An Oklahoma-style smash burger stacks two thin, crispy beef patties pressed flat with caramelized onions, American cheese, pickles, and special sauce. The signature technique—smashing thin beef balls on a hot griddle with onions—creates maximum crust and flavor in minimal time.
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Prices vary by store
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Add melted butter to a hot griddle and toast the brioche bun halves, cut-side down, until golden brown. Set aside.
Place two balls of ground beef on the griddle and drizzle with more melted butter.
Top each ball of beef with a pile of thinly sliced onions.
Using a burger press, smash the patties very thin, pressing the onions into the meat.
Season the patties generously with salt and black pepper, then drizzle with a bit more melted butter.
Once a good crust has formed, scrape the patties from the griddle and flip them over.
Immediately place a slice of American cheese on each patty. Top one of the patties with dill pickle slices.
Spread ketchup on the toasted bottom bun.
Drizzle the burger sauce over the patty topped with pickles.
Stack the second patty on top of the first, then place the double stack onto the bottom bun.
Place the top bun on the burger to complete it.
Assemble burgers immediately after cooking for best texture. Cooked patties and components may be stored separately in airtight containers for up to 3 days; reheat patties on a griddle or skillet over medium-high heat until warmed through.
griddle or cast-iron skillet · spatula (metal preferred for smashing)
Smash burgers use thin, loosely-packed beef balls pressed hard onto a hot griddle to create a large surface area and crispy, caramelized crust. Regular burgers are thicker patties handled gently to retain juice. Smash burgers prioritize crust and speed over thickness.
Yes. Use a cast-iron skillet or heavy-bottomed pan over high heat. The key is high heat and firm pressure when smashing; avoid a non-stick pan, which won't achieve proper browning.
Placing onions on the griddle first, then smashing the beef onto them, allows the onions to caramelize and stick to the patty's underside, infusing flavor and creating texture. It's a defining feature of Oklahoma-style burgers.
Use high heat—approximately 375–400°F. The surface must be hot enough to form a crispy crust in the 1–2 minutes it takes to smash and cook each thin patty.
Yes. Scale all ingredients proportionally. Cook patties one or two at a time depending on griddle size; do not overcrowd, as steam will prevent proper crust formation.
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