Mock White Castle Burgers Recipes

WHITE CASTLE BURGERS

Steps:

• In a food processor place ground beef, salt, and water. Process for a few seconds so water and salt are blended through ground beef and meat should look a little pasty.
• Place plastic wrap on the bottom of an 11 x 13-inch jelly roll pan. Place blended hamburger in the middle and cover it with another piece of plastic wrap. Roll the hamburger out to 1/4-inch thick.
• Remove the plastic wrap and cut the meat into 3-inch squares. Leave the ground beef pieces on the tray. You should get between 12 and 14 squares.
• Perforate each piece five times with the end of a plastic straw, this will give the meat little steam holes. Cover the hamburger with plastic wrap and place it in the freezer until the meat is partially frozen but not solid.
• Place onions, beef bouillon, and 1/2 cup water in a frying pan over medium-low heat. Saute and stir onions until they are clear, more water may be added as needed. Turn the heat off until ready to cook hamburger patties.
• When beef patties are ready to prepare, turn the heat to medium-low heat and add enough water to onions just so the bottom of the frying pan is covered. Place patties in pan and cover with lid. Frying time is just a few moments.
• Turn the patties and cook until done but not dry. The patties should be juicy. When hamburgers are finished cooking, place on top of a roll, add pickles, cover hamburgers so they will steam slightly or pop them in the microwave covered just for a few seconds until ready to serve.

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.

ALMOST WHITE CASTLE® HAMBURGERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine ground chuck, bread crumbs, egg, onion soup mix, water, and black pepper in a bowl; press into a 10x15-inch jelly roll pan. Prick holes through the chuck mixture for ventilation while cooking.
• Bake in the preheated oven until browned and cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain excess grease.
• Cut chuck mixture into squares the size of the rolls. Place 1 chuck patty in each roll.

MOCK WHITE CASTLE BURGERS

Steps:

• Brown beef and drain.
• Mix all ingredients in crockpot and cook on low. It's ready to eat when the cheese is fully melted.
• Serve on dollar rolls with pickles.

MOCK WHITE CASTLE CHEESEBURGERS (AKA: SLIDERS)

Steps:

• Freeze buns until hard. While still frozen, take buns out of foil containter & slice in 1/2 (through the buns). Place back in foil/bag. Place back in freezer until ready to use.
• Preheat oven to 350 degrees F.
• In skillet, brown meat until only slightly pink. Mix in 1 envelope of onion soup mix. Cool; 30 minutes.
• Mix all remaining ingredients (except pickles & buns) together, starting with only 2 Tbsp of mayo & if needed add more; mix well.
• Take all buns out of freezer, spread meat mixture onto bottom 1/2 of all buns.
• Place one pickle slice on top of meat mixture.
• Replace top buns on top. See note.
• NOTE: At this point you can either cook all or some & place the rest back in freezer for future use. Then continue with step 6.
• Bake 10 - 15 minutes. When ready to serve cut buns/burgers apart. NOTE: If working from frozen burgers, cook 15 - 30 minutes.

COPYCAT WHITE CASTLE BURGERS

Steps:

• Combine beef,baby food, 1/3 cup broth,mix well in a bowl.
• Make into little thin patties with holes.
• In a frying pan heat 1/3 cup broth and onions until you can hear a sizzle,about 3-5 minutes.
• Place your beef patties ontop and cover pan with lid.
• Steam burgers until they are cooked though,(6-10 minutes depending on thickness). Season,and place onto buns with 1 pickle slice.