Prep 10 mins
Cook 10 mins
These are really close to the real thing. My family was in heaven! They're great for dinner, football parties, or kid's birthday parties. I'm not real fond of White Castle myself but I gobbled these up. Note: To freeze: Assemble hamburgers less the condiments. Flash freeze, wrap in plastic wrap, put in a ziplock bag and label. To heat: Microwave until heated through.
- 1 1⁄2 lbs ground chuck
- 1 (4 tablespoon) envelope onion soup mix
- 1 egg
- 1⁄2 teaspoon pepper
- 2 tablespoons water
- 1⁄3 cup breadcrumbs
- 24 small square dinner rolls
- American cheese (optional)
- pickle (optional)
- 1⁄2 cup mustard
- 1⁄2 cup ketchup
- Preheat oven to 400°F.
- Hamburgers: Mix first 6 ingredients and press into an ungreased 10 by 15 inch jelly roll pan.
- Prick with a fork.
- Bake for 10 minutes.
- Drain off juices (if there's a lot of excess).
- Cut into 24 squares.
- Place squares on dinner rolls.
- Combine mustard and ketchup and spread on rolls.
- Top with pickles and cheese, if desired.
- This makes 12 servings of 2 hamburgers each.
Tried this recipe for the first time and its a winner. The title is perfect- almost white castle. Its pretty much there. As a native new yorker who would buy em by the sackful, I would say these would definitely make the cut when ur craving. Kids and hubby loved them. I used 2 lbs ground chuck and spread a layer of dehydrated onion on the bottom of the pan. Toasted the buns first(just our preference), then used the damp paper towel in the microwave to get that steam feel. Wonderful recipe. Will use it again.
For almost White Castle burgers that are the bomb all you need is dehydrated onion or onion flakes. Put them in water to rehydrate and make patties with only salt and pepper. Add a little water to your pan along with onion and let them cook until done. That's it. My cousin made these and swear I thought I was eating the real thing until she told me she made them. I didn't believe her so she had to make some more. That's how good they were. This recipe is not good to me.
This tasted just like white castles except WORD OF WARNING...I used ground sirloin 90/20 and after baking mopped up extra fat with paper towels. The buns did not have the inner slightly soggy taste or texture. I also used slightly less onion dip and minced an onion and sprinkled one pan with onion on top and one pan with onion on bottom before baking. No difference in my opinion. I also spread the beef mixture on the sheet and used my rolling pin on top of the wax paper to cover the pan and then pricked with a fork. Next time, I will go against my instinct to mop up the fat and leave it to soak into the bun. It didn't matter so much because my people scarfed them down.