White Castle Cheeseburgers (Copycat recipe the RIGHT way)

Let's start the process now as I realize that people have given me some feedback on these and I wanted to see a video. I said, you know, let me look at YouTube to see what's there, oh my gosh, the

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s that are there. It was pretty scary and they missed the most important cooking process for these burgers. I'll explain it to you once we move forward. I forgot to mention that your baking pan should be 17 by 11, don't hate me. I apologize, but it has to be that way. 17 by 11 to make the

recipe

work, if you're going to use a smaller pan because that's all you have, then you're going to need to reduce the meat and that just changes the recipe, okay? or you can do it with a smaller pan, but know that your burgers are going to come out a little bit thicker, so you're going to need some parchment paper to put on top here and stick it in there so you can overlap it on the ends like you see. here and you're going to put the meat in a bowl now I use 80/20 because that's the kind of juicy food and what I do is I put I just put the meat here very simple and then I put a little bit of pepper on it, not a lot.

As always I will give you the exact measurements, a little salt, not as much as you think, it seems like a lot, but it is not. Then we'll put in some beef broth. I do this by eye, but I will definitely look at the correct measurements and I'll tell you why I do it by eye because it's hard to know exactly how fresh your meat is. more I need to use less so it's hard the base although I've always used this 1/2 cup and if I have to go back there and blend more I keep adding so I start small and I know at a glance what it's supposed to look like , so you're just going to do the mission this way and this is another reason why I tell you to wear gloves because you're seriously not going to be touching or handling this meat so much that even if you're serving your family, you just won't feel okay if you go in there with your bare hands, so if you can see here, it has a spreadable consistency.

Okay, you want it to be easily spreadable where it doesn't go. to break, so that's enough for me. I'm not going to put more there now. Some of the things, let me clarify something. Some of the recipes you'll find online are ridiculous, absolutely crazy. There are people who tell you to add onion. soup mix and don't do it, it doesn't belong there, this is what it weighs, I guess we did it, trust me. I've tried it a few of the ways listed just because I was curious, don't do it, it's another thing I've seen people add a tablespoon of peanut butter, but what I know is that sometimes people tend to add crazy things to make it seem more secret or your touch and people adding peanut butter to the meat they were adding. in a pound and a half of meat, so it's like a tablespoon of peanut butter, it's not even going to matter in a pound and a half of me, it's a useless ingredient and then I've also seen dehydrated meat.

I even know where you can buy dehydrated beef, it sounds disgusting to put it inside a burger recipe and someone else also suggested a jar of baby beef, my daughter, who when she was a baby and lacked taste buds, didn't even I wanted to eat that. I can't even imagine an adult wanting to mix that with a burger, so a lot of the recipes you'll see online also use a pound and a half of meat and then the burgers end up being this thick. The about half inch White Castle burgers are not that thick, they are almost paper thin, so you will want to choose three for two pounds of meat, obviously this recipe makes 12, so if you need more than that.

You double the recipe, you triple the recipe, so let's move on to the most important step. Here we have it with that soft consistency. I start by pushing it here with my hands just to make it as even as possible. in a rectangle shape, okay so this is not something I'm used to doing, obviously I only do this method for burgers when I want them to have the taste and texture of White Castle burgers, so the best way that I can. so this is a little complicated. I'll show you that it's a little complicated the best way I can.

I made it before in the shape of a rectangle. Well, for me the hardest part of the recipe is simply shaping it. you also want to shape it like those

white

spaces. I mean, I'm sorry, the width of the mold and the length are fine, very slowly and gently, you're going to roll gently, don't look, don't be rough, it's okay, you don't need to be rough. I'm going to gently roll back and forth, now I'll see how it fits perfectly, my rolling pin fits in there again. If you don't have a non-wooden rolling pin you don't have to go buy one for this recipe, you can do it with your hands it just takes a lot longer Solar starts to gently roll back and forth until it starts to elongate and widen and then you will start to see that it loses its shape, don't worry, you can fix that, we will fix it.

Since I've rolled it out as far as I can with the roller for now to see that Helm broke, we're going to put this back here, excuse me, so what I'm going to do is this, I'm going to do it gently as best I can. I can, I'm going to press the meat little by little, okay, it's rubbish, I just push it very slowly, no pulling, no pressing hard and then if you want, see if this could happen if you know you have that little hole . Don't worry, it's just going to go in there, you won't know this is going in the freezer, so it's not like you're going to mess it up now, so I'm just going to keep unfolding it here until it gets to the size that I need, you know, it's breaking down here, just push it, push it a little bit like this, done, now here it's like uneven, so I'm trying to get it more even, so I'm I'm just going to press it towards like a little wave like the ocean and I'm pressing it until it gets

right

here and we're making like little visible lines, they don't have to be very, you know, perfect, you just want them to be. it will be visible to your eyes and I will explain to you why it is very important to do these lines first because the next step is the reason why they come out like White Castle Cheever, we are going to take the strong, are you going to put it?

Stick it in the meat and go and move in a circle like this, okay, if you notice that the White Castle burgers have five holes in the middle and that's because of the steaming process, that's

right

, you heard me correctly, these are cooked steamed, not roasted. they're not baked they're not fried they're steamed that's the next step I'm not even going to explain it to you now so you continue doing that between each square okay I'm going to save the boring part now Once you have all the squares your holes on each square, you're going to put this in the freezer and keep it in the freezer until it feels firm but not frozen and then I'll show you the next one. step, it's very easy after this, this was the hardest part, everything else is golden, they would look like this and can be easily removed from the parchment paper.

Okay, if you didn't freeze them overnight, just freeze them for an hour they'll still be flexible, you just have to be a little more careful with them, so the next step you're going to take is the steaming process, That's the process I was talking about before and that's the only way to They should be cooked and what you're going to do is put in the beef broth mixture. I always, as always, give you the correct measurements. Wow, my cube didn't dissolve completely so let me take them out and that's okay because I don't want it to be too salty so I don't care that it hasn't dissolved properly so what we're going to do now is if you can see , I feel like I need more chopped onions so I just want it to cover the entire surface and if you're like one of those people who don't like a lot of onions then you know you don't have to put them right so this is what you should do.

What I'm going to do now, obviously, I can pick mine up this way and just transfer it because it's frozen, but when you're only doing it for an hour, you're going to have to carefully turn it over, so that's what you're going to have to do with careful. turn it around like that, you know, and I'm showing you that it didn't have to be done that way, but I'm just showing it to you so you can see the process that you have to follow, so now all you're going to do is do it. What you need to do now is put it in the oven at 400 degrees and you're not going to touch it, don't open the door, you don't want to release anything from the scene, just leave it and you can see through your little oven window and when they start to brown, seven to ten minutes depending on your oven, so I just took them out of the oven.

I know they don't look very appetizing. I promised you they are delicious. Look, here they look like you've shrunk, don't be nervous, that's what they're supposed to do, so now you take your thinly sliced ​​deli cheese and layer it so you can see how you're doing. You know, that's why I said don't worry. if it looks like you've done it if they've shrunk a lot because that's what they're supposed to look like so I'm just going to put pickles in this section here so continue to cover them like this look exactly 12 what did it do. I'm telling you, I told you to trust me, so now what we're doing is we're putting them back in the oven for I don't know five more minutes, so this is what they look like.

I told you it would be easy, anyone could follow the instructions, just keep the ingredients simple, that's how they're supposed to be, not over seasoning or anything and you'll love them. They made exactly 12 and trust me when you try it. I will never make them any other way again and you will probably get addicted to them, so if you liked the video and you tried the recipe and it was delicious, by all means share it, subscribe and like it, thanks for watching, bye.