PrintRecipe: Wite Kastle Klones
[SKIP THE EXPOSITION AND GO RIGHT TO THE RECIPE.]
As you may have noticed, A Hamburger Today looooves White Castle. Unfortunately, none of us lives close enough to a Castle to enjoy a sackful of Slyders on a regular basis. Heck, Hamburglar Hadley, based in Los Angeles, is 1,800 miles from the nearest "eating house." Seeing as how many of our readers live outside the chain's limited area of coverage, we thought we'd experiment with a copycat recipe that can be made at home. I like to call these homemade sliders "Wite Kastle Klones."
After Googling "White Castle" copycat recipe and perusing the results, I decided to go with this one, despite the fact that it calls for 3 oz. of strained-beef baby food. (Yuck!)
The first step was assembling the ingredients (right), the hardest part of which was choosing an appropriate pickle chip—some were too thick for such a tiny burger, but I finally found an acceptable product. The weirdest ingredient in this recipe is strained-beef baby food; I followed the recipe as-is but will probably omit this component in future versions. I can't imagine it makes that much of a difference, and it just seems nasty. While you'd think finding buns for the sliders would be difficult, I knew from my trip to The Burger Joint that Martin's Potato Rolls would work perfectly. If you can't find these, try cutting hot-dog buns in thirds.
Alright, let's cut to the chase. Making hamburgers is pretty straightforward, and these just have a few added twists, namely mixing the beef with beef stock and the, ahem, baby food. Do this in a large bowl. It makes a sort of mushy mixture, but that's OK; it helps when you spread the beef out in a thin slab (above and right; click images to enlarge). I used a 10-by-14-inch rimmed baking sheet, which seemed to be the perfect size. Line the sheet with plastic wrap before transferring the beef mixture to it; this will help prevent sticking and aid in the spreading process. Use a spatula initially to flatten the meat (above left); then cover it with an additional sheet of plastic wrap, and use a rolling pin (above center) or your hands to spread the beef across the entire sheet (above right). Remove the top layer of plastic wrap, and use the spatula to make squares (right).
Cover your scored patty slab, and transfer it to the freezer for about 30 minutes so the beef firms up; this makes it easier to perforate the patties later. Perforation allows the steam to rise up through the burger and cook it quickly. In reality, though, you can probably skip this step. White Castle uses this method so they don't have to flip the burgers. I ended up flipping mine, thus obviating the need for holes. If you want to do this, however, a McDonald's (!) straw works well; its width is the perfect size to make the five holes à la Whitey's.
This step is not optional: Re-cover the meat with plastic wrap, and freeze it solid. There's no good way to separate the squares without doing so. After the patties are frozen, take them out of the freezer, remove the plastic wrap, and carefully break them apart; it helps to re-score them with a sharp knife before doing so.
Meanwhile, place the dried chopped onions in a small bowl, and add the hot water. Use a ratio of 2 parts water to 1 part onion. Allow the onions to soak for 10 minutes. Then gather the buns, pickle chips, cheese (if using), and the condiments of your choice. Heat your skillet or grill pan (cast iron ones work best) over medium-high heat. Add the onions to the skillet, making sure the water coats its bottom; if not, add a little more until it does. Add as many patties as you can easily manage. Steam-fry them about 2 minutes per side.
The result is eerily similar to the Castle's Slyders, with the same oniony, pickly, salty taste. And the smell lingers in my apartment even as I type this hours afterward. At this point, you're probably asking yourself two questions. Is there anything the cook would do differently next time? Yes. I will omit the baby food, skip the perforation, and cut the patties into 3-inch squares as the 2.5-inch squares I used this time shrank too much (see photos, below, which show patties at beginning and end of cooking). Is all the effort worth it? For me, it's more about the novelty of making these lil' suckers at home than anything. Otherwise, it's a lot of futzing to do when you can more easily shape a larger patty and skip all the freezing and forming of mini squares—or when the nearest White Castle is a 15-minute train ride away.
