Jun 17, 2020, 09:02
The key to the flavor doesn't seem to be any meat additives...it's re-hydrated onions and plenty of water as the base. I also found cooking these in an electric skillet with the lid on works best for steaming the buns.
Recipe is excellent, however, in reading other copycat recipes I found that they use Gerber Beef w/ Beef gravy added to the meat. I am going to give it a shot.
Dec 4, 2013, 22:00
The meat is said to be mixed with potted meat, but I don't know about that. The hamburgers are cooked on top of the onions, with the top bun on the burger as soon as it is turned over. The bottom of the bun is laid on top of the top bun, and it steams while the burger finishes cooking. To serve, the bottom bun is laid right side up, then the spatula is used to scoop under onions.
White Castle burgers DO NOT contain beef liver. They do contain a lot of fat - upward of 25% before cooking.
Mar 30, 2007, 22:00
Great job matching the look, but you missed the taste by a longshot...but so has Krystal and other restaurants. Hint: White Castles have a high beef liver content. Over 30% and have you ever watched them as they are made. You warm/steam the bun on the burger on medium heat as it cooks to soak up the flavor from the steam. The inside of the bottom bun is face down on the burger as it cooks and the top buns stradle the spaces between the burgers so they steam as well.
Jul 25, 2005, 22:00
The tips for making these will be passed on to the next generation. It makes preBBQ easy and burgers come out unbelievably good. Thanks for the 'tricks of the trade', Todd!!