the classic choice because it melts perfectly. Toasted buns add a nice buttery crunch that matches the crispy burger edges. A griddle or flat top makes the whole process easier, but a cast iron skillet works if that is what you have.

The sauce is a simple mix of mayo, ketchup, mustard, paprika, garlic powder, onion powder, dill relish, and a splash of dill pickle juice. It gives the Oklahoma Smash Burger a creamy and tangy flavor that ties everything together. It is one of those sauces I like to keep around because it works on fries too.

How To Make It

Prep
I start by mixing the sauce so the flavors have time to come together. The onions get sliced super thin, and I roll the ground beef into small meatballs. Once the griddle is ripping hot, I add a little oil and get ready to cook.

Cook
I place a meatball onto the hot griddle and let it sit for about 30 seconds to build that first bit of crust. Then I flip it and immediately pile the thinly sliced onions right on top. The smash happens right here - this is the fun part - press it down firmly until it spreads out into a very thin patty.

The flipped meatball trick is a way that you can help minimize the meat sticking to your burger smasher.

The onions cook directly into the beef and caramelize underneath, which is the signature move of an Oklahoma Smash Burger. Once the edges are crispy and the onions look golden, I flip it and add a slice of American cheese. The cheese melts fast and coats the patty in the perfect layer of creamy flavor.

Serve
I like to toast the buns on the griddle to pick up some of that beef flavor. Each burger gets two patties because a double stack makes it feel like a real diner style Oklahoma Smash Burger. Once the patties are stacked, I give it a spoonful of the smash burger sauce.

I always serve these with pickles because the crunch and vinegar contrast the sweetness of the onions. You can add lettuce or tomato, but I usually keep it simple because the onions and beef do all the heavy lifting. These burgers taste like they came straight out of an old roadside diner.

Pro Tips And Notes

Keep the onions thin because the smash technique needs them to melt into the beef. The thinner they are, the better they caramelize. A super hot griddle is key for getting those crisp edges that make an Oklahoma Smash Burger special.

Do not be shy with the pressure when smashing. A firm and even smash gives you that classic thin patty. Once the patty is smashed, leave it alone so it can crisp instead of steaming.

If you want extra flavor, add a swipe of mustard to the uncooked side before flipping. It gives the burger a tangy and slightly smoky taste. It is a small trick that makes an Oklahoma Smash Burger feel even more authentic.

Wrapping Up

An Oklahoma Smash Burger is the kind of recipe that reminds me why simple food is often the best food. With just a handful of ingredients and a hot griddle, you can make something that tastes wild for how easy it is. The crispy edges, melty cheese, and caramelized onions come together every single time.

This is one of those recipes I keep in my rotation because it never fails to please a crowd. You can make four or you can make forty, and the process stays simple. If you want a quick dinner or a backyard cookout win, this Oklahoma Smash Burger always gets the job done.