WHITE CASTLE CHEESEBURGERS
I love White Castle. I admit it, but I'd have to drive two hours to get to the nearest White Castle, so, I found this recipe in the Top Secret Recipes book. It is very well worth the effort if you love White Castles. Nothing compares to this taste.
Provided by Miss Erin C.
Categories Lunch/Snacks
Time 40m
Yield 16 Burgers
Number Of Ingredients 6
Steps:
- Separate the beef into 16 1 oz portions.
- On wax paper, form the portions into square, very thin 2.5" patties.
- Poke 5 holes in each patties with a circular object such as a straw.
- Freeze the patties until firm.
- Toast the faces of the dinner rolls, either in a hot frying pan or under the broiler In a hot frying pan or skillet, preheated to medium heat, arrange tablespoon sized piles of onions 3 inches apart.
- Salt and Pepper each pile.
- Spread the onions flat and place a frozen patty on each pile.
- Salt each patty.
- Cook each patty for 4-6 minutes, steam from the onions should cook each burger without having to flip it.
- Turn the bottom half of the bun onto the patty.
- Hold it down as you scoop a spatula under the onions, turn the sandwich over onto a plate Cut the American cheese into 2" portions and place on the onions and patty.
- Replace the top of the roll.
- Serve hot.
WHITE CASTLE CHEESEBURGER SLYDERS (COPYCAT)
My "homestyle" copycat White Castle cheeseburger 'Slyders' are prepared differently than in the restaurant... but are just as good.
Provided by The Spice Guru
Categories Lunch/Snacks
Time 30m
Yield 12 Cheeseburger Slyders, 12 serving(s)
Number Of Ingredients 12
Steps:
- FINELY mince one medium onion by hand, or by pulsing in a food processor; PLACE onions into a heavy-bottomed non-stick or stainless steel skillet; ADD 2 tablespoons water and 3/8 teaspoon kosher salt; COOK onions over medium heat until onions are translucent and most water has evaporated (replenish water if necessary to keep onions just moistened); SPREAD onions evenly and levelly in a 15 x 12 baking sheet; LOOSELY cover; PLACE sheet of onions into freezer until almost frozen, adhering to bottom of baking sheet.
- START with a clean oven; PLACE oven rack in the lower 1/3 position; PREHEAT oven to 500°F ; In a medium bowl, mix 3/4 lb ground beef with 1 1/2 tablespoons water, 3/8 teaspoon salt and 1/8 teaspoon ground black pepper in a medium bowl with a fork until thoroughly combined; DUMP ground beef mixture onto a COVER ground beef mixture with a sheet of waxed paper; PRESS ground beef mixture into the baking sheet with onions evenly to the edges using hands first, then with a rolling pin if desired, for uniformity; REMOVE waxed paper and discard.
- CUT ground beef lightly into 12 symmetrical squares using a pizza cutter (3 across x 4 down) leaving meat intact; POKE 5 evenly-spaced holes into each beef patty square (resembling the 5-dot pattern of standard playing dice), with a thin wooden spoon end or drinking straw, pressing while twisting to bore holes.
- PLACE squeezable ketchup and/or mustard, sliced pickles and sliced cheese within easy reach in work station to assemble Slyders quickly when needed; TRIM or cut American cheese to fit Slyders (I usually trim the edges only, but to economize you may cut cheese slices into 4 small portions).
- DIVIDE one package (12) Sara Lee Classic Dinner Rolls using a sharp knife for crisp clean edges; CUT each roll to a 1/3 slice for the bottom half, leaving 2/3 for the top bun; REPLACE bun tops; ARRANGE buns on a clean platter.
- INSERT a second baking sheet, inverted, over prepared baking sheet with meat and onions to prevent spatter and to help steam; CAREFULLY transfer the baking sheets containing beef mixture into preheated oven wearing oven mitts; CLOSE oven door.
