Fried onion Oklahoma-style burger with Shake Shack-inspired sauce, pickles & toasted potato bun recipe

National Hamburger Day

Happy National Hamburger Day! FOX 13's Chris Cato and Linda Hurtado celebrated with Chef Jeff Philbin with Dinner DeeAs.

TAMPA, Fla. - Learn to make fried onion Oklahoma-style burgers with Shake Shack-inspired sauce, pickles & toasted potato bun.  

Smash, sizzle, stack; this burger is all about crispy edges, sweet, caramelized onions, and sauce that hits every note. The thin patty gets smashed directly onto a bed of paper-thin onions, searing the flavor into every bite. It's finished with gooey American cheese, tangy pickles, a toasty potato bun, and a sauce that nods to Shake Shack with a smoky Cholula twist.

Caramelized Onion Smash Patties

Ingredients (for 2 burgers):

• 8 oz ground beef (80/20), divided into two 4 oz balls
• 1 small yellow onion, shaved thin on a mandoline
• Kosher salt and freshly ground black pepper
• 2 slices American cheese (optional)
• Vegetable oil or unsalted butter, for the griddle

Burger Sauce

Ingredients:

• ¼ cup mayo
• 1 tbsp ketchup
• 1 tsp Dijon mustard
• 1 tsp dill pickle brine
• Pinch of garlic powder
• Pinch of paprika
• 2–3 dashes of Cholula hot sauce

Instructions:

In a small bowl, whisk all ingredients until smooth. Chill for at least 30 minutes to let flavors meld. Keeps up to 1 week in the fridge.

Assembly

Ingredients:

• 2 potato buns, sliced and lightly toasted
• 4–6 dill pickle chips

Instructions

Prepare onions:

• Shave the onion ultra-thin using a mandoline or sharp knife. They should be translucent.
• Form beef balls:
• Keep them loose, not tightly packed for better edge crisping.
• Sear the patties:
• Heat a griddle or heavy skillet over medium-high heat and grease lightly.
• Place each beef ball on the griddle, top immediately with a pile of onions, and smash flat with a sturdy spatula.
• Season with salt and pepper. Cook undisturbed until the edges crisp and onions begin to deeply caramelize (about 2–3 minutes).
• Flip the patty (onions now underneath), add a slice of cheese (optional), and cook 30 seconds more until melted.

Toast the buns: 

• While patties cook, toast buns on the griddle until golden.
• Assemble the burger:
• Bottom bun → sauce → pickles → patty (optional cheese side up) → top bun with sauce.
• Press gently and serve hot.

Pro Tip:

• Smashing the patty after topping with onions lets them steam and sizzle into the beef at the same time creating that signature Oklahoma crust.
• This burger hits the four flavor elements:
• Salt from cheese and seasoned beef
• Heat from Cholula in the sauce
• Acid from pickle brine and pickles
• Fat from beef, mayo, and cheese