Prepare your onions by slicing them very thinly and tossing them in a bowl with salt. Set to the side for an hour.

Form meat into equal-sized balls and place on a plate. They should be somewhere in between a golfball and a baseball.

Squeeze onions to remove excess water and discard water. Rinse if you want, I do not rinse.

Heat up your griddle/skillet to a very high heat.

Once skillet is very hot, place on 4-6 meatballs. They should be a few inches apart from each other. Top each meatball with onions.

Let cook for about a minute, and then smash with a sturdy spatula until they are well flattened. This will ensure the hamburgers are well browned and cook rather quickly.

Once they are mostly cooked through, flip each burger.

Cover each burger with a bun. The inside of the bottom half of the bun should touch the meat, and the top half should rest on top of the bottom bun.

Cover with a lid or a sheet pan and let steam for 1-2 minutes.

Add your favorite toppings and serve.