Oklahoma Onion Smash Burgers — Low-Carb Style with a Homemade Bun

If you’re from Oklahoma, you know an onion burger is practically a state treasure. Places like Tucker’s in OKC have built cult followings around their crispy, onion-laced smash burgers. So naturally, when my friend Suzanne shared her take on this iconic burger, I knew I had to try it — and give it a little twist to make it work for our low-carb lifestyle.

This version is everything you want from an Oklahoma Onion Burger: crispy beef, caramelized onions, melty cheese — all smashed together on a hot griddle. The secret is thinly sliced onions smashed directly into the meat. No frills, just pure comfort. Most restaurants serve these with American cheese, but that is a hard NO (“processed cheese food” – yuck) for me so we used Pepper Jack.

Since we eat low-carb, I made a special bun that’s soft, simple, and seed-oil free. It’s made from just three ingredients — powdered goat’s milk (easier to digest than powdered milk), eggs, and baking powder — and bakes in 12 minutes flat. I sprinkled the top with sesame seeds to make these more authentic. No complicated steps and the texture is like real bread. And the best part? My husband said this was one of the best low-carb meals he’s ever had.

We served ours with baked sweet potato fries — not technically low-carb, but sometimes you’ve just got to bend the rules for a great meal.

Whether you’re low-carb or just love a killer onion burger, this recipe hits the spot. If you want to use homemade mayo for the sauce, check out my video here: https://www.instagram.com/p/DL2qvXixqSr/

Oklahoma Onion Smash Burger with Special Sauce

A yummy recipe for a smashed onion burger and tasty sauce.

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Course dinner

Cuisine American

Servings 2

Ingredients

  

• For the Burgers:
• 8 oz ground beef 80/20 preferred, divided into 2 loose 4 oz balls
• 1 medium yellow onion very thinly sliced (use a mandoline if possible)
• Salt & pepper
• 2 slices cheddar cheese or Pepper Jack
• 2 hamburger buns toasted in butter *I make a special bun without carbs.
• Optional: Pickles
• For the Sauce:
• 1/4 cup mayo
• 1 tablespoon ketchup
• 1 teaspoon yellow mustard
• 1 teaspoon finely chopped dill pickles or relish
• 1/4 teaspoon garlic powder
• Dash of smoked paprika optional
• Salt to taste
• 1 tsp hot sauce optional

Instructions

 

• Make the Sauce
• Mix all sauce ingredients in a small bowl. Adjust salt to taste. Refrigerate while preparing burgers (it gets better as it sits).
• Prep the Onions
• Slice and salt the onion as thinly as possible (think paper-thin).
• Pat slices dry with a paper towel to remove excess moisture.
• Cook the Burgers
• Heat a cast iron skillet or griddle over medium-high to high heat until blazing hot.
• Place the beef balls on the skillet — no oil needed.
• Immediately pile a small handful of onions directly on top of each beef ball.
• Smash down hard using a firm spatula or burger press. Smash until the patty is very thin, and onions are pressed into the meat.
• Season with salt and pepper. Cook without touching for about 2–3 minutes until edges are crispy and onions are golden.
• Flip the patty (onions now face down). Press slightly. Cook 1–2 more minutes.
• Add cheese and cover with a lid (or use steam) to melt.
• Toast buns lightly in butter while burgers finish cooking.
• Assemble
• Spread sauce on both buns.
• Add the cheesy onion patty.
• Optional: Add pickles.
• Top with the bun.

Notes

The secret is smashing hard and cooking fast—don’t be shy!
Don’t overcrowd the skillet; do one or two burgers at a time for best sear.
Use fresh ground beef for better texture and flavor.

Keyword bacon, hamburger bun, hamburger meat, keto, low carboyhydrate, Oklahoma, onions, smash burger