INGREDIENTS

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

A Message from our Provider:

“Hopelessness has surprised me with patience. #Margaret J. Wheatley”