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The Hirshon Oklahoma Onion Burger

The Hirshon Oklahoma Onion Burger

  • Total Time: 0 hours


Units Scale
  • 1 pound top-quality ground beef – TFD prefers a 70-30 blend of round (or chuck) and bacon trimmings – your butcher can and should make this for you!!!
  • 3 white onions – sliced paper thin
  • 6 tablespoons vegetable oil for frying, in total
  • Salt and pepper to taste
  • Dill pickle slices – TFD prefers Bubbie’s brand
  • French’s yellow mustard to taste
  • Bolner’s Fiesta Extra Fancy Uncle Chris Steak Seasoning to taste
  • 3 fresh hamburger buns – TFD prefers Oroweat country potato buns


  1. Heat your grill or cast-iron frying pan over medium high heat.
  2. When hot, grab ⅓ pound of ground beef and form into a ball. Season with steak seasoning.
  3. Oil your pan with 2 tbsp. oil and place the meatball on top.
  4. Smash this down into a nice round patty – you want it THIN.
  5. Season generously with steak seasoning blend and fry for about four minutes. Don’t mess with it.
  6. Top with a nice big mound of sliced onion – ⅓ of the total, press it in.
  7. While the burger is cooking, toast your buns (It’s not traditional, but TFD prefers untoasted buns for this).
  8. Flip the burger over and fry on the onion side until the meat is cooked to your liking. I prefer mine to be nice and pink inside. Only serve rare if you have purchased good quality mince from a butcher – and you should have!
  9. Repeat two more times with remaining meat, oil and onions.
  10. Place the bottom bun on a clean surface and top with the patty so that the onion is facing upward.
  11. Squirt with mustard and top with pickles and the top bun. Repeat with remaining burgers and enjoy!
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 738.16 kcal
  • Sugar: 6.5 g
  • Sodium: 862.62 mg
  • Fat: 66.7 g
  • Saturated Fat: 16.5 g
  • Trans Fat: 0.31 g
  • Carbohydrates: 17.64 g
  • Fiber: 2.84 g
  • Protein: 17.35 g
  • Cholesterol: 74.84 mg