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!
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!!!
at White Castle in Detroit while in school. We
did use dried onion flakes. Your recipes wasn't
EXPERIENCE OF W.C THEY USE RECONSTITUTED ONIONS
I.E. ONION FLAKES ADD WATER LET SIT 4 3-4 HRS AND
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.
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.
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!
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.
USING HOT DOG BUNS, USE THE BUNS THAT ARE ALREADY
COOKED. THE KIND THAT YOU FIND MOST OFTEN AROUND
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
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
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
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!