a couple of tips from a former castle employee. 1. blend your meat with a tad bit of the broth. it'll mix evenly, and it'll make it much easier to press. 2. when you rehydrate your onions, use less water. those babies hold a ton of water. and it will quickly make the bun soggy. 3. place those suckers on an electric griddle! it's just like the grill (or as they refer to them as sides) at WC. 4. when using the griddle, place the rehydrated, and partially drained onions first. then your meat. you do want some space, about 1-2cm in between each patty. at this point, sprinkle with salt and pepper. 4. place the bottoms of your buns on first. the patties will adhere almost to the bun. 5. when going to steam the buns tops, place the back row of burgers tops directly on the bottom. for the rest of the rows, you'll want to have them sitting half on each burger. the space between the patties will steam them. you can pull the patties off with a spatula and place the top on, and then add pickles or cheese. hope this maybe makes them taste even more authentic!
Close, but no cigar. I worked at White Castle as a teenager and I can tell you exactly how their burgers were made. The patties came from Hormel and were completely frozen with the 5 holes in each burger. The onion mixture was made ahead of time using dehydrated onions, a seasoning mixture of salt & pepper, and then water to re-hydrate the onions. There may have been a bit of water in left, but it wasn't a whole lot like on this video. There was never any beef bullion or stock mixed in. There were two griddles that each held 30 burgers. The griddle was turned on and the onions mixture was spread evenly around, next the burgers were put on top of the patties, the bottom buns were then placed over the burger with the top bun offset up and to the left or right (depending on the orientation of the griddle. When the burgers were half way done the griddle was switched off and the burgers cooked the rest of the way with the residual heat. The holes in the burgers allowed steam to soften the bottom bun and the offset of the top bun was steamed from the space around the edges of the burgers. Whether Hormel added beef stock/bullion to the meat during processing or the spice mixture contained beef bullion I can't say, but I do know that the re-hydrated onions did not appear to have any coloring that would indicate bullion. If someone ordered a cheeseburger the cheese was put on after the burger was pulled off the griddle. If someone asked for mustard & ketchup on their burger we used a bottle that was a mixture of both so that we wouldn't have to slow up the line.
My wife is a long-time connoisseur of Krystal's version of these sliders, and she declared my first attempt at your recipe a "Home Run!" I've never been a fan of them, but these turned out delicious and as importantly to me - tasting "fresh" which you're lucky to get from fast food. Thanks!
I made them last summer the exact way you showed. Now I'm watching again to make them again.. the family loved them so much. Thank you for this video!!!!
Hi, love this! But have to say that about forty years ago I started making my own version when I was in a hurry to feed our kids' party. What I did was to just go ahead and hand-flatten the pre-seasoned ground chuck onto the cooking pan, the minced onions on the bottom of the pan first. I did two pans since we had a lot of kids. No measuring, no holes. Then when the meat juices were running clear and the meat was thoroughly cooked, on went the cheese, diced tomato, pickles. I shut off the oven until the cheese was completely melted. Then I put on the top buns, cut them into individual portions using the bun top as the guide, and left in the oven for another bit until they were warm. This takes a very short time. Then slid them individually from the pan onto each warmed bottom bun. The easiest way! No measuring, no fussing. It is one of those things you do to save time, not to make more work. Thanks again!
PS -- To spread out the meat onto the minced onions simply break chunks off by hand and flatten. The more you do this the less work to evenly distribute later. This is much easier than trying to flatten out from one big lump.
Tried this, amazing. We grew up on Krystal’s. Then moved up north and had white castles. Hubby said this recipe is far better then both places. Thank you for sharing.
*TIP*. If all you have is a wooden rolling pin cover the meat with another layer of wax paper before using it that way it will not stick to the meat . (That's what I did, and it worked beautifully !) I've never made these before, but I feel much more confident following your tips in this video after looking up other 'copycat' recipes! (Peanutbutter! Omg!) I'm from New Orleans so ofcourse I added a bit more seasoning, I hope it works out as I'm about to put them in the oven now.
no need to put any lines in the meat before adding the holes, just evenly place a bunch of holes. Also, no straw is needed, just use the end of a chop stick, or anything round that make about the same size hole.
I made these last night for supper. They were delicious! Thanks for a really good recipe. We added additional diced onions, hamburger dill pickles and mustard. Mmmm!
The ones I had in Hempstead NY were outstanding...Cheeseburger, Chick Fillet, Fish fillet were 2.5 blocks from where I lived. The onion rings were always ready and I think they would create a large flatulent cloud. The shakes were great and the fries were ok. Always a line come Friday Night and the bars let out. They stayed open till 12 midnight...just on Hempstead Turnpike, at the fork in the road. When they put in the drive thru, only @10 parking spots but still long lines...to this day, we always get burgers there on the way to Islanders Hockey game down the road going east. After the game we would go to the Belmont Inn for a Pizza...lots of fun.
I grew up eating White Castle hamburgers in Chicago. Thanks for showing me how to make them, because I'm no longer living in Chicago and I miss my white castle burgers.
Thank you Antoaneta. I will let you know how it turned out. I really enjoy your cooking videos. You are teaching me how to cook like a pro...lol. I tried your Lasagna with the oven ready shells and it turned out perfect!!! Thank you!! You are doing a wondering job, keep cooking and keep teaching us!!!
They both have a similar method of making the burgers, but Krystals burgers have different seasoning and lower quality meat. Here in the south, we call krystal burgers 'stomach bombs', I guess because of the MSG they add to their burgers.
actually, I have tried Krystal...they taste EXACTLY the same, coming from a die hard Castle Craver. Also the only place in the World that has both Krystal and White Castle is London ............Kentucky!
They have a special chopped onion on them too. I grew up with the White Castle in Maryland. My mom n dad would take us there often. I am going to make these. Thank you so much for bringing back my child memories. I miss my dad. He past in his early 40's. God Bless
these came out awesome. i have a wood rolling pin so i just used wax paper over the meat as i rolled it out and it worked great. made my own crave case for a birthday party.
