White Castle Cheeseburgers (Copycat recipe the RIGHT way)
Vložit
- čas přidán 12. 09. 2024
- EDIT: It was brought to my attention that I never explained how to remove the burgers at the end. For this, I am sorry! What you do is once you take the burgers out after the final step (which was putting the cheese and top buns on) you cut in between the buns to separate them. Then you slowly go in with a small spatula and lift each burger up individually and place them on the bottom buns. I hope this makes sense!!
Delicious White Castle Cheeseburgers Copycat recipe. You will never use another recipe or method again! Forget those silly recipes that require "secret" ingredients that do NOTHING for the taste or flavor, and forget the recipes that don't cook them properly. These babies are STEAMED in the oven, and no other way will get you the same results!
INGREDIENTS:
3/4 LB of Ground Beef (80/20)
1/2 cup of Beef broth (or more depending on your meat)
1 additional cup of Beef broth (for the steaming)
1/2 Cup of Water (for the steaming)
12 Dinner Rolls (small sized)
8 to 10 Thin Sliced American Cheese (DELI NOT PROCESSED)
3 to 5 TB of Minced or Chopped Onions (DRY)
Salt and Pepper (to taste)
SUPPLIES YOU MAY NEED:
Cookie Sheet sized 17x11
Parchment Paper
Rolling pin (NOT WOOD, AS YOU ARE ROLLING MEAT)
Plastic Wrap (ONLY IF YOU PLAN TO FREEZE THEM OVERNIGHT)
ENJOY!
a couple of tips from a former castle employee.
1. blend your meat with a tad bit of the broth. it'll mix evenly, and it'll make it much easier to press.
2. when you rehydrate your onions, use less water. those babies hold a ton of water. and it will quickly make the bun soggy.
3. place those suckers on an electric griddle! it's just like the grill (or as they refer to them as sides) at WC.
4. when using the griddle, place the rehydrated, and partially drained onions first. then your meat. you do want some space, about 1-2cm in between each patty. at this point, sprinkle with salt and pepper.
4. place the bottoms of your buns on first. the patties will adhere almost to the bun.
5. when going to steam the buns tops, place the back row of burgers tops directly on the bottom. for the rest of the rows, you'll want to have them sitting half on each burger. the space between the patties will steam them. you can pull the patties off with a spatula and place the top on, and then add pickles or cheese.
hope this maybe makes them taste even more authentic!
My wife is a long-time connoisseur of Krystal's version of these sliders, and she declared my first attempt at your recipe a "Home Run!" I've never been a fan of them, but these turned out delicious and as importantly to me - tasting "fresh" which you're lucky to get from fast food. Thanks!
I moved out of New York 15 years ago and the only thing I missed about that state was Whitecastle. I’m telling you, you cannot tell the difference between this recipe and the actual burgers. This is amazing! I mean, amazing! Thank you so much for satisfying that white castle craving that I’ve had for a long time
I made them last summer the exact way you showed. Now I'm watching again to make them again.. the family loved them so much. Thank you for this video!!!!
Thank you for coming back a second time, makes me feel super special! :)
Hi, love this! But have to say that about forty years ago I started making my own version when I was in a hurry to feed our kids' party. What I did was to just go ahead and hand-flatten the pre-seasoned ground chuck onto the cooking pan, the minced onions on the bottom of the pan first. I did two pans since we had a lot of kids. No measuring, no holes. Then when the meat juices were running clear and the meat was thoroughly cooked, on went the cheese, diced tomato, pickles. I shut off the oven until the cheese was completely melted. Then I put on the top buns, cut them into individual portions using the bun top as the guide, and left in the oven for another bit until they were warm. This takes a very short time. Then slid them individually from the pan onto each warmed bottom bun. The easiest way! No measuring, no fussing. It is one of those things you do to save time, not to make more work. Thanks again!
PS -- To spread out the meat onto the minced onions simply break chunks off by hand and flatten. The more you do this the less work to evenly distribute later. This is much easier than trying to flatten out from one big lump.
*TIP*. If all you have is a wooden rolling pin cover the meat with another layer of wax paper before using it that way it will not stick to the meat . (That's what I did, and it worked beautifully !) I've never made these before, but I feel much more confident following your tips in this video after looking up other 'copycat' recipes! (Peanutbutter! Omg!) I'm from New Orleans so ofcourse I added a bit more seasoning, I hope it works out as I'm about to put them in the oven now.
