THANKS EVERYONE FOR WATCHING AND COMMENTING! These sliders were ridiculous 🙂 🔴FAT MEANS FLAVOR + MACA MERCH! ➡️ bit.ly/2VXWnMD (direct link to the new FMF - or just look ⬆) ➡️makeamericacookagain.com
Still would like to no the brand of butter u use Sam. I’ve committed a few times. I noticed u keep your butter on the shelf by the stove. Not in fridge. Can any butter b kept out of the fridge? Thanks in advance an have a blessed day. God bless
I was just about to comment that you forgot the pickles lol I hate pickles but the pickle juices and completely soaked in onion grease buns are iconic lol
Seriously Mee Too! Love it! It makes it real. I love how he forgot the seasoning and just went with it. We need more of chefs/cooks like this. Thank you so much. Keep doing you!
I worked at White Castle for two years. The liquid is just plan water. Once the bottom starts turning brown, you need to flip them, and THEN, put the buns on. I like the jalapeño addition. Great job!
@@robdre1977 there is no blood in ground beef, and either way they’re being cooked anyway, not to mention people eat raw beef fairly often and as long as you’re not getting your meat from somewhere untrustworthy and you’re not leaving it out in the heat the chances of any illnesses being contracted from eating raw beef are extremely low, same with eggs, in most places bust especially here in the East the food regulation standards are so high that it’s very very rare for there to be any sort of food born Illnesses/diseases in meats like that, as well as eggs and pretty much anything other than chicken is safe to eat raw as long as you’re getting it from a trustworthy provider (grocers included)
Grew up in Chicago and worked at the White Castle across from Midway Airport on 63rd st. & Cicero Ave. when it first opened around 1965. They used dehydrated onions and a spice mix (salt, pepper, etc.). They were mixed up with water and allowed to re-hydrate over several hours in a refrigerator. The onions were spread evenly on the griddle, the raw patties were placed on top of them, the bottom bun was placed directly over the burger and the top bun was placed a bit up and to the left or right (depending on the orientation of the griddle) to allow the steam to soften the bun. The griddle heat was turned off once the meat was cooked about half way and the residual heat finished cooking the meat without burning or drying it out. There were two griddles side by side and each one held 30 burgers. I've never grown tired of eating them and probably never will. Great memories and a great company to work for back then when I was in high school. Wish we had them in Florida where I now live, but have to settle for the frozen ones. Sam's look pretty good, but gotta love the original recipe!
Hey Sam I'm Gabe! I been watching your videos for a few months now. I've really been enjoying your videos and appreciate your humor. Im twenty two and have struggled with figuring out what I want to do with my life as a career. I seem to always come back to cooking, and your videos have motivated me to sign up for culinary school in the fall thanks Uncle Sam, keep em coming brotha!
Really appreciate that Gabe! I basically didn't know what I wanted to do until I was about 40 so I think you're on the right track. Thanks so much and good luck with the culinary stuff 👊🏻
Even though you're from Canadia... I love that you call out the jet screams as "the sound of freedom" and cast that in a good light. I've probably watched 20 of your videos in the past few days, and I love your style. Thanks for your contribution to my covid-induced boredom relief! (In a good way)
Best cooking channel on UA-cam. Thank you for not censoring your show since not everything has to be “family friendly” I appreciate the relationship you have with your kids, both the ones you cook and the ones that are off camera. There should be more people like you Sir.
I started watching about 5 years ago. I came back today to watch this in December of 2023. So glad I found this channel ! I’ve made so many recipes, got the first book , the knife and plan on getting some more merch/tools etc.
I grew up on White Castle in Detroit. As kids in the early 80s, my friends and I used to ride our bikes up to the drive through window and they used to give us a bag of sliders and fries (no drink, so we went to the store and got a 2 liter Faygo Redpop). Sam, you gotta go get a white castle slider. Love your spin on one of my childhood fav's. Peace!
As guy from St. Louis, I grew up on WC belly bombs. They def use re-hydrated dried onions instead of fresh ones and no beef broth or vermouth. Not saying this version sounds bad, just not quite how they are made. They don't use sweet bread either, just specially made small white bread buns.
As a former Lawnguylanda, I’ve eaten my fair share of belly bombers. Never even once thought to try and make them at home, let alone do something different with them. To quote my ex, “It’s like makin it with ya sista. It’s just not done!”. But, hey! I live in Texas, now, so why not?
My Kentucky friend asked how many white castles did I want , I said one , he asked have you had White Castle before , no , ok , you need 10 and fries and onions rings , what a happy day
What I really enjoy about Sam's videos, is the fact that he doesn't speed up his video too much when going through the cooking process. I hate it watching cooking videos that speed through a minute with a person struggling to follow. Sam's videos actually have atmosphere while he shows step by step how he does things. I actually feel part of the video. Love his awkward humour too :). Great videos!
