Preheat griddle to Medium-high (about 375 degrees). Drizzle a touch of oil onto 8 separate spots on griddle. Divide the onions and jalapenos, adding equal amounts directly on top of oil and slightly spreading them out. Sprinkle with half the salt. Cook three to four minutes until the onions begin to soften.

In the meantime, divide ground beef into 8 balls, being careful not to overwork. Place a ball firmly on top of each pile of jalapeno/onions. Wait about 30 seconds, then smash into a thin patty. Divide the remaining salt over the top of the burgers.

If any of the jalapeno/onion mixture isn’t covered by the burger, quickly, without too much fussing, poke them under.

When the onion mixture is caramelizing and the beef is browned, turn the burgers, onions, and jalapenos over together, add cheese on top, and cook the other side to desired doneness. These are so thin, by the time a crust forms on the underside, the burger will likely be cooked all the way through.

Remove, place on bun with any desired condiments (none are needed), and serve each on a griddled bun.

Nutritional Information is without the bun, which can vary widely depending on type and size.