Oklahoma onion sliders are a twist on the classic burger, blending juicy beef with the rich flavor of sweet, sautéed onions. Originating in the 1920s as a cost-effective way to stretch hamburger meat, thus being more economical for restaurants to serve to striking railroad workers in Oklahoma, these burgers have since expanded well beyond Oklahoma to find a welcoming audience wherever they are served.
Savory Delight: The Charm of Oklahoma Onion Sliders
Oklahoma onion sliders, often called “Onion Burgers,” are a delicious twist on the traditional burger. The unique preparation method of finely slicing onions and cooking them directly on the beef patty lets the onions caramelize while grilling, infusing the meat with a sweet and savory flavor. Typically served on steamed buns and topped with cheese, these burgers are perfect for parties or casual gatherings.
Ingredients for Oklahoma Onion Sliders
Onions
Slice sweet onions into very thin slices. You’ll need enough to smother the burgers while they cook. Approximately one large or two medium onions will suffice for 5-6 sliders.
Hamburger Meat
Use one pound of hamburger with 80/20 fat content or even higher for juicier burgers. This will yield about 5-6 sliders. If you use beef with a lower fat content, add high-heat cooking oil to help crisp the onions.
Cheese
American cheese is the traditional topping; however, change it to suit your taste preference. One slice of cheese can be cut into quarters to top two or more sliders.
Cooking Method for Oklahoma Onion Sliders
Preparation
- Form the Patties: Divide the hamburger into 6 small balls, season with salt and pepper, and add them to a hot griddle or frying pan, seasoned side down. A cast iron pan with a lid (or a sheet of aluminum foil) works well for this recipe.
- Smash and Add Onions: Smash the balls to form thin patties. Immediately add the thinly sliced onions on top. Avoid salting the onions, as this will draw out their moisture and prevent them from cooking up crispy.
Cooking
- Initial Cooking: Cook the burgers for 2-5 minutes on high heat so they cook inside and the edges become crispy. Cover them with a lid for part of the cooking time.
- Flip and Crisp: Using two spatulas, carefully flip the burgers and onions together, placing the onions underneath the burgers on the griddle. Continue cooking for another 2-5 minutes until the burgers are done, reaching an internal temperature of 160 degrees F, and the onions are crispy around the edges. Some onions will be caramelized, while others will become crunchy.
Adding Cheese
As soon as you flip the burgers, add cheese slices on top so they can melt while the burgers cook. While American cheese is traditional for Oklahoma burgers, feel free to use cheddar or pepper jack for some extra flavor.
Assembling the Oklahoma Onion Sliders
Toasting the Buns
Use Hawaiian rolls for your sliders. Cut them to make lids and bases like a burger bun. Break them apart and add a little butter to the skillet. Toast the inside of the buns until golden.
Final Assembly
Stack the tops and bottoms of the buns on top of the burgers with the cheese slices. Ensure that the inside of the buns are touching the cheese to prevent sticking. Close the lid or cover to finish cooking, and steam the buns to soften them.
Enjoy Oklahoma Onion Sliders!
Once everything is cooked to perfection, serve your Oklahoma onion sliders hot and enjoy this delicious, hearty meal! Feel free to top with a favorite sauce if desired.
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Savory Oklahoma Onion Sliders: A Tasty Twist on Classic Burgers
Equipment
- griddle or frying pan (cast iron frying pan preferred)
- 2 spatulas for flipping burgers
Ingredients
- 1 pound hamburger
- 1 large sweet onion
- salt
- pepper
- 3 slices cheese
- 6 Hawaiian rolls (original)
- 1 tablespoon butter
Instructions
- Divide out 6 Hawaiian rolls. Slice them horizontally to make a top and bottom. Separate all the pieces. You should have 6 tops and 6 bottoms. Set aside.
- Cut the onion into extra thin slices. Set aside.
- Make 6 balls out of the hamburger. Season with salt and pepper.
- Heat the griddle or frying pan on high heat until hot.
- Add the burger balls and smash them flat with a spatula, making them thinner around the edges. Divide the onions and place them on top of each burger.
- Cook for 2-5 minutes until the burgers are crispy around the edges. Use 2 spatulas to flip each burger, one to flip, and one to hold the onions in place. Cut the cheese and place a piece on the top of each burger.
- Melt the butter on the side of the griddle (or in a separate frying pan) and toast the inside of each Hawaiian roll. Then, place a bottom roll on each burger as they cook. Ensure that only the inside of a roll is against the cheese in case it sticks. Place top rolls on top of bottom rolls (to have a place to set them while they steam). Cover with a lid to let the rolls steam and soften. You can cover them with aluminum foil if you don't have a lid. Cook until the burgers are 160 degrees F. in the thickest part.
- Remove the top roll half from the sliders. Then, take the burgers off the heat, flip them, and add a roll to the bottom. Serve.