- STEAM-BAKE beef patties for about 7-8 minutes or until beef is no longer pink (patties will shrink slightly upon cooking); REMOVE from oven; MOVE baking sheet with cooked patties into work station.
- LIFT each beef patty with a slotted spatula and place over bottom buns; PLACE a slice of cheese over each onion-topped meat patty diagonally; ARRANGE dill pickle slices over cheese.
- SQUEEZE 1 teaspoon mustard OR 1 teaspoon ketchup evenly onto inner TOP bun; PLACE one meat patty over each BOTTOM bun using a slotted spatula; SET bun tops atop assembled Slyders.
- WARM prepared Slyers on platter in microwave at 100% power only until warmed and cheese has melted (about 15 seconds); SERVE warm Slyders immediately and enjoy!
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 HAMBURGERS - SLIDERS
Make and share this White Castle Hamburgers - Sliders recipe from Food.com.
Provided by Chef Otaktay
Categories Lunch/Snacks
Time 25m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Soak 1/4 cup dry minced onions in 1/4 cup hot water until soft while you.
- mix 2 pounds ground beef with 3 ounce jar of strained beef baby food and.
- 2/3 cup clear beef broth. Keep patties uniform using 1/4 cup meat mixture.
- for each patty, flattened to 1/4" and fried quickly in 1 T oil per patty on.
- a hot griddle. Make 3 or 4 holes in patties while frying. Cut hot dog buns.
- in half. Cut off rounded ends. Fry 1 t onions under each patty as you turn.
- to fry 2nd side. Slip each patty into bun with 1 dill pickle chip.
Nutrition Facts : Calories 174.1, Fat 9.6, SaturatedFat 3.9, Cholesterol 61.4, Sodium 88.9, Carbohydrate 1.2, Fiber 0.1, Sugar 0.5, Protein 19.5
ALMOST WHITE CASTLE HAMBURGERS
These are really close to the real thing. My family was in heaven! They're great for dinner, football parties, or kid's birthday parties. I'm not real fond of White Castle myself but I gobbled these up. Note: To freeze: Assemble hamburgers less the condiments. Flash freeze, wrap in plastic wrap, put in a ziplock bag and label. To heat: Microwave until heated through.
Provided by Chef Doozer
Categories Meat
Time 20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Hamburgers: Mix first 6 ingredients and press into an ungreased 10 by 15 inch jelly roll pan.
- Prick with a fork.
- Bake for 10 minutes.
- Drain off juices (if there's a lot of excess).
- Cool.
- Cut into 24 squares.
- Place squares on dinner rolls.
- Combine mustard and ketchup and spread on rolls.
- Top with pickles and cheese, if desired.
- This makes 12 servings of 2 hamburgers each.
WHITE CASTLE HAMBURGERS (COPYCAT)
Make and share this White Castle Hamburgers (Copycat) recipe from Food.com.
Provided by Cookin In Texas
Categories Lunch/Snacks
Time 1h50m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Place ground beef,onion powder, salt and 1/2 cup of the water in a food process, and process for a few seconds to ensure that water,onion powder and salt are blended through the beef.
- Place plastic wrap on the counter. Place hamburger in the middle, then place another pieces of plastic wrap on top of the meat.
- Roll the hamburger out to 1/4-inch thick. Remove plastic wrap cut meat into 3-inch squares. Poke holes in each piece five times with a plastic straw.
- Cover hamburger squares with plastic wrap. Freeze until partially frozen, but not frozen solid.
- Place onions, beef bouillon and 1/2 cup water in a frying pan. Sauté over medium-low heat, stirring until the onions are soft, and adding more water as needed.
- Remove from heat until ready to cook hamburger patties.
- To prepare patties, heat frying pan over medium-low heat, add water to onions just until the bottom of the frying pan is covered.
- Place patties in pan; cover with lid. It will only take a short time for the patties to cook on one side. Turn, and cook on the other side for a very short time. The patties should be juicy.
- When done place each hamburger on top of a roll. Add pickles, then cover hamburgers so they heat up the roll.
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