PrintMaking White Manna–style Sliders at Home
Nick Solares, the guy who publishes Beef Aficionado, is on the same wavelength as I am: "Of all of the infinite varieties of hamburger I think that sliders are my favorite. There is just something about the little bombers that perfectly captures the happy confluence of beef, bun and cheese. The slider is reduction of the burger to its ideal form...."
I couldn't have said it better myself. Those words open a blog post in which Nick goes about trying to duplicate the sliders from White Manna in Hackensack, New Jersey, arguably one of the finest producers of these tiny, oniony hamburgers. Nick's recipe and technique can be found here.
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Grilled: Nick Solares
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3 Comments:
I have never been to White Manna, but I have read about it at Holly Eats and saw them featured on Diners, Drive-Ins and Dives.
After watching the show, I tried making them with the way they fry them with onions. I decided that is the way to do the onions. They were about the tastiest little burgers I have ever had.
I have made pretty good versions of White Castles.
eatorama at 3:35PM on 03/20/08
I have done this on the griddle for my outdoor grill. Pretty darn tasty, but I didn't use the beef broth. Maybe that was the missing link? Now I know what I'm having for Easter.
gratefulted at 12:33PM on 03/21/08
I'm sure the beef broth is needed to give the burger a more meaty taste. When I try this recipe I will boil the beef broth until half is gone. Then use that in the burger. Pickle slices are needed too!
From internet. Seems beef broth is needed and this one even has baby food veal. Interesting---->>.
WHITE CASTLE HAMBURGERS
1 1/2 lbs. ground chuck
1 sm. jar baby food veal
1/3 can beef broth
1/2 c. minced onion
gaffer at 10:04AM on 03/23/08