Would have been helpful to see final assembly after baking. Also, if the meat shrinks like you said, it is kind of pointless to score the meat with a knife. But if you really wanted to, I think using a pizza cutter wheel would be easier to get straight lines instead of a knife.
OK Anto... This looks great. Love the adding of a little beef stock, salt & pepper to the chop meat.... As well as the baking / steaming part over a bed of chopped onion with some more beef broth....And again, as well as steaming the whole thinly lay of burgers. Giving this a try at this very moment. The patted out beef is in the freezer as i type.. Only exclusion is,,, I'm using fresh chopped onions rather then dried,,,, Will be back for my final comment. Thanks for your time to post this!!!!
great work. I did this back in the day, and found it helped to run the beef through the grinder again or possibly a processor? I am fairly certain that they add a coloring agent. I remember doing a batch under the broiler for char, but it lost the fragility of what they do serve Wonder how they prepare in house
Just tried making these. They turned out very well. Just don't forget to turn down the oven for part 2. My bun tops were toasty! I also didn't roll out the meat quite thin enough and had some leftover buns. Despite my errors, it turned out great. Thanks.
i have to try this,, i live upstsae now and cantget em anymore,, was on long island....but you know when you go to the restaurant.. they are sub par alot of times,, never fresh,,big difference
Hi, Anto :) wonderful recipe! I have made this several times for my family and they love it! It would be so much more convenient for my recipe book to have the directions written out. Do you have a copy of the specific directions or the full recipe somewhere? As much as I love watching your videos, I'm usually in a hurry with noisy kids running around so videos are more difficult to refer back to.
Awesome video and recipe. Thanks for showing us this. When the come out of the oven for the last time, I guess you cut with a knife around each bun, scoop it out with a spatula and place it on the bottom half of the bun, making a complete slider. Thanks again and God Bless
This recipe was spot on, it tastes just like the actual thing, although its not as fun as getting in a car and driving there in excietment, this recipe tastes excellent and better then the Castle!!! I Rate it a 10 out of 10!!!!!!!!! *dont get me started on your Chicken Ring recipe*
This comment brings joy to my heart! Thank you SOOOOOO much for leaving this feedback. It sure does make everything worth it. I also see you are on my cooking with anto page on FB, thank you so much! :D New video this Friday!
Your welcome! Once again, I do hope you can make a copycat clone recipe of their Chicken Sliders, that would be incredible, and can't wait to check out the new vid!
My husband is from Chicago and he loves these burgers. We live in Ca and we do not have an actual fast food restaurant to go to but we can buy them in the freezer section. I love this recipe.
I am trying this recipe right now-I'm at the freezing stage. I had made these before using the Kings Hawaiian dinner rolls and they were really good, but I just pressed out the meat and cooked it, then put the slab of meat onto the bottom rolls, topped with American cheese and fresh chopped onion then placed the top rolls on top and put back in the oven for about 5 minutes-everybody liked them, But I'm always willing to try new things and your presentation was very well done. I already bought the Hawaiian rolls, so that's what I'll use tonight and I will let you know how they turn out. Thanks again!!
It turned out REALLY good. I used the King's Hawaiian bread, used Naturally Slender American cheese and did not use pickles. Other than that, I followed the recipe. I believe the steaming is the secret. It might take a bit longer, but it's definitely worth it!!!
Also we never tried Whitecastle burgers before as we live in Europe. But somehow I imagine my burgers to tasted better than a fast food restaurant cold ever offer in their lifetime ;)
They are left out (heated and steamed) by using a microwave. Or you can just not heat them up because once you put the burgers on the bun, it's so thin it actually heats up the bun. :D
Thats not how they make sliders. Sliders at White Castle or Krystal are basically thin meat with holes punched into it cooked on a griddle at medium low heat on a bed of diced onions which they add a small amount of water to . They also add a little salt and pepper. The meat is steamed by the onions. They then put it on a bun .
Yep, back in the 60's they cooked them right in front of you at the counter, they were on a flat grill with onions....the buns were placed on top after the meat was cooked, this steamed the bun....then they boxed them up...yum... they were 5 cents each.
I'm from Michigan. My mom worked for White Castle in the 60's. I used to eat a whole sack of those after a night at the bar......Lol. I'm sharing this one for sure. Thanks for posting
They didn't taste exactly like white castle but they were better than the frozen grocery store white castle's and much cheaper so I'll probably do this again. I think the actual white castle burgers have more grease and salt which to me makes them taste better lol but I think this recipe is probably better for my stomach and my wallet.
Try "Better than Bouillon". It's a paste that comes in a jar. Got that tip from Pressure Luck's channel. Really good stuff and readily available at supermarkets. Thank you for the recipe.
OMG I made these for my family tonight and they were a smash!!!!! They taste just like real thing and they didn't give us the runs either lol. I grew up eating white castle so this is great!
My daughter and I made these burgers last night....OMG...they tasted exactly like white castle burgers ...I couldn't believe it!!! Terrific....making more tonite! Lol
Excellent copy cat recipe - my dad loved them and he doesn't really care for white castles LOL! the only change I made was using the whole 1lb of hamburger with 1/2c beef broth and patted out thin and even , didn't need the rolling pin - cooked full 10min then topped with cheese, pickles and slider buns - 5 more minutes in the oven to finish. Holy moly so good!
I have also seen other versions of this recipe that tell you to add in ground liver to the chopped meat mix. I'm not a fan of liver so I've been hesitant to even try it that way. So far, this version of the recipe is the best one I've seen.
I'm so going to try this because I'm a White Castle Feak hahaha.. But i do have 1 Question??? What do you do with the bottom peice of the Bun?? I see you only put the Top bun back in the oven.... Do you put the bottom as well ??? Or they just get added to the burgers when done????
