First, preheat a seasoned griddle to about 350 degrees and coat it lightly with the oil. Then, take the cup of chopped onions and position them in four equal portions on top of the oiled griddle. Now begin sautéing them, using a spatula to toss them over and over, until they wilt and begin to turn a light honey brown.

In the meantime, separate the ground round, also into four evenly divided portions, and shape them into ovals using your hands. Then, when the onions begin to soften, place the four portions of ground meat directly on each pile of onions and push the meat down into the onions with the spatula. In other words, you’re forming the hamburger as you go.

At this point, take your time and shape the meat into individual patties (two spatulas make this easy to do) and, with the sides of the spatulas, chop the onions into the meat, releasing the onion juices as you cook. Then when each of the hamburgers has cooked on the down side, flip it over and cook the opposite side. Ideally, you want to have them come out crusty brown and finished all the way through.

Finally, in the last few minutes before you’re ready to eat, sprinkle each burger with salt and coarse ground black pepper. All that’s left is to lightly butter and toast the inside sections of each hamburger bun, dress them with mustard, mayo, ketchup, lettuce, tomatoes, pickles, and onion rings, and serve them piping hot right off the griddle.

It’s shades of the good ol’ days….especially when served with chips!