Written by Ad OpsOrigins and Breeding History
Onion Burger is a modern hybrid bred by Happy Dreams Genetics, a boutique breeder recognized for dialing in distinctive, savory-forward chemotypes. The cultivar’s name telegraphs its core identity—an umami-rich, onion-leaning aroma that places it squarely in the broader “Burger” flavor family. While many Burger-named varieties trace back to funky, fuel-leaning progenitors, Happy Dreams Genetics has not publicly released Onion Burger’s exact parents as of this writing. What is confirmed is its indica/sativa heritage, positioning Onion Burger as a balanced hybrid rather than a narrowly defined indica or sativa.
Because its pedigree remains undisclosed, some databases list Onion Burger generically as an indica/sativa hybrid without parent names. This practice is common for proprietary releases and is noted across seed catalogs that track “unknown lineage” entries. The lack of a published cross does not diminish the strain’s utility for growers and consumers; instead, it heightens the importance of phenotype observation and lab verification. In practice, Onion Burger’s profile is best understood by its sensory output, chemotype, and performance metrics rather than a family tree alone.
Onion Burger arrives amid a wider wave of savory-leaning cannabis that has accelerated since 2020. Related Burger-line strains, such as Donny Burger, have been highlighted by major outlets for high potency and distinctive funk, with Leafly reporting Donny Burger lots around 27% total THC and effects that skew calming, giggly, and even arousing. This broader context helps explain Onion Burger’s appeal—consumers increasingly seek out gassy, skunky, and culinary-adjacent flavors over candy-only profiles. Onion Burger taps directly into that demand while carving out a unique onion-and-pepper niche.
Genetic Lineage and Place in the Burger Family
The Burger family is not a single lineage but a style, commonly linked to dense resin, loud savory aromatics, and high THC. Many Burger-tagged cultivars descend from chemovars like GMO and OG-derived hybrids, which contribute garlic, gas, and skunk layers to their terpene ensembles. For Onion Burger specifically, Happy Dreams Genetics has not disclosed whether these well-known ancestors are in the mix, so growers should avoid assuming a one-to-one overlap. Still, the family resemblance in aroma and bloom length places Onion Burger comfortably alongside the Burger cohort.
Market data and media coverage reinforce why this family type matters. Leafly’s coverage of Donny Burger emphasizes a 27% THC ceiling in some batches, coupled with appetite support and deep relaxation, which is emblematic of the Burger phenomenon. Seed retailers list 8–10 weeks of flowering for Burger-line seeds and describe gas, skunk, and spice as the dominant flavor lane, aligning with what Onion Burger growers frequently observe. In other words, Onion Burger follows the trendline while expressing its own onion-forward twist.
Growers and buyers should think of Onion Burger as a phenotype class with several possible expressions rather than a monoculture. In side-by-side runs of Burger-style cultivars, phenotypes often diverge on the citrus-spice axis even when the base notes are shared. Expect Onion Burger to present two to four primary phenos, with some pushing heavier white-onion aromatics and others leaning into peppered diesel. Selecting a keeper hinges less on pedigree claims and more on resin output, terpene intensity, and agronomic fit.
Morphology and Visual Appearance
Onion Burger typically grows as a medium-stature hybrid with sturdy branching and a high calyx-to-leaf ratio. Indoors, trained plants commonly finish at 90–140 cm, while outdoor or greenhouse specimens can stretch to 150–220 cm depending on latitude and season length. Internodal spacing tends to be short to medium, which helps stack sizable flower sites without excessive larf. The canopy favors a squat, athletic profile that responds well to topping and netting.
The buds are compact, with dense, golf-ball to soda-can colas that express a frosted, almost velvety trichome coverage. Calyxes swell late in bloom, often pushing a 2.5:1 to 4:1 calyx-to-leaf ratio that benefits trimmers and hash-makers alike. Under cooler night temperatures, light purpling may appear in sugar leaves and outer calyxes, accenting a base color of deep forest green. Anthocyanin expression is not guaranteed, but when present it tends to concentrate at the tips and edges.
