Begin by tossing the thinly sliced onions and 1 teaspoon salt together in a bowl. Pound the seasoned onions into a colander and let them drain for 30 minutes, stirring occasionally. Then, transfer the onions to a clean dish towel, pull up all the edges, and wring out as much of the liquid as you can from the onions. Do this over a sink or large bowl, as the onions will give off a lot of liquid.
Divide the drained onions into four piles on a rimmed baking sheet. (You don’t want to press them too compact.) Form the ground beef into 4 loose balls. Lay these beef ball on top of the onion mounds and firmly press down (using your palm) the beef onto the onions. The patties should be 4 inches in diameter when finished. Salt and pepper the beef generously.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
