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In large, nonstick skillet, melt 2 tablespoons of butter. Once hot and foamy, add in the onions and stir. Reduce the heat to medium and cook, stirring occasionally, until onions become soft and start to caramelize, about 12 minutes. Turn the heat back up to high. When the onions begin to sizzle again, add in the beer and cook until reduced by half. Season with 1 teaspoon salt, 1/2 teaspoon pepper and the caraway seeds. Remove pan from heat and let cool.
Place 1/4 of the beef onto a sheet of wax paper. Top it with another piece of wax paper and smash the patty until thin using a heavy-bottom pan. Repeat with remaining beef then liberally season the patties with salt and pepper.