If you are from the Chicago area, you have heard of White Castle® hamburgers. I believe down south they are Krystal®. This is the closest I have come to the real deal. Serve each with American cheese, dill pickle slices, and Dusseldorf mustard. Enjoy!

Almost White Castle® Hamburgers

chuck

bread crumbs

(1 ounce) package dry onion soup mix

water

black pepper

square dinner rolls

Preheat oven to 400 degrees F (200 degrees C).


Combine ground chuck, bread crumbs, egg, onion soup mix, water, and black pepper in a bowl; press into a 10x15-inch jelly roll pan. Prick holes through the chuck mixture for ventilation while cooking.


Bake in the preheated oven until browned and cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain excess grease.


Cut chuck mixture into squares the size of the rolls. Place 1 chuck patty in each roll.


I'm surprised this recipe doesn't have more rave reviews. This was easy, the ingredients readily available, and delicious! Made it exactly as written for our 4th of July picnic. I used a rolling pin (wrapped in parchment paper to prevent sticking) to ensure even thickness on the baking sheet. I cut it to the size of the Hawaiian bread rolls, using a pizza slicer. I topped it with American cheese and ketchup, pickles optional. I received so many compliments. Thank you for sharing this!

I have never left a review (even though I have read hundreds on this site to help me pick all my favorites).  But I felt it worthy to review this recipe since they are so amazing, so easy, and because there are not many reviews already.  These sliders were so easy to whip together and my very picky husband and children flipped over them.  I did not change a thing.  I will definitely be making these again.  I'm already thinking about how perfect they'll be for the Superbowl party.  Thank You!

3.21.18  I grew up in the Midwest, where we called White Castles®  belly bombers, and I ate my share of them!  I mixed up the beef, put half of it in the freezer, and made 12 burgers today.  I took the suggestion of one reviewer and put down a layer of finely chopped onions beneath the big burger patty (would recommend you try this) because that’s how they’re cooked on the grill (no beef broth as was suggested), used a straw to poke ventilation holes in the big patty, and cut them to fit the bun with a pizza cutter.  The one thing that was omitted from this recipe was a dill pickle slice for each burger, it's important;  as I recall, that’s something they always had.  The only thing that would bring this recipe closer to the real deal (other than having that little cardboard box), is to steam the buns, they need to be softer, and I will try that  the next time.  Had some burgers left today which I wrapped up individually in plastic wrap,  then into the freezer to be reheated at a low temp in the microwave.  Please, no American cheese or Dusseldorf mustard, just a plain White Castle®, the way they always were sold (and yes, I remember when they were 12-15¢).  Gotta tell ya, an indulgence for sure, but I totally enjoyed this, it was like a  " blast from the past!"  ***UPDATE 6.2.18:  Today, I  steamed the  finished burger, and OMG, now they’re the real deal!

Quick, easy, and delicious! They taste just like White Castle sliders (if not better). The recipe worked with just 1lb of 90/10 ground beef. We also sauteed half a diced sweet onion (EVO/salt/pep) and smeared that  on top of the beef after 10m, then layered the whole thing with 'Murican cheese slices and cooked it another 5m. We didn't have pickle slices but relish works just as well. We sliced it w/ a pizza slicer. Yeahhhh boiii.

We are calling them homemade  Krystal burgers. I made them for Girls' Night Out and didn't make it out the door without my husband snagging a few. My friends were surprised to find out I hadn't gotten them at the drive through. That first time I followed the recipe precisely. Changing it too much defeats the purpose anyway, right? The next time  I used ground sirloin instead of chuck to reduce the fat, and nicer rolls.

Do use a larger cookie sheet than called for, and roll the meat all the way to the edges.  If it sticks to the side a little it will reduce shrinkage.  Also, if you can slice the rolls all in one piece, you can put on a slab of meat and top it all with cheese at once. Cutting the rolls apart afterward is easier than making two dozen individual burgers.

@ TWITCH RADIO: The information in your comment comment is completely incorrect. White Castle was the first fast-food hamburger system ever developed, starting in 1921 by Billy Ingram and Walter Anderson. Krystal restaurants didn't start until 1932, over 10 years after White Castle, the basic idea being copied from the White Castle system after a visit to a White Castle location by Rody Davenport, Jr., and J. Glenn Sherrill, the founders of Krystal. The two systems are only similar in the certain appearance aspects of the finished hamburger. The cooking methods are entirely different, being that the White Castle hamburger patty is steam cooked on a bed of onions and water, and is never flipped; while the Krystal is fried and flipped halfway through the cooking process. White Castle is THE FIRST AND ORIGINAL fast-food system. The two companies are completely unrelated. May I suggest that you please get your fact straight before you publish erroneous, potentially scurrilous information here that only propagates rumors and muddies the waters for folks who don't know the true story. It is irresponsible comments like yours that further untrue stories about the quality and of fast-food restaurants and other businesses.

OMG so amazing! I used 2 lbs of ground turkey and cooked for 15 minutes. I served on wheat Hawaiian rolls. I have already shared the recipe with many of my co-workers. Thank you so much for sharing.

This turned out great! I used onion powder instead of onion soup mix added Worcester sauce & they turned out better than I thought they would. They taste just like White Castle burgers & were incredible easy. After mixing everything in a bowl I placed it in a pan covered it in parchment paper and used a rolling pin to flatten it evenly. I cooked it on non-stick Reynolds wrap. Cooking took maybe 15 minutes at 400 with less mess than trying to cook them stovetop. After draining & scraping off the 'goo' I just added cheese on top popped them in the microwave to melt the cheese & placed them on buttered toast with melted shredded mozzarella cheese on the toast as I had no buns but it was still really good. I think they would be great with Hawaiian rolls.

These were really good. I chopped the pickles with some vadalia onion. I used a kitchen shears to cut up the sheet of burgers to the right size. I made 24 for 5 people and they disappeared. in minutes! I will be making these again for a crowd....but this time I will make a lot more! Thanks for the recipe!

almost white castle® hamburgers

Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 24

Cost: $1.05 /serving

Author : Frank David

Ingredients

Instructions

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