Oklahoma 101 Burgers with Oregano-Mayo Tomatoes and Arugula Chiffonade

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.

The main ingredients in this burger are produced or grown in Oklahoma, my lifelong home sweet home. Hence, the first letter of the first eight ingredients spells out OKLAHOMA. Even the bun is made from wheat, one of the primary crops grown in our fine state. This is a simple, yet flavorful burger that is reminiscent of the old-fashioned burgers that can still be found in the corner cafes of small town America.


1/2 cup grated Onion

2 teaspoons Kosher salt

1 cup shredded Longhorn cheddar cheese

2 lbs. ground Angus beef

3 medium Heirloom tomatoes

1/4 cup chopped fresh Oregano

3/4 cup Mayonnaise

1 bunch young Arugula

2-3 tablespoons vegetable oil for brushing grill rack

6 seeded wheat buns, split


To make the patties, stir together onion, salt, cheese, and beef in a large bowl until mixed, handling the meat as little as possible to avoid compacting. Divide into six portions and form into patties to fit the rolls. Thinly slice tomatoes and place in a single layer in a shallow dish. In a small bowl, stir together oregano and mayonnaise. Spread 2 tablespoons lightly onto tomatoes, reserving remaining mixture for buns. Set aside. Remove arugula stems. Stack 4-5 arugula leaves together and roll up lengthwise. Use a sharp knife to cut thin strips. Repeat for remaining arugula. Place in small bowl and set aside. Preheat a gas grill to medium-high heat. When grill is ready, brush the grill rack with oil. Place the patties on the rack. Cover and grill 5-6 minutes per side for medium or cook to desired doneness, turning once. Just before patties are done, place the split side of buns down on edge of grill to lightly toast. To assemble, spread split sides of buns with reserved mayonnaise mixture. Divide arugula onto bun bottoms then add two tomato slices and a patty to each. Add bun tops and serve. Serves 6.