The Oklahoma onion burger is a piece of American culinary history, first created in the 1920s during the Great Depression in El Reno, Oklahoma. Ground beef was expensive, but onions were plentiful and affordable. Cooks began pressing a mound of paper-thin onions into a small ball of beef on a hot griddle, stretching their meat supply while discovering a flavor combination that was greater than the sum of its parts. Over time, this simple act of necessity became a beloved tradition, known for its crisped edges, caramelized onions, and humble charm.

What makes this burger special is its ability to deliver both texture and flavor in every bite. The beef develops a deep crust while the onions soften, caramelize, and almost melt into the meat. When paired with American cheese and a soft bun, the result is a savory-sweet balance that has earned fans for generations. My take keeps the spirit of the original intact but doubles the fun with two stacked patties, seasoned boldly with Revolution Barbecue Texas Beef BBQ Rub. This seasoning adds a peppery backbone and savory depth that elevates the classic flavor. The result is rich, indulgent, and every bit worthy of the griddle.