Total Time
Prep 10 mins
Cook 30 mins

I love White Castle. I admit it, but I'd have to drive two hours to get to the nearest White Castle, so, I found this recipe in the Top Secret Recipes book. It is very well worth the effort if you love White Castles. Nothing compares to this taste.


  1. Separate the beef into 16 1 oz portions.
  2. On wax paper, form the portions into square, very thin 2.5" patties.
  3. Poke 5 holes in each patties with a circular object such as a straw.
  4. Freeze the patties until firm.
  5. Toast the faces of the dinner rolls, either in a hot frying pan or under the broiler In a hot frying pan or skillet, preheated to medium heat, arrange tablespoon sized piles of onions 3 inches apart.
  6. Salt and Pepper each pile.
  7. Spread the onions flat and place a frozen patty on each pile.
  8. Salt each patty.
  9. Cook each patty for 4-6 minutes, steam from the onions should cook each burger without having to flip it.
  10. Turn the bottom half of the bun onto the patty.
  11. Hold it down as you scoop a spatula under the onions, turn the sandwich over onto a plate Cut the American cheese into 2" portions and place on the onions and patty.
  12. Replace the top of the roll.
  13. Serve hot.
Most Helpful

I make a similar version that is much easier and tastes exactly like a White Castle. Brown 1 1/4# ground beef, drain and add 2 tbls. mayo, 1 pkg. Lipton onion soup mix and 6 oz. shredded cheddar. Use 3 pkgs. Pepperidge Farm dinner rolls (12 per pack) cut in half horizontally but not split into individual rolls. Spread meat mixture evenly over rolls and add a pickle slice on each roll. Replace top, wrap in foil, place on sheet pan and bake in upper third of 350 degree oven for 25 min. Excellent!

clairecooks February 11, 2011

I will tell you how long I have been eating White Castle "Belly Bombs". At first on one or two weekends a month in Queens New York they were on sale for(ready)? Six (6) for 25 cents. As I aged a little and picked up a few innocent bad habits we found that IF you had a beer hangover these were the only things that helped you return to normalcy. Now living far away from those wonderful gastronomic killers (don't get me wrong) which I love and my almost 80 year old body will still accept as norishment I was so pleased to get this recipe. Thank you, thank you. One of my Christmas wishes has been fullfilled. Cap'n Jack

Firehousecook AKA Cap'n Jack December 07, 2008

I made these for super bowl and they were very good! I held mine in oven at 210 degrees with wet paper towels and foil over top. Next time, I will also add wet paper towels to bottom of dish when reheating. Bottoms got kinda crunchy. I made a double batch of this and rolled out on cookie sheet with rolling pin (plastic wrap over meat) then rolling. The next time I fix these which will be soon, I am going to add more dried onion, salt and pepper. I used hot dogs buns cut into thirds. Served with American cheese and pickle. YUMMY!

buzzsau February 08, 2010