Tried this, amazing. We grew up on Krystal’s. Then moved up north and had white castles. Hubby said this recipe is far better then both places. Thank you for sharing.
Close, but no cigar. I worked at White Castle as a teenager and I can tell you exactly how their burgers were made. The patties came from Hormel and were completely frozen with the 5 holes in each burger. The onion mixture was made ahead of time using dehydrated onions, a seasoning mixture of salt & pepper, and then water to re-hydrate the onions. There may have been a bit of water in left, but it wasn't a whole lot like on this video. There was never any beef bullion or stock mixed in. There were two griddles that each held 30 burgers. The griddle was turned on and the onions mixture was spread evenly around, next the burgers were put on top of the patties, the bottom buns were then placed over the burger with the top bun offset up and to the left or right (depending on the orientation of the griddle. When the burgers were half way done the griddle was switched off and the burgers cooked the rest of the way with the residual heat. The holes in the burgers allowed steam to soften the bottom bun and the offset of the top bun was steamed from the space around the edges of the burgers. Whether Hormel added beef stock/bullion to the meat during processing or the spice mixture contained beef bullion I can't say, but I do know that the re-hydrated onions did not appear to have any coloring that would indicate bullion. If someone ordered a cheeseburger the cheese was put on after the burger was pulled off the griddle. If someone asked for mustard & ketchup on their burger we used a bottle that was a mixture of both so that we wouldn't have to slow up the line.
This makes me appreciate having a White Castle right down the street from my house!!!
Lucky you! ;)
Yea lucky u are
The ones I had in Hempstead NY were outstanding...Cheeseburger, Chick Fillet, Fish fillet were 2.5 blocks from where I lived. The onion rings were always ready and I think they would create a large flatulent cloud. The shakes were great and the fries were ok. Always a line come Friday
Night and the bars let out. They stayed open till 12 midnight...just on Hempstead Turnpike, at the fork in the road. When they put in the drive thru,
only @10 parking spots but still long lines...to this day, we always get burgers there on the way to Islanders Hockey game down the road going
east. After the game we would go to the Belmont Inn for a Pizza...lots of fun.
Hi, I'd like (12) burgers to go (no pickles please). I'll just tap on your kitchen window in about an hour. Thanks.
I grew up eating White Castle hamburgers in Chicago. Thanks for showing me how to make them, because I'm no longer living in Chicago and I miss my white castle burgers.
Thank you Antoaneta.
I will let you know how it turned out. I really enjoy your cooking videos. You are teaching me how to cook like a pro...lol. I tried your Lasagna with the oven ready shells and it turned out perfect!!! Thank you!! You are doing a wondering job, keep cooking and keep teaching us!!!
In other states white castles is called crystals,,,fyi
Dawn Moser Crystals are not the same and taste different. Life is too short to live in an area without a White Castle Restaurant.
They both have a similar method of making the burgers, but Krystals burgers have different seasoning and lower quality meat. Here in the south, we call krystal burgers 'stomach bombs', I guess because of the MSG they add to their burgers.
actually, I have tried Krystal...they taste EXACTLY the same, coming from a die hard Castle Craver. Also the only place in the World that has both Krystal and White Castle is London ............Kentucky!
"Be gentle with the MEAT, until it's LONGER & WIDER" 😉👍
Malcolm Agee why doesn’t this comment have more likes?😂😂
i love it
Im a native NewYorker i moved to North Carolina and my REGRETS are as follows NO WHITE. CASTLES and No JUNIORS....THANK YOU I AM HOOKED!!!! I made these for my wife and daughter and they thought i pilurchased them from Wal-Mart (as if) thank you thank you abd thank you😗
I made these last night for supper. They were delicious! Thanks for a really good recipe. We added additional diced onions, hamburger dill pickles and mustard. Mmmm!
I'm soooo glad to read that you loved the recipe! Thank you so much for watching..
Ughh. People who say "supper"
these came out awesome. i have a wood rolling pin so i just used wax paper over the meat as i rolled it out and it worked great. made my own crave case for a birthday party.
