Shanghai Sliders

In a large skillet, mix onion topping ingredients. Heat to boiling while stirring. Reduce heat to medium low and simmer for about 15 minutes or until onions are soft and liquid is reduced by half. Remove ginger root slices.

Meanwhile, in small bowl, mix ketchup and chili paste. Set aside.

In a large bowl, mix beef, green onion, ginger root and garlic salt with hands. Divide mixture into equal portions (one per bun). Using wet hands, shape each portion into patties, about 1/4" thick.

Heat a 12" skillet over medium high heat. Add patties and cook for 3 to 4 minutes on each side, pressing patties down lightly with a spatula before turning over, until done.

Place patties on bottoms of buns. Top patties with ketchup mixture.

Using slotted spoon or fork, remove onion slices from cooking liquid. Place on top of ketchup mixture. Top with tops of buns.