These tiny burgers are cooked in the style of the popular American the White Castle restaurant chain, which is famous for its steamed slider burgers. Their feature is miniature square shape and thin beef patties that are not it takes a lot of time to steam. So they are good steamed, they also made several large holes. After that, cutlets are placed in a pan over the onion pillows with water. Just a few minutes, and they’re ready, you don’t even need to turn over. Buns are also steamed over cutlets. Complete the burgers with pickles and enjoy. друзьями: 
Time: 1 hour. Complexity: easy Quantity: 8 hamburgers Recipes use measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 onion, finely chopped
- 280 gr lean ground beef (fat content 20%)
- 1 tsp onion powder
- 1 tbsp. l (15 gr.) Unsalted butter, sliced into pieces
- 8 slider buns cut horizontally in half
- 8 thin circles of pickled cucumbers
Recipes with similar ingredients: ground beef, onion powder, pickled cucumber
Recipe preparation:
- Put the onions in a bowl and pour 0.5 tbsp. water. Leave on 30 minutes.
- Meanwhile, in a food processor, beat the ground beef with 2 tsp. water, onion powder, 3/4 tsp salt and a little black until smooth. On a sheet of parchment paper draw a rectangle measuring 30×15 cm .; turn the paper over (you you’ll still see the rectangle).
- Put the beef in the center of the contour; cover with another sheet parchment and squeeze until the meat mixture completely fills rectangle. Remove the top sheet and outline with a knife on the minced meat 8 squares of 7.5 cm. With a Chinese stick, make 5 holes in each square cutlet (one in the center and one near each corner). Put them on parchment on a baking sheet, cover plastic wrap and put in the freezer for 10-15 minutes.
- Trim the edges of the rectangle to make it even; cut the cutlets along the outlined lines. Heat very large pan over medium-high heat. Add onions with water; bring to a boil. Stir in the butter and arrange the patties on top of the onion. Fry until the meat darkens around the edges, 3-4 minutes.
- Put the bun upside down on each cutlet. To heat the top of the buns, lay them with a bridge on the edges of the two neighboring inverted buns. Keep frying until cutlets completely fry, another about 2 minutes, adding 1-2 tbsp. l water if the pan is too dry or the onion begins to burn.
- Put the tops of the buns out of the pan. Insert a spatula under each cutlet, picking them up with onions and rolls; turn over on the plate. Top each burger with a circle of pickles and top half buns.
