How the Oklahoma Burger Became a National Treasure

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How the Oklahoma Burger Became a National Treasure
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'Fried onions with a little hamburger meat and a bun is how I would describe the onion burger to an outsider.'

. People eat onions, fried or otherwise, on their burgers everywhere, but this one is different.

"In my mind, the most important thing to know about the onion burger is that, like a lot of Oklahomans who enjoy it, it's a humble food," said Cameron Coit, an Oklahoma-born New Yorker who worked in restaurant kitchens for years. "It was born from the depression, so it's simple: Onions. Meat. Bun. That's all you need. I personally take mustard and a little pickle on mine, but nothing else. Anything else, and it ceases to be an onion burger.

"In the 1920s, a smattering of cafés in Western Oklahoma sought ways to stretch beef further in their menu offerings," the restaurant's site reads. "Cooks found that ground beef pressed with a pile of thinly shredded onions not only tasted good but helped cafes stay profitable as the Great Depression loomed. Soon, diners and cafés all over Oklahoma were serving fried onion burgers, and they have been a staple ever since.

"It's a whole thing," he said. "Tucker's casually uses Creekstone Farms beef and buries it in a mountain of grilled onions and sells it to you for like $5, no big deal." At Tucker's, I accompany my single onion burger — which is, in fact, a big deal — with a side salad, which is essentially just a container of Fritos chips smothering a handful of iceberg lettuce, pinto beans, and cheddar cheese. It's perfect. The

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