Im a native NewYorker i moved to North Carolina and my REGRETS are as follows NO WHITE. CASTLES and No JUNIORS....THANK YOU I AM HOOKED!!!! I made these for my wife and daughter and they thought i pilurchased them from Wal-Mart (as if) thank you thank you abd thank you😗
I tried them. They taste like white castles, for real. My family loved them! I do recommend freezing them unless you have someone else to help you flip them over onto the sheet pan. Even with two people, each with two corners of the parchment paper, mine got messed up a little in the transfer.
Yeah sorry. Idk what went wrong here. Ours came out blandish, also our bottom bread was soggy and top bread was toast crunchy. I need to tweak it to actually steam for us.
I made a double batch last night. Half with cheese n half w/o. Thank u so much. My Family flipped for them even my parents who are from the Bronx and used to go to white castles fairly regularly.
Hi I did all you said but with a slight change the last oven time I put them on my top rack of Barbie que to cook with the side dishes of corn on cob with other veggies which don’t always take a long time to cook by the time my veggies are ready so is my top layer of burgers remove and serve
your way off the bottom bun is put on the meat and the top bun is laid in the cracks between the bottom so the steam is kept in also they can be cooked on top of the stove
white castle is not in Oklahoma, I bought the frozen box version in Walmart and it was not the same as that delicious white castle burger. I will try this recipe. thank you I first got to try white castle in Kentucky many years ago... Thanks Shawnna
Bravo - however, I've disinterred another important factor/secret for making CC-sliders as authentic as possible: The ground beef MUST be re-ground at least 1-2 times more than a standard store-bought single grind. If you examine a WC patty, you will notice how finely ground it is - more of a pressed beef loaf than actual ground beef. Most supermarket butchers will triple grind burger for you if you ask. Texture is as important as taste for replicating this classic. As well, I've discovered that a 50/50 chuck, lean beef mixture tastes best - just FYI.
You can pick up a decent meat grinder on Amazon for around 50 bucks - one day soon I'm going to grab one - great for this recipe as well as amazing meatballs, etc., etc.!
Great Video, and an awesome tutorial on the White Castle Hamburger Recipe. We have Krystals here in the South, but they taste nothing like White Castles. I can only get frozen White Castles from my local Walmart here in town. But,....NO MORE!!! now that I have your recipe thanks!!! your a real champ.
The usual complaint you hear about things is that "...they're not as good as when I was a kid". And I have to say, we live in New England now, and every time we've made it back to the midwest and I've stopped by WC for a refill, they really _don't_ seem as good as I remember. They seem --I don't know-- drier, less tasty. (and don't get me started on the frozen WCs we find in our local stores...) But, dammit, the ones I make from this recipe really *are* every bit as good as the ones I remember getting on those late-night runs back in high school. And I can make them now any time I want (and typically in less time than it used to take me to drive to a WCs and pick up a bag.) And then top the meal off with a iced glass of orange Fanta just like WC used to carry back them.. Congratulations, girl. You truly nailed it. Thank you.
Dude, you made my Saturday! There is NOTHING better than hearing that someone thinks your recipe is almost an exact replica of something as freakin' delicious as White Castle! You have no idea... I'm so happy I could hug someone that I highly dislike, they should thank you. Thanks for watching, trying, and leaving such great feedback!
Well as one gets older, taste buds change. McDonald's as a kid was good to me. Now it's... creepy. But this recipe is nice. I used veggie broth by mistake and it was still really good.
Nichael Cramer:::: Because of cost effectiveness bull shit involved.. Nothing is the same as back in the 60's and early 70's... All the burger joints ruled.. McDonald's burgers have shrunk? No your hands got bigger!! Mass produced for effective mass quantity sales thanks to the investment industry. Also people gave a shit about what they were doing on the job back then. McDonald's is consistent everywhere it's crap but you know it and it will be crap the same exact way three thousand miles away. The only time it's not consistent is when the brain dead teenager lays on the mustard and Ketchup to heavy so when you take a bite the shit squirts all over the front of your shirt or in your lap if your driving. consistency is the key to a long life in the restaurant industry. Without it you will be out of business fast.
I do em a bit differently. Use 1 1/2 pounds of hamburger, this covers the entire pan. And mince a small onion and add it to the meat mixture, don't like all the onions left in the bottom of the pan. Also use 1/3 cup beef broth per I/2 pound of meat. I use a pastry cutter to score the meat before going into the freezer, then break them apart before going into the oven. Makes 16- 1/8" thick burgers. Family loves em.
Great video on making one of my favorite burgers: White Castle (We don't have them in CA except the frozen type which are not that great) I chuckled at your "Smooshing" and "Easy Peasy" comments!
I think my son (now 25) is the only kid I know that isn't fond of wc. When I took him for the first time he was like "Mom, why the burgers have holes in them?" Lmbo! He was done after that! I love them and I'm making this asap!! 😋😋
What?? I guess there is such a thing as no love for WC! Honestly, the only thing I dislike is how it makes my stomach act up afterwards! But, the taste... yummy! Let me know how they turn out... :D
Armor makes canned dehydrated beef. You can find it in most grocery stores in the canned meat section in small glass cans. It's great for chipped beef gravy.
best white castle dupe ive found on youtube! thanks! anyone who had been to a white castles and seen them made knowwwsss whats up and how they're made! keep up the good work girlie :D
Bushwookie NW white castle actuallly uses veal baby food.. Lol.. My dad use to make them back as far as the 80s and we come from White Castle country.. Ex employee spilled the beans..lol
Omg thank you for sharing❤️I grew up in Chicago but moved 25 yrs ago and I miss White Castle burgers and Home Run Inn Pizza .. I can get the frozen burgers but they just don’t taste the same .. these look delicious my mouth is watering yummy 😍
The dehydrated onion can give sulfur farts. Chop fresh onion very small and boil with the beef broth for 10 minutes. Add that to the cookie sheet, top with the beef and throw directly in your pre-heated oven.
