How to Make a Tulsa-Style Onion Burger at Tuckers Onion Burgers

The Tulsa-style onion burger is more than just a sandwichits a regional culinary icon rooted in the working-class culture of northeastern Oklahoma. At the heart of this tradition stands Tuckers Onion Burgers, a family-owned institution that has perfected the art of the piled-high, caramelized onion burger since 1948. Unlike typical burgers that treat onions as a garnish, the Tulsa-style version transforms them into the star of the show: thin, sweet, slow-cooked slices that melt into the beef patty, creating a tender, savory, and deeply flavorful experience unlike any other. Making an authentic Tulsa-style onion burger at home, inspired by Tuckers method, requires precision, patience, and respect for the ingredients. This guide will walk you through every stepfrom sourcing the right beef and onions to mastering the griddle techniqueso you can recreate the legendary taste in your own kitchen.

Step-by-Step Guide

Step 1: Gather Authentic Ingredients

Authenticity begins with ingredients. Tuckers Onion Burgers uses simple, high-quality components that havent changed in over 70 years. Youll need:

• Ground beef: 80/20 lean-to-fat ratio. This fat content is non-negotiableits what allows the burger to stay juicy and bind with the onions during cooking. Avoid leaner blends; theyll dry out and fail to meld properly.
• Yellow onions: Large, firm, and sweet. Spanish or Vidalia onions work well, but traditionalists prefer standard yellow onions for their balanced sweetness and structure. Youll need at least two large onions per burger.
• White bread buns: Soft, slightly stale, and unsliced. Tuckers uses plain white sandwich buns that absorb the onion juices without falling apart. Toasting them lightly is optional but recommended for texture contrast.
• Salt: Fine sea salt or kosher salt. No pepper, no spicesjust salt. The purity of flavor is key.
• Butter or shortening: Traditional Tulsa-style burgers are cooked on a griddle with a small amount of butter or hydrogenated shortening. Avoid vegetable oilit lacks the richness needed to caramelize the onions properly.

Do not use cheese, ketchup, mustard, pickles, or lettuce. These are modern additions that dilute the original recipe. The Tulsa-style burger is minimalist by design.

Step 2: Prepare the Onions

The onions are the soul of this burger. Tuckers uses a technique that transforms raw, pungent onions into tender, sweet, almost jam-like mounds that cling to the meat. Heres how to do it:

1. Peel the onions and slice them as thinly as possibleideally 1/16 inch thick. A mandoline slicer is ideal, but a sharp chefs knife works if youre patient.
2. Separate the slices into rings. Avoid chopping or dicing; whole rings are essential for texture and even cooking.
3. Place the sliced onions in a large bowl and sprinkle with a pinch of salt. Let them sit for 1015 minutes. This draws out excess moisture and helps them caramelize faster.
4. Pat the onions dry with paper towels. Wet onions will steam instead of caramelize on the griddle.

Pro tip: Do not rush this step. The slow, low-heat caramelization is what gives the burger its signature depth. If you saut the onions too quickly over high heat, theyll burn before they sweeten.

Step 3: Form the Patties

At Tuckers, patties are hand-formednot pressed or machine-made. The goal is a loose, slightly irregular patty that allows the onions to integrate naturally during cooking.

1. Divide the ground beef into 6-ounce portions (about the size of a small fist). Avoid over-handling the meatit can make the patties dense and tough.
2. Gently shape each portion into a patty slightly wider than your bun. The patty should be about 3/4 inch thick at the center and slightly thinner at the edges. This ensures even cooking and prevents the center from puffing up.
3. Make a shallow dimple in the center of each patty with your thumb. This prevents the burger from bulging into a dome as it cooks.
4. Season the top of each patty generously with salt. Do not season the undersideit will burn on the griddle.

Do not add breadcrumbs, eggs, or seasonings. The beef and onions are the only flavors.

Step 4: Preheat the Cooking Surface

A flat-top griddle or heavy cast-iron skillet is essential. Tuckers uses commercial griddles that maintain consistent heat, but a well-seasoned cast-iron skillet on a stovetop or outdoor grill works beautifully.

1. Place your cooking surface over medium-low heat. You want the surface to heat slowlyaround 300325F (150165C). Too hot, and the onions will burn before they soften.
2. Add a thin layer of butter or shorteningabout 1 tablespoon per burger. Let it melt and coat the surface evenly. The fat should shimmer but not smoke.
3. Wait 35 minutes for the surface to stabilize. Youll know its ready when a drop of water sizzles gently and evaporates without splattering violently.

