Copycat 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.

COPYCAT WHITE CASTLE BURGERS

Steps:

• 1. In a large bowl mix the hamburger, Lipton onion soup mix, peanut butter, and milk.
• 2. Spread the meat mixture on a cookie sheet. Use a rolling pin to roll over the meat to smooth it out.
• 3. Bake at 350 degrees for about 10 minutes. The meat will shrink.
• 4. Take it out of the oven and put the diced onions all around the edges, this will give the meat a great flavor.
• 5. Bake for 15 more minutes, remove from oven, then spoon the onions from the edges all over the top of the meat and layer with cheese slices.
• 6. Bake another 7-10 minutes (until cheese is melted). Then add the tops of your rolls (the bottom part of the rolls will just sit on the counter) and place back in the oven for about 5 more minutes.
• 7. Take it out of the oven. Slice the meat with a pizza cutter and pick up the slider/top bun with a spatula and set it on the bottom bun.

WHITE CASTLE HAMBURGERS (COPYCAT)

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.

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.