Whitecastlecheeseburgerslyderscopycat Recipes

Steps:

• Place ground beef,onion powder, salt and 1/2 cup of the water in a food process, and process for a few seconds to ensure that water,onion powder and salt are blended through the beef.
• Place plastic wrap on the counter. Place hamburger in the middle, then place another pieces of plastic wrap on top of the meat.
• Roll the hamburger out to 1/4-inch thick. Remove plastic wrap cut meat into 3-inch squares. Poke holes in each piece five times with a plastic straw.
• Cover hamburger squares with plastic wrap. Freeze until partially frozen, but not frozen solid.
• Place onions, beef bouillon and 1/2 cup water in a frying pan. Sauté over medium-low heat, stirring until the onions are soft, and adding more water as needed.
• Remove from heat until ready to cook hamburger patties.
• To prepare patties, heat frying pan over medium-low heat, add water to onions just until the bottom of the frying pan is covered.
• Place patties in pan; cover with lid. It will only take a short time for the patties to cook on one side. Turn, and cook on the other side for a very short time. The patties should be juicy.
• When done place each hamburger on top of a roll. Add pickles, then cover hamburgers so they heat up the roll.

Steps:

• Put the onion in a medium bowl and cover with 1/2 cup water. Set aside 30 minutes.
• Meanwhile, puree the beef with 2 teaspoons water, the onion powder, 3/4 teaspoon salt and a few grinds of pepper in a food processor until smooth. Draw a 6-by-12-inch rectangle on a piece of parchment paper; flip over the paper so the pencil side is down (you should still be able to see the rectangle). Press the beef into the rectangle; cover with another piece of parchment and press until the beef is very thin and fills the rectangle completely. Uncover and score the beef into eight 3-inch-square patties. Poke 5 holes into each patty with a chopstick (one in the center and one near each corner). Slide the beef on the parchment onto a baking sheet, loosely cover with plastic wrap and freeze until firm, 10 to 15 minutes.
• Trim the edges of the rectangle to make it even; cut patties along the scored lines. Heat an extra-large skillet over medium-high heat. Add the onion and liquid; bring to a boil. Stir in the butter and arrange the patties over the onion. Cook until the meat is no longer pink around the edges, 3 to 4 minutes. Put a bun bottom upside down on each patty. To steam the bun tops, rest each across 2 bun bottoms (like a bridge). Continue cooking until the patties are completely cooked through, about 2 more minutes, adding 1 to 2 tablespoons water if the skillet is too dry or if the onion starts browning.
• Remove the bun tops from the skillet. Slide a spatula under each patty, picking up the onions and bun bottoms along with the meat; flip over onto a plate. Top each with a pickle and a bun top.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine ground chuck, bread crumbs, egg, onion soup mix, water, and black pepper in a bowl; press into a 10x15-inch jelly roll pan. Prick holes through the chuck mixture for ventilation while cooking.
• Bake in the preheated oven until browned and cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain excess grease.
• Cut chuck mixture into squares the size of the rolls. Place 1 chuck patty in each roll.

Steps:

