White Castle Pie Food

WHITE CASTLE-STYLE SLIDERS

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 PIE

Steps:

• 1. Preheat oven 350º
• 2. Brown the hamburger with about half of the onion soup mix; drain the fat and season to taste with salt and pepper.
• 3. Stir in the remaining soup mix and half of the cheese and put the meat in a greased 9-10 inch pie plate. Top with remaining cheese.
• 4. Whisk the eggs, mayonnaise and a dash of pepper well; pour evenly over the meat.
• 5. Bake for 30-35 minutes. Let stand 10 minutes before serving.

LOW CARB WHITE CASTLE CASSEROLE

Steps:

• Brown the hamburger with half of the onion soup mix; drain fat and season to taste with salt and pepper.
• Stir in the remaining soup mix and put meat in a greased 9-10 inch pie plate.
• Stir in half the cheese, then top with remaining cheese.
• Beat eggs, mayonnaise, cream, salt and pepper together then pour evenly over the meat.
• Bake at 350ºF for 30-35 minutes.
• Let stand 10 minutes before serving.

WHITE CASTLE PIE

Steps:

• Preheat oven 350º.
• Brown the hamburger with about half of the onion soup mix; drain the fat and season to taste with salt and pepper.
• Stir in the remaining soup mix and half of the cheese and put the meat in a greased 9-10 inch pie plate. Top with remaining cheese.
• Whisk the eggs, mayonnaise and a dash of pepper well; pour evenly over the meat.
• Bake for 30-35 minutes. Let stand 10 minutes before serving.