Oklahoma onion burger

Dice the short rib into roughly inch-and-a-half chunks and freeze about 15 minutes to firm up.

Grind in a food processor in two batches by pulsing, checking after about a minute; the meat should be loose and evenly broken down.

Weigh out 2.5 ounce (about 70 gram) portions and work each slightly so it sticks together.

Place each ball between parchment, smash flat with something flat to 5 to 6 inches across, and press the edges out by hand so they taper thin.

Refrigerate the patties while the onions are prepared.

Shave the peeled white onions very thin on a mandolin, just thicker than printer paper.

Preheat a large nonstick pan over medium high heat.

Toast the buns ahead of time in a little oil in a nonstick pan; unwrap the cheese.

Peel the paper off and drop four patties into the dry pan; season each with a strong pinch of salt and of pepper.

Put about half a cup of shaved onions on each patty, broken up so some fall in the pan.

Press each patty for 10 seconds, then sear another 30 to 45 seconds, about 90 seconds on the first side; turn the pan for even heating.

Flip onto the onions, cook 20 seconds, add the American cheese; set a bottom and top bun on half the patties to steam and warm. About 2 to 2.5 minutes total.

Off heat, flip each bun-and-patty so the onions face up, stack a second patty onion to onion with cheese up, and top with the bun.