12dinner rolls (soft and fluffy), sliced in half like hamburger buns
12dill pickle hamburger slices
Soak the dehydrated onions in ½ cup of warm water with bouillon.
Place the ground beef, salt, and 1/2 cup of water in a food processor. Process for a few seconds, until the mixture is well blended and starting to become paste-like in consistency.
Cover the bottom of an 11x13-inch jelly roll pan with plastic wrap. Place the meat in the middle of the pan, cover with another piece of plastic wrap, and roll out the meat to 1/4-inch thickness.
Remove the top piece of plastic wrap and cut the meat into 3x3-inch squares, yielding 12 square patties. Leave the patties on the tray, cover with plastic wrap, and place in the freezer until partially frozen, but not solid.
Spread the reconstituted onions across the bottom of a skillet over medium-low heat.
Place the semi-frozen patties on top of the onions.
Top the patties with the bottom bun. Place the top bun on top of the bottom bun. Cover the pan and allow the burgers to steam until done without turning.
After the burgers are cooked, use a spatula to remove them from the skillet. Top each burger with onions, a dill pickle slice, and mustard.