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    Copycat White Castle Hamburgers

    List of Ingredients




    12 - 14 Dinner Rolls (Parker house shape, 2 1/2" x 2 1/2" size)
    1 LB. Lean Ground Beef (80% lean)
    1/2 C. Water (for beef)
    1/2 tsp. Salt
    3/4 C. Diced Onions
    1 Beef Bouillon Cube
    1/2 - 1 C. Water (for onions)
    Dill Hamburger Slices

    Recipe



    In food processor place ground beef, salt and water. Process for a few
    seconds so water and salt are blended through ground beef and meat should
    look a little pasty. On a 11" x 13" jelly roll pan place plastic wrap on
    bottom. Place hamburger in middle and with another piece of plastic wrap
    on top of meat. Roll hamburger out to 1/4" thick. Remove plastic wrap
    and cut meat into 3" x 3"squares, leave ground beef pieces on tray. You
    should get between 12 and 14 squares. Perforate each piece five times
    with the end of a plastic straw, this will give the meat little steam
    holes. Cover hamburger with plastic wrap and place in freezer until meat
    is partially frozen but not solid.

    Place onions, beef bouillon, and 1/2 cup water in fry pan. On medium low
    heat sauté and stir onions until they are clear, more water may be added
    as needed. Turn heat off until ready to cook hamburger patties.

    When beef patties are ready to prepare, turn fry pan on medium low heat
    and add enough water to onions just so the bottom of fry pan is covered.
    Place patties in pan and cover with lid. Frying time is just a few
    moments. Turn patties and cook until done but not dry. The patties
    should be juicy. When hamburgers are finished cooking place on top of a
    roll add pickles, cover hamburgers so they will steam slightly or pop in
    microwave covered just for a few seconds until ready to serve.

 

 

 


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