&Amp;Quot;White Castle&Amp;Quot; Knock Off Burgers... - Stevie's Crazy Kitchen Blog at Allrecipes.com - 291859

Stevie's Crazy Kitchen

"White Castle" knock off burgers... 
 
Dec. 11, 2012 8:35 pm 
Updated: Jan. 16, 2013 6:25 am
I stumbled across this recipe some time ago, and have made them a number of times since. 

12-14 Dinner Rolls (Parker house style)
1 lb 80% lean ground beef
1/2 C water (for beef)
1/2 t. salt
3/4 C chopped onions
1 beef bouillon cube (or equivalent)
1/2 - 1 C water (for onions)

Place ground beef, salt, and  1/2 cup water in a food processor, and process for a few seconds until all are well blended.  The mixture should look a little pasty.  Cover an 11"x13" jelly roll pan with plastic wrap.  Place meat mixture on the pan, spreading it out some.  Cover with a second layer of plastic, and roll out with a rolling pin to approx. 1/4" thick.  Remove top layer of plastic, and cut into 3x3 inch squares, leaving pieces on the tray.  Perforate each square with the end of a drinking straw 5 times, creating "steam" holes.  Cover with fresh plastic wrap, and place in freezer intil meat is partially frozen, but not solid.

Place onions, bouillon, and 1/2 C water in a large fry pan (with a cover.)  On medium low heat, saute and stir onions untily they are clear, adding water as needed.  Turn off heat untly ready to cook meat patties.

When beef patties are ready to prepare, turn fry pan on med/low heat, adding water to cover bottom of pan (if needed.)  Add meat patties, and cover, cooking only a few moments per side.  Turn off heat.  Keep covered until serving time - the patties should be moist and juicy.   At serving time, place burgers on buns and onto a platter, cover with plastic wrap and steam in microwave for only a few seconds (If needed.)  Serve with condiments of your choice.






 
Comments
judy 
Dec. 12, 2012 3:40 am
good morning Stevie, well now we know how these are made, i think i will have to make some,i will have to freeze most tho...think they will freeze well?thanks for the recipe...still haven't got the fudge done, my oldest brother died on DEC. 1st so we are still dealing with that, be well friend...judy
 
Dec. 12, 2012 5:26 am
Hmm, I don't know if those burgers would go over here. While the DH was laid off last year he got to watch many cooking shows. He cottoned onto Rachel Ray's meat lover's recipe and we seem to be stuck with that one as the fave. I've never been to a White Castle so thanks for sharing their recipe.
 
Dec. 12, 2012 1:25 pm
there are only 420 white castle stores. the hamburgers are not all that special.
 
Dec. 12, 2012 6:24 pm
Judy, sorry to hear about your brother... If the fudge making is a tradition (and I think you told me it was,) maybe it's time for a "new tradition," or let somebody else try making some! (ooo, I'm evil!) Be well!
 
Dec. 12, 2012 6:26 pm
Cat, I'm not saying that this is a "favorite" of mine, but they are good to nibble on late at night when the munchies attack! That is, if they last that long - lol! Be well!
 
Dec. 12, 2012 6:28 pm
Thanks for the info, King! I think it must a matter of supply/demand, as was "Coors" beer for so long... folk in MI would drive to CO, load up a truck full and take it back with them.... (I think it's available in MI now....) Be well!
 
patty 
Jan. 16, 2013 6:25 am
i've been making white castle knockoffs for years. the secret ingredient is a jar of strained veal baby food. try it. it makes all the difference.
 
 
 
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Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

Cooking Level
Expert

Hobbies
Quilting, Gardening, Music

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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
 
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