| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | American | 1 | Servings | |
INGREDIENTS
| 1 | lb | Ground beef |
| 8 | Hot dog or 16 hamburger buns | |
| 1/2 | md | Onion |
| Salt to taste | ||
| Pepper to taste | ||
| American cheese <optional> | ||
| Pickle slices <optional> |
INSTRUCTIONS
1. Prepare the beef ahead of time by separating into sixteen 1-ounce portions and flattening each on wax paper into very thin square patties about 2-1/2 inches on a side. Using a small circular object like the tip of a pen cap, make five small, evenly spaced holes in each patty. Freeze the patties (still on waxed paper) completely and you're ready to cook. 2. If you're using hot dog buns, cut off the ends and then cut each bun in half to make 2 buns from each. If you're using hamburger buns, cut each down to about a 2-1/2-inch square. 3. Slice the onion into match-size pieces. 4. Grill the faces of the buns in a large pan over medium heat. 5. In the hot pan, spread out tablespoon-size piles of onions 3 inches apart. Salt and pepper each pile of onions. 6. On each pile of onions place a frozen beef patty. You may have to spread the onions out some so that the hamburger lies flat. Salt each patty as it cooks. 7. Cook each burger for 4 to 5 minutes on the onions. If you made the burgers thin enough, the holes will ensure that each patty is cooked thoroughly without flipping them over. 8. Assemble by sandwiching the patty and onions between each grilled bun. Makes 16 burgers. Notes: If you want to add pickle slices to your burger, as they do at White Castle, stack them on top of the grilled onions. For a cheeseburger, you'll have to cut a slice of American cheese to the same size as your burger, and then it goes on top of the onions, under the pickles, if you use pickles. Posted to EAT-L Digest by G Starr <gstarr440@JUNO.COM> on Sep 17, 1997
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