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	Sliders (aka White Castle Burgers) 2 servings (4 burgers) Alternative Ingredients are listed in Red

	Qty	Size	Ingredient
	4	oz	Ground Sirloin
	8	oz	Ground Chuck
			80/20 Hamburger *
	1	pkg	Sweet Hawaiian Dinner Rolls
			SaraLee Classic Dinner Rolls
	4	oz	Finely Chopped White Onion
	4	slices	American Cheese
	12	ea	Dill Pickle Chips
	4	pats	Butter (about ½ tbls ea)
			Basting Cover **
	Heat up a flat grill, griddle or cast iron pan to 325º. While the grill is warming up, mix ground sirloin and chuck together and divide into 2oz portions flattened to about ¼" thick and about 2" square.  Using a straw, ball point pen tube or whatever you might have, to make 5, approx. ¼" holes, in each patty.  One in the center and one in each corner.  The holes have to be holes, clean through, to let the steam from the onions through to help cook the patties and to heat and moisten the buns.  That's the idea.  That's how White Castle did it in 1921. Slice rolls in two, horizontally.  Trim each of the cheese slices to the same size as the "buns" and set aside.  Get your pickle slices ready, and your finely chopped onions ready along with a tablespoon to portion them out with. Drop 1 pat of butter on the griddle, spaced for each of the 4 patties.  Place a small tablespoon (about level) of onions in a flat pile (that's an oxymoron I believe) on the melting butter, and place a patty over each pile of onion.  Finally, place the bottom "bun" on top of the patties followed by the top "bun", both face down.  Cover the cooking sliders with a Basting Cover or lid if you are using a pan.  This will promote faster and more even cooking of the burger, heating buns, and containing any splatter. The burgers will turn completely and uniformly gray-brown when done, about 4-5 minutes.  Basically, they are being steam cooked by the onion juice, which in turn heats, moistens and flavors the buns as well.  Check occasionally but try to keep them covered as much as you can until done. When they are ready, remove buns and place on serving dish face up.  Carefully (quickly actually) scoop up the burger AND the underlying onions, in one swoop, sliding them off onto the bottom bun.  Apply cheese to burger, if ordered, then the pickle chips, any condiments desired and finally the top bun.  Serve immediately. Enjoy! I've found that if you are cooking for two, four burgers at a time is best, for one to be able to eat them while they are still hot.  And of course, don't forget the home made French Fries to go with them!  (see: Belgian Fries) * The "hamburger" that you get at the grocery store could be anything. There are various different laws and FDA regulations that govern what can and cannot go into "ground beef", "ground meat", "ground chuck", and the ubiquitous "hamburger". (see: WikiPedia - Beef, Minced for all the uneasy details on hamburger) Since it is often made from "scraps" (as the story goes), it can have a different fat content, moisture content, texture and of course flavor, every time you buy it. So. The only way to get truly good hamburgers, with any consistency, is to grind your own. ** You can't make White Castle Burgers without one!  You can buy a Basting Cover from a restaurant supply for about $10-$20.  They come in a variety of sizes, shapes, styles, materials (mostly aluminum) and brand names.  A larger one would be preferable so that you could steam 4 burgers at a time while using less griddle real estate.  Originally, White Castle used tin covers, and now they use aluminum.  (see: Accessories)