White Castle Hamburgers (clone)
12 dinner rolls (Parker House shape, 2 1/2 inches)
1 pound lean ground beef
1/2 teaspoon salt
About 1 1/2 cup 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 the beef.
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 solid.
Place onions, beef bouillon and 1/2 cup water in a frying pan. Saut�
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 juicy.
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. |