Onion Burgers Deserve More Respect, Says Chicago Food Writer

The humble onion burger, a Depression-era creation, may be the unsung hero of the smash burger craze.

Apr. 1, 2026 at 10:35am

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A Chicago food writer argues that the onion burger, which originated in Oklahoma in the 1920s, deserves more recognition and respect. The onion burger involves pressing thinly sliced onions into the beef patty, creating a unique flavor and texture profile that the writer believes is superior to the popular smash burger trend.

Why it matters

As beef prices continue to rise, the onion burger offers a way to stretch a limited quantity of beef further by incorporating more affordable and sustainable onions. Additionally, the onion burger's origins in the Great Depression era make it a nostalgic and culturally significant dish that deserves more attention.

The details

The writer describes the process of making an onion burger, where a heap of thinly sliced onions is pressed into a small beef patty and griddled until the onions and beef form a cohesive, caramelized mass. This technique is similar to the smash burger method, but the onions add moisture and sweetness that the writer believes improves upon the sometimes dry and oversalted smash burger.

  • The onion burger originated in Oklahoma during the Great Railroad Strike of 1922.
  • The writer recently visited Leavitt Street Inn & Tavern in Chicago's Bucktown neighborhood, where they enjoyed an onion burger.

The players

Maggie Hennessy

A Chicago-based food writer who recently published a book called 'The Burger Bible' and is advocating for more recognition of the onion burger.

Dove's Luncheonette

A Wicker Park diner that serves an onion burger featuring Kilgus Farm beef and slivered onions.

Ragadan

An Uptown falafel and burger joint that serves an onion burger blending grassfed beef and a heap of onion shreds.

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What they’re saying

“Indeed, more than a master class in balancing flavors, this tasty, Depression-era creation reminded me it has another benefit. As we stare down the prospect of another record-breaking year of temperatures due to climate change, perhaps one way to curb our appetite for environmentally taxing beef means letting it share the spotlight with other ingredients.”

— Maggie Hennessy, Food Writer

What’s next

The writer hopes that 2026 will be the 'Year of the Onion Burger' as more Chicago restaurants recognize the merits of this underappreciated regional specialty.

The takeaway

The onion burger, with its unique blend of caramelized onions and beef, offers a delicious and more sustainable alternative to the popular smash burger trend. As beef prices continue to rise, the onion burger's ability to stretch a limited quantity of beef could make it an appealing option for both restaurants and consumers.