WITE KASTLE KLONES
[Makes about 20 two-and-a-half-inch square patties or 12 three-inch patties]
Ingredients
1 lb. ground chuck
2/3 cup beef broth
2.5 oz. jar strained-beef baby food (you could probably omit)
1 1/4 cups dried chopped onions (about 3 1/3 oz.) *
2 1/2 cups hot water (or more if needed)
20 small dinner rolls (or 7 hot dog buns cut in thirds)
Cheese and condiments (optional)
Instructions
1. Line a 10-by-14-inch rimmed baking sheet with plastic wrap. Mix beef, beef stock, and baby food in a large bowl. Transfer mixture to lined baking sheet, and use a spatula to flatten. Place second sheet of plastic wrap over meat, and use rolling pin or hands to further flatten meat so it covers entire surface of pan.
2. Remove top layer of plastic wrap, and use spatula to score flattened beef into 2.5-inch squares. Reapply wrap, and place pan in freezer until meat is frozen solid.
3. Place dried onion in a small bowl, and add the hot water; let stand at least 10 minutes. Meanwhile, take frozen beef from freezer, and remove from plastic wrap. Re-score it with a sharp knife, and gently break patties apart.
4. Heat a large skillet (cast iron works best) or grill pan over medium-high heat. Add 1/4 of onion-and-water mixture to skillet. When water begins to steam (which should happen almost instantly), place 5 patties on top of onions. Cook, flipping once, to desired doneness. (Cooking time will depend on whether your patties are still frozen solid or have thawed a bit.) After flipping, place a bun top on each patty.
5. Remove patties and buns, with a helping of onion, from skillet. Add bun bottoms, and any cheese or condiments as desired.
6. Repeat with remaining ingredients.
* Use the cheap-o dried chopped onions, either the Spice Classics brand or Badia; McCormick spices are too pricey for such a use.
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53 Comments:
Hi Adam,
I miss White Castle burgers. When I lived in Brooklyn back in the late 80s there was a White Castle a few blocks away. Where are those burgers when you need em?
Hamburger Reid at 6:35AM on 06/02/05
I'm actually not a huge fan of White Castle (and geez, if there's really strained baby food in their actual recipe ... uhm ... yeah), BUT, you know there is a White Castle in Manhattan, on 5th Avenue directly across (or maybe a block down) from the Empire State Building. At least, it used to be there. I guess I haven't walked by in a year or so, but it was there for years.
Hamburger Aaron at 10:08AM on 06/02/05
Hey, Reid: Where did you live when you were in Brooklyn? There's a Whitey's about 30 blocks from my place, just down Fourth Ave. in Sunset Park, at 30th Street. That's "my" White Castle, when I feel the crave.
Aaron: I hope there's not strained-beef baby food in the Castle's recipe. That said, my burgers tasted almost exactly like the restaurant's; I hope the taste remains the same after I omit the baby food next time. And, yeah, I know about the Castle near the ESB. It's been closed, unfortunately. There's still one on Eighth Ave. near 34th Street, in addition to enough throughout NYC to keep me happy without allowing me to pig out on them as often as I might want to.
Adam Kuban at 10:43AM on 06/02/05
According to their website, there are about 50 White Castles in the metropolitan area, almost half of which also serve Church's fried chicken.
This is a great story:
http://www.whitecastle.com/_pages/story_detail.asp?year=2004&story=3
Hamburger matt b at 2:49PM on 06/02/05
Hi Adam,
The neighborhood wasn't really the best as the building I lived in was surrounded by projects, but it was a nice loft apartment in a four story building (I was on the top floor). That said, I lived right across the street from the fire station in Fort Greene a block away from the park. I lived in the building near the corner of Carlton Avenue and Myrtle Avenue. The White Castle was on Myrtle Avenue a few blocks away.
Hamburger Reid at 12:09AM on 06/03/05
I keep hearing about these White Castle burgers, but we don't have 'em in LA. It's on my list of things to eat before I die (the list is turning into more of a list of things to eat and then die from). At least we have In 'n' Out here. I've got one about 200 yards from my house.
Hamburger Bottom Feeder at 10:32AM on 06/03/05
What a fun post! You're right, the reason to make them is for the novelty of the experience, but they still look good. I believe I've seen the patties in the freezer section of my grocery store. I can't remember if that was in Los Angeles or elsewhere though. Anyway, thanks for an amusing post!
