Oklahoma Smash Burgers
Cook Notes
BBQ Used: Blackstone 28” Griddle
Cooking Method: Direct
Fuel used: Gas
Cooking Temperature: High
Key Accessories
Ingredients
1lb 80/20 Steak Mince
1 large Onion
Salt
BBQ Rub (Brazilian Churrasco Rub from The Smokey Carter)
Brioche Burger Buns
American Mustard
Pickles
Sliced Burger Cheese (aka Dirty Burger Cheese)
I’ve fallen in love with Smash Burgers since getting my Blackstone Griddle. At First, I thought they were a trend and I didn’t really pay them much attention but after trying them a few times - I’m a little blown away by the results. The one classic smash burger I hadn’t tried was the Oklahoma Smash burger. This burger adds onions on top of the burger puck before it is smashed so the meat and onion is pressed together into the griddle surface.
Method
There is very little prep involved with this recipe but you will need a little bit of time for the onions. Start by peeling and slicing the onion as thin as you possibly can. You are aiming for see-through onions but don’t worry if they end up a little thicker - the results will still be awesome. Add the onions to a bowl and salt them generously. Toss the onions to coat them in the salt and leave them to the side for 30-40 minutes. The salt will start to draw the moisture out of the onions. The more moisture you can remove from the onions, the more crisp they will go on the griddle.
While your onions are de-moistening (that’s a new word, I’m claiming that one!) you can measure out your beef for the patties and prep your buns. When I cooked these, I made 1/4lb burger patties and double stacked them making a whopping 1/2lb burger. The next time I make them I think it would be better to make them a little smaller so the final weight for each burger is about 1/3lb or just have a single 1/4lb patty in each burger.
Once your onions have had some time to soak, remove a small handful at a time and squeeze out as much moisture as possible, placing the onion onto a new plate. Now you are ready to cook!
Fire up the Blackstone griddle as hot as it can go. Start by placing your burger ball onto the surface and dust it with some of your chosen BBQ Rub. Add a small handful of the onions on top of the ball and then smash everything together. Add another dusting of seasoning and let them sear for a few minutes to build up a crust.
Flip the patties over, making sure to scrap all that crust off the griddle as you flip, then immediately add a slice of cheese on top. You can say what you want, but for a smash burger, you want the square, plastic, dirty burger cheese. don’t ask questions…. just do as you’re told and you won’t be disappointed.
When the second side has had a few minutes to form a crust, you can start to build your burgers up on the griddle surface. Start by double stacking the patties then top them with some pickles and a drizzle of American Mustard. Place the top bun onto the burger stack and the bottom bun on top. Close the lid for a few minutes to allow the buns to steam and warm through then you can lift everything off and tuck in!