• FINELY mince one medium onion by hand, or by pulsing in a food processor; PLACE onions into a heavy-bottomed non-stick or stainless steel skillet; ADD 2 tablespoons water and 3/8 teaspoon kosher salt; COOK onions over medium heat until onions are translucent and most water has evaporated (replenish water if necessary to keep onions just moistened); SPREAD onions evenly and levelly in a 15 x 12 baking sheet; LOOSELY cover; PLACE sheet of onions into freezer until almost frozen, adhering to bottom of baking sheet.
• START with a clean oven; PLACE oven rack in the lower 1/3 position; PREHEAT oven to 500°F ; In a medium bowl, mix 3/4 lb ground beef with 1 1/2 tablespoons water, 3/8 teaspoon salt and 1/8 teaspoon ground black pepper in a medium bowl with a fork until thoroughly combined; DUMP ground beef mixture onto a COVER ground beef mixture with a sheet of waxed paper; PRESS ground beef mixture into the baking sheet with onions evenly to the edges using hands first, then with a rolling pin if desired, for uniformity; REMOVE waxed paper and discard.
• CUT ground beef lightly into 12 symmetrical squares using a pizza cutter (3 across x 4 down) leaving meat intact; POKE 5 evenly-spaced holes into each beef patty square (resembling the 5-dot pattern of standard playing dice), with a thin wooden spoon end or drinking straw, pressing while twisting to bore holes.
• PLACE squeezable ketchup and/or mustard, sliced pickles and sliced cheese within easy reach in work station to assemble Slyders quickly when needed; TRIM or cut American cheese to fit Slyders (I usually trim the edges only, but to economize you may cut cheese slices into 4 small portions).
• DIVIDE one package (12) Sara Lee Classic Dinner Rolls using a sharp knife for crisp clean edges; CUT each roll to a 1/3 slice for the bottom half, leaving 2/3 for the top bun; REPLACE bun tops; ARRANGE buns on a clean platter.
• INSERT a second baking sheet, inverted, over prepared baking sheet with meat and onions to prevent spatter and to help steam; CAREFULLY transfer the baking sheets containing beef mixture into preheated oven wearing oven mitts; CLOSE oven door.
• STEAM-BAKE beef patties for about 7-8 minutes or until beef is no longer pink (patties will shrink slightly upon cooking); REMOVE from oven; MOVE baking sheet with cooked patties into work station.
• LIFT each beef patty with a slotted spatula and place over bottom buns; PLACE a slice of cheese over each onion-topped meat patty diagonally; ARRANGE dill pickle slices over cheese.
• SQUEEZE 1 teaspoon mustard OR 1 teaspoon ketchup evenly onto inner TOP bun; PLACE one meat patty over each BOTTOM bun using a slotted spatula; SET bun tops atop assembled Slyders.
• WARM prepared Slyers on platter in microwave at 100% power only until warmed and cheese has melted (about 15 seconds); SERVE warm Slyders immediately and enjoy!

Steps:

• Separate the beef into 16 1 oz portions.
• On wax paper, form the portions into square, very thin 2.5" patties.
• Poke 5 holes in each patties with a circular object such as a straw.
• Freeze the patties until firm.
• Toast the faces of the dinner rolls, either in a hot frying pan or under the broiler In a hot frying pan or skillet, preheated to medium heat, arrange tablespoon sized piles of onions 3 inches apart.
• Salt and Pepper each pile.
• Spread the onions flat and place a frozen patty on each pile.
• Salt each patty.
• Cook each patty for 4-6 minutes, steam from the onions should cook each burger without having to flip it.
• Turn the bottom half of the bun onto the patty.
• Hold it down as you scoop a spatula under the onions, turn the sandwich over onto a plate Cut the American cheese into 2" portions and place on the onions and patty.
• Replace the top of the roll.
• Serve hot.

Steps:

• Combine beef,baby food, 1/3 cup broth,mix well in a bowl.
• Make into little thin patties with holes.
• In a frying pan heat 1/3 cup broth and onions until you can hear a sizzle,about 3-5 minutes.
• Place your beef patties ontop and cover pan with lid.
• Steam burgers until they are cooked though,(6-10 minutes depending on thickness). Season,and place onto buns with 1 pickle slice.

Steps:

• Mix all beef, salt, and pepper togeather. Place beef between plastic wrap and with a rolling pin, roll out until beef is about 1/4 inch thick. Remove plastic from the top of beef and cut into 5x5 squares. In a large skillet melt butter and place a thin layer of chopped onions in bottom of skillet. Place beef sqaures on top of onions and cover with lid. While beef is cooking place rolls in microwave to warm bread. Put mustard on bottom of bun and when burger is done place burger on bun and top with one slice pickle. Serve hot.