Cajun Oklahoma Onion Smash Burgers
These Cajun Oklahoma onion smash burgers combine paper-thin onions smashed directly into 80/20 beef seasoned with Tony's Creole Seasoning, melty American cheese, and a homemade Cajun burger sauce on toasted brioche. Crispy edges, juicy beef, bold Louisiana-inspired flavor on a griddle, flat-top, or cast iron.
Equipment
- Griddle, Flat-Top Grill, or Cast Iron Skillet
- Burger Press or Heavy Metal Spatula
- Mandoline
- Mixing Bowl
Ingredients
Burgers
- 2 lbs ground beef (80/20)
- 2 large sweet onions, sliced paper thin
- 1 tbsp Tony's Creole Seasoning
- 8 slices American cheese
- 4 brioche burger buns
- butter for toasting buns
Cajun Burger Sauce
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tbsp honey
- 1 tbsp sweet relish
- 1 tsp hot sauce
- 1 tsp Tony's Creole Seasoning
Instructions
- In a bowl, combine the mayonnaise, ketchup, yellow mustard, honey, sweet relish, hot sauce, and Tony's Creole Seasoning. Mix until smooth and refrigerate while preparing the burgers.
- Divide the ground beef into 8 loosely packed balls of about 4 ounces each. Do not overwork the meat.
- Heat the griddle to medium-high, about 425-450°F. Butter the brioche buns and toast until golden brown, then set aside.
- Place the beef balls on the hot griddle. Immediately top each with a generous pile of thinly sliced onions. Smash firmly with a burger press or heavy spatula until very thin. Season lightly with Tony's Creole Seasoning.
- Cook 2-3 minutes until a deep crust forms. Scrape underneath and flip. Add American cheese and cook another 1-2 minutes until melted.
- Spread Cajun burger sauce on both toasted buns. Stack two patties per burger. Serve immediately while hot and crispy.
Notes
Slice Onions Paper-Thin: The thinner the onions, the better they melt into the beef and caramelize. A mandoline makes it easy.
Smash Once and Leave It Alone: The biggest smash burger mistake is pressing multiple times. Smash once, then let the crust develop.
Use 80/20 Ground Beef: The extra fat creates crispy edges while keeping the burger juicy.
Toast Every Bun: Toasted brioche holds up to the sauce and prevents a soggy burger.
Make the Sauce Early: Making it first lets the flavors blend while the burgers cook. Not sponsored — Tony's Creole Seasoning and the equipment are simply what James uses.