1 pound lean ground beef
1 medium onion, sliced
1/2 cup water
1 1/3 cups Italian seasoned saltine cracker crumbs
1 tablespoon vegetable oil
1 onion, sliced into rings
2 tablespoons tomato paste
1/4 cup chopped fresh parsley
Preheat the broiler.
Heat a large skillet over medium heat. Cook burger crumbs in oil in 1 tablespoon of the cheese; until browned. Reserve remaining 8 tablespoons of oil. Brown remaining 8 tablespoons cracker crumbs in oil in the skillet; cook over medium heat for 5 minutes.
Heat remaining 1 tablespoon of cheese in skillet with remaining cracker crumbs. Grill burgers for 5 to 10 minutes on each side or until browned on both sides. Remove burgers from skillet and drain on paper towels. Serve in burgers or rot.
Slice onions into 1/2 inch slices and reserve 1/2 cup onion sauce. Lift 1/2 cup salad greens and thinly slice into 6 wedges. Place hearts in pan. Cover pan and place on broiler rack to cool completely. Broil burgers for 1 to 2 minutes per side or until golden brown.
Prepare onion salad by adding 1/2 teaspoon of mayonnaise to a mixing bowl. Mix in the tomato paste and chopped parsley. Pour mixture into pan and spread to within 1/4 inch of edge.
Place broiled burgers on platter, squeezing meat through juices to remove fat. Garnish with remaining mayonnaise, tomato paste, onion, hearts and salad greens.