Seriously they look awesome, but i'm from the east coast and i'm telling ya'll they're literally even thiner than that - they're so thin you can actually eat like 10 of them, easily
Really like your stuff. Definitely my favorite thing to watch. Thank you for being so cool about the jet noises. I know they are loud and annoying, nobody actually truly enjoys the sound unless you fly them, but thanks for showing support. It means alot to some of us.
"Then ya know what you do?... KOBE" It has been prophesied. White Castle Sliders made with Kobe beef shall be made, and ye who make it shall be judged fairly.
I've never watched a cooking thing in my life but THIS was the most entertaining stab in a vegetarian''s eye I've ever seen. Beautifully done, Sam + Max!
I think White Castle typically would use a five gallon bucket of dehydrated onions and add water. After the onions soak then they would ladel out the onions and water and put on the grill. Great job of replicating the burgers!
I've had White Castle burgers @ White Castle... But White Castle on Hawaiian Rolls?!? Sign me up, & I got no problem with add-ons. Hell with tradition!
Literally came here after watching the movie because I wanted to have some white castle and was disappointed he didnt reference it. Also disappointed that he didnt really make actual white castle burgers
Sam, how do you keep your EVO cast iron so shiny and clean? I own an EVO and can not get mine clean and shiny like yours. What tools do you use? Maybe you can do a UA-cam segment on how you clean your EVO flat top?
Do you clean yours using rock salt or kosher salt to dry scrub and re-season by heating oil in it after? My 16'' cast iron dutch oven you can almost see your reflection in.
I'm not a fan of jalapenos...... anybody got a different suggestion? I was maybe thinking of chopped up yellow peppers. Or maybe just some tomatoes. Thoughts?
Yes. My sister makes some Turkey ones. She uses lipton beef and onion soup and mixes it into the ground turkey. They taste very similar to me, and slightly less calories.
@@anthonyfischer wrong i worked at whitecastle for a year and a half and we get big bags of dehydrated onions and rehydrate them in the back with plain water.
@@youngburgerpatty Well, my memories are from 45 years ago. I guess they've changed since then. I distintly remember them getting out a labeled, plastic, translucent jar and pouring out the onions. :-)
im not crying about the jalapeno. im crying that you always cut out the stems and seeds D: the spice from those is the best part! edit: You have to try to find the White Castle Dusseldorf Mustard. It is the best! They started selling it at my local grocery store, so you may be able to find it!
I have an insane amount of food intolerances, but I just made these for my wife. She loved them and said these are better White Castle 🏰 sliders 🍔 thank you for the guidance.
I have been told that they are cooked on top of rehydrated dried onions. I made them by microwaving dehydrated onions and water... Used that for the base. Was closer tasting to the original, compared to raw onion. I'm sure raw onion is more fresh, but Whitecastle and Crystal burger have a distinct taste that just doesn't seem to match with fresh onions.
@@JohnGarrettHudson oh yeah???? their onion does seem "different". Maybe it's larger sized dehydrated onion because the minced dehydrated onions in spice containers, seem too small. I'll have to dehydrate some of my own 😀. Love food science!
Gnarlie Blovern used to have to go to the hood to get some. My dad almost got mugged getting some one time. Two rules of White Castle growing up: 1. Always get one for the car ride home. 2. Make sure you don’t have anything planned for the following day.....
Hi Sam. As to the wax paper bunching up... it happens when you're using the roller, So.... when you finish rolling the "top" surface is fine, but there are pleats underneath. So, flip the package over before you do the trim part. You can pull the pleats out as you're opening the package to trim and dock! Love you're cooking!
It's like the white castle burgers you can buy at Sam's Club, but without the "This package contains materials that are known to the state of California to cause cancer" warning label.
Hey STCG team! Been watching your guys videos for a couple months now, I was a sous chef at steak 44 and then ocean 44 in Arizona. I grew up always cooking and you guys put this awesome approachable fun take on what already exists! I love it and I know other cooks agree with me there, the efficiency with your recipes is a breath of fresh air. Max, you’re a killer with the camera and your editing capability is insane. I wouldn’t be surprised if you’ve been approached by other companies asking you to do their production vertical. You guys are awesome! Love it! Please continue!
You guys should do a butter burgers, like the ones they make in Wisconsin.cmon!! Everybody loves butter!!!! Sam+burger+what everybody loves. Butter burgers. 😉
19:00 One more tip for if you do these again. Make sure the cheese is fully melted. When WC is at its best the cheese is almost part of the bun it's so melted.
