Adapted from Big Red Kitchen
Ground chuck (80/20) 2 pounds for a 9 x 13 pan, 2-1/2 pounds for a 10 x 15 pan
Dried, minced onion
6 slices of cheese
Sliced dill pickles
Dinner rolls, any brand
Sprinkle dried minced onion on the bottom of a 9 x 13 or 10 x 15 pan. Use as much as you like.
Press ground chuck into pan, on top of onions until it completely covers the bottom. Use two pounds of ground chuck if you are using a 9 x 13 pan or 2-1/2 pounds of ground chuck if you are using a 10 x 15 pan. Sprinkle the meat with seasoning salt.
Place in a 400 degree oven for 25 minutes. (Make sure you use an 80/20 mixture of ground beef, otherwise your burgers will be dry.)
The meat will shrink in the oven. After 25 minutes remove and cover with six slices of cheese. Place meat back in the oven for two minutes until the cheese is melted.
With a pizza cutter or a knife, slice the meat into as many square pieces as you have rolls.
Place the meat in between the bun with some of the onion and pop on a few dill pickles. You are ready to serve.