I made these tonight and they turned out great. Very good, we'll seasoned, but not too salty. My kids loved them! Will definitely make these again.
OK Anto... This looks great.
Love the adding of a little beef stock, salt & pepper to the chop meat.... As well as the baking / steaming part over a bed of chopped onion with some more beef broth....And again, as well as steaming the whole thinly lay of burgers.
Giving this a try at this very moment. The patted out beef is in the freezer as i type..
Only exclusion is,,, I'm using fresh chopped onions rather then dried,,,,
Will be back for my final comment.
Thanks for your time to post this!!!!
It is much easier to roll out it you use another sheet of parchment paper on top. Like magic.
Francoooooo my boy... Where were you when I was struggling??? :) Thanks for the tip!
@@DreamingGypsy also it's much easier to use a pizza cutter.
Also easier to roll it out if you add peanut butter
Excellent copy cat recipe - my dad loved them and he doesn't really care for white castles LOL! the only change I made was using the whole 1lb of hamburger with 1/2c beef broth and patted out thin and even , didn't need the rolling pin - cooked full 10min then topped with cheese, pickles and slider buns - 5 more minutes in the oven to finish. Holy moly so good!
This recipe was spot on, it tastes just like the actual thing, although its not as fun as getting in a car and driving there in excietment, this recipe tastes excellent and better then the Castle!!! I Rate it a 10 out of 10!!!!!!!!! *dont get me started on your Chicken Ring recipe*
This comment brings joy to my heart! Thank you SOOOOOO much for leaving this feedback. It sure does make everything worth it. I also see you are on my cooking with anto page on FB, thank you so much! :D New video this Friday!
Your welcome! Once again, I do hope you can make a copycat clone recipe of their Chicken Sliders, that would be incredible, and can't wait to check out the new vid!
I have also seen other versions of this recipe that tell you to add in ground liver to the chopped meat mix. I'm not a fan of liver so I've been hesitant to even try it that way. So far, this version of the recipe is the best one I've seen.
I am trying this recipe right now-I'm at the freezing stage. I had made these before using the Kings Hawaiian dinner rolls and they were really good, but I just pressed out the meat and cooked it, then put the slab of meat onto the bottom rolls, topped with American cheese and fresh chopped onion then placed the top rolls on top and put back in the oven for about 5 minutes-everybody liked them, But I'm always willing to try new things and your presentation was very well done. I already bought the Hawaiian rolls, so that's what I'll use tonight and I will let you know how they turn out. Thanks again!!
cwylie4672 How did yours turn out?
It turned out REALLY good. I used the King's Hawaiian bread, used Naturally Slender American cheese and did not use pickles. Other than that, I followed the recipe. I believe the steaming is the secret. It might take a bit longer, but it's definitely worth it!!!
Just tried making these. They turned out very well. Just don't forget to turn down the oven for part 2. My bun tops were toasty! I also didn't roll out the meat quite thin enough and had some leftover buns. Despite my errors, it turned out great. Thanks.
Would have been helpful to see final assembly after baking. Also, if the meat shrinks like you said, it is kind of pointless to score the meat with a knife. But if you really wanted to, I think using a pizza cutter wheel would be easier to get straight lines instead of a knife.
Right on
AsianPirate So did you not watch the beginning? 🤔
I agree, also when she scored them she made 18 not 12 but oly used 12 buns???
the scoring is to show where to punch each set of holes
Hello so Truth thx sweetie
OMG I made these for my family tonight and they were a smash!!!!! They taste just like real thing and they didn't give us the runs either lol. I grew up eating white castle so this is great!
Hi! I tried this recipe tonight and it was awesome! At one point I closed my eyes and I was at White Castle! This is definitely a keeper!
Just tried this recipe tonight. They. Were. Amazing!! Thank you so much for posting this!
My daughter and I made these burgers last night....OMG...they tasted exactly like white castle burgers ...I couldn't believe it!!! Terrific....making more tonite! Lol
I tried them. They taste like white castles, for real. My family loved them! I do recommend freezing them unless you have someone else to help you flip them over onto the sheet pan. Even with two people, each with two corners of the parchment paper, mine got messed up a little in the transfer.
