Cheeseburger with Grilled Onions

Adapted from On Cooking: A Textbook of Culinary Fundamentals

4-5 ounces of ground beef (this is 93% lean but anything above 80% lean will be tasty)

1 yellow onion, sliced thin

Butter, as needed

1 slice of cheese (this is provolone)

1 potato bun or other soft bun

Bibb lettuce

Sliced tomato

1 tablespoon of mayo (I like homemade)

1/2 tablespoon of Montreal-style steak seasoning

2 teaspoons of Worcestershire sauce

Salt and black pepper, to taste

Preheat a large cast iron skillet on a stove or a grill for medium heat. Add butter and sauté onions until translucent. You can add several teaspoons of water to the onions if they look dry but aren't yet golden. Add a teaspoon of Worcestershire to deglaze the pan. Remove to a warm plate. Turn up the heat slightly. Form your burger by adding the Montreal steak seasoning and the the remaining teaspoon of Worcestershire to the meat and creating a loosely packed patty. Do not overwork! Indent the center so the edges are slightly more thick and add to the pan. It should sizzle and start browning immediately. Wait at least 2 minutes before checking for a good crust. If it's there, flip and rotate the burger. If not, give it a little bit more time. Meanwhile, butter your potato bun and slip underneath your broiler for around 30 seconds. Cook the meat to almost your preferred doneness and then add the cheese. Add one teaspoon of water to the pan and cover with a lid to melt the cheese quickly. Place your finished burger on the bottom half of your potato roll. Add mayo to the top of the bun, then add lettuce and tomato (sometimes i like to add the mayo to the top and bottom. Your choice!) Salt and pepper the tomato vigorously. Layer the grilled onions on top of the cheese and finish with cracked black pepper. Enjoy with homemade pickles or pickled jalapeños and a nice sparkling water.