The Best White Castle Sliders Recipe | SAM THE COOKING GUY 4K

hey who wants a White Castle burger come on put your hands up cuz I certainly do but here's the thing I've never had a White Castle burger I might have had one of the frozen ones you get but I don't remember having it but here's what happens max says hey why don't you make this and I go okay I'll make that max said let's make White Castle burgers I said okay let's make that never had one so that's gonna piss people off already how can you make them if you've never had one well I did a little research I've seen some videos and pictures of White Castle burgers being made and we're gonna kind of do that with a couple modifications and why not it's better that way isn't it your homemade White Castle burgers so good I think they're gonna be so good we start with ground beef and the key to a White Castle burger is getting them thin and flat and their little shapes cuz you throw them on the little flattop with onions that most of you might know frozen so we have to prep this and here's how we do it we start with wax paper because once you get it on here it's gonna it's gonna live in here and till they're all frozen so give yourself a big enough piece that you can do your work and have enough to flip over to seal it up now we will take our ground beef and this is perfect because this already starts hold for the military plane we call it the sound of freedom here in San Diego love it so in our case this is perfect because I want a rectangle of beef and it's already a rectangle just needs to be bigger and here's how we're gonna achieve that and they'll take this extra wax paper I told you to be ready with and we'll give it a little few squishes with our hands and then we'll bring out the most technical pieces of equipment in my kitchen the rolling pin this will ensure an even thickness of the rectangle like this I think it will ensure it now here's your question I know you're about to ask Sam how big do we make the rectangle make it this big because we're using Hawaiian rolls because why not because they're amazing they're one of the greatest things known to mankind one of the one of the best food groups ever but so that's the size we need so I'm not there yet and we'll make it a little bit bigger because they're gonna shrink so using that as our guide we will continue rolling this guy out to an even flatness check my length almost there whoops good I just need to go so I could just go a little longer I'd be almost perfect pretty good actually let's see okay tiny bit more pretty close now pull this back so look look it fits in there perfect so here's what I'm going to do I'm gonna take this bench scraper and just even this up a little bit so let's get this out as a guide so we'll do this we're just gonna give ourselves some nice even edges same here take those guys off and then this way look a little bits here a little bits here we're good now part two part two looks like this now we're gonna separate into our individual burgers we have a four by three grid so I want halfway here like that and then these guys get down cut in half look if you're using bigger buns then of course measure to what you've got but this is what I've got and now this is in threes so I need to go boats here here hey yeah there yeah if you've had a White Castle burger or if you haven't hey or if you haven't liked me but you've watched videos and pictures you'll know that one of the things that's classically White Castle about their burgers are the holes there's indentations holes five holes in each of the little burgers and that allows the steaming of the onion juice and liquid to come up cook the burgers nicely impart lots of flavor but also steam the buns that sit on top so next we will use a chopstick end the fat end to make our holes so first we'll put a hole in the center like that you got to go all the way down you got to hit bottom you better so much better if you did your left mm-hmm max just asked me to use my left hand and we know how I feel about this okay wait so let me just do a quick replay of the right hand right in the front you don't have to I know but here's my point what if you came around this side could you come around this side of me yes technically go ahead good I'll continue making our holes and you got you got it you got a bust all the way through that's what makes these special and once you got that then you've got four holes to make around it's like a dice it's you're making the number five like on a dice for those of you that have played dice games before or been to Vegas this is gonna turn out to be like one of the easiest recipes I mean apart from the this this part it's really like five main ingredients apart from this because poking holes in the beef is so difficult no I bet I meant apart from like the laying out the beef and then rolling it flattened and making the grids and [ __ ] you sorry I said I was not gonna swear so much at this point we only need to do one thing with this put them in the freezer so I'm gonna put the top of this wax paper back on but let me show you something first take a look right here you notice how when I put this on I was doing my rolling and stuff this bunched up here if you're anal like I was when I did this yesterday as my practice I pulled the paper to flatten this out and then the burgers went and it wrecked them so I had to redo so don't worry about that just cover this up get something flat get the burgers on there and then take this stop it just like this I'm gonna put it in the freezer it's probably three or four hours that you need but I wanted to make sure that they were properly frozen so I have a batch in there now from from yesterday so I'm gonna go put these in the freezer I'm gonna come back we'll prep all our onions and their buns before we start to cook well address the buns first sorry the Hawaiian sweet rolls first we'll take them out doesn't really matter if they come apart because they're gonna have to be apart anyways the smell so good so you just want to cut them evenly okay so these guys are done now it's onion time and we need a bunch of diced onions believe we've cut onions together before but here's what I like to do here's the top and bottom of the onion this would be the root part that would go down so I like to cut this way like cutting the world from top to bottom so here's the root that would be in the ground and this is that stuff that comes off the top so I flatten that out and I peel off the onions paper like this and look I got a jacked up one we can deal with that here's what I'm gonna do I want these to be fairly small so I'm gonna make two cuts horizontally in the onion that way but not all the way through and then another one here then I will take my knife and make cuts this way I'm cutting up towards the root but not through the root this will keep everything together and now when I turn it so I've got the cuts this way and