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Copycat White Castle Hamburgers

List of Ingredients




12 - 14 Dinner Rolls (Parker house shape, 2 1/2" x 2 1/2" size)
1 LB. Lean Ground Beef (80% lean)
1/2 C. Water (for beef)
1/2 tsp. Salt
3/4 C. Diced Onions
1 Beef Bouillon Cube
1/2 - 1 C. Water (for onions)
Dill Hamburger Slices

Recipe



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 sauté 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.