Instructions: Place your ground beef, eggs, salt, black pepper and red pepper in a mixing bowl. You can be frugal with the salt and black pepper but go ahead and be generous with the red
pepper. You only live once, right? Mix thoroughly.

Make as many hand-sized balls as you have meat for. I like to make about three per pound. Then flatten into patties. Cut your onion into slices about a quarter inch thick. You dont want them too thick because youre going to grill them. Place a slice of onion on the grill and put a hamburger patty right on top of it. Let it grill on the onion side a little longer because the onion will absorb a lot of heat and the hamburger will take longer to cook. Flip

(Carefully! You dont want to lose that onion. I recommend a thin metal spatula.) and cook on the meat side. At this point I like to dribble a little beer over the onion to let the flavor soak into the burger. When they are just about ready to come off the grill melt a piece of cheese over the onion. This helps to keep the onion from sliding off the burger. Serve them on sections of French bread split down the middle. These burgers are too big and juicy for flimsy little hamburger buns.

Yield: Plenty

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