White Castle Hamburgers
You can enjoy these classic sliders straight out of your own kitchen.
12 – 14 Dinner Rolls (Parker house shape, 2-1/2 x 2-1/2 size)
1 pound lean ground beef (80% lean)
1/2 Cup water (for beef)
1/2 teaspoon Salt
3/4 Cup diced onions
1 beef bouillon cube
1/2 – 1 Cup Water (for onions)
Dill Hamburger Slices
In food processor place ground beef, salt and water. Process for a few
seconds so water and salt are blended through ground beef and meat should
look a little pasty. On a 11? x 13? jelly roll pan place plastic wrap on
bottom. Place hamburger in middle and with another piece of plastic wrap on
top of meat. Roll hamburger out to 1/4? thick. Remove plastic wrap and cut
meat into 3 x 3 squares, leave ground beef pieces on tray. You should get
between 12 and 14 squares. Perforate each piece five times with the end of a plastic straw, this will give the meat little steam holes. Cover hamburger
with plastic wrap and place in freezer until meat is partially frozen but
not solid.
Place onions, beef bouillon, and 1/2 cup water in fry pan. On medium low
heat saute and stir onions until they are clear, more water may be added as
needed. Turn heat off until ready to cook hamburger patties.
When beef patties are ready to prepare, turn fry pan on medium low heat and add enough water to onions just so the bottom of fry pan is covered. Place patties in pan and cover with lid. Frying time is just a few moments. Turn patties and cook until done but not dry. The patties should be juicy. When hamburgers are finished cooking place on top of a roll add pickles, cover hamburgers so they will steam slightly or pop in microwave covered just for a few seconds until ready to serve.