White Castle Sliders Recipe



Unlike the McDonald's Big Mac where the sauce is the key to the unique flavor, with White Castle Sliders the key is the cooking method.

The company itself describes the cooking as "steaming" rather than frying. The patties have 5 holes in each of them (have you ever noticed?) to allow the steam to rise through to the buns and allow the patties to cook without flipping.

They also coat the grill with water (along with the onions) before putting the meat on to create more steam.

All this makes it very easy for them to produce the 100's and 100's of burgers a day that they sell but very difficult for us to reproduce at home.

But let's try anyway, shall we?

White Castle Sliders


Ingredients 

  • 1 pound of 85% lean Ground Beef 
  • 16 small Buns (Dinner Rolls work quite nicely or you can cut hot dog buns in half) 
  • 1 cup dehydrated Onion - rehydrated 
  • Sliced Dill Pickles 
 Directions 
  1. Divide the beef into 16 equal sized pieces. 
  2. Form each into a 2−1/2 inch square, very thin patties. Do this on waxed paper. 
  3. Then "cookie−cut" five holes in each patty.The pattern should resemble 5 on a dice. A CLEAN pen cap or small bottle cap works nicely. 
  4. Freeze these 16 patties. 
  5. On a pre−heated 375 degree electric griddle, lay about 1−1/2 Tablespoons of onion for each patty you want to cook along with a little of the water from the onion. The onions should be spread into a single layer. 
  6. Immediately place frozen patty directly on top of onions and press down.
  7. Cook for about 4 minutes right on top of the onions. The holes in the beef will allow the steam to cook the top side. (You don't flip)
  8. Place the buns on the patties at about the halfway mark.

If you want to do it like they do at White Castle:

  1. Place the top bun face-down on the patty. 
  2. Place the bottom bun face-down on the top bun 
  3. When the meat is done, using a spatula, remove the three layers and grab the bottom bun. 
  4. Flip it over and place it under the spatula. 
  5. Slide the burger off of the spatula.
If you have done it correctly, it should be perfectly completed. Add a dill pickle slice and you are done.

I will have a couple more favorites tomorrow.

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Bobby Flay's Burgers, Fries, and Shakes 


http://www.amazon.com/gp/product/0307460630/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0307460630&linkCode=as2&tag=ccr01-20&linkId=RL5PWS5GLGZXIFQH
After a long day spent in one of his restaurants or taping a television show, what Bobby Flay craves more than anything else is... a crusty-on-the-outside, juicy-on-the-inside burger; a fistful of golden, crisp, salty fries; and a thick, icy milkshake.

Given the grilling guru’s affinity for bold flavors and signature twists on American favorites, it’s no surprise that he has crafted the tastiest recipes ever for this ultimate food trio.

Try the Cheyenne Burger, which gets slathered with homemade barbecue sauce and then piled high with bacon and shoestring onion rings, or the Santa Fe Burger, topped with a blistered poblano, queso sauce, and crumbled blue corn tortilla chips.

After you’ve mastered the burger, discover Bobby’s secrets to cooking up the best French fries, as well as homemade potato chips and onions rings.

Wash it all down with a creamy shake, from Fresh Mint-Chocolate Speckled Milkshake to Blackberry Cheesecake Milkshake (or a spiked adult variation).

 For outdoor summer bashes and casual weeknight meals that even the kids will get excited about, Bobby Flay’s Burgers, Fries and Shakes will share that bliss and remind you just why the burger is such a beloved American original.

 
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Photo of White Castle Double Slider is by Marshall Astor - Food Fetishist and is used by permission under the Creative Commons Attribution-ShareAlike 2.0 Generic (CC BY-SA 2.0) License.

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