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"DJ" had this to say:

Hi LS ... my best suggestion would be to dribble a small amount of white or cider vinegar onto the onions, with a touch of salt and then just press them into the surface of the burger. This should help maintain most of the flavor, while still keeping the onions on the outside to be seared and caramelized. I think this is a very reasonable alternative. I hope this helps! :)