Double Oklahoma Smash Burger

Pro tips

• Form loose 3-ounce beef balls—don't compact them. A looser crumb structure smashes better and develops a lacy, crispy crust.
• Shave the onions as thin as possible. Thin onions caramelize and adhere to the meat during the steam phase rather than sliding off.
• Smash immediately and aggressively. Wait 30 seconds on the first side to build crust, then flip and smash again with onions on top to lock them in.
• Toast the potato bun in the residual griddle heat or a dry pan for 10–15 seconds per side. This prevents sogginess from the sauce and cheese.

Substitutions

• American cheese → sharp cheddar or Kraft singles (less melt but sharper flavor)
• Dill pickle slices → bread-and-butter pickles (sweeter, less acidic)
• White onion → yellow onion (slightly sweeter caramelization)

Storage & make-ahead

Best served immediately. Wrapped smash burgers cool quickly and the crust softens; do not refrigerate or reheat.

Equipment

griddle or flat-top skillet · heavy spatula or burger press

What temperature should the griddle be for smash burgers?

Use a screaming hot griddle (350–400°F). The high heat creates the crispy, caramelized crust essential to the Oklahoma method. Let it preheat fully before adding the beef.

How do I prevent the patties from sticking when I smash?

Smash immediately after placing the beef ball on the griddle. Use a heavy spatula or burger press and apply firm, downward pressure for 3–5 seconds. The crust that forms prevents sticking.

Can I make the patties ahead of time?

No. Form the 3-ounce balls just before cooking; cold beef won't develop the proper crust. Prep the onions, sauce, and other toppings in advance instead.

What if I don't have a potato bun?

A soft brioche or standard burger bun works, but potato buns have a slight sweetness and sturdier texture that pairs best with the caramelized onions and savory crust.

How do I know when to flip and add the onions?

Flip when the bottom is golden-brown and crispy, about 1–2 minutes. Immediately top with shaved onions and a pinch of salt and pepper, then flip again to steam the onions into the meat.