Bone Marrow Oklahoma Smash Burgers are a twist on one of the most icon burgers of all time!
These juicy burgers are loaded with onions and cheese then topped with smoked bone marrow bringing extra beefy flavor to each bite.
Be sure to give this recipe a try the next time you’re looking to elevate your burger game!
Ingredients you will need
Meat: 80/20 ground beef
Bone marrow: Cut bones or boats
Cheese: American Cheese or your favorite cheese
Onions: Yellow or white
Seasoning: Use your favorite burger rub
How to make Bone Marrow Oklahoma Smash Burgers
Prepare and smoking the bone marrow
In a large bowl, add 4 cups of warm water and 1/4 cup of kosher salt. Mix until completely combined, then add in a tray of ice cubes to cool the water down. Add the bone marrow to the bowl and let it soak overnight (12-24 hours) to remove any excess blood. If you do not have this extra time, try to let it soak for at least 2 hours.
Remove the bone marrow from the salt water, then pat them dry with a paper towel. Spray them with some avocado oil, then season them with salt, black pepper and garlic powder.
Place them on the Ninja Kitchen Woodfire ProConnect XL Outdoor Grill and Smoker and smoke them at 250° F for 30 minutes. I smoked these with an all-purpose blend of pellets that provide bright, sweet smoke flavor to the bone marrow.
Burger and topping prep
Next, prepare the burgers by forming ¼ pound balls – these are the perfect size patties when doing smash burgers. You don’t want them to be too thick because you’re going for thin, crispy patties that will be double stacked. If you are not going to do these as smash burger, form up 1/3 pound burger patties then season the meat with your favorite burger seasoning.
Prepare the onions by thinly slicing it with a mandolin. You want to make sure you have plenty of onions to smash down into the meat for this cook. You can use white onions for stronger flavor or yellow onions for more of a sweet flavor.
Put together your burger sauce in a small bowl by combining mayo, ketchup, mustard and smoked paprika. Mix thoroughly then place in the fridge until it’s time to serve.
Once the bone marrow begins to render down and looks smoked, remove it from the smoker.
Grilling up the Bone Marrow Oklahoma Smash Burgers
Increase the grill to high heat. It’s very important to let it get to temperature because you want great sear on the meat when it’s smashed down.
Place the burger ball down on the hot grill, add a handful of sliced onion to each ball then smash them down with a burger press. Season the smashed patty with your favorite burger rub and let it cook for 3-4 minutes. Be sure to not touch it, this will help form the crust on the meat.
Flip the burger then top each patty with some American cheese and let it cook for another 3 minutes. You can use whatever kind of cheese you want for this.
Remove the burgers from the grill then assemble by double stacking them on a toasted brioche bun, and topping them with the onions, smoked bone marrow and burger sauce.
Looking for other delicious burger ideas?
Be sure to check out some of my other burger recipes below!
Peanut Butter Bacon Jam Burger – A grilled burger topped with peanut butter and a spicy grape bacon jam. This one is a MUST TRY!
Bone Marrow Bacon Jam Burger – A grilled burger topped with smoked bone marrow and a sweet maple, bourbon bacon jam. This is one of my favorites to make!
Breakfast Burger – Get your morning started right by tackling this master of a burger. A grilled patty with crispy bacon, a hash brown patty and a sunny side egg. This is truly perfect for any time of day!
Grilled Pizza Burger – Can’t decide between burgers or pizza – why not both? Grill up a burger and load this one up with your favorite pizza toppings. You can thank me later.
Hawaiian Pork Burger – Looking to switch it up from beef? This pork burger is super juicy and has summer written all over it. Top it with grilled pineapple and some sriracha mayo for the perfect bite.
- 2 pounds of 80/20 ground beef
- 5–7 beef shank bones
- 1 large white onion
- 8 slices of American Cheese
- 4 brioche buns
- 1 tbsp avocado oil
- 1 tbsp salt, black pepper, garlic powder blend
- 2 tbsp of burger seasoning
- 1/2 cup mayo
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tsp smoked paprika
- Soak the bone marrow in salt water overnight to remove any excess blood
- Pat them dry, then season them with salt, pepper and garlic powder
- Place them on the Ninja Kitchen Woodfire ProConnect XL Outdoor Grill and Smoker and smoke them at 225°F for 30 minutes.
- Prepare the burger by forming ¼ pound balls then thinly slice an onion with a mandolin
- Remove the bone marrow from the smoker, then increase to high heat.
- Place the burger ball down, add some onion then smash it down. Flip the burger after 3 minutes, add the american cheese and let it cook for another 3 minutes.
- Remove the burger from the grill, and assemble on a toasted bun topping the burger with the smoked bone marrow.