I am going to try this tonight, I live in California now but lived in the Bronx and miss White Castle.
That's a very far move! Thanks for watching, and let me know how it turns out!
my dad grew up in the bronx too.....he loves these now they live in new england..no more...what part you live in???do you know arthur ave??
i have to try this,, i live upstsae now and cantget em anymore,, was on long island....but you know when you go to the restaurant.. they are sub par alot of times,, never fresh,,big difference
Colin Yapp if you live in the Bronx..take a ride to Brooklyn..#UTICA AVE.. IT'S A LANDMARK!
Try "Better than Bouillon". It's a paste that comes in a jar. Got that tip from Pressure Luck's channel. Really good stuff and readily available at supermarkets. Thank you for the recipe.
The usual complaint you hear about things is that "...they're not as good as when I was a kid".
And I have to say, we live in New England now, and every time we've made it back to the midwest and I've stopped by WC for a refill, they really _don't_ seem as good as I remember. They seem --I don't know-- drier, less tasty. (and don't get me started on the frozen WCs we find in our local stores...)
But, dammit, the ones I make from this recipe really *are* every bit as good as the ones I remember getting on those late-night runs back in high school. And I can make them now any time I want (and typically in less time than it used to take me to drive to a WCs and pick up a bag.)
And then top the meal off with a iced glass of orange Fanta just like WC used to carry back them..
Congratulations, girl. You truly nailed it. Thank you.
Dude, you made my Saturday! There is NOTHING better than hearing that someone thinks your recipe is almost an exact replica of something as freakin' delicious as White Castle! You have no idea... I'm so happy I could hug someone that I highly dislike, they should thank you. Thanks for watching, trying, and leaving such great feedback!
Well as one gets older, taste buds change. McDonald's as a kid was good to me. Now it's... creepy.
But this recipe is nice. I used veggie broth by mistake and it was still really good.
Nichael Cramer nothing stays the same
Nichael Cramer:::: Because of cost effectiveness bull shit involved..
Nothing is the same as back in the 60's and early 70's... All the burger joints ruled..
McDonald's burgers have shrunk? No your hands got bigger!!
Mass produced for effective mass quantity sales thanks to the investment industry.
Also people gave a shit about what they were doing on the job back then.
McDonald's is consistent everywhere it's crap but you know it and it will be crap the same exact way three thousand miles away.
The only time it's not consistent is when the brain dead teenager lays on the mustard and Ketchup to heavy so when you take a bite the shit squirts all over the front of your shirt or in your lap if your driving.
consistency is the key to a long life in the restaurant industry.
Without it you will be out of business fast.
You gotta ask for your burgers to be cooked fresh
A couple comments:
1] My only rolling pin is wooden, so I used a tall drinking glass. It worked like a charm (Mine was glass, hard plastic would probably work too.)
(Another option: Put another layer of parchment paper or waxpaper on top of the meat and you could use a regular rolling pin.)
(Another option would be to put the meat in a large ziplock bag, say 1 gal. Also, as you mention most of the prep time involves
rolling out the meat. So if you wanted to do this before hand --say you were going to do several batches for a party-- you could do them in the ziplock back and slip them in the fridge or freezer for later.)
2] I didn't have a straw handy, so I used the round end of a chopstick. Worked perfect.
(A pencil would also be the right size. But ick...)
3] The only (small) problem, as other folks have mentioned, is that the top bun was slightly "toasty". So, I think the next time I do this I'm going to make an aluminum foil tent for the burgers. (Also, I figure this might help the buns get steamed better.)
4] And one of the best parts is that it's totally DYI. For example, I actually prefer my WCs cheese-less --it's what I grew up with. Likewise pickles: I prefer fewer pickles (but I've also been thinking about experimenting with bread'n'butter pickles).
But now that I'm in charge, I can do it however I like.
(Also, I'll mention that if someone wanted to go the complete DYI route, King Arthur Flour has a great recipe for make-your-own slider buns over on their website.)
Thanks again
Nice recipe. Seasoned to my taste and my family loved them. I also added jalapeno peppers with pickled gherkins.