Having once worked at White Castle, your homage is perfect. The burgers are super thin, and cooked frozen over reconstituted onion with some of the onion juice. To my knowledge the only spices are salt and pepper. Excellent job Sam!!
Do y’all also put the bun on the frozen, uncooked patty before the first flip? Legit curious because seeing the meat juice soak into the buns was real gross.
I think this is spot on good for what you did. When you make the burgers and put them in the freezer for 4 hours to a day, I’d do the same with the onions and jalapeño mixture. Let it soak in the juices for a day.
1. When did Sam get a rolling pin? I thought he was going to use a wine bottle to flatten the meat. 2. Since he made his version of White Castle burgers, if he ever goes to White Castle, he may be disappointed. He should have went there first. 3. Now he needs to make their onion rings and shakes.
@@brooklyntguy7658 I assure you! I attempted the Jamaican Jerk Chicken last Saturday and everyone loved it. I might try something this weekend as well!
Only the people too afraid or too lazy. I have a shitty electric stove and a tiny grill, but could make anything he’s made on his channel. Nashville Hot Chicken? Delish. Also made the Gen. Tso’s chicken he made. I do have a really old and beautifully seasoned cast iron pan, a nice vintage wood cutting board that was my dad’s and a few nice sharp knives. You don’t need some things but others, you do. Also I learned how to cook watching my parents cook. They were both amazing cooks do that helps too.
TIP: Put hamburger meat in a gallon zip lock bag and press or use a rolling pin to flatten the meat to fit the bag. Cut sides off and carefully flip onto a sheet of wax paper, Mark your burgers with knife or bench scraper and put 5 holes in each patty section. Freeze for an hour or more and then cook.
Sam they are steamed..almost like an Oklahoma hamburger. It's the onion. Sliders are little Oklahoma burgers steamed in bun. Have you ever cooked hamburger in oven. It's like that.
Will Oliver no... this is bs. white castle adds liver to their beef and uses pickle juices. it can NOT be made at home due to freezing process to have liver stay in intact.
These are delicious AF! Yes White Castle does have jalapenos Sam. The beef broth steaming is definitely the secret. Mine came out too thick, probably because I used 1-1/3 # of beef. I found I had to flip them to cook them through and they were still medium, luckily the onions and jalapenos still stuck onto the first side down. The I just reversed Sam's bun order top down right-side up, bottom down upside-down, after the flip. Used a standard Lodge pan on the stove and a big stockpot lid to cover and steam. Thanks Sam!
"well let me check my length. Im almost there, my widths good, now the only thing is if i could just go a little longer" hahahahaa surely im not the only twisted bastard to pick up on this
@@TwisterKidMedia To further that, the colour comes from myoglobin which exists in the muscles of animals and is used for transporting oxygen. There is very little myoglobin in red blood cells where hemoglobin is the primary oxygen transport mechanism. I'm not a doctor, or even a well-studied medical student, but that's how I understand it.
Made these tonight for supper. Without the jalapeño. They were wonderful. The idea of steamed meat made me a little grossed out but was not disappointed. I wish I made more!! Love your videos!
THANKS EVERYONE FOR WATCHING AND COMMENTING! These sliders were ridiculous 🙂
🔴FAT MEANS FLAVOR + MACA MERCH!
➡️ bit.ly/2VXWnMD (direct link to the new FMF - or just look ⬆)
➡️makeamericacookagain.com
Sam you have to i mean have to ! Cook some venison on here sometime ! If you don't like it just try some wild game in general! Ty have a gr8 day
Still would like to no the brand of butter u use Sam. I’ve committed a few times. I noticed u keep your butter on the shelf by the stove. Not in fridge. Can any butter b kept out of the fridge? Thanks in advance an have a blessed day. God bless
I was just about to comment that you forgot the pickles lol I hate pickles but the pickle juices and completely soaked in onion grease buns are iconic lol
Sam my Man xtra large ziplock bags and a bamboo scewer makes it easier to divde burgers. Great video thow.
White castles are a staple here in southeast OHIO
i love the rawness of this show.
leaving the bloopers in and cursing.
its totally the cooking show for me.
Seriously Mee Too! Love it! It makes it real. I love how he forgot the seasoning and just went with it. We need more of chefs/cooks like this. Thank you so much. Keep doing you!
"ah SHITE" lmao
I love the rawness of the beef juices that soaked the bun and never got cooked.
@@1437Dakota that's the best part, survival of the fittest.
Absolutely
I worked at White Castle for two years. The liquid is just plan water. Once the bottom starts turning brown, you need to flip them, and THEN, put the buns on. I like the jalapeño addition. Great job!
Those buns soaking up the blood was a huge turn off.
