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White Castle Cheeseburgers Reduced-Fat

By Todd Wilbur


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Some call them "whitey one-bite." They're also known as "sliders," gut busters," and "belly bombers." The cooking technique is unique to the chain, because it involves steaming the ground beef patties. Minced onions are placed on the grill, with a beef patty on top. The steam from the grilling onions rises up through the five holes in each thin patty so that the beef is thoroughly cooked without having to flip it over.

Now you can use the same method, but with reduced-fat ingredients, to cook a lower-fat version of one of the country's first chain burgers.

Nutrition Facts

Serving size–2 burgers
Total servings–8
Calories per serving–310 (Original–310)
Fat per serving–5g (Original–17g)

Source: Top Secret Recipes Lite by Todd Wilbur.

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  • 1 pound super-lean ground beef (7% fat)
  • 16 small hamburger patties or 16 dinner rolls
  • 1/2 small onion, minced
  • Salt
  • Ground black pepper
  • 16 slices fat-free American cheese
  • Do This
    • Restaurant/Brand
      White Castle
    • Instructions

      1. Prepare the patties by separating the ground beef into 16 1-ounce portions. On a sheet of wax paper, form the portions into square, very thin, 2 1/2-inch patties. Using a small, circular object, such as a straw or the tip of a clean pen cap, create five holes in each patty. Make one hole in the center of the patty, and four holes surrounding the first one, with each about half an inch in from each corner. Freeze these patties, still on the wax paper, until firm.

      2. Toast the faces of the buns or dinner rolls, either in a hot saute pan over medium heat.

      3. In a hot frying pan or skillet preheated over medium heat, arrange tablespoon-size piles of onions, 3 inches apart. Salt and pepper each pile of onions.

      4. Spread the onions flat, and then place a frozen beef patty on each pile of onions. Salt each patty.

      5. Cook each burger for 4 to 6 minutes. If you made the patties thin enough, steam from the onions will rise around the meat and through the holes in the patty, cooking the meat thoroughly without having to flip it.

      6. To build each burger, turn the bottom half of a bun over onto a patty, then hold it down as you scoop a spatula under the meat and onions, and turn the sandwich over onto a plate.

      7. Cut a slice of American cheese into 2-inch square portions and place a square onto the onions on the beef patty.

      8. Complete the burger with the top half of the roll. Repeat with the remaining burgers, and serve hot.

      Makes 16 burgers.

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