Hamburgers like White Castles Recipe

How to make it

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• Combine water and onion in small bowl and allow to soak for 10 minutes.
• Meanwhile, knead together beef liver, beef, and broth in a bowl. You can use the beef broth in the blender with the beef liver to help it blend the pour it into the ground beef to mix all together.
• When the onions are done lay them out in a thin layer on a cookie sheet, one with a lip on it.
• Roll out meat mixture into a thin layer of meat, cut it into squares and set them nicly on top of the onions..
• Bake at 350 until they are done
• Serve these patties on the little square dinner rolls that you have. Ketchup is not required, I ncever use it. These are the original sliders, who needs ketchup!
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• Notes from people on the web:
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• I worked at White Castle in Detroit while in school. We did use dried onion flakes.
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• I have tried this myself...but I used a straw to poke 5 holes in the meat and when I fried them...I only fry on one side because of the holes it cooks all the way and when you put bun on top of cooking hamburgers...you get the special taste of meat moisten into bun.
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• I deliver everything WC uses from the Meat to the Ice melt they use on their driveways. They use 100% all beef patty's (with four holes in them) and dried onions, leave the onions in water for about 15 minutes then put them on a hot flat griddle then place the meat (frozen) on top of the spread out onions then put the buns on top of the meat till cooked. Put a sliced pickle and a little ketchup on it and close the bun and your done!
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• another thing I do that makes it taste like the real thing is...I boil chicken liver and after its cooked I cream it and use it instead of beef baby food...if you that kinda of creamy side that is known to While Castles.
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• A friend of mine who worked at one of the original WCs (over 40 years ago) gave me the recipe, yep, I'm old, but still love White Castles. My copy is close to yours with this exception -- Don't laugh, but I soak the dried onion in sauerkraut juice in a pan, make the patties and cook them in the same pan - honestly its identical. I use the little Pepperidge Farm dinner rolls. If you save the little aluminum pan and plastic bag they come in you can place any leftovers (not at my house) back in it for freezing or just refrigerating for another meal.
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• The taste and smell of these burgers is nearly identical to White Castle. It's a bit tricky though. The meat mix is really nasty to make and the little holes are time consuming (but so necessary). Steam them up over a griddle full of onions and water. I had to use real onions because I couldn't find dehydrated. They work fine. Water level is really important. Can't have too much (or the buns get really soggy) or too little (the onions burn). Cook as many sliders as you can at once because you'll have to replace the onions often. I rolled the meat out into a big sheet on wax paper and then cut it up evenly into 3 inch squares. I got 21 sliders per sheet. I then froze the sheets. Once frozen, I broke apart the individual patties, restacked them on wax paper and then refroze them. You can knock out HUNDREDS of these things for easy storage. I got 60 sliders out of 2lbs of meat. Cost came out to about 15 cents per slider, including buns
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• For the white castle recipe; I have to agree about use of liver. I remember hearing the recipe being discussed on the radio 25 or more years ago when I still lived in St. Louis and practically lived on White Castles. The 100% beef is correct; however I was surprised to hear that the mix is ¼ beef liver and ¾ beef in the meat mix. I do find that a bit difficult to calculate from the average size beef steer and size of the liver, more likely 1/10 unless they buy extra from the slaughterhouses.