White Castle Sliders

1 pound 85% lean ground beef
Small dinner roll buns
1 medium white onion
Salt
Pepper

Divide ground beef into 16 equal size pieces. On wax paper, form each into a 2-1/2 inch square patty. Make the patties very thin. Then "cookie-cut" five holes in each patty (the pattern should resemble 5 on a dice) A clean pen cap works nicely. Freeze the patties.

NOTE: One regular hot dog bun makes two White Castle buns. Cut in half and then cut off the rounded sides to make them square.

Finely chop the onion. On a preheated 375 degree F electric griddle, lay about 1 1/2 tablespoons of onion for each patty you want to cook (generously spray with non stick spray like Pam first). The onions should only be "one deep." 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. Do not flip the patties. Add a dash of salt and a pinch of pepper to each patty as it cooks. Remove and place on UNTOASTED buns.