The author states that the secret of these burgers is the "steam grilling" over the onions.


  • 1 pound ground beef
  • 8 hot-dog or 16 hamburger buns
  • 1/2 medium onion
  • salt to taste
  • pepper to taste
  • American cheese (optional)
  • Pickle slices (optional)


Prepare the beef ahead of time by separating into sixteen 1-ounce portions and flattening each on wax paper into a very thing square patty, about 2 1/2 inches square. 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 the wax paper, until youre ready to cook.

If using hot dog buns, cut off the ends, and then cut each bun in half to make 2 buns from each. If using hamburger buns, cut each down to about a 2 1/2 inch square.

Slice the onion into match-size pieces.

Grill the faces of the buns in a large pan over medium-high heat.

In the hot pan, spread out tablespoon-size piles of onions 3 inches apart. Salt and pepper each pile of onions.

On each pile of onions, place a frozen beef patty. Your may have to spread the onions out some so that the hamburger lies flat. Salt each patty as it cooks.

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 through without flipping them over.

Assemble by sandwiching the patty and onions between each grilled onions.

If you want to add pickle slices to your burger, as you can at White castle outlets, 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.

16 burgers

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Submitted 6/13/05.
Source: Top Secret Recipes
Submitted By: Joy Bowers
White Castle Burgers