Hamburger caryn at 11:42AM on 06/03/05
I grew up in the midwest, home of bellie bombers (aka sliders). They were never a favorite of mine-- drunk or sober, BUT instead of messing around with a recipe that includes baby food (for heaven's sake) why not just go to the freezer case and buy the genuine article? If you can't get them at your local market, I'll bet them get them for you if you ask. --LEJ
Hamburger Liz at 4:30PM on 06/03/05
Liz brings up a good point. If you have moved out of range of a genuine White Castle outlet, the beloved Slyders are available in frozen six-packs at grocery stores nationwide. While they're not as good as fresh off the grill, they're a good fix. As I said, the recipe is more novelty than practical, and, yes, the baby food part is narsty. The burgers probably won't suffer from its omission.
Adam Kuban at 5:29PM on 06/03/05
Oh my god, this is hilarious! I'm so impressed by your dedication. I've never had a White Castle burger before, so this will be a great one for me to try at home. I can't believe you did the baby food... gross!
Hamburger megwoo at 6:05PM on 06/03/05
Okay, I did it. I made Wite Kastle Clones. It was a little scary, but they ended up tasting pretty good. The beef broth & fake onion smells were really getting to me though!
http://iheartbacon.com/index.php?id=228
Thanks again for the idea!
Megan
Hamburger megwoo at 3:16PM on 06/06/05
My dad actually makes white castle stuffing for Thanksgiving every year. You just get the burgers plain with only onions, and cut them up and add some seasoning, and bake. He has a book of all these White Castle recipes, not sure where he got it, but he's had it for years. That's how much my family loves White Castle. And don't forget about Krystal, the south's poor man's WC.
Hamburger angela at 10:14AM on 06/07/05
It's not the same. Not even close. They're pre-cooked, I think, and microwaving them messes up the flavor; they dont have that creamy/gummy texture but are dry and flavorless. Maybe if you put a pan full of rehydrated onions and water and put the frozen WH patties in that, then added the frozen bun on top....
Hamburger h0mi at 4:57AM on 06/10/05
This is wonderful. My husband is a huge White Castle fan and now I can indulge him even though we live in Charlottesville, Virginia. Thanks!
Hamburger JoyfulCooker at 5:38PM on 06/23/05
Wow!!!! I feel so lucky. I live in Chicago and there's a White Castle just about on every corner. :)
Hamburger Sue at 2:28PM on 08/26/05
So thats How they do it!! I knew they steamed the patties with the onions (saw it on Unwrapped on the food Channel) But they didnt Tell about the baby food. Funny Talking about this, because they just opened a white Castle in Cape Girardeau, Missouri 2 days ago. Before that, people would drive 60 Miles up I-55 to Fetus Missouri. I am going to the store tomorrow & buy the ingredients & making them...but had to go to the WC tonight & get 4 doubles with cheese. YUMMMMMMMM!!!!!
Thanks for that recipe!
Hamburger Margie at 1:06AM on 09/02/05
Wow! I used to live in New Joisey not very far from a White Castle Sayerville - probably the only reason to set foot in that town - and I certainly was a devotee of the little belly-bombs. I now live in The Netherlands where McD's is considered a "good" burger, so I had to give the recipe a try. It really worked! I did use a mix of dried onions and fresh onions since the smell of the dried onion alone nearly drove me out of the house, and yes - I omitted the baby food. Still, the little white "broodje" rolls here worked a treat and I found pickles from the UK that complimented the experience...just amazing. Thanks so much for the recipe!
Hamburger Jim at 11:36AM on 09/11/05
Wow ....Great work, guess you did some real time search for this one. Thanks for sharing and will like to add your link to my site if you permit me to do so. You got thumbs up on this Castle baby.
Hamburger Pat at 1:36PM on 01/15/06
WOW - thanks for the very detailed recipe and photos. I'll be making them for a party that I'm having on Sat. I'm crossing my fingers - and hope that they turn out okay !
Hamburger Lorraine at 1:08AM on 02/02/06
I can't understand why you guys would go to all that trouble to clone what is essentially a reconstituted product, when, with considerally less effort, you could clone the ORIGINAL White Castle Burgers, and enjoy the taste of fresh (not frozen) beef and fresh (not dehydrated) onion. You guys were born too late to have gotten these gems at a Castle because they gave up on fresh meat and fresh onion about 1931-32.
