Instructions: Making the Beef Patties: Divide the ground chuck into four equal sized portions. On waxed paper, press each portion out into a square, evenly thick 5- by 5-inch patty. Take a knife, and make two crosscuts on each of the four 1/4 pound patties, creating four smaller, equally-sized square sub-patties, 1/16 pound each (Do not separate them. These cuts are for easy separation later.)

Using a clean pen cap as a "cookie cutter", make five small holes arranged like a "5" on dice in all four sub-patties (total of 16 patties....80 holes). Keep the fresh beef patties flat on the waxed paper, and freeze for at least an hour (place them in the freezer like cookies in an oven).

For the Buns: Use regular dinner rolls available at your supermarket. They normally come 16 to a pack, and are 2 1/2 by 2 1/2 inches square. Youll have to turn them sideways, and slice them right down the middle to create a "top" and "bottom". Actually, the top should be slightly thicker than the bottom. These work perfectly.

For the Onions: Use the dried, chopped onions found in the spice aisle at your supermarket. Make sure theyre the "chopped" size, not "minced" size. Use about 3 teaspoons (dry) for each set of four White Castle Sliders you plan to prepare. Soak the onions in water for at least 30 minutes prior to using. Drain the excess water.

For the Pickles: Use Heinz Genuine sour dills, or Vlasic Original dills. Neither of these come pre-sliced, so youll have to slice them. Slice them very thin. I suggest cutting them at an angle....this will give you bigger chips.

Cooking your White Castle Sliders: Steam Grilling is the cooking method used at White-Castle. The patties are never "flipped", as the holes in them allow even cooking.

Pre-heat an electric griddle to 375 degrees.

Separate your pre-made, still-frozen beef patties into the four smaller pre-cut patties. For each patty you intend to cook, evenly "pile" about 2 teaspoons of the prepared onions on the griddle and spread them out to a 2- by 2-inch square. Add a dash of salt and pepper to each. On top each "pile" of onions, place one frozen patty, pushing down to embed the beef patty firmly on top. Add a dash of salt and pepper to the top of the beef patty.

Cook the beef patties on top of the onions for about 3 minutes. After 3 minutes, add the pickle slice and put the tops of the buns on top of the burgers - while theyre still cooking. Cook for an addtional minute.

Using a sharp spatula, lift each beef patty off the giddle one at a time, placing on the bottom of the bun. Try to get as many onions as possible (your free hand will be holding down the top of the bun to the beef patty as you do this).

Dress your White-Castle Sliders as you wish.

This recipe yields 16 sliders.

Comments: If you want cheese-sliders, divide one slice of real American Cheese into four square pieces and place on the top of the beef patty just prior to removing it from the griddle.

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