1 pound super lean ground beef (7 percent fat)
16 dinner rolls
1/2 small onion, minced
salt
pepper
16 slices fat-free American cheese
Prepare the patties by separating the ground beef into 16 1 ounce portions. On a sheet of wax paper, form the portions into square, very thin, 2 1/2" patties. Using a small, circular object, such as a straw or the tip of a clean pen cap, create five holes in each patty. Make one hole in the center of the patty and four holes surrounding the first one, with each about 1/2" in from each corner. Freeze these patties, still on the wax paper till firm. Toast the faces of the dinner rolls, either in a hot frying pan over medium heat, or under the oven broiler. In a hot frying pan or skillet preheated over medium heat, arrange tablespoon-size piles of onions, 3" apart. Salt and pepper each pile of onions. Spread the onions flat, and then place a frozen beef patty on each pile of onions. Salt each patty.
Cook each burger for 4 to 6 minutes. If you made the patties thin enough, steam from the onions will rise around the meat and through the holes in the patty, cooking the meat thoroughly without having to flip it.
To build each burger, turn the bottom half of a dinner roll over onto a patty, then hold it down as you scoop a spatula under the meat and onions, and turn the sandwich over onto a plate. Cut a slice of American cheese into 2" square portions and place a square onto the onions on the beef patty. Complete the burger with the top half of the roll. Repeat with the remaining burgers, and serve hot.
__________________ cat lover We Welcome Strays
When I was young we used to go "skinny dipping"; now we just "chunky dunk"
cat lover 
When I was young we used to go "skinny dipping"; now we just "chunky dunk" 
