Whitecastle Sliders

Ingredients for 12 servings:

• 500 g minced beef
• 12 burger buns
• 80 g onion(s), dried, approx. 80 g
• some cucumber(s), sour, sliced
• some mustard
• salt and pepper
• Water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

These burgers are really special because they are steamed, which makes the buns soft.

Pour water over the dried onions until they have doubled in volume or until the onions no longer absorb water. This can take some time, and you may need to add more water. It’s crucial that the onions are still slightly submerged in liquid, as they will need it. Trim the buns along four edges so that they are square and the resulting “corners” are still slightly rounded. Then cut them in half. Cover the ground meat with plastic wrap and roll it out evenly on a flat surface so that it makes enough for 12 patties or “meatballs.” I always use two small plastic bread boards, each of which holds exactly six patties. This gives me the basic shape for six. The patties should be slightly larger than the trimmed buns, but not smaller. To be able to separate the patties later, you should cut or chop the dividing lines with a sharp knife and plenty of force. Now you need to drill five holes, each about 5 mm in diameter, into the patties. The onion steam will later rise through these holes. Then place the patties in the freezer. Once they’re completely frozen, you can briefly run the bottom of the board/sheet under warm water to make them easier to remove. In a pan over medium heat, or on a raclette grill if you want to make more at once, spread the onions with a little water to a thickness of about 5-10 mm. Place the patties close together on top. Place the bottom half of the bun on top of the patties, followed by the top half of the buns, each with the “open side” facing down. The water from the onions will steam everything. When the patties are no longer pink, remove the top halves of the buns and spread them with a little mustard. Then, with a flourish, slide a spatula under the onions, turning one stack at a time (onions, patty, bottom bun) over and placing it on a plate. Season with salt and pepper and add 4 pickle slices. Alternatively, you could add a slice of processed cheese, but I still think it tastes best this way. With this authentic and simple recipe, you can now enjoy these iconic burgers in Germany, too. These burgers are truly special because they’re steamed, which makes the buns soft.