Smash burger recipe
 This burger variation is cooked with lots of onions smashed into it for a very juicy burger experience! You can of course double or quadruple the recipe to serve more people. 2 tbsp beef dripping3 x 85g/3oz beef mince meatballs (or 4 if you are really hungry)2 onion, very thinly sliced (as thinly sliced as possible, ideally 1mm on a mandolin) 1 tbsp American-style mustard (optional)3 American or burger cheese slices1 burger bun, splitburger seasoning (garlic powder, onion powder, pepper and salt)salt and freshly ground black pepper 2 tbsp beef dripping 3 x 85g/3oz beef mince meatballs (or 4 if you are really hungry) 2 onion, very thinly sliced (as thinly sliced as possible, ideally 1mm on a mandolin) 1 tbsp American-style mustard (optional) 3 American or burger cheese slices 1 burger bun, split burger seasoning (garlic powder, onion powder, pepper and salt) salt and freshly ground black pepper Method Heat a large frying pan over medium-high heat. Place the patty balls on a frying pan and top with a silly amount of the sliced onions. You want almost 50/50 in quantity so the onions are spread all over the patty balls and hang over the sides. (If you're using the mustard add it to the burger at this point)Smash the onions into the patties on the frying pan with a spatula or burger smasher. Season with salt and pepper and cook for 3 minutes. Flip the patties and cook for a further 3 minutes. Add the cheese and bun lids and leave to steam slightly.Serve and enjoy – you might want to give them a few minutes to cool down as these burgers hold the heat like crazy and you will burn the roof of your mouth off. Although they are so tasty, it’s worth the pain if you can’t wait! Heat a large frying pan over medium-high heat. Place the patty balls on a frying pan and top with a silly amount of the sliced onions. You want almost 50/50 in quantity so the onions are spread all over the patty balls and hang over the sides. (If you're using the mustard add it to the burger at this point) Heat a large frying pan over medium-high heat. Place the patty balls on a frying pan and top with a silly amount of the sliced onions. You want almost 50/50 in quantity so the onions are spread all over the patty balls and hang over the sides. (If you're using the mustard add it to the burger at this point) Smash the onions into the patties on the frying pan with a spatula or burger smasher. Season with salt and pepper and cook for 3 minutes. Smash the onions into the patties on the frying pan with a spatula or burger smasher. Season with salt and pepper and cook for 3 minutes. Flip the patties and cook for a further 3 minutes. Add the cheese and bun lids and leave to steam slightly. Flip the patties and cook for a further 3 minutes. Add the cheese and bun lids and leave to steam slightly. Serve and enjoy – you might want to give them a few minutes to cool down as these burgers hold the heat like crazy and you will burn the roof of your mouth off. Although they are so tasty, it’s worth the pain if you can’t wait! Serve and enjoy – you might want to give them a few minutes to cool down as these burgers hold the heat like crazy and you will burn the roof of your mouth off. Although they are so tasty, it’s worth the pain if you can’t wait! Recipe tips Take the Oklahoma style burger to the next level by making it animal style – squirt some ballpark mustard onto the patty and onions before flipping for the ultimate regional burger combo experience.