YOU ARE LYING ABOUT WORKING AT W/C...THEY ARE NEVER FLIP'D OVER ...NEVER !!!!
You not lying I work there now
@@robdre1977 there is no blood in ground beef, and either way they’re being cooked anyway, not to mention people eat raw beef fairly often and as long as you’re not getting your meat from somewhere untrustworthy and you’re not leaving it out in the heat the chances of any illnesses being contracted from eating raw beef are extremely low, same with eggs, in most places bust especially here in the East the food regulation standards are so high that it’s very very rare for there to be any sort of food born Illnesses/diseases in meats like that, as well as eggs and pretty much anything other than chicken is safe to eat raw as long as you’re getting it from a trustworthy provider (grocers included)
definitely was a little diff then white castle espc when he started using the condiments white castle would die lmfao
This guy SCREAMS Dad energy and it's glorious.
Pure daddyness!
We get it you're horny
Because he's a dad 😂
kenny kliff lmao are you any better
I just wanna grill God dammit
This show is 1 of the greatest thing’s to happen to UA-cam as far as cooking channels go. Candid, humorous, fun and inventive.
This channel has literally motivated me to cook at home way more, than to eat out or take home food to go. Keep it up Sam!
Cook* it up Sam!
aaron brooks I see what you did there. 👀
Jesus De La Cruz god bless you. Cook more brother
Agree bro. Doing the Nashville Hot Chicken Thighs Friday.
If only my kitchen didn't have only about 2ft x 1.5ft space to cook...
18:46
"you put your lid on, then you know what you do?"
"yeet"
This comment needs more likes!!!!
XD
wrong, you pickle... I'll give him some slack since he's never had one before.
Get out
Nailed it
Grew up in Chicago and worked at the White Castle across from Midway Airport on 63rd st. & Cicero Ave. when it first opened around 1965. They used dehydrated onions and a spice mix (salt, pepper, etc.). They were mixed up with water and allowed to re-hydrate over several hours in a refrigerator. The onions were spread evenly on the griddle, the raw patties were placed on top of them, the bottom bun was placed directly over the burger and the top bun was placed a bit up and to the left or right (depending on the orientation of the griddle) to allow the steam to soften the bun. The griddle heat was turned off once the meat was cooked about half way and the residual heat finished cooking the meat without burning or drying it out. There were two griddles side by side and each one held 30 burgers. I've never grown tired of eating them and probably never will. Great memories and a great company to work for back then when I was in high school. Wish we had them in Florida where I now live, but have to settle for the frozen ones. Sam's look pretty good, but gotta love the original recipe!
Gerry Corbino 100% right
Steam and dehydrated onions are the key!!!!
Yesterday I had to drive from Jersey to Boston Post Road in da Bronx for a COVID test. After testing, we celebrated with White Castles. It's da best!
Hey Sam I'm Gabe! I been watching your videos for a few months now. I've really been enjoying your videos and appreciate your humor. Im twenty two and have struggled with figuring out what I want to do with my life as a career. I seem to always come back to cooking, and your videos have motivated me to sign up for culinary school in the fall thanks Uncle Sam, keep em coming brotha!
Good job Gabe!
This is great good luck, Gabe.
Gabe should be a guest on the show after a few months in school.
@@cac90277 dude that would be everything
Really appreciate that Gabe! I basically didn't know what I wanted to do until I was about 40 so I think you're on the right track. Thanks so much and good luck with the culinary stuff 👊🏻
Even though you're from Canadia... I love that you call out the jet screams as "the sound of freedom" and cast that in a good light. I've probably watched 20 of your videos in the past few days, and I love your style. Thanks for your contribution to my covid-induced boredom relief! (In a good way)
Best cooking channel on UA-cam. Thank you for not censoring your show since not everything has to be “family friendly”
I appreciate the relationship you have with your kids, both the ones you cook and the ones that are off camera. There should be more people like you Sir.
He cooks his kids? o.0
Give this guy a TV show on a major network already. I could watch these all day
Easier to watch on UA-cam. Love this guy.
I don't want him being censored!!! No!! 🤣🤣🤣🤣
Then you’d have idiots telling him that he is doing it all wrong
Well intended sentiment, flaq...but these times are changing and these responses are truth.
It wouldn’t be the same, like when EpicMealTime got a tv show they were never the same again
You should do a series covering what you typically eat a normal weekday dinner. I need inspo :)
Agreed. A normal, somewhat healthy, won't kill you in a month, meal plan from Sammy would be most excellent.
SwedishBroadcast love this idea
I heard White Castle uses dehydrated onions and just re-hydrates them in a bowl of water.
You heard correctly.
Same thing mcdonald's does
@@zacharystuber7755 the McDonalds I worked at didn’t rehydrate. They came in a bag.
