White Castle-Style Mini Burgers
Votes: 1
Time: 1 hour.
Complexity: easily
Quantity: 8 hamburgers
Complexity: easily
Quantity: 8 hamburgers
These tiny burgers are prepared in the style of the popular American restaurant chain White Castle, famous for their steamed slider burgers. Their distinctive feature is their miniature square shape and thin beef patties, which require little steaming time. To ensure proper steaming, several large holes are poked in the patties. Afterwards, the patties are placed in a frying pan on a bed of onions and water. They're ready in just a few minutes, without even needing to be flipped. The buns are also steamed above the patties. Top your burgers with a pickle and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 onion, finely chopped
- 280 g lean ground beef (20% fat)
- 1 tsp onion powder
- 1 tbsp (15 g) unsalted butter, cut into pieces
- 8 slider buns, cut horizontally in half
- 8 thin slices of pickled cucumbers
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Cooking the dish according to the recipe:
- Place the onion in a bowl and cover with 0.5 cups of water. Let it sit for 30 minutes.
- Meanwhile, in a food processor, pulse the ground beef with 2 teaspoons of water, onion powder, 3/4 teaspoon of salt, and a small amount of black pepper until smooth. On a sheet of parchment paper, draw a 12 x 6-inch rectangle; flip the paper over (you'll still see the rectangle).
- Place the beef in the center of the outline; cover with another sheet of parchment and press down so the meat mixture completely fills the rectangle. Remove the top sheet and use a knife to mark 8 3-inch (7.5 cm) squares on the ground beef. Use a chopstick to poke 5 holes in each square patty (one in the center and one near each corner). Transfer them to a parchment-lined baking sheet, cover with plastic wrap, and freeze for 10-15 minutes.
- Trim the edges of the rectangle to make it even; cut out the patties along the lines. Heat a very large skillet over medium-high heat. Add the onion and water; bring to a boil. Stir in the butter and arrange the patties on top of the onion. Cook until the meat is darkened around the edges, 3 to 4 minutes.
- Place a bun, bottom side up, on top of each patty. To warm the tops of the buns, bridge them over the edges of two adjacent inverted buns. Continue cooking until the patties are cooked through, about 2 more minutes, adding 1-2 tablespoons of water if the pan is too dry or the onions are starting to burn.
- Remove the bun tops from the pan. Insert a spatula under each patty, lifting them along with the onions and buns; invert onto a plate. Top each burger with a dill pickle slice and the top half of the bun.
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