Oklahoma Fried Onion Burger

Method

1. Heat a cast iron skillet or flat-top over medium to about 375°F and spread a little beef tallow over it.
2. Scoop the beef into 2.7–3 oz balls. Don’t season yet.
3. Set the balls on the pan 2–3 in apart, salt them, and press a handful of onion onto the top of each.
4. Smash each one hard with a stiff spatula, tapering the edges thin. Leave them alone until liquid appears on top.
5. Flip so the onions are underneath. Add cheese, then the top bun, then the bottom bun on top of that, and let it ride 2–2½ minutes so the steam softens the bread.
6. For a double, stack onto a second patty. Lift everything off, put the bottom bun on a plate and slide the burger onto it. Add pickles or sauce if you like.