Hamburger Onion Casserole - Phase 2 with Phase 3 & 4 variations

Hamburger Onion Casserole

4 - 100 g raw burger patties 90-95% lean
4 small - medium sized onions
garlic salt or fresh garlic and pepper to taste

1. Preheat oven to 350 degrees. Slice onions and place them into a 9X9 baking dish. Season with garlic salt & pepper.

2. Place 4 burgers on top, one in each "corner". Season with garlic salt. Add 1/2 cup water to pan.

3. Cover pan with parchment paper or aluminum foil.

4. Bake for 40 min or until onions are tender. Divide in to 4 portions. The "leftover" portions refrigerate well and are great to take to work!

Phase 2 bulk cooking variation: make 8 patties and place it in a 9 X 13 pan with 6 - 7 onions.

Phase 3 & 4 Variation:
Add:
6-8 pieces bacon cooked crisp, save bacon grease
2 cups diced tomatoes (or 2 cups of salsa)
1-2 cups cheese of your choice
Make the patties larger and use fatty beef no lean

Layer onions, tomatoes, bacon and burgers, drizzle with the bacon grease and a tiny bit of water. Bake for the same amount of time. Remove foil and sprinkle on cheese. Bake for an additional 5 minutes or until cheese is melted.

If I use salsa I usually like colby Jack/Marble cheese. If using tomatoes I love Swiss or hard cheddar.

NOTE: You can make this in a crock pot. Do not add the water if cooking in the crock pot. For all day, put it on low, if only part of the day cook it on high. Add the cheese just before serving.