Oklahoma-Style Double Onion Smash Burger on the Griddle
The Oklahoma onion burger traces its roots to the Great Railroad Strike of 1922, when beef shortages forced cooks to rethink how to stretch limited supply without sacrificing flavor. In towns across Oklahoma, short-order cooks began smashing beef directly into piles of thinly sliced onions on hot griddles. The onions bulked up the patties, caramelized in rendered fat, and created something greater than either ingredient alone. What started as necessity became tradition, eventually defining a regional style that places like Tucker’s continue to carry forward.
At its core, the onion burger is about integration, not garnish. The onions are not added later and they are not optional. They are pressed into the beef, cooked together, and transformed by heat into a mix of sweetness, savoriness, and crisp texture. The flavor profile is rich and deeply beef-forward, balanced by caramelized onion sweetness and sharpened by classic condiments. Fresh lettuce and tomato bring crunch and moisture, pickles add acidity, and grilled jalapeños provide a mild heat that keeps the burger from feeling heavy.
Seasoning the beef with Revolution Barbecue Texas Beef BBQ Rub reinforces the beef instead of masking it, anchoring the burger with bold, clean flavor. This is a burger built on history, cooked hot and fast, and perfectly suited for a backyard griddle.
