White Castle Hamburgers
- 12 dinner rolls (Parker House shape, 2 1/2 inches)
- 1 pound lean ground beef
- 1/2 teaspoon salt
- About 1 1/2 cups water, divided
- 3/4 cup diced onions
- 1 beef bouillon cube
- 1/2 to 1 cup water
- Place ground beef, salt and 1/2 cup of the water in a food process, and
process for a few seconds to ensure that water and salt are blended through
- Place plastic wrap on the counter. Place hamburger in the middle, then place
another pieces of plastic wrap on top of the meat. Roll the hamburger out to
1/4-inch thick. Remove plastic wrap; cut meat into 3-inch squares. Perforate
each piece five times with a plastic straw (this forms the steam holes). Cover
hamburger squares with plastic wrap. Freeze until partially frozen, but no frozen
- Place onions, beef bouillon and 1/2 cup water in a frying pan. Sauté over
medium-low heat, stirring until the onions are clear, and adding more water
as needed. Remove from heat until ready to cook hamburger patties.
- To prepare patties, heat frying pan over medium-low heat; add water to onions
just until the bottom of the frying pan is covered. Place patties in pan; cover
with lid. It will only take a short time for the patties to cook on one side.
Turn, and cook on the other side for a very short time. The patties should be
- Place each hamburger on top of a roll. Add pickles, then cover hamburgers
so they will steam lightly. Or you can cover them and put them into the microwave
for a few seconds.
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