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12 – 14 Dinner Rolls (2 ½” x 2 ½” size)
1 lb. lean ground beef
1/2 cup water (for beef)
1/2 tsp. Salt
3/4 Cup diced onions
1 beef bouillon cube
1/2 - 1 cup water (for onions)
Dill Hamburger Slices
In food processor place ground beef, salt and water. Process for a few seconds so the water and salt are blended through the ground beef and meat should look a little pasty.
On an 11" x 13" jelly roll pan place plastic wrap on bottom. Place hamburger in middle and with another piece of plastic wrap on top of meat. Roll hamburger out to 1/4" thick.
Remove plastic wrap and cut meat into 3" x 3" squares, leave ground beef pieces on tray. You should get between 12 and 14 squares.
Perforate each piece five times with the end of a plastic straw, this will give the meat a little steam holes.
Cover hamburger with plastic wrap and place in freezer until meat is partially frozen but not solid.
Preheat the grill to medium 350 F.
Place onions, beef bouillon, and 1/2 cup water in 1" deep cooking pan.
On medium low heat sauté and stir onions until they are clear, more water may be added as needed.
When beef patties are ready to prepare, add enough water to onions just so the bottom of the cooking pan is covered.
Place patties in pan and close grill lid.
Frying time is just a few moments. Turn patties once juices show on top of patties and cook until done but not dry.
The patties should be juicy.
When hamburgers are finished cooking place on top of a roll add pickles, cover hamburgers so they will steam slightly or pop in microwave covered just a few seconds until ready to serve.
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