Thank you. I have hydrated onions that sound good; I'm going to try them.
Remember to rehydrate with 1 part dehydrated onions to 3 parts water. Gives you the perfect ratio White Castle uses.
“Shit I forgot to season them nobody move”😂😂😂
That's a good one
🤣🤣
I started watching about 5 years ago. I came back today to watch this in December of 2023. So glad I found this channel ! I’ve made so many recipes, got the first book , the knife and plan on getting some more merch/tools etc.
Dude, hands down my new favorite cooking channel.
I keep switching between this and the BBQ Pit Boys.
Try Guga Foods 😊 Or sous vide everything
Thanks
I said the same yesterday to my cousin.
Me too! Just spent 3 hours watching. I'm from Columbus, Oh. Hot steamy White Castles are THE BEST!
Dude! Sam, I love your honesty, and candid style. I love that your kids help you with the channel. You're my hero. Cheers 🍻
I have never heard anyone ever cook with vermouth. I applaud good sir... I applaud.
I grew up on White Castle in Detroit. As kids in the early 80s, my friends and I used to ride our bikes up to the drive through window and they used to give us a bag of sliders and fries (no drink, so we went to the store and got a 2 liter Faygo Redpop). Sam, you gotta go get a white castle slider. Love your spin on one of my childhood fav's. Peace!
They actually use dehydrated onions, the liquid is the water they rehydrated the onions in.
As guy from St. Louis, I grew up on WC belly bombs. They def use re-hydrated dried onions instead of fresh ones and no beef broth or vermouth. Not saying this version sounds bad, just not quite how they are made. They don't use sweet bread either, just specially made small white bread buns.
a Fili and some joe
Spot on.
It was the mayo that ruined it for me
@@aFiliandsomejoe Of course a fast food joint doesn't use those upgraded components; Sam's point is to make this stuff and home and MAKE it BETTER!
As a former Lawnguylanda, I’ve eaten my fair share of belly bombers. Never even once thought to try and make them at home, let alone do something different with them. To quote my ex, “It’s like makin it with ya sista. It’s just not done!”. But, hey! I live in Texas, now, so why not?
My Kentucky friend asked how many white castles did I want , I said one , he asked have you had White Castle before , no , ok , you need 10 and fries and onions rings , what a happy day
Gut grenades🚧😵
@Kent Drummond Tiny t.p. squares? ;B
You need a huge toilet to go with that haul!!
It would have been funny if they had let you order just one.
6 piece with fries and a large pop. Cant beat it
All the food shows I watch on youtube for the last 2 or 3 years, why haven't you popped up before.. liked, subscribed. THANKS!!
Wendy's be like "fresh never frozen beef"
Sam be like "fresh beef, lets pop it in the freezer"
Lol!
Buddy Sam I need you to drop at least 3 videos a day😩🙏🏽.. you are the man💪🏽🔥
What I really enjoy about Sam's videos, is the fact that he doesn't speed up his video too much when going through the cooking process. I hate it watching cooking videos that speed through a minute with a person struggling to follow. Sam's videos actually have atmosphere while he shows step by step how he does things. I actually feel part of the video. Love his awkward humour too :). Great videos!
Best cooking channel out there... The editing, the comedy, the FOOD!!
Thanks! 👊🏻
It's between Sam and Cowboy Kent Rollins. Both are excellent.
Whole heartedly agree 💯!!!
You and binging with babish are The best cooking channels!
Lance Koller I agree with that statement as well! He’s great also!
Sam, I’ve been watching since “Just eat this”. Thank you for years of greatness!! Always awesome inspiration thank you!!
You know it's good when he backs away and points still chewing lol love this channel hands down one of the best, keep up the great work Sam.
I love when he yells at unruly wax-paper and plastic bags like he's scolding a dog lol
That fucking wax paper.
@@samthecookingguy I feel your pain. it's why I only cook inside and opt to smoke my house out instead.
Seriously they look awesome, but i'm from the east coast and i'm telling ya'll they're literally even thiner than that - they're so thin you can actually eat like 10 of them, easily
trying this right now with ground turkey meat. It rolled pretty evenly and I'm freezing now. can't wait to enjoy. THANKS FOR SHOWING
Really like your stuff. Definitely my favorite thing to watch. Thank you for being so cool about the jet noises. I know they are loud and annoying, nobody actually truly enjoys the sound unless you fly them, but thanks for showing support. It means alot to some of us.
Made this with a frozen hamburger patty from a box, turned out fantastic. Used the cordless drill, for the vent holes. Thanks Sam and Max.
