White Castle Sliders

The ideal combination of a steamed bun, tender patty and flavorful onions is the magic behind the White Castle Slider.
"Sliders" seem to be the new snack and appetizers now, but we all know what the "original" sliders are.  We would often have to bring a case of them to friends that have moved and no longer have a White Castle nearby.

Ingredients:
1 lb. 80% ground beef 3 Tbsp. dried minced onions 1/2 cup beef broth 1/2 cup water (for beef) 1/2 tsp. salt Dill Pickle slices Peppridge Farm Slider Rolls (I used Martin's Potato Dinner Rolls) Try for find buns that are White Bread Style American Cheese slices Ketchup
In a small bowl, combine dried minced onions with 1/2 cup water and set aside.  I did try this recipe with fresh minced onions, but the onion was too strong - this was just right.

In a food processor, place the ground beef, salt and water.  Pulse until blended and the meat forms a paste.  
Place meat mixture on a piece of parchment paper.  Cover with another piece of parchment paper and roll meat out into 1/4" thickness.
Cut meat into 3" squares.  Perforate each piece five times with the end of a plastic straw to create steam holes.  

Cover hamburger with plastic wrap and place in the freezer until firm, 30 to 45 minutes.
Remove from freezer and using a pizza cutter, cut out hamburger squares.  At this point, hamburger patties can be frozen with individual pieces of wax paper in between.  
When patties are ready to prepare, add beef broth and onions to a medium saute pan (that also has a cover).  Bring broth and onions to a simmer.  Place patties in pan and cover with lid to steam.

  Turn patties after 2-3 minutes.  Top with cheese slices.  Place bottom side of bun on burgers and place the top of the bun on the bottom bun and cover to steam buns and finish cooking the sliders, about 1-2 minutes.

Flip out the sliders like you work at the place, top with ketchup and a perfectly placed pickle, and have what you crave! This blog post is featured on New Jersey's new Digital Magazine!
Makes about 18 sliders Sharing with The Better Baker @ Weekend Potluck