Get a pound of 85% lean ground beef, and divide into 16 equal sized pieces.
Form each into a 2−1/2 inch square patties. Do this on waxed paper. Make
the patties very thin. Then "cookie−cut" five holes in each pattie.
(the pattern should resemble 5 on a dice) A CLEAN pen cap works nicely.
Freeze these 16 patties. (It'll make it easier later)
BUNS: the buns are also small. My grocer has dinner rolls the exact size
I need, but you might have to create your own using hot dog buns. One
hot−dog bun makes two White Castle buns. Simply cut in half (through top
and bottom) and then cut off the rounded sides to make them square.
COOKING: This is key. You need to finely chop a medium white onion.
On a pre−heated 375 degree electric griddle, lay about 1−1/2 Tablespoons
of onion for each patty you want to cook (generously spray with non−stick
spray like Pam first) The onions should only be "one deep" if you will.
Immediately place frozen patty directly on top of onions and press down.
Cook for about 4 minutes right on top of the onions. The holes in the beef
will allow the steam to cook the top side. (You don't flip)
Add a dash of salt and a pinch of pepper to each patty while they cook.
Remove and place on UNTOASTED buns.
Thanks so much for this recipe. We love these and they are expensive at the grocery store and we don't have a White Castle anywhere near us. I have made just plain sliders but this will be much much easier
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