White Castles Burgers
1-1/2 lb. very lean ground beef
1/4 C dry minced onion
1/4 C boiling water
3 oz. jar strained beef or veal baby food
2/3 cup canned beef broth (or bouillon)
Dill pickle chips
1 package hot dog buns, or other (See note)
Combine water with onion and let soak for 10 minutes to soften. Onions should absorb all of the water. If not, drain and put on paper towel to absorb excess moisture. Combine baby food and beef in a bowl. Add broth a little at a time, mixing well. Mixture should not be soupy, and still able to hold its shape when made into patties. (If you refrigerate mixture before preparing White Castles, bring to room temperature again before proceeding).
Two ways to cook 'em
1. Spread beef mixture very thinly on cut side of each bun half. Place bun, meat side down, on hot griddle with some onions. When cooked, remove buns, to plates, and re-assemble buns with some onions and a pickle slice included. (This method works well with the little Pepperidge Farm party rolls).
2. Form into 2½" - 3" very thin patties (or, the right size to fit into the bun size you have. Place on griddle and, using the end of a wooden spoon, poke a few holes in each patty. Fry over medium heat, with onions, until brown on both sides. Serve patties on buns with onions and a pickle slice.
(Note: Cut hot dog buns in thirds; or, to look more authentic, cut buns in half, and then cut off rounded ends; or use Pepperidge Farm party rolls, which are a bit smaller, but usually softer - like the original White Castle Bun.)