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White Castle Burgers

By Todd Wilbur


Score: 4.40. Votes: 5
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Nicknamed "Sliders" and "Gut Bombers," these famous tiny burgers were one of the earliest fast-food creations. It all started in 1921 when E.W. Ingram borrowed $700 to open a hamburger stand in Wichita, Kansas. Ingram chose the name White Castle because "white" signified purity and cleanliness, while "castle" represented strength. permanence, and stability. White Castle lived up to its name, maintaining that permanence and stability by growing steadily over the years to a total of 380 restaurants.

Ingram's inspiration was the development of steam-grilling, a unique process that helped the burgers retain moisture. The secret is grilling the meat over a small pile of onions that give off steam as they cook. Five holes in each mini-burger help to ensure that the meat is completely cooked without having to flip the patties. Today customers can buy these burgers "by the sack" at the outlets, or pick them up in the freezer section of most grocery stores.

Source: More Top Secret Recipes by Todd Wilbur.

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  • 1 pound ground beef
  • 16 small hamburger buns or 16 dinner rolls
  • ...

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Score: 4.40. Votes: 5
Rating of votes (5)
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bpj
Jan 29, 2014, 23:00

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.

LeeAnna Fitzgerel
Dec 4, 2013, 23:00

Most of your recipes r pretty close, but you got the buns way wrong. The buns are potato rolls, sold at Smith's. 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.

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