ALMOST WHITE CASTLE® HAMBURGERS
If you are from the Chicago area, you have heard of White Castle® hamburgers. I believe down south they are Krystal®. This is the closest I have come to the real deal. Serve each with American cheese, dill pickle slices, and Dusseldorf mustard. Enjoy!
Provided by Frank David
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 25m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine ground chuck, bread crumbs, egg, onion soup mix, water, and black pepper in a bowl; press into a 10x15-inch jelly roll pan. Prick holes through the chuck mixture for ventilation while cooking.
- Bake in the preheated oven until browned and cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain excess grease.
- Cut chuck mixture into squares the size of the rolls. Place 1 chuck patty in each roll.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 16.4 g, Cholesterol 26.5 mg, Fat 6.2 g, Fiber 0.7 g, Protein 8.3 g, SaturatedFat 2.1 g, Sodium 283.3 mg, Sugar 1.7 g
WHITE CASTLE CHEESEBURGER SLIDERS
They taste exactly like the originals. Incredibly flavorful, covered in cheese and absolutely delicious.
Provided by Daily Dish Recipes
Categories Sandwiches and Sliders
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F.
- In a large bowl, mix together the ground beef, beefy onion soup mix and beef broth until well combined well.
- On a piece of parchment paper or wax paper, roll the hamburger meat out to about 1/4" thickness. Just keep rolling and make the meat into a rectangle shape. If you need to eyeball it, use the slider buns to size 4 across, 3 down - that's how big your beef patty should be when it's done. Remember that White Castle patties are quite thin. Now using a knife, cut into the meat where the slider buns will go making 12 distinct patties but keep them together as one large rectangle still, just make the cuts not fully separating them. Next, using anything that can make a decent sized hole (we use the handle of a wooden spoon) make 5 holes in each patty.
- Place the meat in freezer for 25 minutes. It will not freeze but it should be a little bit easier to handle when it comes out.
- In a large baking pan, pour 1 cup of beef broth and 3 tablespoons of minced onions and stir gently spreading the onions out evenly. Place the giant meat rectangle into the liquid. The liquid steams through the burgers and cooks them perfectly. Put in the 450 degree F. oven for 10 minutes.
- Remove from oven after 10 minutes and drain all liquid from pan. (its ok for residual liquid to be there. Turn the meat out onto another piece of parchment paper.
- On the baking pan, place the 12 BOTTOMS of the slider buns. Now gently turn the parchment paper back over placing the hamburger back on the buns. Using the cut marks you made as a guide, separate the burgers. Top with cheese slices, pickles and put the TOPS of the slider buns on.
- Return to oven for 3-5 minutes, just long enough to melt the cheese. Serve immediately.
MOCK SLIDERS (WHITE CASTLES)
I'm from White Castle country and these are pretty close to the real thing. My kids enjoyed them years ago when I would make this for them.
Provided by RandomChef
Categories Meat
Time 20m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl combine ground beef, bread crumbs, water, pepper, egg and onion soup mix. Mix thoroughly.
- Roll mixture out 1/2-inch thick, to a 10-by-6-inch rectangle between 2 sheets of waxed paper. Turn out onto cookie sheet, removing paper from both sides. Using finger or spoon handle, poke holes in meat.
- Bake in preheated 400-degree oven 10 minutes. Remove. Pour off any fat. Cut meat into 20 squares to fit rolls. Place one piece of meat into a roll and top with hamburger dills if desired. Serve hot.
- Makes 5 hearty servings.
WHITE CASTLE-STYLE SLIDERS
White Castle was America's first fast food hamburger chain, and it's often credited with launching the country's burger obsession, with its small square steam-grilled sliders. They're sold in packs of four, sacks of 10 and even cases of 30. The company calls its fans "cravers" (Harold and Kumar of the 2004 cult movie weren't the only ones!), and every year new devotees are inducted into the Cravers Hall of Fame.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 8 burgers
Number Of Ingredients 7
Steps:
- Put the onion in a medium bowl and cover with 1/2 cup water. Set aside 30 minutes.