Also we never tried Whitecastle burgers before as we live in Europe. But somehow I imagine my burgers to tasted better than a fast food restaurant cold ever offer in their lifetime ;)
billy -NaruTard- willy what's a gherkin?
billy -NaruTard- willy I know I could just google it but sometimes receiving knowledge from others like the old days is more satisfying.
They have a special chopped onion on them too. I grew up with the White Castle in Maryland. My mom n dad would take us there often. I am going to make these. Thank you so much for bringing back my child memories. I miss my dad. He past in his early 40's. God Bless
Thats not how they make sliders.
Sliders at White Castle or Krystal are basically thin meat with holes punched into it cooked on a griddle at medium low heat on a bed of diced onions which they add a small amount of water to . They also add a little salt and pepper. The meat is steamed by the onions. They then put it on a bun .
Plus the holes allow the burgers to cook faster...what is she talking about steamed???
Then don't make them the way she is.. are you a slider expert? Gfu..
Had u watched you would of seen she did put holes.
I tried hers & best 1 so far!!!
That's basically what she just did dumbass. You can go sit in the corner now. Your services are no longer needed.
Yep, back in the 60's they cooked them right in front of you at the counter, they were on a flat grill with onions....the buns were placed on top after the meat was cooked, this steamed the bun....then they boxed them up...yum... they were 5 cents each.
I just made these. They were very simple and my kids loved them. Thanks for the recipe!😄😄
Hi, Anto :) wonderful recipe! I have made this several times for my family and they love it! It would be so much more convenient for my recipe book to have the directions written out. Do you have a copy of the specific directions or the full recipe somewhere? As much as I love watching your videos, I'm usually in a hurry with noisy kids running around so videos are more difficult to refer back to.
I didn't realize this video was posted 5 years ago. But, if you still check your comments, I just wanted to let you know these were delicious! I made them for my family and they were a hit! I didn't have dried onion, so I just finely chopped red onion in my food processor. But they still turned out great! Thanks for the recipe. We miss White Castle (live in NW by way of Detroit) and the frozen ones... yuck! These are way better than those.
I work for White Castle, not quit the same recipe, but pretty darn close... Good job
Awesome! Thanks so much for the confidence booster! :D
I agree. Having worked for WC back in the day, this is the best home recipe attempt I've ever seen!
Well what's the recipe????/
Wish they would come to California...god i miss them...we get them frozen in stores but not the same..if they came here they would be a hit ..
@@Mrburger-um8by I grew up with White Castle in Chicago. Now, living in Wisconsin, i have a 100 mile drive to get some.
I'm from Michigan. My mom worked for White Castle in the 60's.
I used to eat a whole sack of those after a night at the bar......Lol.
I'm sharing this one for sure.
Thanks for posting
They didn't taste exactly like white castle but they were better than the frozen grocery store white castle's and much cheaper so I'll probably do this again. I think the actual white castle burgers have more grease and salt which to me makes them taste better lol but I think this recipe is probably better for my stomach and my wallet.
Good recipe....grew up on these in NYC.....now live in LV....we're getting our third location but still didn't visit any yet......btw I feel sorry for those who commented on how to get the rest of the burger onto the bottom bun....WTF!! ????
I made a double batch last night. Half with cheese n half w/o. Thank u so much. My Family flipped for them even my parents who are from the Bronx and used to go to white castles fairly regularly.
This makes me feel so good, thank you!
I lived in East Orange NJ , we would go to orange to get them White Castle burgers OMG!!!! They are so good , no White Castle down here in Nc.
I made these and the family absolutely loved them. and i have 3 boys. this is now my go to recipe for sliders. Thank you so much for sharing. My boys think that I am the best mom in the world. lol
That's because to them, you really are. Isn't that the best blessing one can have? Love when my girls show me love! I'm glad everyone loved the burgers, my recipe, but your hard work!! Thanks for watching :)
My husband is from Chicago and he loves these burgers. We live in Ca and we do not have an actual fast food restaurant to go to but we can buy them in the freezer section. I love this recipe.
Bravo - however, I've disinterred another important factor/secret for making CC-sliders as authentic as possible:
The ground beef MUST be re-ground at least 1-2 times more than a standard store-bought single grind. If you examine a WC patty, you will notice how finely ground it is - more of a pressed beef loaf than actual ground beef. Most supermarket butchers will triple grind burger for you if you ask. Texture is as important as taste for replicating this classic.
