Almost White Castle Hamburgers

From: kfcook

On Dec 17, 2008

These were very easy to make. Next time I would like to make them a little thinner. I used someone elses suggestion and covered it with wax paper and used a rolling pin to smooth it out.

From: Chef #765437

On Nov 30, 2008

My husband said these were spot on for White Castle burgers, and my kids really liked them too. I myself would cut back on the onion soup mix, just as a personal preference. I've never had a White Castle burger so I'm certainly no expert on how they should taste! They were really easy and quick to make, which is always a huge plus. I will definitely be making this recipe again.

From: PaulaG

On Sep 9, 2005

I have had the pleasure of having both White Castle and Krystal burgers. Since neither is available in my area, when I saw these, I knew I had to make them. For the onion soup mix, I used my Onion Seasoning Mix recipe 89857. I mixed the hamburger mixture and patted the meat out somewhat and then used a glass to roll it out to fit the pan. I was pleasantly surprised when the meat was done in the 10 minutes specified. In order to cut these into those square burgers, I used my pizza cutter. Worked like a charm. These are as close to Krystal's as I am going to get for awhile and they definitely satisfy my craving. For the buns I used Hawaiian King dinner rolls which were perfect. Thanks for a wonderful recipe.

From: ThinOne

On Sep 19, 2005

Here is an easy way to prep the mini burgers. Line a jellyroll or sheet pan with parchment paper, and place the ground chuck in the middle of the pan. Cover the meat with a large sheet of plastic wrap. Roll meat with a rolling pin until it covers the surface of the pan; it should be very thin. Remove the plastic wrap, and sprinkle the meat with the seasoning mixture. Fold the meat in half, from side to side, using the parchment paper. Use a pizza wheel to cut the meat into even squares. I also thought sprinkling minced, dried onion flakes on top might be a good way to absorb the juices and use on top of the burgers for those who would not mind the "excess drainage".