Almost White Castle Hamburgers

From: Chef #1423122

On Oct 31, 2009

awesome! thank you so much for sharing this recipe! i made these tonight for my guy and he absolutely LOVED them!

From: muncheechee

On Oct 31, 2009

I made a batch of these and froze them for DH's lunches. I tasted the meat but never got a burger for myself... ha ha - So they must have been good. I sprinkled the meat mixture with onion flakes and they were nice and moist when the meat was cooked. Only drawback was the time it took to assemble all the little burgers and wrap them individually. I wrapped them in wax paper and DH left them wrapped when he microwaved them and said they were perfect... and now he wants more. Thanks for the recipe, I'm sure I'll use it many times and hopefully will get to try it myself too!

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".