Divide the drained onions into four piles on a rimmed baking sheet. (You don’t want to press them too compact.) Form the ground beef into 4 loose balls. Lay these beef ball on top of the onion mounds and firmly press down (using your palm) the beef onto the onions. The patties should be 4 inches in diameter when finished. Salt and pepper the beef generously.
In a 12-inch skillet, melt the butter with the vegetable oil over medium heat. Carefully slide the patties, using a large spatula, into the skillet onion side down. Cook them for 6-8 minutes until the onions are a rich golden brown and beginning to brown around the edges. Flip the burgers, then raise the heat to high and cook for another 2 minutes or so, or until very browned on the second side.
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