Beef Burger
by Jane Smith


* thinly sliced beef (chuck or ribeyes in CHUNK, frozen at around 36F; slice it with a Gibson slicer ; keep in the refrigerator)
* caramelized yellow onion
* iceberg lettuce (shredded)

* with or without cheese
* bread (either French style or Soft style)

To Assemble:

On a flat top (grill), a dap of butter; pre-measured amount of sliced beef; few shakes of garlic salt; flip the beef over;

the bread is toasted on the same flat top, or convection oven,

Open the bread, in the beef, add the lettuce; add cheese to the order; few shakes of ground black pepper; add some caramelized onion (sliced yellow onion, cooking on the cook top, keep warm)