White Castle Copycat Hamburgers

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. The beef should look pasty.

Place plastic wrap on a cookie sheet. Place hamburger in the middle, then place another piece 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. You should get between 12 to 15 squares.

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. Saut over medium-low heat, stirring until the onions are soft and clear, and adding more water as needed. Remove from heat until ready to cook hamburger patties.

To prepare patties, heat previous frying pan over medium-low heat, add a little more water to onions just until the bottom of the frying pan is covered.

Place patties in pan and cover with lid for a short time for the patties to cook on one side. Turn, and cook the other side, for a short time until it is done. When done patties should be juicy not dry.

When done place each hamburger on top of a roll. Add pickles, then cover the hamburgers with paper towels so they will slightly steam or microwave them for ten seconds until ready to serve.