The famous Oklahoma Onion Burger made vegan! Tons of fried onions smashed into a plant-based meaty burger! Perfection!
The Oklahoma Onion Burger has had quite a revival over the past few years. Mostly because of George Motz! But these were developed in the 1920s in Oklahoma as a way to extend the meat supply.
Seeing that 100 years later, things are pretty dang expensive, especially vegan meat like Beyond and Impossible, it behooves me to make them as well! Plus, it turns out smashing onions in a burger not only saves you money, but it’s insanely delicious!
Ingredients for oklahoma Onion Burger
- Vegan Meat – Something like Impossible or Beyond Meat will be ideal. But you can also try using my TVP Burger or Veggie Burger too. I would suggest using a non-stick pan for those though!
- Onions – I like using Sweet Onions, but you can use Brown / Yellow or White as well.
- Burger Buns – Homemade Buns or Store-Bought work great!
- Cheese – I like using the American slices by Follow Your Heart or Daiya.
- Condiments – I suggest a Burger Sauce or Yellow Mustard.
- Pickles – add some Dill Pickle slices if you like too!
How to make an Oklahoma Onion Burger
This is really quite simple!
To slice the onions, I highly recommend using a mandolin to slice them as thin as possible. If you have a sharp knife and are good with it you can try that too. Either way, slice them as thin as possible.
Next, roll up 2 – 3 ounces (55 – 85G) of the plant based meat into balls.
Get a well seasoned cast iron or carbon steel skillet preheated over medium high heat. You can also use a non-stick pan, but don’t overheat it, I would suggest heating it on medium.
I like to dry toast my buns as the pan preheats, once they are lightly toasted, it’s a good sign the pan is hot enough for the burgers.
Once pan is preheated (after about 3-4 minutes) add a ball of meat to the center. Season with salt or pepper (I like to use Lawry’s Seasoned Salt). Then add about 1 – 2 ounces of the onions. Season some more, then smash with a burger press or stiff spatula.
Cook for 1 – 2 minutes or until you can see a nice layer of browning around the edge of the patty. Some of the onions will likely hang down and lay on the pan. If they are getting browned that is a good sign to flip too.
The burger will be stuck to the pan more than likely. Using a stiff metal spatula or scraper, scrape the burger patty around the edges, making sure not to tear up the crust. Once it releases from the pan, flip it over. Cook for a minute or so, then add some vegan cheese. Drizzle in a little water and cover to steam and melt the cheese.
Add to the buns, dress with any condiments and pickles that you like and enjoy!
Storage
I don’t recommend storing these in the fridge. You can however slice up a bunch of onions and roll up some balls of meat and store those for a quick and easy burger however!
If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!
Vegan Oklahoma Onion Burger
- 12 oz Plant Based Meat (Impossible or Beyond Meat)
- 8 oz Sweet Onion
- 4 slices Vegan American Cheese
- 4 Burger Buns
- Salt & Pepper (I used Lawry’s Seasoned Salt)
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To slice the onions, I highly recommend using a mandolin to slice them as thin as possible. If you have a sharp knife and are good with it you can try that too. Either way, slice them as thin as possible.
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Next, roll up 2 – 3 ounces (55 – 85G) of the plant based meat into balls. 3 oz will get your 4 burgers, 2 will get you 6!
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Get a well seasoned cast iron or carbon steel skillet preheated over medium high heat. You can also use a non-stick pan, but don’t overheat it, I would suggest heating it on medium.
-
I like to dry toast my buns as the pan preheats, once they are lightly toasted, it’s a good sign the pan is hot enough for the burgers.
-
Once pan is preheated (after about 3-4 minutes) add a ball of meat to the center. Season with salt or pepper (I like to use Lawry’s Seasoned Salt). Then add about 1 – 2 ounces of the sliced onions. Season some more, then smash with a burger press or stiff spatula.
-
Cook for 1 – 2 minutes or until you can see a nice layer of browning around the edge of the patty. Some of the onions will likely hang down and lay on the pan. If they are getting browned that is a good sign to flip too.
-
The burger will be stuck to the pan more than likely. Using a stiff metal spatula or scraper, scrape the burger patty around the edges, making sure not to tear up the crust. Once it releases from the pan, flip it over. Cook for a minute or so, then add some vegan cheese. Drizzle in a little water and cover to steam and melt the cheese.
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Add to the buns, dress with any condiments and pickles that you like and enjoy!