I, too, use Martin's Potato Rolls, the 12 Dinner Roll size. I cut about 3/8th of an inch from to the center to approximate the buns White Castle uses.
Take one pound of lean, fresh ground chuck and separate it into 18 parts, That's the size of the original slider. Pressing hard, roll each piece into a ball.
Then I use a mandoline to slice a small onion into paperthin slices. You can use any slicing gizmo, but be sure the slices are paperthin.
Then slice a pickle in thin slices. White Castle
used dill pickle, but I use half sours because they have more garlic taste.
Place as many meat balls as you like on a heated grill, pressing slightly so that they don't roll.
Then place a handful of sliced onion on top of each ball. After the balls have cooked for about a minute take a burger flipper and flip them so that
they are now on top of the onion. Then squash the meaatball very hard, turning the ball into a patty. Put salt and pepper on the grilling patty and then place the bottom of the bun on top of the patty and the top of th3e bun on top of that.
When the patties are grilled remove them by flipping the patty and the bun bottom and placing the top of the bun atop them.
Place a pickle slice between them and your ORIGINAL sliders are done.
That's how White Castle made their sliders originally. Catsup and mustard were added by the customer in those days, because the management forbade their operators to deviate in any way from the corporate routine.
You can keep your frozen patties and dehydrated onions. Give me the real thing.
Hamburger Larry Racies at 3:11PM on 02/02/06
Thanks for the tips, Larry. I'll try that. It'll be easier, too, since the freezing step is eliminated. And tastier for, as well.
Adam Kuban at 3:30PM on 02/02/06
Hi, I've lived down the block (literally) from the White Castle on northern blvd for my entire life. Now, upon going to college, i can't get a hold of even the frozen ones. thanks for the recipe! :) I miss white castle!
Hamburger Allison at 2:12PM on 02/15/06
I grew up in Southern Ohio and at that time, the closest White Castle was in Cincinnati. My parents would pack us up about three times a summer to go to a Red's Game and the treat of the night wasn't the game but the White Castle's that came afterward.
At that time, White Castle's stayed open late (not every current White Castle stays open 24 hours, sacrilege!) and we knew they would be there whenever we were ready!
I live in the West now and GAWD do I miss sliders!
Hamburger Nancy at 5:35PM on 02/20/06
I've done this recipe a few times omitting the baby food. I think the great taste comes from cooking over real diced onions and a good beef broth. I've also tried mixing the beef with Lawry's, Tones Canadian Steak Seasoning, and onion powder. The Tones Canadian Steak Seasoning works the best by enhancing the onion flavor with dried garlic, pepper, and onion. It is best if you let the mixed burger marinade in the Tones and beef broth for a couple of hours since the seasoning is very chunky and needs to absorb water. I like this version better than White Castle
Hamburger gill bates at 1:18PM on 02/21/06
I am making these tonight, this post is so funny. I live in LA but born and raised in Chicago, my dad used to eat these things by the boatload and we always got extras to freeze. LONG LIVE THE BELLY BOMB!
Hamburger JJ at 9:31PM on 04/03/06
We live in Colorado and the nearest WC must be at least 800 miles. Everytime we go back east or to Minnesota, where I am from, we stock up. But, be sure to be close to a rest area if you are traveling!
We called them "Gut Bombs!"
I am going to try the recipe soon.
Bob Eckert
Colorado Springs, Colorado
Hamburger bob at 11:36AM on 05/03/06
Leave the baby food ingrediant in. It's the secret for true cloning. We've been making hese clones for years. They sometimes bring a tear to the eye! Regards, John
Hamburger John Steffes at 2:55AM on 05/18/06
The best. This saved me a 45 minute trip to the nearest White Castle. And i did as suggested and left out the baby food. Thank You
Hamburger Jason at 10:13PM on 05/19/06
Awesome. So glad to hear you got some use out of the recipe, Jason. I should do a side-by-side comparison between babyfood-in and babyfood-omitted. —Adam
Adam Kuban at 10:35PM on 05/19/06
I was invited to an American Picnic Party and assumed it was a tongue-in-cheek invitation. I was wrong. I brought the homemade White Castles thinking how humorous. My escort chided me and said no one would eat them. Let me just say my tiny treats were the first dish empty. No left overs to drag home. A true success story.