As well, I've discovered that a 50/50 chuck, lean beef mixture tastes best - just FYI.
Cooking With Anto Maybe the food processor?
You can pick up a decent meat grinder on Amazon for around 50 bucks - one day soon I'm going to grab one - great for this recipe as well as amazing meatballs, etc., etc.!
Exactly Klaa2, I use to own an Italian deli I always put a little extra water in my meatballs. It will come out tender every time. Great post Klaa2!
Also for BEST authenticity, throw at least 1 dead bug in each burger, and when done cooking, drop on floor and step on it 👍
Walter H. White u
I love White Castle Cheeseburgers. Can't wait to try this recipe. Thank you! My Aunt used to ship White Castle Cheeseburgers to her son in Florida. They can make this recipe now. 👍👍👍👍🍔🍔🍔
The onion soup mix is great for making sliders 🍔
I hope so im doing that tonight...
beefy onion soup
Im a chef by proffesion. I gotta say I love your enthusiasm! This looks like a great recipe. My uncles first job was at White Castle about 30 years ago. He taught me how to make an authentic white castle burger while your wa very close the way I was taught was the same with the meat, and the holes. But he fresh minced onion and covered a flat top grill with them then put the burgers on the onions and so forth. I was have a camo chef flat top grill that is amazing. But a cast iron griddle would be great too. Not trying to say your way is bad it looked great. Just a tad different tha authentic white castle. I've still never even tried the real thing. I live in Arizoa and the first location is being built right now! I'm so excited!
Lol I love the way you talk it's hilarious 😂😂
Awesome video and recipe. Thanks for showing us this.
When the come out of the oven for the last time, I guess you cut with a knife around each bun, scoop it out with a spatula and place it on the bottom half of the bun, making a complete slider.
Thanks again and God Bless
As close as it gets! Made them today, thank you for sharing!
Thank you thank you thank you! You explained this very well! My son is home from college for spring break and he has never had these......The first batch..GONE! He ate every one of them. White castle burgers and Chicago style hot dogs are a culinary delight and in the southwest, almost impossible to find!
Cooking With Anto Yes maam, I sure did.....They are hard to get thin like they are supposed to be but a little practice never hurt anyone....keep posting! I have been cooking since I was 8 and I am now 47/ And I never stop learning.....God Bless!
How was the bottom buns prepared. Didn't see that in video
They are left out (heated and steamed) by using a microwave. Or you can just not heat them up because once you put the burgers on the bun, it's so thin it actually heats up the bun. :D
Cooking With Anto Thanks so much for the reply, I was wondering the same thing! I'm so hungry now!
Ha ha you like bottom buns! 😆
Love white Castle
You care so much about your watchers. It is evident in how you talk to us.
I think my son (now 25) is the only kid I know that isn't fond of wc. When I took him for the first time he was like "Mom, why the burgers have holes in them?" Lmbo! He was done after that! I love them and I'm making this asap!! 😋😋
What?? I guess there is such a thing as no love for WC! Honestly, the only thing I dislike is how it makes my stomach act up afterwards! But, the taste... yummy! Let me know how they turn out... :D
NurseJackie : I do not care for wc burgers -- but would make this for Game night.
@@DreamingGypsy That's why, in NYC, we used to call them "belly bombers". (at least in the early 60s) ;-)
@@DreamingGypsy I am sick to my stomach for three days after I eat white castles, but they are so good.
I've never had WC but had krystals & castle burgers ik alot of people don't like krystals but i love it lol
Omg thank you for sharing❤️I grew up in Chicago but moved 25 yrs ago and I miss White Castle burgers and Home Run Inn Pizza .. I can get the frozen burgers but they just don’t taste the same .. these look delicious my mouth is watering yummy 😍
This looks so right, I bet it's spot on. I appreciate this recipe. I'll be trying it when the main football season starts
The only difference is that White Castle steams them on a griddle-like appliance in much larger sheets.
no need to put any lines in the meat before adding the holes, just evenly place a bunch of holes. Also, no straw is needed, just use the end of a chop stick, or anything round that make about the same size hole.
Two words: pizza cutter.