The secret ingredient is MSG in the dried onions. Don't use beef broth just use water to soak the onions. So, instead of making it with the seasoning diluted just make even parts salt/pepper/accent to season the patty with and it tastes no different.
stephen conn I think what she was saying is that although she *did* add it, *she liked it!* I would add it to mine too, because I love be taste of the soup mix in burgers.
To the point and 99% accurate. Great video and recipe. I had White Castles growing up in Chicago. Everyone should try them. Home is North Dakota now and miss these sliders tremendously. Well on to the next video... Chicago style deep dish pizza! Oooooooo....
+Cooking With Anto (Antoaneta) Yes! Thank you so much. Can't wait to try this. ADORE White Castles but live in Los Angeles and can only get them frozen.
Wow incredible, I gotta try this. Been a California boy all my life and can't really travel to try White Castle. Will definitely try once my oven works
Good recipe....grew up on these in NYC.....now live in LV....we're getting our third location but still didn't visit any yet......btw I feel sorry for those who commented on how to get the rest of the burger onto the bottom bun....WTF!! ????
Dang Bonnie, way to make me feel so extra special.......... I'm all here gassed up brushing my shoulders off like I'm some kind of professional........... Thanks for watching! :)
a couple of tips from a former castle employee.
1. blend your meat with a tad bit of the broth. it'll mix evenly, and it'll make it much easier to press.
2. when you rehydrate your onions, use less water. those babies hold a ton of water. and it will quickly make the bun soggy.
3. place those suckers on an electric griddle! it's just like the grill (or as they refer to them as sides) at WC.
4. when using the griddle, place the rehydrated, and partially drained onions first. then your meat. you do want some space, about 1-2cm in between each patty. at this point, sprinkle with salt and pepper.
4. place the bottoms of your buns on first. the patties will adhere almost to the bun.
5. when going to steam the buns tops, place the back row of burgers tops directly on the bottom. for the rest of the rows, you'll want to have them sitting half on each burger. the space between the patties will steam them. you can pull the patties off with a spatula and place the top on, and then add pickles or cheese.
hope this maybe makes them taste even more authentic!
Close, but no cigar. I worked at White Castle as a teenager and I can tell you exactly how their burgers were made. The patties came from Hormel and were completely frozen with the 5 holes in each burger. The onion mixture was made ahead of time using dehydrated onions, a seasoning mixture of salt & pepper, and then water to re-hydrate the onions. There may have been a bit of water in left, but it wasn't a whole lot like on this video. There was never any beef bullion or stock mixed in. There were two griddles that each held 30 burgers. The griddle was turned on and the onions mixture was spread evenly around, next the burgers were put on top of the patties, the bottom buns were then placed over the burger with the top bun offset up and to the left or right (depending on the orientation of the griddle. When the burgers were half way done the griddle was switched off and the burgers cooked the rest of the way with the residual heat. The holes in the burgers allowed steam to soften the bottom bun and the offset of the top bun was steamed from the space around the edges of the burgers. Whether Hormel added beef stock/bullion to the meat during processing or the spice mixture contained beef bullion I can't say, but I do know that the re-hydrated onions did not appear to have any coloring that would indicate bullion. If someone ordered a cheeseburger the cheese was put on after the burger was pulled off the griddle. If someone asked for mustard & ketchup on their burger we used a bottle that was a mixture of both so that we wouldn't have to slow up the line.
My wife is a long-time connoisseur of Krystal's version of these sliders, and she declared my first attempt at your recipe a "Home Run!" I've never been a fan of them, but these turned out delicious and as importantly to me - tasting "fresh" which you're lucky to get from fast food. Thanks!
I made them last summer the exact way you showed. Now I'm watching again to make them again.. the family loved them so much. Thank you for this video!!!!
Thank you for coming back a second time, makes me feel super special! :)
Hi, love this! But have to say that about forty years ago I started making my own version when I was in a hurry to feed our kids' party. What I did was to just go ahead and hand-flatten the pre-seasoned ground chuck onto the cooking pan, the minced onions on the bottom of the pan first. I did two pans since we had a lot of kids. No measuring, no holes. Then when the meat juices were running clear and the meat was thoroughly cooked, on went the cheese, diced tomato, pickles. I shut off the oven until the cheese was completely melted. Then I put on the top buns, cut them into individual portions using the bun top as the guide, and left in the oven for another bit until they were warm. This takes a very short time. Then slid them individually from the pan onto each warmed bottom bun. The easiest way! No measuring, no fussing. It is one of those things you do to save time, not to make more work. Thanks again!
PS -- To spread out the meat onto the minced onions simply break chunks off by hand and flatten. The more you do this the less work to evenly distribute later. This is much easier than trying to flatten out from one big lump.
Tried this, amazing. We grew up on Krystal’s. Then moved up north and had white castles. Hubby said this recipe is far better then both places. Thank you for sharing.
This makes me appreciate having a White Castle right down the street from my house!!!
Lucky you! ;)
Yea lucky u are
*TIP*. If all you have is a wooden rolling pin cover the meat with another layer of wax paper before using it that way it will not stick to the meat . (That's what I did, and it worked beautifully !) I've never made these before, but I feel much more confident following your tips in this video after looking up other 'copycat' recipes! (Peanutbutter! Omg!) I'm from New Orleans so ofcourse I added a bit more seasoning, I hope it works out as I'm about to put them in the oven now.
It is much easier to roll out it you use another sheet of parchment paper on top. Like magic.
Francoooooo my boy... Where were you when I was struggling??? :) Thanks for the tip!
@@DreamingGypsy also it's much easier to use a pizza cutter.
Also easier to roll it out if you add peanut butter
no need to put any lines in the meat before adding the holes, just evenly place a bunch of holes. Also, no straw is needed, just use the end of a chop stick, or anything round that make about the same size hole.
I made these last night for supper. They were delicious! Thanks for a really good recipe. We added additional diced onions, hamburger dill pickles and mustard. Mmmm!
I'm soooo glad to read that you loved the recipe! Thank you so much for watching..