Never use non-stick spray or high-smoke-point oils like canola. They lack the flavor profile needed to complement the beef and onions.

Step 5: Cook the Onions First

This is the defining technique of the Tulsa-style burger: cooking the onions before the beef.

1. Spread a generous mound of prepared onions (about 1/2 cup per burger) onto the hot griddle in a circular shape, slightly larger than your patty.
2. Let them cook undisturbed for 810 minutes. Youll see them soften, turn translucent, and begin to caramelize at the edges.
3. Using a spatula, gently fold and turn the onions every 23 minutes. The goal is even browning without scorching. They should become golden brown, sticky, and fragrant.
4. After 1520 minutes, the onions should resemble a sweet, jammy paste with deep brown edges. If theyre still watery or pale, continue cooking. Patience is critical.

At this stage, the onions should be so tender they almost melt. This is the foundation of the burgers flavor.

Step 6: Add the Patties and Seal

Now, the magic happens: the patty is placed directly on top of the cooked onions.

1. Place each beef patty directly onto the bed of caramelized onions. The onions will begin to seep into the meat as it cooks.
2. Do not press down on the patty. Let it cook naturally. Pressing squeezes out the juices and prevents the onions from integrating.
3. Cook for 57 minutes on the first side. Youll notice the onions slowly rising through the edges of the patty, creating a natural crust.
4. Flip the patty once, using a thin metal spatula. The onions will now be partially fused to the underside of the meat.
5. Cook the second side for another 46 minutes. The internal temperature should reach 160F (71C) for safe consumption. Use a meat thermometer for accuracy.

During this phase, the fat from the beef renders and mixes with the onions, creating a rich, unctuous bond. The result is a single cohesive unitnot a patty with onions on top, but a unified flavor experience.

Step 7: Toast the Buns (Optional but Recommended)

While the burgers cook, prepare the buns:

1. Lightly butter the cut sides of the buns.
2. Place them butter-side down on the edge of the griddle or in a separate pan over low heat.
3. Toast for 12 minutes until golden and slightly crisp. They should hold up to the juicy burger without becoming soggy.

Do not toast them too long. They should remain soft on the inside.

Step 8: Assemble and Serve Immediately

Assembly is simple, but timing is everything.

1. Place the cooked burger on the bottom half of the bun.
2. Let the excess onions naturally spill over the sides. This is intentionalits part of the texture and presentation.
3. Cover with the top bun.
4. Serve immediately. Letting the burger sit will cause the bun to become soggy and the onions to lose their warmth.

There is no sauce, no cheese, no extras. The burger is served as-is: beef, onion, salt, and bread. The harmony of these four elements is what makes it unforgettable.

Best Practices

Use Fresh, High-Quality Beef

The quality of the beef is the foundation. Tuckers sources ground beef from local butchers who grind chuck roast daily. If you cant get 80/20 ground beef from a trusted source, grind your own. Chuck roast has the ideal fat marbling. Avoid pre-packaged ground beef from supermarketsits often leaner and processed with additives that interfere with texture.

Control the Heat Relentlessly

Medium-low heat is non-negotiable. High heat sears the outside too quickly, trapping moisture and preventing the onions from fully caramelizing. The goal is slow, even cooking that allows the onions to release their sugars gradually. If your onions are browning too fast, reduce the heat and add a tiny bit more butter to cool the surface.

Dont Skimp on Onions

Most home cooks underuse onions. Tuckers uses approximately 1/2 cup of raw onions per burger, which reduces to about 1/4 cup after cooking. Dont be afraid to pile them on. The burger should look like a mountain of onions with a small beef patty peeking through. Thats the aestheticand the flavorof the Tulsa-style burger.

Let the Onions and Beef Fuse

One of the biggest mistakes is treating the onions and beef as separate components. The entire point of the Tulsa-style burger is that the onions integrate into the meat as it cooks. The fat from the beef melts into the onions, and the sugars from the onions penetrate the beef. This fusion creates a texture and flavor profile thats impossible to replicate with toppings added after cooking.

Use a Cast-Iron or Griddle, Not a Grill

While outdoor grills are great for traditional burgers, theyre not ideal for Tulsa-style. The open flame and airflow cause uneven cooking and prevent the onions from staying in contact with the meat. A flat, solid surface ensures the onions remain pressed against the patty, allowing for maximum flavor transfer.

