White Castle "like" sliders

 1 sweet onion finely chopped

1 lb. ground beef 80/20

2 tsp onion powder

1 tsp kosher salt

1 Tbs. unsalted butter

12 slider buns (we like the the Kings hawaiian savory buns)

Place onions in medium bowl and cover with 1/2 cup cold water, set aside 30 minutes.

Meanwhile puree the ground meat, onion powder, tbls cold water and 1 tsp salt in processor until smooth.  Dump the processed meat onto a sheet of parchment lined cookie sheet and press into a 9X12 rectangle.  Try to get the meat as thin as possible.  You can lay a sheet of parchment on top to assist with pressing the meat out.  Cut rectangle into 3X3 patties (this seems too big for the sliders but they will shrink to fit perfectly).  Poke 5 holes in each patty with a chopstick.  Loosely cover the patties with plastic wrap and place in freezer for 15 to 20 minutes.

Cut frozen patties along pre-cut lines.  Heat an extra large skillet over medium high heat and add butter and onions and water.  Lay the patties on top of the onions.  Cook the patties until the patty is no longer pink along the edges. Place the bun bottoms cut side down on the patties. Rest the bun tops on top of the bun bottoms like a bridge.  Continue cooking the patties until cooked through.  If the skillet gets dry add a bit more water.  Remove the bun tops from the skillet.  Slide a spatula under each patty picking up onions and the bun bottom, flip over on a plate top with a bun top.