Two words: Thank You! :D
One word: Tradition
@@DreamingGypsy more videos please, you beautiful chef
Two words: two words
@@DreamingGypsy why not use a wood roller? Wood doesn't attract micro bacteria
Grew up in Chicago having White Castle. I just made them and they are very good. Kids love 'em. Great job!
Dehydrated beef is called jerky 🤦♂️
Justin E came here to make the same comment.
🤣🤣🤣🤣🤣 I had the same question....didn't think about Jerky...even though I eat it.
Dehydrated beef initially makes you go hmm. 🤔🤔🤯🤯🙃🙃
Butcher paper in USA is for freezing meat and has either a wax or plastic lining. What you want is parchment paper designed for baking and roasting.
Would of loved to see how you took those out & how they looked.
Ugh, I am such a slacker and forgot to include that part. I'm eventually going to have to edit this.
I just made copy cat white castle burgers the "Binging with Babish" way. It was a flippin' mess and about a third my damn onions kept burning before the meat was fully cooked. The buns didn't get steamed very well and there was next to no onion flavor. They were still good, but not at all what I remember eating at white castle when i used to live near one as a kid.
I'm definitely going to be trying this videos method the next time I make these. This method looks so much better. Thank you!!
Great recipe! I made these for my daughter and she loved them.
Omg! Just made them & ate my first one, OMG! Taste like I just pulled out of the white castle drive thru. Only thing I did differently was stack the buns on top like I saw them do Great recipe! Will definitely make again and again and again. Sorry white castle, no more business from me.
you left out how you put them together when they came out the second time.
That's what was thinking....what about the bottom bun?
She toasted the top of the buns but not the bottom? Sounds yummy!
thats because they were nothing like a white castle.
I do em a bit differently. Use 1 1/2 pounds of hamburger, this covers the entire pan. And mince a small onion and add it to the meat mixture, don't like all the onions left in the bottom of the pan. Also use 1/3 cup beef broth per I/2 pound of meat. I use a pastry cutter to score the meat before going into the freezer, then break them apart before going into the oven. Makes 16- 1/8" thick burgers. Family loves em.
Its been 4 years since you posted this recipe, and I use this to this day. :)
Looks great and totally can tell that they taste amazing from the ingredients and cooking method you use. Def going to try this soon!
I find it hard to believe that its only beef in the recipe. No saw dust or bread crumbs or GMO soy granulized monocancerglutomate...?
Dehydrated beef is a staple for Italians. It's called Bresaola (not to be confused with Braciola) and it's much like the beef version of Prosciutto or Chipped Beef. And, there is nothing "disgusting" about those on their own! You can find it at most any Italian markets and it's pricey per pound. If in Rome, you can find a great tasting pizza with bresaola and arugula on the menu at many ristorante e pizzerias.
Okay, now I'm getting emotional. Can't wait to make them!
Looks like a good recipe, going to try this as being from Missouri and now in a state that has NO white castle sucks!
Oh man Craig, you and I both.........!! I'm in MA now, and I have NO White Castle here either.
Great video!! She explained this process perfectly. We call them Krystal's down south, but yeah, great job!
crystals are nothing like white castle, ive had both plus others around the us. this is nothing like a real white castle.
Dang, these look awesome. I LOVE whitecastle and love cooking so will definitely make a double batch for me and the kids, keep some in the fridge for a late night snack. Thanks for the video!
I'm so going to try this because I'm a White Castle Feak hahaha..
But i do have 1 Question???
What do you do with the bottom peice of the Bun??
I see you only put the Top bun back in the oven....
Do you put the bottom as well ???
Or they just get added to the burgers when done????
Thanks :-)
She toasts the top bun & leaves the bottom cold, just like white castle.
Great Video, and an awesome tutorial on the White Castle Hamburger Recipe. We have Krystals here in the South, but they taste nothing like White Castles. I can only get frozen White Castles from my local Walmart here in town. But,....NO MORE!!! now that I have your recipe thanks!!! your a real champ.
12, but you scored 18! "if you don't like onions" --- then you don't like the real thing!
I agree Peter!!
There are 2 types of people who eat Krystals/White Castles, those who like onions and those who are just plain wrong.
@@DreamingGypsy you don't state in the ingredients, but do you use low sodium beef broth? Or regular beef broth?