Ughh. People who say "supper"
The ones I had in Hempstead NY were outstanding...Cheeseburger, Chick Fillet, Fish fillet were 2.5 blocks from where I lived. The onion rings were always ready and I think they would create a large flatulent cloud. The shakes were great and the fries were ok. Always a line come Friday
Night and the bars let out. They stayed open till 12 midnight...just on Hempstead Turnpike, at the fork in the road. When they put in the drive thru,
only @10 parking spots but still long lines...to this day, we always get burgers there on the way to Islanders Hockey game down the road going
east. After the game we would go to the Belmont Inn for a Pizza...lots of fun.
I grew up eating White Castle hamburgers in Chicago. Thanks for showing me how to make them, because I'm no longer living in Chicago and I miss my white castle burgers.
Thank you Antoaneta.
I will let you know how it turned out. I really enjoy your cooking videos. You are teaching me how to cook like a pro...lol. I tried your Lasagna with the oven ready shells and it turned out perfect!!! Thank you!! You are doing a wondering job, keep cooking and keep teaching us!!!
In other states white castles is called crystals,,,fyi
Dawn Moser Crystals are not the same and taste different. Life is too short to live in an area without a White Castle Restaurant.
They both have a similar method of making the burgers, but Krystals burgers have different seasoning and lower quality meat. Here in the south, we call krystal burgers 'stomach bombs', I guess because of the MSG they add to their burgers.
actually, I have tried Krystal...they taste EXACTLY the same, coming from a die hard Castle Craver. Also the only place in the World that has both Krystal and White Castle is London ............Kentucky!
They have a special chopped onion on them too. I grew up with the White Castle in Maryland. My mom n dad would take us there often. I am going to make these. Thank you so much for bringing back my child memories. I miss my dad. He past in his early 40's. God Bless
Hi, I'd like (12) burgers to go (no pickles please). I'll just tap on your kitchen window in about an hour. Thanks.
these came out awesome. i have a wood rolling pin so i just used wax paper over the meat as i rolled it out and it worked great. made my own crave case for a birthday party.
Would have been helpful to see final assembly after baking. Also, if the meat shrinks like you said, it is kind of pointless to score the meat with a knife. But if you really wanted to, I think using a pizza cutter wheel would be easier to get straight lines instead of a knife.
Right on
AsianPirate So did you not watch the beginning? 🤔
I agree, also when she scored them she made 18 not 12 but oly used 12 buns???
the scoring is to show where to punch each set of holes
Hello so Truth thx sweetie
Just tried this recipe tonight. They. Were. Amazing!! Thank you so much for posting this!
I made these tonight and they turned out great. Very good, we'll seasoned, but not too salty. My kids loved them! Will definitely make these again.
OK Anto... This looks great.
Love the adding of a little beef stock, salt & pepper to the chop meat.... As well as the baking / steaming part over a bed of chopped onion with some more beef broth....And again, as well as steaming the whole thinly lay of burgers.
Giving this a try at this very moment. The patted out beef is in the freezer as i type..
Only exclusion is,,, I'm using fresh chopped onions rather then dried,,,,
Will be back for my final comment.
Thanks for your time to post this!!!!
"Be gentle with the MEAT, until it's LONGER & WIDER" 😉👍
Malcolm Agee why doesn’t this comment have more likes?😂😂
i love it
great work. I did this back in the day, and found it helped to run the beef through the grinder again or possibly a processor? I am fairly certain that they add a coloring agent. I remember doing a batch under the broiler for char, but it lost the fragility of what they do serve Wonder how they prepare in house
Hi! I tried this recipe tonight and it was awesome! At one point I closed my eyes and I was at White Castle! This is definitely a keeper!
Just tried making these. They turned out very well. Just don't forget to turn down the oven for part 2. My bun tops were toasty! I also didn't roll out the meat quite thin enough and had some leftover buns. Despite my errors, it turned out great. Thanks.
I am going to try this tonight, I live in California now but lived in the Bronx and miss White Castle.
That's a very far move! Thanks for watching, and let me know how it turns out!
my dad grew up in the bronx too.....he loves these now they live in new england..no more...what part you live in???do you know arthur ave??
i have to try this,, i live upstsae now and cantget em anymore,, was on long island....but you know when you go to the restaurant.. they are sub par alot of times,, never fresh,,big difference
Colin Yapp if you live in the Bronx..take a ride to Brooklyn..#UTICA AVE.. IT'S A LANDMARK!
Grew up in Chicago having White Castle. I just made them and they are very good. Kids love 'em. Great job!
Hi, Anto :) wonderful recipe! I have made this several times for my family and they love it! It would be so much more convenient for my recipe book to have the directions written out. Do you have a copy of the specific directions or the full recipe somewhere? As much as I love watching your videos, I'm usually in a hurry with noisy kids running around so videos are more difficult to refer back to.
Awesome video and recipe. Thanks for showing us this.
When the come out of the oven for the last time, I guess you cut with a knife around each bun, scoop it out with a spatula and place it on the bottom half of the bun, making a complete slider.
Thanks again and God Bless
This recipe was spot on, it tastes just like the actual thing, although its not as fun as getting in a car and driving there in excietment, this recipe tastes excellent and better then the Castle!!! I Rate it a 10 out of 10!!!!!!!!! *dont get me started on your Chicken Ring recipe*
This comment brings joy to my heart! Thank you SOOOOOO much for leaving this feedback. It sure does make everything worth it. I also see you are on my cooking with anto page on FB, thank you so much! :D New video this Friday!
Your welcome! Once again, I do hope you can make a copycat clone recipe of their Chicken Sliders, that would be incredible, and can't wait to check out the new vid!
My husband is from Chicago and he loves these burgers. We live in Ca and we do not have an actual fast food restaurant to go to but we can buy them in the freezer section. I love this recipe.
Would of loved to see how you took those out & how they looked.
Ugh, I am such a slacker and forgot to include that part. I'm eventually going to have to edit this.
Looks good, but I'd LOVE to know how you added the bottom bun
...?
