White Castle Hamburgers

12 dinner rolls (Parker House shape, 2 1/2 inches)
1 pound lean ground beef
1/2 teaspoon salt
About 1 1/2 cups water, divided
3/4 cup diced onions
1 beef bouillon cube
1/2 to 1 cup water

Place ground beef, salt and 1/2 cup of the water in a food process, and process for a few seconds to ensure that water 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. Perforate each piece five times with a plastic straw (this forms the steam holes). Cover hamburger squares with plastic wrap. Freeze until partially frozen, but no frozen solid.

Place onions, beef bouillon and 1/2 cup water in a frying pan. Saute over medium-low heat, stirring until the onions are clear, 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.

Place each hamburger on top of a roll. Add pickles, then cover hamburgers so they will steam lightly. Or you can cover them and put them into the microwave for a few seconds.