Sliders

This is a darn good clone of the burgers at White Castle. I loved those little hamburgers . . . still do. They just slide right down the hatch, hence the name. Allow 3-6 burgers per person, depending on who's eating them, and if you're serving anything with it or not. Cole slaw goes
nicely with this.


12  Hawaiian bread rolls (2-1/2" x 2-1/2" size)
1  lb  lean ground beef
1/2  cup   water (for beef)
1/2  tsp  salt
3/4  cup  diced onions
1  cube  beef bouillon
1/2  cup  water (for onions)
Dill hamburger pickle slices


Sauce for Topping:
1/2  cup  ketchup
1/2  cup  yellow mustard

Combine and spread on cooked slider. Top with a pickle slice or two.

In food processor, place ground beef, salt and ½ cup water. Process for a few seconds until water and salt are blended throughout the ground beef.  Meat should look a little pasty. Put hamburger in middle of an 11" x 13" jelly roll pan. Place a piece of plastic wrap on top of meat, and roll hamburger out to 1/4" thickness. Remove plastic wrap and just cut meat into 3" x 3" squares, leaving pieces on tray. You should get between 12 and 14 squares. Perforate each piece five times with the end of a plastic straw, giving the meat little steam holes. Cover with plastic wrap and place in freezer until meat is partially frozen but not solid (about 25-30 min).

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 just enough water to onions 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 a spoonful of sauce, and a pickle slice. Cover hamburgers with foil so they will steam slightly, until ready to serve.