From a tactile standpoint, Onion Burger flowers feel resinous and sticky, with bud density that growers often estimate at 0.45–0.65 g/cm³ after proper drying. Trichomes tend to mature uniformly, with bulbous heads well-suited to both dry sift and ice water extraction; 70–90 micron fractions frequently carry the richest oil. The phenotype range produces a hash yield that experienced washers peg as “solid” to “above average,” with the exact return varying widely by cultivation technique and harvest timing. Visual bag appeal is consistently elevated by the heavy resin mantle and tight bud structure.
Aroma and Bouquet
True to its name, Onion Burger exudes a savory, kitchen-adjacent bouquet that evokes grilled onion, green onion tops, and cracked pepper over a base of diesel and skunk. The jar note intensifies after grinding, with sulfurous wisps that experienced tasters associate with cannabis volatile sulfur compounds. Alongside these umami tones, subtle citrus peel and faint herbal sweetness may appear, but they rarely overtake the dominant savory core. The result is an aroma that reads more “gourmet pantry” than candy shop.
Chemically, the onion facet likely arises from an interplay of sesquiterpenes like beta-caryophyllene and humulene with trace-level VSCs. Peer-reviewed work on cannabis VSCs shows that even parts-per-billion levels of certain thiols can drive a garlic or skunk signature, which tracks with Onion Burger’s small-room-filling intensity. Caryophyllene and its isomeric partners can add peppercorn heat, while limonene or ocimene lift the top end. Myrcene binds everything together with an earthy-musky backbone.
Intensity is typically high, rating 8–9 out of 10 in informal tasting panels where Burger-family strains are compared blind. In sealed storage, the aroma remains potent for 6–12 weeks when humidity is maintained at 58–62% RH, with only minor drift toward woody-earthy notes. Over-drying below 55% RH can collapse the onion nuance and flatten the pepper kick, so post-harvest handling strongly influences the final nose. Fresh ground samples consistently bloom with savory-fuel top notes that command attention.
Flavor and Mouthfeel
On the palate, Onion Burger follows through on the promise of its aroma with a layered, savory-forward flavor. The inhale brings a sweet diesel glaze and roasted onion tone, while the exhale highlights black pepper, garlic chive, and a faint, char-kissed umami finish. Retrohale is particularly expressive, accentuating peppercorn heat and a tingly, resinous afterglow along the soft palate. A residual savory sweetness lingers for 30–60 seconds after exhale.
Delivery method strongly shapes the experience. Low-temperature vaporization at 175–190°C preserves the onion and pepper harmonics and reveals citrus-limonene lift absent at higher heat. Combustion adds a toastier, Maillard-like edge that some interpret as grilled bun, especially in papers that don’t add off-flavors. Glass retains clarity best, while titanium and ceramic devices keep pepper a bit sharper.
Hydration and cure quality markedly change mouthfeel. Properly cured flower retains an oil-rich smoothness and avoids throat scratch, even with prolonged sessions. Over-dried material becomes harsher and loses sweetness, making the finish feel thinner and more bitter. When dialed in, Onion Burger can present one of the most convincingly culinary flavor arcs in its class.
Cannabinoid Profile and Lab Expectations
As a contemporary hybrid in the Burger style, Onion Burger is expected to express high THC with minor cannabinoids in supporting roles. Across analogous Burger-line cultivars, lab-tested total THC commonly falls in the 20–28% range, translating to 200–280 mg/g of cannabinoids by weight. Leafly highlights Donny Burger specifically around 27% THC in certain lots, offering a reasonable ceiling for what the category can achieve. CBD is typically trace, usually under 1% total, though rare phenotypes can deviate.
Minor cannabinoids add nuance beyond the dominant THC fraction. CBG commonly appears between 0.5–1.5%, and THCV can register at 0.2–0.6% in some hybrid lines, though Onion Burger’s THCV status has not been widely documented. Measurable CBN generally reflects storage or decarboxylation rather than genetics, and it usually stays below 0.2% in fresh, well-cured samples. As always, phenotype, cultivation conditions, and post-harvest handling can swing these values meaningfully.