@@johnross1968 i guess ive been wrong all my life . onions are the devils tears😆
Spot on, made some tonight. Perfect replica. I used soy sauce instead of bullion. I didn't freeze the meat, but it turned out fine. I used kings hawaiian buns.
Followed your recipe. Guess I did something wrong. Mine taste like Krystal's.
BD 😂😂 yuckkkk
😁😂
Oh noooo!!🤢🤢😭😭
Maybe that's as close as on can get with a conventional kitchen. White Castle burgers are unique but very simple, probably why they have such a unique taste. The reason White Castle burger patties has round holes in them is to allow steam to pass through. Most or many people do not know this. White Castle burgers are 100% steamed. Not fried , grilled , bake nor baked in a pan of onion water till browned. So if one does not have a steamer or a way to steam the patties, this probably would be the closest you can get, and they do look good. Nice job.
WC burgers are cooked on a flat top grill on top of a bed of rehydrated onions. She's trying to replicate that steam-cooked effect in the oven because most people don't have a flat top in their kitchen.
These were pretty good. Used low sodium broth and couldn't tell the difference
I too was raised in Chi-town and watched them make these a hundred times. Mix baby food liver in with hamburger meat.
Flatten it out to 1/4 in. Chill or freeze it. punch holes all over it. (That helps it cook faster.) Cut into squares. Start with chopped, grilled onions smashed out to a ten by ten in. square.
Place meat on top of slightly grilled onions. Salt and pepper all over. When meat starts to turn grey, turn over, and leave onions on top. Split buns and place on top, to steam.
When done place each patty on half a bun and place two pickles on top. Top off with other half of bun. I don't eat cheese on 'em.
I love these burgers...but, does anyone else get the farts from these gems...?
tmi
What are you five?
More like explosive diarrhea
rlool
The dehydrated onion can give sulfur farts.
Chop fresh onion very small and boil with the beef broth for 10 minutes. Add that to the cookie sheet, top with the beef and throw directly in your pre-heated oven.
Great recipe! Best I've seen or heard. I grew up on them and watched them made countless times as a little girl. You have them down packed!
;0)
thank you for teaching me i like the video and take care
SUBSCRIBED. These look BETTER than White Castle! HOW did you come up with this? This is GENIUS! I really want to try making these! (I know...you don't want to give your secrets away-and I don't blame you!) I bet it was TONS of hard work! Thank you! (PS...LOTS of pickles for me, please!)
I made these although I added Lipton Onion to the mix also. And they were SO Great!!! Thanks
HurricaneMelissa
She says at the 3:00 mark NOT to add onion soup mix
That would be a regular burger
stephen conn I think what she was saying is that although she *did* add it, *she liked it!* I would add it to mine too, because I love be taste of the soup mix in burgers.
Lipton onion soup mix is essentially beef bullion and onion flakes. The downside is the soup mix has a lot more sodium.
The secret ingredient is MSG in the dried onions. Don't use beef broth just use water to soak the onions. So, instead of making it with the seasoning diluted just make even parts salt/pepper/accent to season the patty with and it tastes no different.
Another video with 3 minutes of recipe and 8 minutes of rambling.
its called EGO, white castle dont bake their patties, this isnt even close, trust me, im from where they came from. i should make a video, but im more of a hook my fellow people up kinda guy, when you bash everyone else who makes them, its all about their EGO.
Just tried these with only tiny variations. Wow! So close to the real thing. Great job and thank you!
Wow... That really looks like real White Castles.
Dang Bonnie, way to make me feel so extra special.......... I'm all here gassed up brushing my shoulders off like I'm some kind of professional........... Thanks for watching! :)
white castle is not in Oklahoma, I bought the frozen box version in Walmart and it was not the same as that delicious white castle burger. I will try this recipe. thank you I first got to try white castle in Kentucky many years ago... Thanks Shawnna
Not perfect, but so very close. Thank you! I've been craving these burgers since I moved to Canada 9 months ago.
Thanks Toria. I strive on having imperfections.......hence my corny jokes :D
Yeah sorry. Idk what went wrong here. Ours came out blandish, also our bottom bread was soggy and top bread was toast crunchy. I need to tweak it to actually steam for us.