Can only imagine what the 4/20 episode is gonna be like
weredajumpers Chinese food🤤
😃
Hes just going to make a ceaser salad
This is the 3rd recipe I’ve found that I can’t wait to make for family!! This guy is the truth! Makes it sooo simple
This dude is genuinely entertaining 😂 he’s pretty cool 😎 LOL
I watched one of his videos yesterday and I concur.
18:48 "Then ya know what you do?... YEET"
"Then ya know what you do?... KOBE"
It has been prophesied. White Castle Sliders made with Kobe beef shall be made, and ye who make it shall be judged fairly.
Lmfao
He said, you know what you do? Ya eat! Not yeet
He says eat
I've never watched a cooking thing in my life but THIS was the most entertaining stab in a vegetarian''s eye I've ever seen. Beautifully done, Sam + Max!
I think White Castle typically would use a five gallon bucket of dehydrated onions and add water. After the onions soak then they would ladel out the onions and water and put on the grill. Great job of replicating the burgers!
They actually use reconstituted dried onions and believe me what you did looks much much better! I think I may try this out looks great!
Sam the Cooking guy goes to White Castle - Hitting youtube on 4/20
HAHAHA Harold and Kumar reference right
I'm still in shockfull bliss over Sam's bacon/Pankow breading on the fish sandwich. My God this man is a genius.
Sam, you didn’t show the most difficult part, fitting the beef flat in the freezer. A project unto itself!
I've had White Castle burgers @ White Castle... But White Castle on Hawaiian Rolls?!? Sign me up, & I got no problem with add-ons. Hell with tradition!
Sorry, I am crying about the jalapeños. Ohio here with a WC a mile away and a full White Castle fan. Love you
WC could add the jalapeno burger to their menu - I think it would be a hit.
WC actually DOES have a jalapeño cheeseburger on their menu. They use a jalapeño cheese (probably a pepper jack) and they skip the pickle.
Not one Harold and Kumar reference in this video. I’m disappointed, lol. 😂
Literally came here after watching the movie because I wanted to have some white castle and was disappointed he didnt reference it. Also disappointed that he didnt really make actual white castle burgers
Nailed it! I'm from Ohio and have eaten White Castle for a life time!
Sam, how do you keep your EVO cast iron so shiny and clean? I own an EVO and can not get mine clean and shiny like yours. What tools do you use? Maybe you can do a UA-cam segment on how you clean your EVO flat top?
That would be pretty helpful
I'm going to upvote this in hope that Sam could see it
Do you season your cast iron regularly? That's the only thing I can think of...
@@1337Atreyu Yes, every time I use my cast iron.
Do you clean yours using rock salt or kosher salt to dry scrub and re-season by heating oil in it after? My 16'' cast iron dutch oven you can almost see your reflection in.
I'm not a fan of jalapenos...... anybody got a different suggestion? I was maybe thinking of chopped up yellow peppers. Or maybe just some tomatoes. Thoughts?
Those look so much better than any white castle hamburger I’ve ever had
A picture can never replace the experience of tasting the White Castle hamburger
can I just say that adding 1/2 ground beef and 1/2 sausage - mixed together with seasoning and thinly sliced onions is the bomb!
I believe they rehydrate dried onions and use the remaining liquid....Your version looks great though!
Yes. My sister makes some Turkey ones. She uses lipton beef and onion soup and mixes it into the ground turkey. They taste very similar to me, and slightly less calories.
I... I can’t decide if that’s excellent or terrible.
As with most things fast food, it’s probably some combination of both. Hahah.
Nope. Onions from a plastic jar with liquid. I've seen it literally dozens of times. And the aroma inside the place is to die for!
@@anthonyfischer wrong i worked at whitecastle for a year and a half and we get big bags of dehydrated onions and rehydrate them in the back with plain water.
@@youngburgerpatty Well, my memories are from 45 years ago. I guess they've changed since then. I distintly remember them getting out a labeled, plastic, translucent jar and pouring out the onions. :-)
Sam! That was a freaking gourmet White Castle burger! Thanks for showing and sharing.
im not crying about the jalapeno. im crying that you always cut out the stems and seeds D: the spice from those is the best part!
edit: You have to try to find the White Castle Dusseldorf Mustard. It is the best! They started selling it at my local grocery store, so you may be able to find it!
I have an insane amount of food intolerances, but I just made these for my wife. She loved them and said these are better White Castle 🏰 sliders 🍔 thank you for the guidance.
Appreciate the passion with which you cook Sam!. Keep cooking & I'll keep watching!.
OMG, In college we actually walked a mile in driving rain thunder and lightning to get a bag of white castles.....12 in a bag.
