1 lb ground beef
16 slider buns
1 cup dehydrated onion; rehydrated
sliced dill pickles

1. Divide the beef into 16 equal sized pieces.

2. Form each into a 2-1/2 inch square, very thin patties. Do this on waxed paper.

3. Then cookie-cut five holes in each pattie. The pattern should resemble 5 on a dice.

4. Freeze these 16 patties.

5. On a pre-heated 375 degree electric griddle, lay about 1-1/2 Tablespoons of onions for each patty you want to cook along with a little of the water from the onion. The onions should be spread into a single layer.

6. Immediately place frozen patty directly on top of onions and press down. Cook for about 4 minutes right on top of the onions. The holes in the beef will allow the steam to cook the top side. (You don't flip).

7. Place the buns on the patties at about the halfway mark.

If you want to do it like they do at White Castle:
8. Place the top bun face-down on the pattie.

9. Place the bottom bun face-down on the top bun.
10. When the meat is done, using a spatula, remove the three layers and grab the bottom bun.

11. Flip it over and place it under the spatula.

12. Slide the burger off of the spatula. If you have done it correctly, it should be perfectly completed.

13. Add a dill pickle slice and you are done.