White Castle Burgers
User Reviews
4.9
33 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4
-
Calories
652 kcal
-
Course
Main Course
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Cuisine
American
White Castle Burgers
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Make White Castle Hamburgers just like they do with this copycat recipe. They are the perfect late-night snack!
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Ingredients
- 1 pound ground beef
- 1/2 cup water for beef
- 1/2 teaspoon salt
- 3/4 cup onion diced
- 1 beef bouillon cube
- 1/2 cup water for onions
- 12 dinner rolls (Parker house shape, 2 1/2" x 2 1/2" size)
- dill hamburger slices
Instructions
- 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.
Notes
- Temperature matters: Keep your meat very cold until processing. This helps achieve the perfect texture
- Don't overprocess: Stop pulsing as soon as the meat becomes paste-like. Over-processing can make the patties too dense
- Use a bench scraper: This tool is perfect for cutting uniform squares and transferring the delicate patties
- Make a template: Cut a 3x3 inch cardboard square to use as a guide for perfectly sized patties
Nutrition Information
Show Details
Calories
652kcal
(33%)
Carbohydrates
62g
(21%)
Protein
30g
(60%)
Fat
30g
(46%)
Saturated Fat
10g
(50%)
Cholesterol
80mg
(27%)
Sodium
1106mg
(46%)
Potassium
498mg
(14%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin C
2.2mg
(2%)
Calcium
254mg
(25%)
Iron
6.8mg
(38%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 652 kcal
% Daily Value*
| Calories | 652kcal | 33% |
| Carbohydrates | 62g | 21% |
| Protein | 30g | 60% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 1106mg | 46% |
| Potassium | 498mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 254mg | 25% |
| Iron | 6.8mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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