Make It Fresh, Serve It Immediately

Like all great food, this burger is best eaten right off the griddle. The contrast between the warm, juicy interior and the slightly crisp bun is fleeting. If you must hold it, keep it in a warm oven (170F) for no more than 10 minutes. Beyond that, the texture degrades.

Keep It Simple

Resist the urge to improve the recipe. No cheese, no sauce, no lettuce. The beauty of the Tulsa-style burger lies in its restraint. Its a tribute to simplicity, tradition, and the transformative power of slow-cooked onions. Adding extras doesnt elevate itit distracts from it.

Practice Makes Perfect

The first time you make this burger, it may not be perfect. The onions might be too watery, the patty too dense, the bun too soggy. Thats okay. Each attempt teaches you about heat control, timing, and ingredient ratios. Tuckers has been doing this for over 70 years. Your first attempt is just the beginning.

Tools and Resources

Essential Tools

• Cast-iron skillet or flat-top griddle: The heart of the cooking process. Look for a heavy, well-seasoned pan that retains heat evenly.
• Mandoline slicer: For consistent, paper-thin onion slices. A sharp chefs knife works, but a mandoline saves time and ensures uniformity.
• Thin metal spatula: Needed to flip the burger without disturbing the onion bed. A flimsy plastic spatula wont cut it.
• Meat thermometer: Ensures your burger reaches the correct internal temperature without overcooking.
• Wooden spoon or silicone spatula: For gently stirring onions without scratching your cookware.
• Instant-read thermometer: To monitor griddle temperature if your stove doesnt have precise controls.

Recommended Resources

• Oklahoma Food: The History and Recipes of the Sooner State by Mary Jane Hall A deep dive into regional dishes, including the origins of the Tulsa-style burger.
• The Burger: A History by Rachel A. Laudan Provides context for how regional burger styles evolved in America.
• YouTube: Tuckers Onion Burgers Tour by Food Network Travel A rare behind-the-scenes look at how the original burger is made in Tulsa.
• Reddit: r/AskOklahoma and r/foodhistory Active communities of locals and food historians who share tips, stories, and variations.
• Local butcher shops in Tulsa: If you can visit, ask for freshly ground 80/20 chuck. Many local butchers still use the same suppliers Tuckers has used for decades.

Where to Buy Ingredients

For the most authentic results:

• Ground beef: Purchase from a local butcher who grinds in-house. If unavailable, choose 80/20 ground chuck from a high-end grocery chain (e.g., Whole Foods, Trader Joes).
• Onions: Buy in bulk from a farmers market or wholesale produce supplier. Yellow onions should be firm, dry, and free of sprouts.
• Buns: Use plain white sandwich buns. Avoid brioche, pretzel, or whole wheat. If you cant find unsliced buns, slice them yourself with a serrated knife.
• Butter: Use unsalted European-style butter (e.g., Plugr or Kerrygold) for superior flavor. Shortening (like Crisco) is traditional and acceptable if you want to stay closer to the original.

Real Examples

Example 1: The Original Tuckers Method

At Tuckers Onion Burgers in Tulsa, Oklahoma, the process is nearly identical to the one described above. The restaurant operates with a single griddle, three employees, and a line that stretches out the door during lunch hours. Each burger is made to order, with onions cooked first, then the patty placed on top. Customers can watch the entire process through a glass window. The burgers are served on white buns with no wrappingjust the burger, naked and steaming. The restaurant has never changed its recipe. Regulars say the taste hasnt changed since 1948. One customer, now in his 80s, says hes eaten a Tuckers burger every Friday since he was 12. Its not just food, he says. Its memory.

Example 2: Home Cook Success Story

In 2021, a food blogger from Austin, Texas, replicated the Tuckers method after visiting Tulsa. He documented his journey over three months, experimenting with different onion types, beef ratios, and cooking times. His breakthrough came when he stopped using a grill and switched to a cast-iron skillet on low heat. He used 1.5 large yellow onions per burger, cooked them for 22 minutes, and let the patty sit on top for the full 12 minutes of cooking time. His first successful burger received over 200,000 views on YouTube. He wrote: I thought I knew how to make a burger. I didnt. This isnt a burger with onions on it. Its a burger made of onions. Thats the revelation.