I am trying this recipe right now-I'm at the freezing stage. I had made these before using the Kings Hawaiian dinner rolls and they were really good, but I just pressed out the meat and cooked it, then put the slab of meat onto the bottom rolls, topped with American cheese and fresh chopped onion then placed the top rolls on top and put back in the oven for about 5 minutes-everybody liked them, But I'm always willing to try new things and your presentation was very well done. I already bought the Hawaiian rolls, so that's what I'll use tonight and I will let you know how they turn out. Thanks again!!
cwylie4672 How did yours turn out?
It turned out REALLY good. I used the King's Hawaiian bread, used Naturally Slender American cheese and did not use pickles. Other than that, I followed the recipe. I believe the steaming is the secret. It might take a bit longer, but it's definitely worth it!!!
Hi, I was wondering if you can tell me the brand name and type of roll you use. It looks perfect. Are they pre-sliced? Are you around New York?
Nice recipe. Seasoned to my taste and my family loved them. I also added jalapeno peppers with pickled gherkins.
Also we never tried Whitecastle burgers before as we live in Europe. But somehow I imagine my burgers to tasted better than a fast food restaurant cold ever offer in their lifetime ;)
billy -NaruTard- willy what's a gherkin?
billy -NaruTard- willy I know I could just google it but sometimes receiving knowledge from others like the old days is more satisfying.
Any suggestions on buns to use? The recipe was great but it’s not the same with the wrong bun
How was the bottom buns prepared. Didn't see that in video
They are left out (heated and steamed) by using a microwave. Or you can just not heat them up because once you put the burgers on the bun, it's so thin it actually heats up the bun. :D
Cooking With Anto Thanks so much for the reply, I was wondering the same thing! I'm so hungry now!
Ha ha you like bottom buns! 😆
Love white Castle
I just made these. They were very simple and my kids loved them. Thanks for the recipe!😄😄
Thats not how they make sliders.
Sliders at White Castle or Krystal are basically thin meat with holes punched into it cooked on a griddle at medium low heat on a bed of diced onions which they add a small amount of water to . They also add a little salt and pepper. The meat is steamed by the onions. They then put it on a bun .
Plus the holes allow the burgers to cook faster...what is she talking about steamed???
Then don't make them the way she is.. are you a slider expert? Gfu..
Had u watched you would of seen she did put holes.
I tried hers & best 1 so far!!!
That's basically what she just did dumbass. You can go sit in the corner now. Your services are no longer needed.
Yep, back in the 60's they cooked them right in front of you at the counter, they were on a flat grill with onions....the buns were placed on top after the meat was cooked, this steamed the bun....then they boxed them up...yum... they were 5 cents each.
I'm from Michigan. My mom worked for White Castle in the 60's.
I used to eat a whole sack of those after a night at the bar......Lol.
I'm sharing this one for sure.
Thanks for posting
They didn't taste exactly like white castle but they were better than the frozen grocery store white castle's and much cheaper so I'll probably do this again. I think the actual white castle burgers have more grease and salt which to me makes them taste better lol but I think this recipe is probably better for my stomach and my wallet.
Try "Better than Bouillon". It's a paste that comes in a jar. Got that tip from Pressure Luck's channel. Really good stuff and readily available at supermarkets. Thank you for the recipe.
you left out how you put them together when they came out the second time.
That's what was thinking....what about the bottom bun?
She toasted the top of the buns but not the bottom? Sounds yummy!
thats because they were nothing like a white castle.
OMG I made these for my family tonight and they were a smash!!!!! They taste just like real thing and they didn't give us the runs either lol. I grew up eating white castle so this is great!
My daughter and I made these burgers last night....OMG...they tasted exactly like white castle burgers ...I couldn't believe it!!! Terrific....making more tonite! Lol
Thanks for the video. Btw, what brand of bread did you use and how did you manage to put the bottom bread on? Thanks
As close as it gets! Made them today, thank you for sharing!
Excellent copy cat recipe - my dad loved them and he doesn't really care for white castles LOL! the only change I made was using the whole 1lb of hamburger with 1/2c beef broth and patted out thin and even , didn't need the rolling pin - cooked full 10min then topped with cheese, pickles and slider buns - 5 more minutes in the oven to finish. Holy moly so good!
Lol I love the way you talk it's hilarious 😂😂
I have also seen other versions of this recipe that tell you to add in ground liver to the chopped meat mix. I'm not a fan of liver so I've been hesitant to even try it that way. So far, this version of the recipe is the best one I've seen.
I'm so going to try this because I'm a White Castle Feak hahaha..
But i do have 1 Question???
What do you do with the bottom peice of the Bun??
I see you only put the Top bun back in the oven....
Do you put the bottom as well ???
Or they just get added to the burgers when done????
Thanks :-)
She toasts the top bun & leaves the bottom cold, just like white castle.
Video is missing the final part, the separating and assembly with the bottom half of the bun. :(
Dehydrated beef is called jerky 🤦♂️
Justin E came here to make the same comment.
🤣🤣🤣🤣🤣 I had the same question....didn't think about Jerky...even though I eat it.
Dehydrated beef initially makes you go hmm. 🤔🤔🤯🤯🙃🙃
I lived in East Orange NJ , we would go to orange to get them White Castle burgers OMG!!!! They are so good , no White Castle down here in Nc.
Two words: pizza cutter.
Two words: Thank You! :D
One word: Tradition
@@DreamingGypsy more videos please, you beautiful chef
Two words: two words
@@DreamingGypsy why not use a wood roller? Wood doesn't attract micro bacteria
Im a native NewYorker i moved to North Carolina and my REGRETS are as follows NO WHITE. CASTLES and No JUNIORS....THANK YOU I AM HOOKED!!!! I made these for my wife and daughter and they thought i pilurchased them from Wal-Mart (as if) thank you thank you abd thank you😗
I find it hard to believe that its only beef in the recipe. No saw dust or bread crumbs or GMO soy granulized monocancerglutomate...?