HPLC is the most common method used by licensed labs in North America to quantify cannabinoid content. Variability among labs can reach 5–10% due to differences in sample homogenization, moisture correction, and calibration standards. For growers and buyers, the most reliable approach is to interpret any single test as a point on a distribution, not an absolute. Multiple harvests and split-batch testing provide a clearer picture of the strain’s true chemotype.
Terpene Profile and Minor Volatiles
Onion Burger’s terpene ensemble is anchored by beta-caryophyllene, myrcene, and limonene—an arrangement consistent with the Burger family’s gas-and-spice reputation. In comparable strains, total terpene content often ranges from 1.5–3.5% by dry weight, with caryophyllene commonly leading at 0.6–1.2%. Myrcene typically follows at 0.4–0.9%, lending earth and musky sweetness, while limonene contributes 0.3–0.8% of bright citrus lift. Humulene at 0.2–0.5% supports the peppered, hop-like dryness in the finish.
Two less common contributors deserve mention. Ocimene or terpinolene may appear in select phenotypes at 0.1–0.3%, adding a sharper green-herbal and pine-citrus top note that some tasters interpret as spring onion. Terpinolene-heavy profiles are less fashionable overall, yet 2024 coverage of throwback terpene trends notes renewed interest in this volatile for its distinctive freshness. If present, it won’t dominate Onion Burger, but it can brighten the nose and expand the flavor arc.
Volatile sulfur compounds likely underpin the onion-and-garlic illusion. Research since 2021 has identified cannabis VSCs as key drivers of “gas” and “skunk,” where even parts-per-billion concentrations shift perceived intensity. Onion Burger’s savory tag suggests a similar mechanism at play, particularly in phenotypes that retain an 8–9/10 intensity after a long cure. These VSCs are fragile, so careful drying and storage are crucial to preserve them through to consumption.
Experiential Effects and User Reports
Users describe Onion Burger as a balanced hybrid with a calming foundation and an uplifting, social overlay. Expect a gradual onset within 5–10 minutes of inhalation, peaking by 30–45 minutes, and a duration of 2–3 hours depending on dose and tolerance. The mental state tends to turn warm and giggly while remaining coherent, which makes low to moderate doses suitable for relaxed hangs, cooking, or music. Body effects settle in as a soothing heaviness that softens shoulder and neck tension without immediate couch lock.
These reports align with Burger-family expectations documented in related strains. For instance, Leafly lists Donny Burger’s effects as calming, giggly, happy, and even arousing, with noted support for appetite and relaxation. Onion Burger appears to occupy the same quadrant of the effect map, with slightly punchier body depth in phenotypes leaning myrcene-forward. In higher doses, expect stronger sedation and an intensification of time dilation that makes complex tasks less appealing.
Dose sensitivity is real, particularly with high-THC lots. Newer consumers may find 1–2 inhalations sufficient, while experienced users often choose 3–6 inhalations spread across 10 minutes to avoid overshooting. Edible conversions can be potent; 5–10 mg THC is a prudent entry, especially given Onion Burger’s appetite-priming reputation. Dry mouth and dry eyes are the most common side effects, and a minority may experience transient anxiety at very high doses.
Potential Medical Applications
Onion Burger’s profile suggests potential utility for stress modulation, appetite stimulation, and evening relaxation. THC is well-documented to increase caloric intake in a dose-dependent manner, which aligns with Burger-family anecdotes about “munchies” and with Leafly’s note that Donny Burger supports appetite. Beta-caryophyllene’s CB2 agonism is of interest for inflammation and peripheral pain, and it commonly leads the terpene stack in this flavor family. Myrcene’s sedative synergy may aid sleep onset when paired with a THC-forward chemotype.
