COPYCAT KRYSTAL BURGERS
Krystal's like you know them - thin burger, tiny diced onions, grease on the inside of the bun, cheese, mustard and a pickle!
Provided by Shea
Categories Burgers
Time 1h5m
Number Of Ingredients 8
Steps:
- Roll ground beef out flat on parchment paper, almost paper thin, then transfer to baking sheet on parchment paper. Carefully cut or score the beef into 2"x2" squares using a pizza roller, but do NOT separate. Sprinkle with salt and pepper and place in freezer for at least 30 minutes, but no more than overnight. Melt butter on a flattop griddle or large frying pan over medium high heat and add onions, saute until translucent, about 3-5 minutes; remove from heat. Add burgers straight from the freezer, a few at a time, to griddle. Sear each for 1-2 minutes, then flip, add a spoonful of onions on top, top with bottom part of bun, then top that with top part of bun. Let them grill for about 1 minute. Remove from pan; remove top part of bun, flip over and add slice of cheese, a squeeze of mustard and pickle slice. Top with top part of bun and serve. Try not to eat 10.
Nutrition Facts : Calories 322 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 23 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 307 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
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.
COPYCAT BURGER AND FRIES
With gooey, melty cheese on a double burger with browned and crusty bits, plus fresh, crunchy toppings and a soft, steamy bun served alongside golden fries, this is pretty darn close to the real thing served at that restaurant chain run by those five brothers. Make these burgers and fries at home and save lots of money while satisfying your fast food cravings. Serve the fries with malt vinegar and enjoy with a cold beer... you can't get that at the restaurant!
Provided by NicoleMcmom
Time 50m
Yield 2
Number Of Ingredients 14
Steps:
- Cut potatoes in 1/2-inch wide strips. Place in a large bowl filled with warm water and soak for 20 minutes.
- Pour oil in a Dutch oven and heat over medium-high heat until it reaches 350 degrees F (175 degrees C). Line a rimmed baking sheet with paper towels and set a wire rack on top.
- Drain potatoes well and dry thoroughly with paper towels. Add 1/2 of the dried potatoes to the hot oil and cook, stirring often, until they soften slightly, about 3 minutes. Remove potatoes to the wire rack to drain. Repeat with remaining potatoes. Maintain oil temperature at 350 degrees F (175 degrees C) for finishing fries just before serving.
- Divide ground chuck into 4 portions and flatten to form 1/4-inch thick patties.
- Heat a large skillet over medium-high heat. Add burger patties to the hot skillet and cook undisturbed, until a brown crust has formed around the edges, 2 to 3 minutes. Flip, press down with a spatula to flatten, and cook for 2 more minutes. Flip again, press down once more, then top each patty with a slice of cheese; cook for 1 minute.
- While the burgers cook, spread mustard and ketchup on bottom halves of the buns. Drizzle hot sauce on the top halves of the buns, then spread mayonnaise over top. Layer with lettuce, tomato slices, pickles, and onions.
- Invert 1 patty onto a second patty so the cheese sides are touching. Repeat with remaining 2 patties. Place a stacked patty onto each top bun, and cover with a bottom bun, condiment-side down. Wrap burgers in foil.
- Return fries to the hot oil and cook until golden brown, 3 to 4 minutes. Drain on paper towels and sprinkle with salt. Serve immediately with burgers.
Nutrition Facts : Calories 1837.3 calories, Carbohydrate 118.4 g, Cholesterol 122.3 mg, Fat 128.8 g, Fiber 7.7 g, Protein 52.7 g, SaturatedFat 24.5 g, Sodium 2196.2 mg, Sugar 4.1 g
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