I loved this! It was so tasty and so simple and quick to make, my kids even loved it and they don't eat a lot of meat. I'll be making this again and again.

This was easy and the flavor was great. My husband added a little chopped green chili.

Was hoping this would be a nice change from regular hamburgers but i didn't really like this recipe. The flavor was just not good. I probably won't be making this again. But it's always good to try new stuff! Thanks anyway.

Scrumptious! My family loved this tasty and easy meal to prepare. I did follow the advice of other reviewers, making sure I only used just enough water to line the bottom of the pan and not too much (covering the onions). I also sprinkled a light layer of breadcrumbs and some grated parmesan cheese over the onions before placing the meat on top to bake. This added flavor to the onions, combined with the juices from the meat after it was done. To complete the meal, I put each burger with some of the onions on a toasted hamburger bun with a side of broccoli and a side of macaroni.

I thought the breaded hamburgers were very good. I was just looking for something new and different to try with hamburger. I had to improvise because I didn't have some of the ingredients available. I subsituted soy sauce for the worchistier (lol can't spell) sauce and used stuffing bread crumbs. It turned out great. I was afraid it would be very dry, but it was juicy and yummy. Thanks for the great idea and recipe!

These were good. A nice change from the plain old hamburger steak that I usually make. I did not have a problem with them coming out soggy, although I did cut my onions pretty thick so the hamburgers were not in the water. Both my 3 year old daughter and my husband loved them. I prepared them pretty much as the recipe shows, except I added about a 1/4 cup of bacon bits to the hamburger mixture. I also made up a batch of brown gravy to serve alongside the steaks. Will be making this again. Thanks

My sister and I grew up and a similar version we still call the "Hungarian Hamburger", breaded and deep fried. No need for all the fuss with putting it into the oven - just continue frying it in the pan. If you're concerned about fat and calories - use leaner beef or turkey and make sure your oil is hot enough to begin with which keeps your food from soaking up too much oil.

This is essentially mini-meatloaf without the flavoring.

This was a great hit at dinner. Very simple. I did add more seasoning kind of winged based on others comments. I garnished with american cheese and the onion the burger sat on and fixed a size of oven rosted potatoes.

I tried this and it turned out like it was supposed to and I did not like the flavor at all and ended up cooking something else. My husband did not like it either. My son on the other hand loved it.

I made these tonight for dinner and we thought they were pretty bland. Unfortunately, the onions didn't impart a lot of flavour (even though we used more than called for and used chicken broth instead of water). On the plus side, the burgers were moist and the bread crumb coating with crispy...but apart from that, they were forgettable I'm afraid.

Very good, twist from a regular hamburger pattie. Added my own surprise taste with diced cheese (used pepper jack, my favorite) to hamburger mixture. Definite keeper.

I really liked the breading on these. I thought they tasted pretty good. My husband cleaned his plate, but said they tasted like meatloaf. The onions didn't have a lot of flavor to me, but were nice and soft. Good, easy dish for the weeknight!

I initially read this recipe because it sounded so odd, then decided to give it a try. I had a bag of frozen hamburger patties I'd previously made up from a big package of beef I'd bought earlier, so I was not able to put anything in the hamburger patties. Instead I sprinkled them with Montreal steak seasoning about an hour ahead of time. I then followed the recipe except I used beef broth in the dish rather than water. I also made up some gravy to serve over them which just seemed to fit with the delicious onions. I followed the advice of others and sliced the onions pretty thick to keep the patties out of the liquid, consequently I felt I had to bake them at least 45 minutes to have the onions cooked well. The onions were so good, I think next time I will fill the entire bottom of the dish with onions. The extra onions will be gobbled up. My picky eaters thought this was one of the best things they'd ever eaten. It reminded me somewhat of a country fried steak. A definite Keeper!

Very good recipe, just wanted reiterate the fact that the burgers should be on the onions above the water. Otherwise soggy burgers are the result.

I made this recipe as is but I must have used a baking dish that was too heavy and hamburger that has too lean. If making this recipe I would suggest cooks use 80% or more fat and a baking dish that is a simple casserole or thin metal. I used 85-90% lean hamburger and a stoneware baking dish and the hamburgers were dry and the onions didn't get cooked. The stoneware is heavy and probably didn't heat up quick enough to cook the onions before drying out the lean hamburgers. I have high hopes for this one so I will try it again. I hope this helps others.

Wonderful! I made this for dinner tonight along with homemade french fries. Hint: Cut your onion slices thick so that the patties can sit on top of them without touching the water. The onions end up tasting like they are sauted.