Get your belly bomber fix at home! Copycat White Castle Burgers with finely diced onions and pickles on a soft roll.
It has been 12 years since I was back in the midwest for a visit. In fact, the last time I went home to Illinois was for my 10 year high school reunion in 2003. Which also means it has been 12 years since I had a White Castle hamburger.
Growing up there wasn’t a White Castle in my home town, in fact the only time I had them was when we drove to St. Louis or Chicago for the weekend. My mom was a bit crazy, she would drive hours to satisfy a craving or just to get away from our small farm town for a bit. I can remember an impromptu road trip one weekend when I was in junior high to Indiana just for pizza.
I know you can get frozen White Castle burgers at the grocery store but they hold little appeal for me. Those oniony little burgers are best hot off the flat top! Since I am hundreds of miles away from the real deal a few years back I made my own version. They are super beefy with savory Worcestershire sauce.
The key is to mix a little water in the ground beef mixture, it spreads better over the onions.
When pressing the meat into the pan, you want to layer it OVER the onions. The water will steam out of the burgers and infuse the meat with oniony love. On this batch you can see I was only moderately successful with this step… *oops*
Be sure to score your burgers before baking, it is part of the White Castle burger appeal. And those little holes aren’t just cute, they allow the steam out. Please don’t skip this step or you will just have a big, weird tray of meat.
You will fall in love…
because they are awesome…
and addictive… especially topped with my Spicy Garlic Quick Pickles!
- 1 small onion, finely diced
- 2 pounds. ground beef
- 1 tablespoon beef bouillon
- 1 tablespoon Worcestershire sauce
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ½ cup water
- 2 packages of 12 count dinner rolls, sliced in half horizontally
- Pickles for garnish
- Pre-heat oven to 375 degrees.
- Spread diced onion on a medium sized baking sheet, set aside.
- Add ground beef, beef bouillon, Worcestershire sauce, salt and pepper to a large bowl, mix thoroughly.
- Drop spoonfuls of meat mixture evenly over onions. Press meat until it covers the entire baking sheet.
- Score meat with a sharp knife or pizza cutter, making 24 even squares.
- Use a straw to make holes in each square.
- Bake at 375 for 12-15 minutes. Cool 5 minutes.
- Serve burgers on dinner rolls topped with pickle chips.