Mix the onion slices and 1 teaspoon of salt in a bowl and toss to mix. Switch the onions to a colander and let sit for half-hour, tossing often. Switch the onions to a clear dish towel, collect the sides collectively and squeeze out as a lot liquid as you may from the onions. Do that over the sink or a big bowl for the reason that onions can have fairly a little bit of liquid in them.
Divide the onions into 4 separate mounds on a rimmed baking sheet. Type the meat into 4 flippantly packed balls. Place the meat balls on high of the onion mounds and flatten the meat firmly (use your palm) so the onion adheres to the meat. The patties ought to measure 4 inches in diameter. Season the meat generously with salt and pepper.
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