So I had a craving for white castle, sometimes that happens. I remembered watching an episode of some food network show a while back that explained how they do it. I tried and it worked out really well. Here's what you'll need:
1/2 onion
1 Dozen Bakery Buns (uncut dinner roll style)
Cheese that melts well (2% singles were great)Get out a serrated knife and cut the tube of ground beef into circular patties about 3/8" thick. Put these back in the refrigerator when you're done, you don't want them to thaw too much.
Finely chop 1/2 of your favorite onion. I used a sweet yellow onion and my off-brand "slap chop" made quick work of it.
Drizzle some oil into a 10" skillet and place over medium heat. Pour in the onions and let them sweat for a few minutes stirring occasionally. Add about 1/2 cup water to the pan, place the patties equidistant from each other (8 fit nicely in my pan), cover and leave on medium heat for about 15 minutes. Make sure the pan doesn't go dry or you'll caramelize your onions. Never stir or flip, the point is to steam the meat on the onions.
Remove the cover and check the temp. Safe temperature for ground beef is between 160F and 165F.
Dress the heel (bottom) of the bun with 1/2 slice of cheese if you want that, use a spatula to scoop the patty and some of the onions onto the bun. Dress with your favorite burger condiments, Jalapeño peppers go very well with sliders.Happy eating!
CK
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