Lots of us know what a Maid-Rite sandwich is, but they don't exist in SoCal. How would you duplicate it at home? I THINK I'm talking about ground beef steamed over onions, right? What would happen if you just used the same type of setup that you might for vegetables? Or maybe get the onions steaming, then use a strainer kind of set on top of that to cook the ground beef. Might take a while, but for the Maid-Rite duplicate, or for use later as (spiced-up) taco filling, or even in a spaghetti sauce, I think the steamed technique might deliver really nice ground beef that's low on grease, since the grease would simply be dripping away while the cooking is happening. Also, no risk of burning anything, right? You could be working on other stuff while the meat is steaming away.