I tried them. They taste like white castles, for real. My family loved them! I do recommend freezing them unless you have someone else to help you flip them over onto the sheet pan. Even with two people, each with two corners of the parchment paper, mine got messed up a little in the transfer.
I work for White Castle, not quit the same recipe, but pretty darn close... Good job
Awesome! Thanks so much for the confidence booster! :D
I agree. Having worked for WC back in the day, this is the best home recipe attempt I've ever seen!
Well what's the recipe????/
Wish they would come to California...god i miss them...we get them frozen in stores but not the same..if they came here they would be a hit ..
@@Mrburger-um8by I grew up with White Castle in Chicago. Now, living in Wisconsin, i have a 100 mile drive to get some.
Yeah sorry. Idk what went wrong here. Ours came out blandish, also our bottom bread was soggy and top bread was toast crunchy. I need to tweak it to actually steam for us.
I made a double batch last night. Half with cheese n half w/o. Thank u so much. My Family flipped for them even my parents who are from the Bronx and used to go to white castles fairly regularly.
This makes me feel so good, thank you!
Hi I did all you said but with a slight change the last oven time I put them on my top rack of Barbie que to cook with the side dishes of corn on cob with other veggies which don’t always take a long time to cook by the time my veggies are ready so is my top layer of burgers remove and serve
Great recipe! I made these for my daughter and she loved them.
your way off the bottom bun is put on the meat and the top bun is laid in the cracks between the bottom so the steam is kept in also they can be cooked on top of the stove
The onion soup mix is great for making sliders 🍔
I hope so im doing that tonight...
beefy onion soup
white castle is not in Oklahoma, I bought the frozen box version in Walmart and it was not the same as that delicious white castle burger. I will try this recipe. thank you I first got to try white castle in Kentucky many years ago... Thanks Shawnna
Bravo - however, I've disinterred another important factor/secret for making CC-sliders as authentic as possible:
The ground beef MUST be re-ground at least 1-2 times more than a standard store-bought single grind. If you examine a WC patty, you will notice how finely ground it is - more of a pressed beef loaf than actual ground beef. Most supermarket butchers will triple grind burger for you if you ask. Texture is as important as taste for replicating this classic.
As well, I've discovered that a 50/50 chuck, lean beef mixture tastes best - just FYI.
Cooking With Anto Maybe the food processor?
You can pick up a decent meat grinder on Amazon for around 50 bucks - one day soon I'm going to grab one - great for this recipe as well as amazing meatballs, etc., etc.!
Exactly Klaa2, I use to own an Italian deli I always put a little extra water in my meatballs. It will come out tender every time. Great post Klaa2!
Also for BEST authenticity, throw at least 1 dead bug in each burger, and when done cooking, drop on floor and step on it 👍
Walter H. White u
Great Video, and an awesome tutorial on the White Castle Hamburger Recipe. We have Krystals here in the South, but they taste nothing like White Castles. I can only get frozen White Castles from my local Walmart here in town. But,....NO MORE!!! now that I have your recipe thanks!!! your a real champ.
Followed your recipe. Guess I did something wrong. Mine taste like Krystal's.
BD 😂😂 yuckkkk
😁😂
Oh noooo!!🤢🤢😭😭
Butcher paper in USA is for freezing meat and has either a wax or plastic lining. What you want is parchment paper designed for baking and roasting.
The usual complaint you hear about things is that "...they're not as good as when I was a kid".
And I have to say, we live in New England now, and every time we've made it back to the midwest and I've stopped by WC for a refill, they really _don't_ seem as good as I remember. They seem --I don't know-- drier, less tasty. (and don't get me started on the frozen WCs we find in our local stores...)
But, dammit, the ones I make from this recipe really *are* every bit as good as the ones I remember getting on those late-night runs back in high school. And I can make them now any time I want (and typically in less time than it used to take me to drive to a WCs and pick up a bag.)
And then top the meal off with a iced glass of orange Fanta just like WC used to carry back them..
Congratulations, girl. You truly nailed it. Thank you.
Dude, you made my Saturday! There is NOTHING better than hearing that someone thinks your recipe is almost an exact replica of something as freakin' delicious as White Castle! You have no idea... I'm so happy I could hug someone that I highly dislike, they should thank you. Thanks for watching, trying, and leaving such great feedback!
Well as one gets older, taste buds change. McDonald's as a kid was good to me. Now it's... creepy.
But this recipe is nice. I used veggie broth by mistake and it was still really good.
Nichael Cramer nothing stays the same
Nichael Cramer:::: Because of cost effectiveness bull shit involved..
Nothing is the same as back in the 60's and early 70's... All the burger joints ruled..
McDonald's burgers have shrunk? No your hands got bigger!!
Mass produced for effective mass quantity sales thanks to the investment industry.
Also people gave a shit about what they were doing on the job back then.
McDonald's is consistent everywhere it's crap but you know it and it will be crap the same exact way three thousand miles away.
The only time it's not consistent is when the brain dead teenager lays on the mustard and Ketchup to heavy so when you take a bite the shit squirts all over the front of your shirt or in your lap if your driving.
consistency is the key to a long life in the restaurant industry.
Without it you will be out of business fast.
You gotta ask for your burgers to be cooked fresh
I do em a bit differently. Use 1 1/2 pounds of hamburger, this covers the entire pan. And mince a small onion and add it to the meat mixture, don't like all the onions left in the bottom of the pan. Also use 1/3 cup beef broth per I/2 pound of meat. I use a pastry cutter to score the meat before going into the freezer, then break them apart before going into the oven. Makes 16- 1/8" thick burgers. Family loves em.
This looks so right, I bet it's spot on. I appreciate this recipe. I'll be trying it when the main football season starts
The only difference is that White Castle steams them on a griddle-like appliance in much larger sheets.
hi sweety. can u post the ingredient amounts when cooking the meat: broth,onion and what kind of cubes you used.thank you
Okay, now I'm getting emotional. Can't wait to make them!