Evidence across cannabis more broadly indicates potential benefit in several domains, albeit with varying levels of certainty. Systematic reviews have found moderate evidence for cannabinoids in chronic pain and spasticity, and weaker but suggestive data for anxiety-related symptoms in some populations. Onion Burger’s calming, body-easing profile fits the symptom clusters of stress, worry, and muscle tightness reported by many hybrid users. However, clinical responses are individualized and can shift based on dose, set, and setting.
For inhalation, effects typically onset in under 10 minutes and last 2–3 hours, making it easier to titrate to relief than with edibles. For ingested preparations, onset can take 45–120 minutes with a 4–8 hour duration, which is useful for sustained nighttime coverage but riskier for overconsumption. Patients should consult clinicians familiar with cannabinoid therapeutics and begin with low doses, maintaining diaries to correlate symptom relief with quantitative intake. Avoid use when operating machinery or if anxiety reliably escalates with high-THC chemotypes.
Cultivation Guide: Environment and Vegetative Growth
Onion Burger performs best in a stable, slightly warm environment with moderate humidity and vigorous but controlled lighting. Target day temperatures of 24–28°C and night temperatures of 18–22°C during veg, paired with 55–65% RH for healthy transpiration. VPD in veg should land around 0.9–1.2 kPa, and light intensity in the 500–700 μmol/m²/s PPFD range will drive brisk vegetative growth without excessive stretch. Under CO₂ supplementation at 900–1,200 ppm, you can push PPFD toward 800–900 μmol/m²/s if nutrition is balanced.
Media choice is flexible. Soilless mixes like coco-perlite allow precise control and faster growth, while living soil can enhance terpene expression at slightly lower peak biomass. In coco, maintain a nutrient solution pH of 5.8–6.2 and an EC of 1.2–1.6 in veg, feeding to 10–20% runoff to avoid salt accumulation. In soil, target a pH of 6.2–6.8 and use mild, balanced inputs, avoiding excessive nitrogen late in veg.
Germination and early seedling care set the tone. Most viable seeds will pop in 24–72 hours at 24–26°C with 70–80% RH using paper towel, plug, or light mix methods. Seedlings appreciate gentle light at 200–300 μmol/m²/s and a low EC of 0.6–0.8 to prevent tip burn. Transplant once roots circle the plug to avoid damping-off and ensure rapid establishment.
Cultivation Guide: Training, Nutrition, and Irrigation
Onion Burger’s sturdy branching makes it a natural fit for topping and low-stress training. Topping at the fifth node and spreading branches under a single-layer trellis can produce 8–12 balanced colas per plant in a 4–5 week veg. In small spaces or high-density SOG, minimal training also works, but you’ll sacrifice some uniformity in cola height and may need more selective defoliation. Aim to thin interior foliage lightly at week 2 and week 4 of flower to improve airflow without overstripping.
Nutrition should scale with growth stage and light intensity. In coco or hydro, raise EC to 1.7–2.2 in early to mid-flower, then taper to 1.2–1.6 in the final two weeks. Keep nitrogen robust in veg, then pivot toward phosphorus and potassium in bloom; a simple N-P-K progression of 3-1-2 in veg to 1-3-2 in early flower and 1-3-3 in mid-flower is a workable starting template. Calcium and magnesium demands rise under high-intensity LEDs, so supplement Ca:Mg at roughly a 3:1 ratio if leaves pale or spot.
Irrigation frequency depends on pot size, media, and environment. In 70/30 coco-perlite, daily fertigation at 10–15% runoff once roots are established prevents salt buildup and maintains oxygenation. In soil, water more deeply but less often, allowing the top 2–3 cm to dry between events to discourage fungus gnats. Automated drip with pulse irrigation improves consistency, keeps VPD stable, and can increase yield by 5–15% over hand-watering in controlled trials.
Cultivation Guide: Flowering, Harvest, and Curing
Onion Burger typically finishes in 8–10 weeks of bloom, which aligns with the 8–10 week window reported for Burger-line seeds like Donny Burger. During early flower, shift RH to 45–55% and increase PPFD to 900–1,100 μmol/m²/s, keeping VPD near 1.2–1.4 kPa. If using CO₂ at 1,100–1,200 ppm, you can push to 1,200–1,400 μmol/m²/s of light, but ensure root-zone EC, irrigation frequency, and potassium are dialed. Avoid night differentials greater than 8–10°C to minimize stress and foxtailing.
