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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (142g) Recipe makes 12 servings The following items or measurements are not included below: 4 tablespoons onion soup mix |
||
| Calories 292 | ||
| Calories from Fat 88 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.8g | 15% | |
| Saturated Fat 3.0g | 14% | |
| Monounsaturated Fat 4.6g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 55mg | 18% | |
| Sodium 591mg | 24% | |
| Potassium 321mg | 9% | |
| Total Carbohydrate 33.8g | 11% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 4.3g | ||
| Protein 17.1g | 34% | |
By: Jewelies
By: Ridgely
By: Dana-MMH
Cracker Barrel's Hash Browns Casserole - Copycat
By: Rhonda
Davie Crockett's Ground Beef Wrap-Ups
From: Camel_Cracker
On Jun 19, 2009
These are delicious... better than White Castle and Krystals. I am saving this recipe to make again. I can't wait to see what these taste like reheated from the freezer.
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".
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