Y'all are troopers
I have been told that they are cooked on top of rehydrated dried onions. I made them by microwaving dehydrated onions and water... Used that for the base. Was closer tasting to the original, compared to raw onion. I'm sure raw onion is more fresh, but Whitecastle and Crystal burger have a distinct taste that just doesn't seem to match with fresh onions.
albemar78 i once researched copycat vintage McD’s burger recipes and a lot of them said McD’s used this method as well.
@@JohnGarrettHudson oh yeah???? their onion does seem "different". Maybe it's larger sized dehydrated onion because the minced dehydrated onions in spice containers, seem too small. I'll have to dehydrate some of my own 😀. Love food science!
Never put crystals burger in the same class as white castle, crystals is a disgrace lol
You microwaved onions? God have mercy on your soul
I really appreciate how you don’t edit out any of the prep work required
There’s nothing I’d rather be watching on acid than this right now lmao
Lmao
This guy is good, but I prefer Ozzy man reviews when I trip ; >)
@@jonathanevans8976 you're a loser :D
Just laughed for 3 minutes Juan!!!
@@samthecookingguy 3 minutes? You dropped too i see 🙃
younger me in the fridge before supper: hmm what looks good
Dad: 4:54
TEDtheNINJA that’s actually great😂
lmfaoooo
you did everything the way that I would have except for the bread. just can't do sweet bread. Awesome Job, thanks!
I seem to never get tired of watching your Channel. Gourmet White Castle. Of course! I have to admit, my mouth was watering for one.
Love how we hold for the sound of freedom and yell at the neighbs dog 😂
West coasters never had White Castle and east coasters never had In and Out. As goes the universe.....
James Danks i live on east coast and i have never had white castle
CatfishConans fart same
Gnarlie Blovern used to have to go to the hood to get some. My dad almost got mugged getting some one time. Two rules of White Castle growing up:
1. Always get one for the car ride home.
2. Make sure you don’t have anything planned for the following day.....
theres 2 white castle resturaunts in Vegas. loved on the west coast all my life and had enough white castle to have regrets...lol
Northwesters don't have either :/
Sam: "It's pretty close .. I'd think"
Crew: "no"
Hi Sam. As to the wax paper bunching up... it happens when you're using the roller, So.... when you finish rolling the "top" surface is fine, but there are pleats underneath. So, flip the package over before you do the trim part. You can pull the pleats out as you're opening the package to trim and dock! Love you're cooking!
Correx: "you're = your"
It's like the white castle burgers you can buy at Sam's Club, but without the "This package contains materials that are known to the state of California to cause cancer" warning label.
But literally *everything* is "known to the state of California to cause cancer". Even California is known to the state of California to cause cancer.
@@xKillerClownx Naw, only things that are known to cause cancer.
You should start a series of making fast food places burgers. Big Mac, Whopper, etc
Good idea, I'd like to see both of those!
Genius
Double Double
ballistic BBQ. he recreates burgers all the time. he already did this and a couple other fast food burgers.
"shit! i forgot to season them!" hahaha i love your channel, Sam
I'm with ya, dude! BUHAHAHAHAHAHA! Hilarious!
Hey STCG team! Been watching your guys videos for a couple months now, I was a sous chef at steak 44 and then ocean 44 in Arizona. I grew up always cooking and you guys put this awesome approachable fun take on what already exists! I love it and I know other cooks agree with me there, the efficiency with your recipes is a breath of fresh air.
Max, you’re a killer with the camera and your editing capability is insane. I wouldn’t be surprised if you’ve been approached by other companies asking you to do their production vertical. You guys are awesome! Love it! Please continue!
I'll be back on 4/20 for more sliders lol
You guys should do a butter burgers, like the ones they make in Wisconsin.cmon!! Everybody loves butter!!!! Sam+burger+what everybody loves. Butter burgers. 😉
Cam Fraser shut up virgin
@@carloscampos8771 no need to be an asshole
CULVERS
Carlos Campos fuck off
culvers gang
19:00 One more tip for if you do these again. Make sure the cheese is fully melted. When WC is at its best the cheese is almost part of the bun it's so melted.
The heat from the burger is enough to melt the cheese
Having once worked at White Castle, your homage is perfect. The burgers are super thin, and cooked frozen over reconstituted onion with some of the onion juice. To my knowledge the only spices are salt and pepper.
Excellent job Sam!!
Do y’all also put the bun on the frozen, uncooked patty before the first flip? Legit curious because seeing the meat juice soak into the buns was real gross.
@@spiraljumper74 yes the bun goes on the frozen meat but there's no juices to speak of.
Damn they look awesome, but thank you for putting the pickle on it. To me that’s a must do! 😌😜
Feels like I watched this guy win a gold medal in the Olympics
Sam they use dehydrated onions and rehydrate them before going on the flat top.
I've seen them uncapping the plastic jar the onions are purchased in.
