Oklahoma Fried Onion Burger

Ingredients

• 1 lb ground chuck, 80/20
• 1 large yellow onion (about 12 oz)
• 4 slices American cheese
• 4 soft white hamburger buns
• 1 tbsp vegetable oil
• Kosher salt and black pepper
• Yellow mustard, for serving
• 8 dill pickle chips

Before you cook

• Shave the onion into paper-thin half moons on a mandoline or with a very sharp knife, then toss the slices with 1 teaspoon salt in a bowl and let them sit for 10 minutes.
• Squeeze the onions gently in your hands to release their liquid and set them aside in a loose pile.
• Divide the beef into 4 balls of 4 ounces each.

Steps

1. Heat a cast iron griddle or large skillet over medium-high heat for 4 minutes, then add the vegetable oil.
2. Place two beef balls on the griddle and top each with a generous handful of the salted onion, about a cup packed loosely.
3. Smash straight down through the onion pile with a wide spatula until the patty is thin and the onions are pressed into the meat.
4. Season the tops with salt and pepper and cook for 3 minutes, until the onion edges touching the griddle are browning and the meat is crusted.
5. Slide the spatula under the patty, scraping hard so the crust and onions come up together, and flip so the onions are now against the griddle.
6. Cook for 2 minutes more so the onions fry and soften in the beef fat.
7. Lay a slice of cheese on each patty, set a bun crown on top of the cheese to steam, and cook 1 minute longer.
8. Transfer each patty to a bottom bun and repeat with the remaining two balls and onions.
9. Squeeze mustard over the onions, add two pickle chips to each, and close the burgers.
10. Press each burger flat with your palm for a second before serving, the way they do at the counter.