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White Castle Burgers Recipe
White Castle Burgers
By Todd Wilbur

Recipe Type: Sandwich
Calories: 415
Cook Time: 20 minutes
Recipe Rating: 4.0 (3 reviews)
 
Nicknamed "Sliders" and "Gut Bombers," these famous tiny burgers were one of the earliest fast-food creations. It all started in 1921 when E.W. Ingram borrowed $700 to open a hamburger stand in Wichita, Kansas. He was able to pay the loan back within ninety days. Ingram chose the name White Castle because "white" signified purity and cleanliness, while "castle" represented strength and permanence, and stability. White Castle lived up to its name, maintaining permanence and stability by growing steadily over the years to a total of 380 restaurants.
Ingrams inspiration was the development of steam-grilling, a unique process that helped the burgers retain moisture. The secret is simply to grill the meat over a small pile of onions. Five holes in each mini-burger help to ensure thorough cooking without having to flip the patties. Today customers can still buy these burgers "by the sack" at the outlets, or pick them up in the freezer section of most grocery stores.
1 pound ground beef
8 hot-dog buns or 16 hamburger buns
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Matt  
Submitted on 11/06/07
White Castle burgers DO NOT contain beef liver. They do contain a lot of fat - upward of 25% before cooking.
Former employee  
Submitted on 03/31/07
Great job matching the look, but you missed the taste by a longshot...but so has Krystal and other restaurants. Hint: White Castles have a high beef liver content. Over 30% and have you ever watched them as they are made. You warm/steam the bun on the burger on medium heat as it cooks to soak up the flavor from the steam - for Heaven's sake, please don't grill the buns. The inside of the bottom bun is face down on the burger as it cooks and the top buns stradle the spaces between the burgers so they steam as well. This was a poor first attempt, please keep trying as transplants like myself miss that great slider taste.
Rogers family  
Submitted on 07/26/05
The tips for making these will be passed on to the next generation. It makes preBBQ easy and burgers come out unbelievably good. Thanks for the 'tricks of the trade', Todd!!