White Castle Hamburgers
Submitted by mbeasley
Copycat White Castle sliders made with beef broth-spiked patties, steamed onions, pickles, and mustard on trimmed hot dog buns. Tastes just like the real thing.
YIELD
10 servingsPREP
25 minCOOK
15 minREADY
40 minCraving those tiny, steamy, onion-loaded sliders but the nearest White Castle is three states away? Problem solved.
This copycat recipe nails the signature White Castle flavor with a clever trick: mixing ground beef with strained beef baby food and clear beef broth. Sounds weird, right? But it gives the patties that soft, almost steamed texture and concentrated beefy taste that makes the originals so addictive.
Poke holes in each thin patty on the griddle, fry minced onions right underneath as you flip, and tuck them into halved hot dog buns with dill pickles, mustard, and ketchup. Just like that, you’ve got a pile of sliders that’ll disappear before they cool down.
Pro Tips
- The baby food is the secret weapon. It adds moisture and intense beef flavor without changing the texture. Don’t skip it.
- Keep the patties thin, about a quarter inch. White Castle sliders are all about that thin, griddle-crisp edge.
- Poke 3 or 4 holes in each patty so they cook evenly and stay flat on the griddle.
- Hot dog buns cut in half and trimmed are the closest match to White Castle’s square buns.
Ingredients
Directions
Soak ¼ cup dry minced onions in ¼ cup hot water until soft while you mix 2 pounds ground beef with 3 ounce jar of strained beef baby food and ⅔ cup clear beef broth.
Keep patties uniform using ¼ cup meat mixture for each patty, flatten to ¼ inch and fry quickly in 1 tablespoon of oil per patty on a hot griddle.
Make 3 or 4 holes in patties while frying.
Cut hot dog buns in half. Cut off rounded ends. Fry 1 teaspoon onions under each patty as you turn to fry second side.
Slip each patty into bun with 2 dill pickle chips, mustard and ketchup.
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