The Oklahoma onion burger is one of my favorite meals from the Sooner State. This recipe was born during the Great Depression when meat was expensive and people had to stretch their food to get a full belly. The onion burger, half meat and half onion, has traveled across the United States and can now be found in places like Chicago and New York.

I grew up eating versions of this delicious yet simple burger almost weekly. For this recipe, I substitute ground venison for beef and use cheddar instead of the traditional American cheese. You can easily swap out any ground meat or cheese, but the onions remain the staple (the more the better, in my opinion). Once cooked, some will be caramelized, some browned, and some remain slightly crisp.

After trying this quick recipe once, I bet it will find its way into your own weekly rotation.