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 youre ready to cook. 2. If youre using hot dog buns, cut off the ends and then cut each bun in half to make 2 buns from each. If youre 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, youll 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
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|Serving Size: 1 Serving (1468g)|
|Recipe Makes: 1|
|Calories from Fat: 2336 (55%)|
|Amt Per Serving||% DV|
|Total Fat 259.5g||346 %|
|Saturated Fat 93g||465 %|
|Monounsaturated Fat 87.8g|
|Polyunsanturated Fat 17.4g|
|Cholesterol 700.6mg||216 %|
|Sodium 3471.8mg||120 %|
|Potassium 2997mg||79 %|
|Total Carbohydrate 268g||79 %|
|Dietary Fiber 11.1g||44 %|
|Sugars, other 256.9g|
|Protein 198.4g||283 %|
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Calories per serving: 4246
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