My uncle made this every week during hard times. Just 3 ingredients. A hearty dinner that feels fancy but costs pennies.

Line a 9×13-inch baking dish or a rimmed sheet pan with aluminum foil, making sure the foil comes up the sides to catch all the juices. Lightly grease the foil with a bit of oil or cooking spray if you have it (optional, but helps with sticking).

Preheat your oven to 375°F (190°C). While it heats, thinly slice the onions into half-moons. Spread about half of the sliced onions evenly over the bottom of the foil-lined pan.

Place the ground beef in a large bowl and sprinkle it with the kosher salt. Use your hands to gently mix just until the salt is evenly distributed, being careful not to overwork the meat so the patties stay tender.

Divide the seasoned beef into 4 to 6 equal portions, depending on how big you like your hamburger steaks. Shape each portion into a thick oval or round patty, about 3/4 to 1 inch thick, and press a shallow dent into the center of each patty with your thumb to help them cook evenly.

Lay the patties on top of the bed of onions in the pan, leaving a little space between each one so they can brown. Scatter the remaining sliced onions over and around the patties, letting some pile right on top of the meat.

Place the pan in the preheated oven and bake for 20 minutes. Carefully remove the pan and use a spoon to baste the patties with the juices that are starting to collect in the bottom. This helps keep them moist and starts building that rich, glossy look.

Return the pan to the oven and continue baking for another 15 to 20 minutes, or until the hamburger steaks are nicely browned on top, the onions are soft and starting to caramelize around the edges, and the internal temperature of the patties reaches at least 160°F (71°C). The pan should be full of dark, savory juices.

Once done, let the hamburger steaks rest in the pan for about 5 minutes. This gives the juices a chance to settle and makes everything taste richer. To serve, spoon plenty of the soft onions and pan juices over each patty and bring the foil-lined pan right to the table for a cozy, family-style meal.

If your family prefers milder onion flavor, use just one onion and slice it a little thicker so it softens without melting completely. For extra seasoning without adding more ingredients, you can shape the patties with a light hand and give them a quick sprinkle of black pepper from your pantry before baking. If you’re not strict about carbs, you can mix in 1/4 cup of plain dry breadcrumbs or crushed saltine crackers to stretch the meat further during especially lean weeks. For kids who don’t love visible onions, tuck most of the onions under the patties and just a few on top, then serve their portions with more meat and fewer onions. You can also portion the meat into smaller slider-sized patties for little hands. If you prefer stovetop cooking, brown the patties in a skillet first, then pile the onions on top, cover, and let them simmer on low until the onions are soft and the beef is cooked through, still keeping the ingredients to just beef, onion, and salt. For a slightly fancier feel without breaking the budget, shape the patties into neat ovals and serve them in the foil-lined pan with a sprinkle of chopped fresh parsley from the garden if you have it on hand.