Hamburger JR at 4:47AM on 05/25/06
JR: That's often the case with White Castles. The genuine article or the clones. Lots of people bitch and moan about them, but turn your back on the platter of sliders, and they're gone! Glad yours were devoured.
Adam Kuban at 5:13AM on 05/25/06
i stopped at the milford ,ohio restaurant this morning . first of all, there were no hamburgers on the griddle.there was one man standing ,waiting for his order.he then said"i want three large coffee's to go.the "waitress"looked purplexed because theren was only ONE CARAFFE OF COFFEE AND IT WAS ONLY LESS THAN HALF FULL.THERE WAS NO COFFEE BREWING!!!Istood there for five minutes and never was asked what I wanted. SO I LEFT.
Hamburger RONALD BOYD 1406 FAY RD. LOVEL at 3:07PM on 08/06/06
Ronald: That sounds like a bad experience. So far from what the Castle used to be. Burgers and coffee. Can't believe they didn't have coffee ready.
Adam Kuban at 5:59PM on 08/06/06
Our closest WC is in NJ. My husband LOVES the movie Harold and Kumar Go to White Castle, but it makes him hungry. I decided to be nice and make these for him. SO GOOD. I don't care if they USED to make them out of fresh ingredients, I want what I remember when I lived in jersey and needed food after a long night of drinking. These are IT. Perfect. I omitted the baby food, and used that pasty beef bouillon stuff. I think it's called Better than Boullion. Works perfectly. My husband isn't home yet, but I bet he thinks they're awesome. Thanks for the recipe and for the tireless effort!
Hamburger Christie at 10:55PM on 12/12/06
Oh, it ain't tireless, the effort. ;) Keep us updated on what your husband thought! Would be curious to know. --Adam
Adam Kuban at 11:32PM on 12/12/06
i left out baby food, they tasted awesome and they tasted less greasy.it beats paying over $3 for a few frozen ones in a box at my nearest food store!
Hamburger Anonymous at 6:48PM on 01/01/07
I think the recipe worked great and totally fulfilled my slider craving. Thanks! A sidenote: what's with everyone's problem with baby food? I think it definitely helps the texture of the patties and it's not like the recipe calls for catfood. Just wondering...
Hamburger Paul at 9:09PM on 02/04/07
WOW! Thanks for this! I live near Houston; no White Castles ANYWHERE! I can't wait to try this. Labor intensive, indeed; I"m going to double the recipe, cook up a few, then break up the remaining, refreeze if needed, then put them in plastic bags so they are at the ready when needed, wanted, craved, lusted for.
Hamburger Wendy at 5:09PM on 05/20/07
Hi!
For those of you who are not near a White Castle, here are some useful tips: 1) YOU CAN BUY THEM FROZEN in your local supermarket (with or without cheese). 2) On the box it says that White Castle hamburgers are 100% beef WITHOUT any additives or fillers. They also say they use DRIED onion. 3) The heating directions include microwaving (DO NOT MICROWAVE) and steaming. Do steam, although I think an easier method than theirs would be to use a folding steamer insert in a any covered pot (with, as they say, just a little steaming water on the bottom). You can also roll out your own thin patties with the holes, but there is NO substitute for the White Castle buns. (I also find the dried onion hard to get, plus all the work is not worth it. Just buy the frozen ones for the rare craving...and get a steamer insert.)
Thanks!
laracroft_nyc at 12:32PM on 08/07/07
The most important part is pressing the meat really thin and cooking them on top of the bed on onions plus a really good dinner roll.
eatorama at 3:43PM on 12/31/07
Quick question - here in the south there has only been Krystal - and they are getting scarce in South Carolina. We can get WC from the grocery store and they are not the best things that you would like to consume. I see a lot of copycat recipes EXACTLY like this one that are flagged as 'Krystal Klones'. Does anyone know what the differences are between the two?? Our last Krystal left here around 10 years ago but I still remember sliding down at least six of these little puppies with fries for a normal lunch!! If anyone can let me know, I'd appreciate it!!