Example 3: The Tulsa Food Truck Variation

Some modern Tulsa food trucks have adapted the recipe for speed and portability. One popular vendor, Onion Truck, uses pre-sliced onions and a high-heat electric griddle. They cook the onions for 10 minutes, then add the patty and cook for 6 minutes total. They serve it on a toasted potato roll for added texture. While its not identical to Tuckers, its still recognizable as Tulsa-style. The key innovation? They serve it with a side of pickled jalapeosoffered as optional, never included. This shows how tradition can evolve while staying true to its roots.

Example 4: The Failed Attempt

A chef in Chicago tried to recreate the burger using a sous-vide beef patty and caramelized onions prepared separately, then assembled with a brioche bun. He added garlic powder and smoked paprika for depth. The result? A delicious burgerbut not a Tulsa-style burger. He admitted: I made a gourmet onion burger. But I didnt make a Tulsa burger. I missed the soul.

FAQs

Can I use a gas grill to make a Tulsa-style onion burger?

No. A gas grill exposes the burger to direct flame and airflow, which prevents the onions from staying in contact with the meat and causes uneven cooking. The flat surface of a griddle or cast-iron skillet is essential to trap heat and allow the onions to meld into the beef.

Why dont Tulsa-style onion burgers have cheese?

Tradition. The original recipe, developed in the 1940s by a Tulsa diner owner named Tucker, was designed to be affordable and filling for factory workers. Cheese was considered a luxury. The pure combination of beef, onion, salt, and bread was enough. Adding cheese changes the flavor profile and texture, making it a different dish entirely.

Can I make this recipe with turkey or chicken?

Technically yes, but it wont be a Tulsa-style onion burger. The high fat content of 80/20 beef is what allows the onions to bind and caramelize properly. Lean meats like turkey or chicken will dry out and fail to integrate with the onions. Stick to beef for authenticity.

How many onions do I need per burger?

Two large yellow onions yield about 1 cup of sliced onions, enough for two burgers. So, plan for 1/2 cup of raw onions per burger. After cooking, this reduces to roughly 1/4 cup of caramelized onion per burger.

Can I prep the onions ahead of time?

You can slice the onions up to 24 hours in advance and store them in an airtight container in the refrigerator. However, do not cook them ahead. Caramelized onions lose their texture and flavor when reheated. Cook them fresh each time.

What if I dont have a griddle?

A heavy cast-iron skillet works perfectly. Use the largest one you have to accommodate multiple patties. Preheat it slowly over medium-low heat and use butter or shortening as directed.

Is there a vegetarian version?

There is no authentic vegetarian version of the Tulsa-style onion burger. The dish relies on the interaction between beef fat and onion sugars. However, some plant-based chefs have created inspired versions using mushroom patties and beetroot for color. These are creative interpretations, not traditional recipes.

How long does it take to make one burger?

Approximately 3035 minutes total: 15 minutes to prep onions, 2025 minutes to cook. The slow cooking process is non-negotiable. Rushing it ruins the texture and flavor.

Can I freeze cooked Tulsa-style onion burgers?

Its not recommended. The texture of the onions becomes mushy, and the beef loses its juiciness. This burger is best enjoyed fresh. If you must store leftovers, refrigerate for up to 24 hours and reheat gently in a skillet with a splash of water to restore moisture.

Why is it called a Tulsa-style burger?

Because it originated in Tulsa, Oklahoma, in the late 1940s. The style spread through local diners and lunch counters, becoming a regional staple. Unlike Chicago-style or Texas-style burgers, the Tulsa-style is defined by its onion-heavy construction and minimal seasoning. Its a point of pride for Oklahomans.

Conclusion

Making a Tulsa-style onion burger at home, inspired by Tuckers Onion Burgers, is not just a cooking projectits a cultural experience. It demands patience, precision, and reverence for tradition. There are no shortcuts. No fancy gadgets. No unnecessary ingredients. Just beef, onions, salt, bread, and heat. When done right, the result is a burger that transcends the ordinary: tender, sweet, deeply savory, and impossibly satisfying. Its food that tells a storyof hard work, community, and the quiet dignity of simple things done well.

Whether youre recreating this dish to honor a family memory, to connect with Oklahomas culinary heritage, or simply to taste something truly unique, the Tulsa-style onion burger rewards those who take the time to do it right. Dont rush. Dont improvise. Dont add extras. Just follow the steps, trust the process, and let the onions do the work.

When you take your first bitethe soft bun, the warm beef, the sweet, sticky onions clinging together like a single, glorious unityoull understand why this burger has endured for over 75 years. Its not just a recipe. Its a legacy. And now, its yours to carry forward.