We don't have a white castle here.we have dunotter and Edinburgh. Also what is beef broth .soup? Or stock
Its been 4 years since you posted this recipe, and I use this to this day. :)
Great recipe! Best I've seen or heard. I grew up on them and watched them made countless times as a little girl. You have them down packed!
;0)
Great video!! She explained this process perfectly. We call them Krystal's down south, but yeah, great job!
crystals are nothing like white castle, ive had both plus others around the us. this is nothing like a real white castle.
Great video on making one of my favorite burgers: White Castle (We don't have them in CA except the frozen type which are not that great) I chuckled at your "Smooshing" and "Easy Peasy" comments!
I think my son (now 25) is the only kid I know that isn't fond of wc. When I took him for the first time he was like "Mom, why the burgers have holes in them?" Lmbo! He was done after that! I love them and I'm making this asap!! 😋😋
What?? I guess there is such a thing as no love for WC! Honestly, the only thing I dislike is how it makes my stomach act up afterwards! But, the taste... yummy! Let me know how they turn out... :D
NurseJackie : I do not care for wc burgers -- but would make this for Game night.
@@DreamingGypsy That's why, in NYC, we used to call them "belly bombers". (at least in the early 60s) ;-)
@@DreamingGypsy I am sick to my stomach for three days after I eat white castles, but they are so good.
I've never had WC but had krystals & castle burgers ik alot of people don't like krystals but i love it lol
Armor makes canned dehydrated beef. You can find it in most grocery stores in the canned meat section in small glass cans. It's great for chipped beef gravy.
12, but you scored 18! "if you don't like onions" --- then you don't like the real thing!
I agree Peter!!
There are 2 types of people who eat Krystals/White Castles, those who like onions and those who are just plain wrong.
@@DreamingGypsy you don't state in the ingredients, but do you use low sodium beef broth? Or regular beef broth?
@@johnross1968 i guess ive been wrong all my life . onions are the devils tears😆
best white castle dupe ive found on youtube! thanks! anyone who had been to a white castles and seen them made knowwwsss whats up and how they're made! keep up the good work girlie :D
glad you feel that way!they sure were delicious! happy holidays! :D
Dehydrated beef.....hmm, I think that's called jerky. I don't know for sure.
Beef Jerky is okay with me... I guess what I meant was that nasty baby food beef.... not dehydrated!
Bushwookie NW white castle actuallly uses veal baby food.. Lol.. My dad use to make them back as far as the 80s and we come from White Castle country.. Ex employee spilled the beans..lol
Dehydrated beef comes in a jar.....and is used for shit on a shingle or used smeared with cream cheese as an appetizer....super yum
Yes, Hormel and Armour Dried Beef are popular brands, my grandmother used to make the chipped beef in a cream sauce, aka "shit on a shingle", lol.
@@DreamingGypsy The nasty baby food beef adds so much real beef flavor tho, should try it, it's not that much in 3/4 lb. of beef.
I have White Castle by me however I don’t feel like it’s very clean. I would love to be able to make them at home.
thank you for teaching me i like the video and take care
Omg thank you for sharing❤️I grew up in Chicago but moved 25 yrs ago and I miss White Castle burgers and Home Run Inn Pizza .. I can get the frozen burgers but they just don’t taste the same .. these look delicious my mouth is watering yummy 😍
I love these burgers...but, does anyone else get the farts from these gems...?
tmi
What are you five?
More like explosive diarrhea
rlool
The dehydrated onion can give sulfur farts.
Chop fresh onion very small and boil with the beef broth for 10 minutes. Add that to the cookie sheet, top with the beef and throw directly in your pre-heated oven.
The secret ingredient is MSG in the dried onions. Don't use beef broth just use water to soak the onions. So, instead of making it with the seasoning diluted just make even parts salt/pepper/accent to season the patty with and it tastes no different.
I made these although I added Lipton Onion to the mix also. And they were SO Great!!! Thanks
HurricaneMelissa
She says at the 3:00 mark NOT to add onion soup mix
That would be a regular burger
stephen conn I think what she was saying is that although she *did* add it, *she liked it!* I would add it to mine too, because I love be taste of the soup mix in burgers.
Lipton onion soup mix is essentially beef bullion and onion flakes. The downside is the soup mix has a lot more sodium.
To the point and 99% accurate. Great video and recipe. I had White Castles growing up in Chicago. Everyone should try them. Home is North Dakota now and miss these sliders tremendously. Well on to the next video... Chicago style deep dish pizza! Oooooooo....
Thank you so much for watching! :)
You didn't show us how to get them off the sheet at the end!!!! HELP!!!!!
+Cooking With Anto (Antoaneta) Yes! Thank you so much. Can't wait to try this. ADORE White Castles but live in Los Angeles and can only get them frozen.
exactly... she skipped a lot
Jon Brandenberg well using my head I would just cut in between each burger.......duh.....lol....kidding
Wow incredible, I gotta try this. Been a California boy all my life and can't really travel to try White Castle. Will definitely try once my oven works
Not perfect, but so very close. Thank you! I've been craving these burgers since I moved to Canada 9 months ago.
Thanks Toria. I strive on having imperfections.......hence my corny jokes :D
Good recipe....grew up on these in NYC.....now live in LV....we're getting our third location but still didn't visit any yet......btw I feel sorry for those who commented on how to get the rest of the burger onto the bottom bun....WTF!! ????
Wow... That really looks like real White Castles.
Dang Bonnie, way to make me feel so extra special.......... I'm all here gassed up brushing my shoulders off like I'm some kind of professional........... Thanks for watching! :)
Looks like a good recipe, going to try this as being from Missouri and now in a state that has NO white castle sucks!
Oh man Craig, you and I both.........!! I'm in MA now, and I have NO White Castle here either.
These were pretty good. Used low sodium broth and couldn't tell the difference
Sorry what is the mix that you put in the pan and then layer the meat on before cooking them