Venison Onion Smash Burger Recipe: A Simple, Delicious Meal
Inspired by Oklahoma's classic onion burger, this venison twist is big on flavor and easy to make.
Venison Onion Smash Burgers (Author photos)
October 07, 2025
By Jenny Nguyen-Wheatley
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These burgers are essentially Oklahoma onion burgers — the brilliantly simple and delicious creation that has become a regional favorite in its namesake state. Thanks to the giant piles of super thin onions that steam and caramelize along with the patties, these burgers offer a savory, sweet flavor that’s distinctive and addictive. And they’re just as delicious made with venison.
I recommend adding 10-20 percent of pork or beef fat to your grind, which will ensure juiciness as opposed to risking dry burgers using 100 percent venison. The onions also should be paper thin so they can soften quickly and efficiently, preventing you from having to overcook the meat — a mandolin makes a quick job of it.
You’ll love these smash burgers. They are satisfying, take little time to make and will become a family favorite.
Serves: 4Prep time: 5 minutesCook time: 15 minutes
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Ingredients 20 ounces ground venison 1 large onion, thinly sliced Lawry’s Seasoned Salt American or cheddar cheese slices 4 hamburger buns, preferably brioche or potato 2 tbsp. softened butter 1 tbsp. canola or vegetable oil Optional toppings: pickles, ketchup, mustard, lettuce Directions Roll ground venison into eight 2.5-ounce balls. Set aside. If you have a mandolin, use it to slice onion on the thinnest setting. Thinly spread butter on the cut sides of hamburger buns. Toast the buttered sides over medium heat in a large cast-iron skillet or flat-top griddle until lightly browned. Set toasted buns aside. Grease skillet or griddle with canola oil and turn heat to medium-high. Cooking in batches and allowing plenty of room between patties, place ground venison balls on the hot cooking surface and smash down with a spatula to make thin patties. Season the top side with Lawry’s seasoned salt. Then top each patty with a pile of sliced onion and season. Cook until you get deep browning and almost crispy edges on the bottom of the patties. Then flip the patties so the onion side is down. Season the browned side. Top with desired amount of cheese to melt. Stack buns on patties so they can steam and warm while the onions softened and caramelize. Adjust heat as needed. When onions are cooked to your liking, assemble burgers with two patties each and desired toppings and condiments. Serve immediately.
