Robbie's Recipes: Hamburgers like White Castle's®

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Hamburgers like White Castle's®

Submitted By: Mary Kolling (Robbie's mom)
Prep. Time: 0:20
Serves: 4

1/4 cup hot water
1/4 cup dry minced onion
3 oz. jar beef baby food
1 lb. lean ground beef
2/3 cup beef broth
1 pkg. hot dog buns - buns cut into thirds

-Combine water and onion in small bowl and allow to soak for 10 minutes.
-Meanwhile, knead together baby food, beef, and broth in a bowl.
-Form meat mixture into 2 1/2" - 3" patties.
-In skillet over medium heat, fry patties and onions together until brown on both sides.
-Serve patties in section of bun and top with onions.

Make It A Meal: Serve with Cheese Fries and Dip like Lone Star's®

(15) Visitor Comments:

they smelled a bit at the beginning of cooking but by the end they just had the wonderful aroma of White Castle burgers...I thought the recipe was great....we can't get White Castle burgers in Canada so this was a god send! You must try it!
Hello, the hamburgers tasted ok close, To the real thing, im from MPLS and have eaten at White Castle before many times, But man do they skink up your home!!! LOL
I worked at White Castle in Detroit while in school. We did use dried onion flakes. Your recipes wasn't bad.
FROM PAST EXPERIENCE OF W.C THEY USE RECONSTITUTED ONIONS I.E. ONION FLAKES ADD WATER LET SIT 4 3-4 HRS AND SERVE
I used onion powder and salt and mixed them in with the hamburger meat and I thought it was a little closer to the real White Castle hamburgers. Use the onion powder and salt to taste. I thought this recipe was a close copy. try adding the onion powder and salt though.
I have tried this myself...but I used a straw to poke 5 holes in the meat and when I fried them...I only fry on one side because of the holes it cooks all the way and when you put bun on top of cooking hamburgers...you get the special taste of meat moisten into bun.
I deliver everything WC uses from the Meat to the Ice melt they use on their driveways. They use 100% all beef patty's (with four holes in them) and dried onions, leave the onions in water for about 15 minutes then put them on a hot flat griddle then place the meat (frozen) on top of the spread out onions then put the buns on top of the meat till cooked. Put a sliced pickle and a little ketchup on it and close the bun and your done!
another thing I do that makes it taste like the real thing is...I boil chicken liver and after its cooked I cream it and use it instead of beef baby food...if you that kinda of creamy side that is known to While Castles.
INSTEAD OF USING HOT DOG BUNS, USE THE BUNS THAT ARE ALREADY COOKED. THE KIND THAT YOU FIND MOST OFTEN AROUND THANKSGIVING
I USED GO EAT AT WHITE CASTLES AND THEY USED SHREDDED ONIONS, NOT DICED. THE ORIGINAL FLAVOR OF THE WHITE CASTLE BURGER MEAT. THE REST OF THE RECIPE IS THE SAME AS I FOUND ON YOUR SITE
A friend of mine who worked at one of the original WCs (over 40 years ago) gave me the recipe, yep, I'm old, but still love White Castles. My copy is close to yours with this exception -- Don't laugh, but I soak the dried onion in sauerkraut juice in a pan, make the patties and cook them in the same pan - honestly its identical. I use the little Pepperidge Farm dinner rolls. If you save the little aluminum pan and plastic bag they come in you can place any leftovers (not at my house) back in it for freezing or just refrigerating for another meal.
I'm from Detroit and I've been eating white castles my entire life, I just moved down south and was looking for a great clone. These are point on, they have the smell and the taste. I don't care if they use 100% beef that method just doesn't taste like white castles. The onions your mom uses Robbie is point blank on. Some guy said they use shredded onions.??? What white castle was he eating at?? lol Great job.
The taste and smell of these burgers is nearly identical to White Castle. It's a bit tricky though. The meat mix is really nasty to make and the little holes are time consuming (but so necessary). Steam them up over a griddle full of onions and water. I had to use real onions because I couldn't find dehydrated. They work fine. Water level is really important. Can't have too much (or the buns get really soggy) or too little (the onions burn). Cook as many sliders as you can at once because you'll have to replace the onions often. I rolled the meat out into a big sheet on wax paper and then cut it up evenly into 3 inch squares. I got 21 sliders per sheet. I then froze the sheets. Once frozen, I broke apart the individual patties, restacked them on wax paper and then refroze them. You can knock out HUNDREDS of these things for easy storage. I got 60 sliders out of 2lbs of meat. Cost came out to about 15 cents per slider, including buns.
For the white castle recipe; I have to agree about use of liver. I remember hearing the recipe being discussed on the radio 25 or more years ago when I still lived in St. Louis and practically lived on White Castles. The 100% beef is correct; however I was surprised to hear that the mix is ¼ beef liver and ¾ beef in the meat mix. I do find that a bit difficult to calculate from the average size beef steer and size of the liver, more likely 1/10 unless they buy extra from the slaughterhouses.
Forgot how to make the comfort food of wc and checked your recipe out. We used French Onion Soup omitting water ur recipe called for. Fantastic!