Makes 1 burger

• 1/3 pound ground chuck (80/20)
• 1 small yellow onion, thinly sliced
• Tallow, lard, butter or plant-based fat for frying onions
• Salt and pepper to taste
• 1 toasted hamburger bun
• Condiments as desired, but definitely pickles

Heat a stainless-steel or cast-iron grill or a large cast-iron pan to medium-high. Place the onions in a tangled pile on one side of the grill, and add a couple tablespoons of water to steam them up a bit. Then add about a tablespoon of tallow or another fat to them and leave them to sauté while you prepare the burger.

Roll the burger into a ball, then with a piece of parchment paper over it, use a burger press or a stiff metal spatula to smash the burger to about a quarter-inch thickness. Season it with salt and pepper.

Put the two halves of the bun on the grill or a separate pan to toast them.

When the onions have caramelized a bit, scoop them onto the burger patty and press them firmly into the meat. When the burger has developed a crust on the grill side, flip the onion side down and allow it to brown a bit. If adding cheese, this is the moment to do so.