I think this is spot on good for what you did. When you make the burgers and put them in the freezer for 4 hours to a day, I’d do the same with the onions and jalapeño mixture. Let it soak in the juices for a day.
1. When did Sam get a rolling pin? I thought he was going to use a wine bottle to flatten the meat.
2. Since he made his version of White Castle burgers, if he ever goes to White Castle, he may be disappointed. He should have went there first.
3. Now he needs to make their onion rings and shakes.
How many people watch this channel with never even attempting to make one of his foods?
I did! It's actually the first channel ever that succeeded into me getting my hands dirty to achieve a meal. And I never cook!
Fawzee Emmamdeen No Way!
@@brooklyntguy7658 I assure you! I attempted the Jamaican Jerk Chicken last Saturday and everyone loved it. I might try something this weekend as well!
Only the people too afraid or too lazy. I have a shitty electric stove and a tiny grill, but could make anything he’s made on his channel. Nashville Hot Chicken? Delish. Also made the Gen. Tso’s chicken he made. I do have a really old and beautifully seasoned cast iron pan, a nice vintage wood cutting board that was my dad’s and a few nice sharp knives. You don’t need some things but others, you do. Also I learned how to cook watching my parents cook. They were both amazing cooks do that helps too.
lmao!!! FACTS
The onions are dehydrated and they rehydrate them in the store.
I love him!!! My favorite chef in the world... not kidding!
You really should get yourself some authentic White Castle burgers...
...."he can hear the lamentation of the women..." lol love it man
April 20th ? Sam is gonna be cooking up some stoner munchie food 😂
Yeahhhh radd stoner nation
4:20 BABY!!!
Sam is very open about knowing his audience is probably 80 percent stoned people ! hahaha
I didn't get the 420 reference until reading this comment! I'll blame the fact that I'm in Australia and we write our dates in the correct order.
@@corngrohlio 420...April being the 4th month and 20 being the day. That is the correct order.
TIP: Put hamburger meat in a gallon zip lock bag and press or use a rolling pin to flatten the meat to fit the bag. Cut sides off and carefully flip onto a sheet of wax paper, Mark your burgers with knife or bench scraper and put 5 holes in each patty section. Freeze for an hour or more and then cook.
Sam they are steamed..almost like an Oklahoma hamburger.
It's the onion.
Sliders are little Oklahoma burgers steamed in bun.
Have you ever cooked hamburger in oven. It's like that.
he was so lost with words when he took a bite! i wish i can experience that feeling! 19:09 😂
I'm a white castle fan BIG TIME... and I ain't even mad. Nicely done Sam... thanks for the how too on my favorite burger.
Will Oliver
no... this is bs. white castle adds liver to their beef and uses pickle juices.
it can NOT be made at home due to freezing process to have liver stay in intact.
@@neeneec5394 yeah, I really don't care...
Will Oliver
I informed you how its really made yet you thank a man informing you incorrectly.??? pfft OK man.
These are delicious AF! Yes White Castle does have jalapenos Sam. The beef broth steaming is definitely the secret. Mine came out too thick, probably because I used 1-1/3 # of beef. I found I had to flip them to cook them through and they were still medium, luckily the onions and jalapenos still stuck onto the first side down. The I just reversed Sam's bun order top down right-side up, bottom down upside-down, after the flip. Used a standard Lodge pan on the stove and a big stockpot lid to cover and steam. Thanks Sam!
"well let me check my length. Im almost there, my widths good, now the only thing is if i could just go a little longer"
hahahahaa surely im not the only twisted bastard to pick up on this
Jasper Spencer I don’t know if Sam realized he was creating one hell of euphemism 🤣🤣🤣🤣🤣
I literally said "That's what she said!" to no one in particular.
I definitely would make sure burgers are cooked b4 placing bread on top, soaking in blood!
Ivette V yeh I was confused by that as well.
Yup!
That's not blood.
The juice adds flavor.
@@TwisterKidMedia To further that, the colour comes from myoglobin which exists in the muscles of animals and is used for transporting oxygen. There is very little myoglobin in red blood cells where hemoglobin is the primary oxygen transport mechanism.
I'm not a doctor, or even a well-studied medical student, but that's how I understand it.
This dude got me in the kitchen saying "Nice job everybody, making me very proud here" now.
Lol
Made these tonight for supper. Without the jalapeño. They were wonderful. The idea of steamed meat made me a little grossed out but was not disappointed. I wish I made more!! Love your videos!
Discovered this today, love him.
Oh holy goodness!!! I’m definitely making these 🤤🤤🤤🤤🤤🤤
Perhaps one of the best channels for cooking I've seen I can't wait to cook these once I get back to the states