- Meanwhile, puree the beef with 2 teaspoons water, the onion powder, 3/4 teaspoon salt and a few grinds of pepper in a food processor until smooth. Draw a 6-by-12-inch rectangle on a piece of parchment paper; flip over the paper so the pencil side is down (you should still be able to see the rectangle). Press the beef into the rectangle; cover with another piece of parchment and press until the beef is very thin and fills the rectangle completely. Uncover and score the beef into eight 3-inch-square patties. Poke 5 holes into each patty with a chopstick (one in the center and one near each corner). Slide the beef on the parchment onto a baking sheet, loosely cover with plastic wrap and freeze until firm, 10 to 15 minutes.
- Trim the edges of the rectangle to make it even; cut patties along the scored lines. Heat an extra-large skillet over medium-high heat. Add the onion and liquid; bring to a boil. Stir in the butter and arrange the patties over the onion. Cook until the meat is no longer pink around the edges, 3 to 4 minutes. Put a bun bottom upside down on each patty. To steam the bun tops, rest each across 2 bun bottoms (like a bridge). Continue cooking until the patties are completely cooked through, about 2 more minutes, adding 1 to 2 tablespoons water if the skillet is too dry or if the onion starts browning.
- Remove the bun tops from the skillet. Slide a spatula under each patty, picking up the onions and bun bottoms along with the meat; flip over onto a plate. Top each with a pickle and a bun top.
WHITE CASTLE BURGERS
Make White Castle Hamburgers just like they do with this copycat recipe. They are the perfect late-night snack!
Provided by Stephanie Manley
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- In a food processor place ground beef, salt, and water. Process for a few seconds so water and salt are blended through ground beef and meat should look a little pasty.
- Place plastic wrap on the bottom of an 11 x 13-inch jelly roll pan. Place blended hamburger in the middle and cover it with another piece of plastic wrap. Roll the hamburger out to 1/4-inch thick.
- Remove the plastic wrap and cut the meat into 3-inch squares. Leave the ground beef pieces on the 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 little steam holes. Cover the hamburger with plastic wrap and place it in the freezer until the meat is partially frozen but not solid.
- Place onions, beef bouillon, and 1/2 cup water in a frying pan over medium-low heat. Saute and stir onions until they are clear, more water may be added as needed. Turn the heat off until ready to cook hamburger patties.
- When beef patties are ready to prepare, turn the heat to medium-low heat and add enough water to onions just so the bottom of the frying pan is covered. Place patties in pan and cover with lid. Frying time is just a few moments.
- Turn the 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 them in the microwave covered just for a few seconds until ready to serve.
Nutrition Facts : Calories 652 kcal, Carbohydrate 62 g, Protein 30 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 80 mg, Sodium 1106 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
WHITE CASTLE SLIDERS COPYCAT RECIPE
White Castle Sliders you can make at home! If you've always wanted to replicate these popular burgers, this recipe is the real deal.
Provided by Erica Walker
Categories Appetizer Dinner Main Course
Time 50m
Number Of Ingredients 7
Steps:
- In a large bowl mix the ground beef, Lipton onion soup mix, peanut butter, and milk.
- Spread the meat mixture on a cookie sheet. Use a rolling pin to roll over the meat to smooth it out. Bake at 350 degrees for about 10 minutes. The meat will shrink. Take it out of the oven and put the diced onions all around the edges, this will give the meat a great flavor, and bake for 15 more minutes.
- Remove from oven, then spoon the onions from the edges all over the top of the meat and layer with cheese slices. Bake another 7-10 minutes (until cheese is melted).
- Remove from oven and add the tops of the rolls (the bottom part of the rolls will just sit on the counter) and place back in the oven for about 5 more minutes.
- Take it out of the oven. Slice the meat with a pizza cutter and pick up the slider/top bun with a spatula and set it on the bottom bun.