Trichome maturity should drive harvest timing rather than calendar weeks alone. Onion Burger’s resin often shows a strong milky phase by day 56–63, with 5–10% amber a common target for a potent but not overly sedative outcome. For a racier profile, harvest closer to 1–5% amber with mostly cloudy heads; for deeper body effects, 15–20% amber is typical. Keep in mind that longer runs can reduce the volatile top notes that define the onion-pepper profile.
Post-harvest, slow drying preserves VSCs and terpenes. Aim for 10–14 days at 16–18°C and 55–60% RH with gentle air movement and darkness, then cure at 58–62% RH for 4–8 weeks. Burp jars less frequently after the first 10 days to retain aromatics, and avoid RH below 55%, which can flatten the onion nuance. Properly cured flower maintains peak aroma and a smooth mouthfeel for 8–12 weeks under cool, dark storage.
Cultivation Guide: IPM, Pests, and Pathogens
A layered integrated pest management plan ensures Onion Burger’s dense flowers finish clean. Start with prevention: sanitize rooms, quarantine clones, and maintain environmental thresholds to discourage powdery mildew and botrytis. Keep canopy humidity controlled and use vigorous airflow, especially from week 3 onward when flowers thicken. Temperature swings and high RH are the most common drivers of pathogen flare-ups in late bloom.
For insects, fungus gnats and two-spotted spider mites are the usual suspects in indoor coco and soil. Sticky cards, bottom-drying irrigation practices, and Bacillus thuringiensis israelensis drenches reduce gnats, while regular leaf inspections catch mites early. Beneficials like Hypoaspis miles for soil pests and Phytoseiulus persimilis for mites offer chemical-free control. If sprays are necessary, use only approved, residue-safe inputs and discontinue foliar applications by week 3 of flower.
Nutrient missteps can masquerade as disease. Calcium deficiency under high-PPFD LEDs shows as marginal necrosis, while excessive nitrogen in bloom creates weak, mildew-prone tissues. Routine runoff EC checks and leaf-tissue observation prevent these issues, and periodic substrate slurry tests keep pH in range. In most rooms, a clean, steady environment solves 80% of pest and pathogen pressure before intervention is needed.
Yield, Quality, and Phenohunting Considerations
Under optimized indoor conditions, Onion Burger can return 450–650 g/m², with top-shelf growers pushing beyond 700 g/m² using CO₂, high PPFD, and dialed irrigation. Outdoor plants in favorable climates can yield 600–900 g per plant in moderate containers, and 1.5–2.5 kg in large beds with full-season veg. Yield alone, however, is not the only metric; Onion Burger’s wow factor depends on terpene concentration and the preservation of delicate sulfur volatiles. Growers often accept a small yield trade-off to harvest at peak flavor.
In phenohunts of 10–40 seeds, expect a spectrum of onion intensity, ranging from subtle savory hints to unmistakable onion-chive funk. Keeper criteria often include 2.0%+ total terpenes by weight, excellent resin head size for hash (dominant 73–90 micron fractions), and strong bag appeal with tight stacking. Some phenos tilt slightly sweeter with grapefruit-limonene highlights, while others double down on pepper and diesel. Track each plant with uniform dry and cure protocols to evaluate true aroma potential fairly.
For processors, Onion Burger can be a strong candidate for both hydrocarbon extraction and solventless formats if resin heads separate cleanly. Wash tests at small scale—such as 2–4 kg fresh frozen per phenotype—can quickly reveal which cuts deliver 4–6% or better fresh-frozen yield. Hydrocarbon extracts showcase the savory spectrum vividly, while rosin maintains a balanced, pepper-onion profile when cure temperatures are kept low. Regardless of format, avoiding aggressive post-processing heat protects the very volatiles that make Onion Burger unique.
