WITE KASTLE KLONES
[Makes about 20 two-and-a-half-inch square patties or 12 three-inch patties]
1 lb. ground chuck
2/3 cup beef broth
1 1/4 cups dried chopped onions
2 1/2 cups hot water (or more if needed)
20 small dinner rolls (or 7 hot dog buns cut in thirds)
Cheese and condiments (optional)
pickles dill (look for small thin one that will fit nicely on the bun
Line rimmed baking sheet with plastic wrap.
Mix beef and beef stock in a large bowl.
Transfer mixture to lined baking sheet, and use a spatula to flatten.
Place second sheet of plastic wrap over meat, and use rolling pin or hands to further flatten meat so it covers entire surface of pan.
Remove top layer of plastic wrap, and use spatula to score flattened beef into 2.5-inch squares. Take a straw and poke 5 holes into each square (white castle does this because they steam their burgers and this prevents the need to flip them but you can omit this step. I like to flip mine. Reapply wrap, and place pan in freezer until meat is frozen solid.
Place dried onion in a small bowl, and add the hot water; let stand at least 10 minutes. Meanwhile, take frozen beef from freezer, and remove from plastic wrap. Re-score it with a sharp knife, and gently break patties apart.
Heat a large skillet or grill pan over medium-high heat.
Add 1/4 of onion-and-water mixture to skillet. When water begins to steam (which should happen almost instantly), place 5 patties on top of onions. Cook, flipping once, to desired doneness. (Cooking time will depend on whether your patties are still frozen solid or have thawed a bit.)
After flipping, place a bun top on each patty.
Remove patties and buns, with a helping of onion, from skillet. Add bun bottoms, and any cheese or condiments as desired.
Repeat with remaining ingredients.
enjoy you can also use these in my white castle stuffing recipe
these can be frozen without pickles