Thanks!!
cartman2112 at 11:53PM on 01/07/08
Good afternoon WC lovers. This is my first post but surely there will be more. Ever since I moved to Texas from the Bronx, I've been craving the WC burger. I just tried the recipe posted here and OMG!!!!!!!! they were AWESOME!!!!. ( I did omit the baby food but I don't think it took away from anything) I ate 7 of them and still have a whole ziplock bag of uncooked burgers left for next time. I used the ground chuck, Swanson beef broth, TexJoy dehydrated onions (a local Texas brand) and Del-Dixie dill pickle slices..They came out INCREDIBLE. Thanks alot for sharing the recipe and btw, this is a really cool site. HAGD.
YankeeDawg at 2:27PM on 02/29/08
OOOPS..I forgot to mention that I steam/grilled on a stove top cast iron griddle ( the uses it for pancakes, bacon etc. but now it has another great use. Thanks again.
YankeeDawg at 2:32PM on 02/29/08
Awesome! Glad you found the info here useful, YankeeDawg! Welcome to the site.
Adam Kuban at 5:20PM on 02/29/08
Hey Adam, thanks for the welcome. I made another batch of burgers today for freezing. I found that a lenght of copper tubing about 6 inches (available in hardware stores, used for water supply to the ice-maker) works alot better than the straw for making the vent holes. It doesn't crimp the way the straw does. I cleaned it out with a long wooden skewer and washed it thoroughly in hot water...ready for the next time. (Please make sure to sanitize the tubing before using..I boiled mine in water for about 5 minutes). Hope ya'll have a great weekend.
YankeeDawg at 6:27PM on 03/01/08
I think the most important steps are to keep the patties thin and cook them on top of the bed of onions and use the potato rolls. I no longer need to buy the White Castles from the frozen food case.
You can get away from poking holes if you cover them like your melting cheese on top and let the steam surround them.
eatorama at 5:41PM on 03/03/08
Hey, guys:
For all of you who love to bomb your guts with both White Castles and Krystals, I found a White Castle ACROSS THE STREET [diagonally] from each other at the corner of W. Trinity Lane and Dickerson Pike in Nashville, TN.
I also read somewhere that the two companies had a pact of sorts to NOT have their hamburger places in the other guy's same state. Obviously, due to the Nashville deal, they no longer worry about that.
Cool, huh?
narls1948 at 8:25PM on 03/19/08
Oops. Sorry.
I meant: I found a White Castle ACROSS THE STREET from a Krystal in Nashville, Tenn. I ate about five White Castles while staring at the Krystal.
I think they taste about the same. Both great! In their way, I mean. Then I had to fast for a few days to get the grease out of my system. But, it was worth it!
narls1948 at 8:38PM on 03/19/08
I'm wondering if in place of the pureed baby beef food, if you just put a 1/4 cup of the ground chuck in a processor with the broth and blended it down and added it to the rest of the chuck. Not that I'm afraid of baby food, which has to be pretty safe if you're feeding it to babies, but it might save some money and you don't have to explain to people snooping in your cabinets why you have baby food but no babies.
And although I live in Wichita, where White Castle started, all I've ever had the opportunity to eat is the frozen ones in the supermarket. I think I'll make a batch of these clones for my family this week.
podunkboy at 9:57PM on 03/24/08
Podunkboy: I've since tried it without the baby food. You can skip it. Doesn't make much of a difference.
Adam Kuban at 10:12PM on 03/24/08
Every time I fly back to my original home Chicago, I stop outside Midway airport to the White Castle. My grandparents used to take me there when I was litttle for hamburgers and watch planes take off/land. Good memories.
ps; the frozen version of White Castles pale in comparison. I think I will try this recipe tonight.
cdngo at 12:49PM on 04/12/08
I heard a rumor that they used liver and/or soy in the recipe....I made a recipe which tasted similar using "The Farm Cookbook" . And you could add beef broth or liver to it if you liked. My family enjoyed them. Next time I will try adding the liver or beef broth to the soybeans.
Onexpresso at 8:03PM on 01/22/09
Alton Brown has an episode on FN from 2003 called "Mini Man Burgers and Corn Dogs". I think his cooking method looks pretty close to the real thing, if what I've seen on various hamburger shows is true.
duncan1205 at 4:47PM on 07/03/09