Crispy beef, thin-sliced onions, fresh hot peppers, and two kinds of melty cheese. We’re giving the Oklahoma onion burger a little attitude, y’all!

Makes: 4 double burgers  |  Prep: 20 minutes  |  Cook: 10–15 minutesGriddle temperature: About 450°F

Burger ingredients

• 1½ pounds 80/20 ground chuck
• 1 large yellow onion, sliced paper-thin
• 2 jalapeños, thinly sliced
• 1 Fresno pepper, thinly sliced
• Heifer Dust, to taste
• 4 slices American cheese
• 4 slices pepper jack cheese
• 4 burger buns
• Duke’s mayonnaise, for the buns
• Grillo’s pickle chips, to taste
• Hussey burger sauce, below

Hussey burger sauce

• ½ cup Duke’s mayonnaise
• 1 tablespoon honey Dijon mustard
• 1 tablespoon ketchup
• 1 teaspoon honey
• 1 teaspoon Worcestershire sauce
• 1 teaspoon pickle juice
• ½ teaspoon apple cider vinegar
• ¼ teaspoon smoked paprika
• ¼ teaspoon Heifer Dust, plus more to taste

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Hussey's Heifer Dust

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Directions

1. Mix the sauce. Stir the sauce ingredients together and refrigerate while you prepare the burgers. Taste and adjust the sweetness, tang, and seasoning.

2. Prep your groceries. Divide the beef into eight loosely formed 3-ounce balls. Slice the onion paper-thin using a mandoline with its guard or a sharp knife. Thinly slice the peppers.

3. Get everything within reach. Have your beef, onions, peppers, seasoning, cheese, buns, parchment, smasher, and sturdy spatula ready. These burgers move fast!

4. Toast the buns. Toast the cut sides on the griddle until golden, then set aside. Bring the cooking surface to about 450°F.

5. Load and smash. Place the beef balls on the hot griddle, leaving room to smash. Top each with a generous pile of onions and a few pepper slices. Cover with parchment and smash firmly into thin patties. Remove the parchment and season with Heifer Dust. Cook in batches if needed.

6. Let that crust develop. Cook undisturbed for about 2–3 minutes, until the edges brown and the patties release with a firm scrape underneath. The 80/20 beef supplies its own fat; additional oil usually isn’t necessary.

7. Flip and cheese. Scrape under each patty to preserve the crust, then flip so the onions and peppers cook against the griddle. Add American cheese to four patties and pepper jack to the other four. Cook until the onions soften, the cheese melts, and the beef is cooked through.

8. Make them doubles. Stack one American-topped patty with one pepper-jack-topped patty. Briefly rest the buns on the stacks to warm and steam, as shown in the video.

9. Build your burgers. Spread a little Duke’s on each bottom bun. Add a double burger, pickle chips, and Hussey burger sauce. Cap it off and grab some napkins.

Hussey tips

Keep those onions thin enough to practically see through. Thick onions take longer to soften than a smash burger takes to cook. For extra heat, substitute a serrano for one jalapeño.

Recipe note: The transcript does not specify every measurement. These amounts are scaled for four doubles; the sauce proportions are a suggested mix based on the ingredients mentioned.