📝 About This Recipe
Born in the Depression era of El Reno, Oklahoma, this iconic burger was originally designed to stretch meat further by smashing a mountain of thinly sliced onions into the beef. This BBQ-inspired rendition elevates the classic by incorporating a hint of hickory smoke, a tangy molasses-based sauce, and sharp cheddar cheese. The result is a deeply caramelized, savory masterpiece where the onions become one with the meat, creating a crust that is salty, sweet, and incredibly juicy.
🥗 Ingredients
The Beef & Onions
- 1.5 pounds Ground Beef (80/20 fat ratio, chilled and divided into 4-6oz balls)
- 3 large White Onions (sliced paper-thin using a mandoline)
- 1 tablespoon Kosher Salt (to taste)
- 2 teaspoons Black Pepper (freshly cracked)
- 2 tablespoons Yellow Mustard (for brushing onto the raw side of the patty)
The BBQ Elements
- 1 teaspoon Smoked Paprika (to add a hint of grill flavor)
- 4-8 slices Sharp Cheddar Cheese (thick cut)
- 1/2 cup BBQ Sauce (molasses-based or Kansas City style)
- 1/4 cup Pickled Jalapeños (drained)
The Bun & Assembly
- 4 pieces Brioche Buns (split)
- 2 tablespoons Unsalted Butter (softened for toasting)
- 12-16 slices Dill Pickle Chips (crinkle cut preferred)
👨🍳 Instructions
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1
Using a mandoline or a very sharp knife, slice the white onions into paper-thin rounds. They should be translucent and almost shaggy in texture.
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2
Place the sliced onions in a bowl and toss them with a pinch of salt. Let them sit for 10 minutes to soften slightly, then squeeze out any excess moisture with a paper towel.
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3
Gently form the ground beef into 4 loose balls (about 6oz each). Do not overwork the meat or pack it tightly; you want it to be airy so the juices can flow.
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4
In a small ramekin, mix the kosher salt, black pepper, and smoked paprika to create your 'BBQ seasoning' rub.
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5
Heat a heavy cast-iron skillet or flat-top griddle over medium-high heat until it just begins to smoke. Lightly butter the buns and toast them on the griddle until golden brown, then set aside.
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6
Place the beef balls onto the hot, dry skillet. Immediately top each ball with a very generous handful of the sliced onions (about 1/2 cup per burger).
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7
Using a heavy metal spatula (and a second tool for leverage if needed), smash the beef down as hard as possible. The onions should be embedded into the meat and the patty should be thin.
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8
Season the onion side with your BBQ spice rub and brush a small amount of yellow mustard over the onions.
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9
Cook undisturbed for 3-4 minutes. You are looking for the edges of the beef to become lacy and dark brown, and the onions on the bottom to begin caramelizing.
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10
Carefully flip the patty, ensuring you get the spatula under the onions so they stay attached to the meat. The onions are now on the bottom, frying in the beef fat.
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11
Immediately place a slice (or two) of cheddar cheese on the patty. Place the top bun directly over the cheese and the bottom bun over the top bun (piggyback style) to steam for 2 minutes.
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12
Once the onions are charred and the cheese is molten, remove the buns. Place the bottom bun on a plate, add a swirl of BBQ sauce and pickles, then slide the patty on top.
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13
Top with pickled jalapeños for a BBQ kick and close the burger with the steamed top bun.
💡 Chef's Tips
Use a mandoline for the onions; if they are too thick, they won't soften and fuse with the meat properly. Don't use oil in the pan; the fat from the 80/20 beef is all you need to fry the onions to perfection. The 'smash' is critical—use a sturdy, non-slotted spatula to get maximum surface contact. Steaming the buns on top of the cooking patty is the secret to that authentic, soft 'burger joint' texture. If you want more smoke flavor, add a drop of liquid smoke to your BBQ sauce before assembly.
🍽️ Serving Suggestions
Serve with thick-cut sweet potato fries dusted with cinnamon and salt. Pair with a cold, crisp American Amber Ale or a spicy Ginger Beer. A side of creamy coleslaw provides a refreshing crunch against the rich, charred onions. Classic potato salad with plenty of mustard and hard-boiled eggs is the perfect BBQ companion.