Print
Restaurants

Oklahoma Onion Burgers Planned For The Pointe

By Miriah Hamrick, posted Mar 22, 2023
Oklahoma’s Original Burger will serve classic Oklahoma onion burgers with a smashed patty flecked with thin, crispy slices of caramelized onions and melted cheese sandwiched between a soft potato bun. (Courtesy of Oklahoma’s Original Burger)
A new burger is coming to Wilmington later this year: the Oklahoma onion burger.
 
Born out of lean times resulting from the Great Depression, the Oklahoma onion burger was allegedly invented as a way to stretch limited supplies of red meat by adding a pile of cheap, flavorful onions to each patty as it cooks. The result is a juicy, smashed-style burger laced with thin, crispy slices of caramelized onion, traditionally served between two halves of a pillowy soft bun.
 
This is the main offering planned for Oklahoma’s Original Burger, a new eatery in the works at The Pointe. Three couples are working together to bring the project to life: Ace and Jamie Alfalla, Dave and Lauren Gerin, and Donohue and Rachael Whyte.
 
Each onion burger from Oklahoma’s starts with a handful of simple ingredients, prepared intentionally to create a final product greater than the sum of its parts. A 3-ounce ball of beef, a pinch of salt, and a pile of thinly sliced onions are added to the flat top grill and smashed to combine. Once the edges become lacey and crisp, the burger is flipped and the onions cook in the beef drippings until caramelized and charred.
 
At this stage, the Oklahoma’s crew tops the sizzling patty with a slice of cheese and both halves of a potato bun, a signature move to infuse the bun with the flavors of the onions cooking below.
 
“We stack our bun in a really unique way so all that onion flavor is steamed into the bun, and it softens the bun as it finishes cooking,” said Dave Gerin.  
 
The finished product will be served “classic style,” Dave Gerin said, with just the crispy, cheese-topped onion patty sandwiched between a potato bun.
 
“Once you taste it that way, it doesn’t need anything else,” he added.
 
Traditional fixings like ketchup, mustard, lettuce, tomato and pickle will be available at no charge for those who want to dress up their burger.
 
“There’s no wrong way to eat it. We’re going to have all the toppings that you can add to it,” he said.
 
In addition to burgers, Oklahoma’s will serve French fries and milkshakes. The latter will be prepared using a Swirl Freeze machine, allowing the restaurant to add whirls of flavor-making cereals, cookies and more to the frozen treats.
 
“Think Fruity Pebbles or Cocoa Krispies, all swirled together into a milkshake,” Dave Gerin said.
 
As plans and permitting near completion, the next step is to refresh the space, which formerly housed Crave Hot Dogs & BBQ, for its new use. Dave Gerin described the aesthetic of the eatery as “very retro, but modern” with inspiration drawn from the golden age of advertising in the late 1950s and early 1960s as well as Saturday morning cartoons from the 1990s.
 
Outdoor seating will come online later this year, which Dave Gerin said will be “cozy.”
 
The couples plan to open Oklahoma’s at 1407 Barclay Pointe Blvd., Unit 401, by late spring or early summer. The eatery will be open for lunch and dinner seven days a week.
 
Have a tip for Restaurant Roundup? Email us at [email protected].
Ico insights

INSIGHTS

SPONSORS' CONTENT
Gretchen roberts 2021

Are You Protected from Employee Theft?

Gretchen Roberts - Red Bike Advisors
Tommytaylor ceo unitedway

How Philanthropy Fits Into Your Financial Plan

Tommy Taylor - United Way
Untitleddesign5

The Impact of a Growth Mindset

John Monahan - Vistage

Trending News

Vantaca’s Balancing Act

Audrey Elsberry - May 17, 2024

Channel, UNC Law School Aid Wilmington Small Businesses

Audrey Elsberry - May 16, 2024

Developers Mark Opening Of $78M Apartment Project At Riverlights

Staff Reports - May 17, 2024

Two Apartment Projects Pitched For Kerr Avenue

Emma Dill - May 17, 2024

As Hurricane Season Heats Up, How Do Builders, Laws Prep Homes For Storms?

Emma Dill - May 17, 2024

In The Current Issue

Half Marathon Takes Whole Race State Title

The top half marathon in each state was crowned based on nearly 20,000 votes from runners across the country....


Vantaca’s Balancing Act

“We want to swing big, and we have a vision of building a really massive company that is the industry standard for software in our space."...


Info Junkie: Adam Isley

Adam Isley, founder of a spatial medtech applications and experiences company Artemis Immersive, shares his top tech and info picks....

Book On Business

The 2024 WilmingtonBiz: Book on Business is an annual publication showcasing the Wilmington region as a center of business.

Order Your Copy Today!


Galleries

Videos

2024 Power Breakfast: The Next Season