Nutrition Facts : Calories 376 kcal, Carbohydrate 21 g, Protein 21 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 67 mg, Sodium 607 mg, Fiber 2 g, Sugar 4 g, TransFat 1 g, ServingSize 1 serving
COPYCAT WHITE CASTLE SLIDERS
Provided by [email protected]
Number Of Ingredients 10
Steps:
- Line a baking sheet with plastic wrap. Mix ground beef and 1/3 cup of the beef consommé together until mixture is easily spreadable. Gently press and spread meat mixture onto lined baking sheet until you form an 11" x 9" inch rectangle in a thin and even layer. (Or 1", all the way around, larger than your package of rolls to allow for shrinkage of beef when cooked).
- Using a pizza wheel, score, cutting through into 12 equal squares. (3 rows of 4). Make 5 holes in each square patty using a toothpick and your index finger resembling the 5-dot pattern of standard playing dice. Cover with another sheet of plastic wrap and pop into freezer for at least 2 hours or overnight for later. (Until firm).
- When frozen, remove and carefully snap apart frozen patties along score lines, separating each.
- Preheat oven to 450º F.
- Pour remaining beef consommé onto a baking sheet, tilt to coat entire bottom and sprinkle evenly with dried minced onions. Let sit for 5 minutes to let the onions absorb some of the broth and rehydrate. Lightly and evenly, sprinkle entire mixture with garlic salt, pepper, and onion powder.
- With a spatula, squeegee the mixture into a smaller rectangle to place the patties on, leaving about a 1" space all around the outside. Place frozen beef patties on top of seasoned onion mixture, leaving a little space in-between each one. Lightly sprinkle top evenly with a little regular salt and pepper, about an 1/8 tsp. of each. (*A little bit more doesn't hurt!)
- Pop into fully-preheated oven and bake for 10 minutes to allow burgers to steam-cook, and until browned.
- While patties are baking, cut rolls in half making buns.
- Remove patties from oven and place 2 cheese squares onto each patty overlapping slightly, (if making cheese burger sliders). Top each with 1 - 2 dill pickle slices. Top each with a bun top, cover tightly with foil, and pop back into oven for 3 minutes.
- Place bottom buns onto serving platter. Remove patties from oven. Use a solid (no drain holes) spatula to pick up each slider with the onions and some juice from the pan, and place onto bottom buns. Use the same foil and tightly cover well for 1 minute to let rest and steam. Remove foil and serve immediately. Enjoy!!
- To Reheat: Place on microwave-safe plate, cover sliders with a damp sheet of paper towel, and zap at 50% for about 1 minute and 20 seconds for 2 sliders, or until heated through.
THEY COULD BE SLIDERS (IF EATEN WITH EYES CLOSED) - WHITE CASTLE
A slightly "mock" rendition of White Castles sliders, but we think only better. Great "kid" sized burgers or even better for "adult" sized snacks! NOTE: since posting this recipe I have found out that Pepperidge Farm no longer makes the small rolls in the pans so therefore use your own disgression on which rolls are available to you but I do suggest that you use a small size like a dinner roll in order to get the full "White Castle" affect!
Provided by LAURIE
Categories Lunch/Snacks
Time 35m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef, and drain.
- Stir in cheese, soup and onion, til cheese melts.
- Cut buns in half.
- Spread burger mixture on buns.
- Wrap in foil.
- Bake 350 for 15-20 minutes.
- Open from foil and top each with pickle slice.
- Serve immediately, with eyes closed.
MOCK SLIDERS
These will do when you can't get the real thing. Cocktail sandwiches are filled with a creamy, flavorful corned beef mixture and topped with a pickle.
Provided by PEGULA
Categories Main Dish Recipes Sandwich Recipes Beef
Time 16m
Yield 24
Number Of Ingredients 5
Steps:
- In a medium bowl, mix together corned beef, sour cream and dry onion soup mix.
- Cut rolls in half horizontally. Spread bottoms with the corned beef mixture. Replace tops.
- Microwave 30 to 45 seconds on high heat, until hot and moist. Top with dill pickle slices before serving.
Nutrition Facts : Calories 62 calories, Carbohydrate 1.9 g, Cholesterol 16.2 mg, Fat 4.1 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 488.6 mg, Sugar 0.3 g
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