we've got the cuts this way now I get this little fine baby dice not that piece just like that perfect and I think half of this onion should be fine there we go beautiful right beautiful nicely cut onion and all these little bits so I'm going to take down of these I'm going to put them on here look to think about the White Castle burgers is this this little kind of heated flattop tray thing that they use that contains the onions and the liquids that they're cooking it well I can't do it on here the Evo doesn't have edges so I'm gonna use this and this is it just a flat cast-iron pan it's ridged on that side flat on this side it's really good for four well all kinds of things if you want cast iron and and by the way a grilled cheese that you make with these ridges is fantastic or any kind of press sandwich is great we'll put a link to this because these things are really handy if you if you don't have anything like that and they're long that you can do long stuff so now I'll just take some of these onions and put them on here and I really don't know how many to use I think that's about enough that looks about the layout of those burgers something like this but now we could stop here because this is pretty much all White Castle does there's some kind of liquid we'll figure that out but I want a little bit more flavor so we're gonna cut some jalapeno and add it to those I got a couple big plump guys we'll just do this make sure people can see what I'm doing then I'll take this middle part out it's not helpful for our purposes today we're here with these seeds you know that the heat is in the membrane and the seeds so now we can just cut these guys like this I'm gonna make these fairly small just put them together and I know I can hear the crying from in front of your screens right now that I'm doing something terrible to the beloved White Castle burger I don't think this is that bad just adding a little more flavor all right let's add these to the onions oh I think this is gonna be enough ones probably good enough to scatter about now that everybody's here yeah we'll turn on the grill now here's the thing as I've watched videos about these being made at White Castle I think they're taking onions out of like liquid I think it's like onions I think they cut them put them into the water and then they use that water so I don't have that I mean I suppose I could have done that but my thinking is let's use something that will give more flavor than the water so we're gonna add some beef broth because they are beef burgers and a little vermouth for that little extra genesect quoi that little special amazingness that comes from vermouth or wine when you cook so let's add that I don't know how much so I won't cook too much in so those that there's the beef broth and now here's some vermouth we need the liquid in there to help with the steaming without liquid there is no steam and then we cook I smell vermouth right here I smell beef broth I smell success ladies and gentlemen is really what I smell okay cuz that's gonna be probably five minutes the onions the jalapenos are looking gorgeous and smelling even gorgeous er yes I know it's not a real word now it's time for the burgers let's go and there we go frozen hopefully this works people will come on now I just need to break them into their individual burgers hello thank you perfect it's White Castle time ladies and gentlemen this is fantastic and each have the holes just like a White Castle burger it's perfect i both the same size I think again I've never really had one okay let's put them on come on going max come on max and we're gonna go three by four and here we go one two shaped okay we're good three go for cross so now wait I need some more onions over this way fibers okay let's continue let's continue let's continue and and nice job everybody making me very proud here wonky corner piece perfect middle one and another wonky corner one would have been better down there but we're okay okay so now these will now start to cook by the way I had to put a little foil wedge because the grill is not completely flat and the liquid is running this way but what's gonna happen is they're gonna cook that bowl plant they're gonna cook and if we lift one up let's take this first guy yeah you can see it starting to cook slowly but it's not gonna take that long and part of why these work is the the sauteing onions and in our case jalapenos the steam comes up through the holes and makes them perfect as well as steaming the buns so bottom buns go on first and then the tops Louis Louis I forgot to season them we can do this nobody move I think they season with salt and pepper so we'll now try and do this and they only do the tops I like it this is no problem if you look right here can you see right here max you can see this guy's about halfway cooked lesser on these ones but it's happening it's really happening now we just wait now you just wait all right they're steaming they're looking beautiful everything's happening that's supposed to let's cut some cheese squares so the last thing that we have to do in preparation for these is cut some cheese squares this ladies and gentlemen is a stack of 12 pieces of American cheese slices but they're too big obviously so we want to get these to the size that will fit the sliders when they come off so using one lid one button that's softening beautifully we'll just give ourselves a general outline like that like that put this kit back can continue its work there I'll make my slice here make my slice here and we're set these wonky sized pieces will go back into the fridge to become the cheese component for all kind of egg dishes because American singles melt beautifully the fantastic and eggs and yes there's all kinds of fancy cheese's you can use fontina and goat's cheese and cottage cheese which by the way is really good an eggs but it's hard to beat that so we got about 2 minute and a half left and then we prepare or put them together it's time let's do this so here's what happens you go all the way underneath so now here's your bottom line is all set up you flip the kid over you've got the onions and in this case the jalapeno is on there you put a piece of cheese on top you resent her a bit you put your lid on and then you know what you do eat so from an outward appearance it's pretty close I would think no but the big part the important part is this bite right here you know I think we were gonna I think we're gonna have a special Saturday episode on April 20th I'm thinking maybe should have saved these but that food will be much easier but oh my god I mean the jalapenos are just a really lovely little level of heat there nothing crazy I didn't put though anything on this I see pictures of pickles so I'll cut a little piece of pickle I wanted a bite plain and I don't like ketchup I am a Mayo guy so just a little bit of mayo like that a few slices of pickle lid back on now a bite that's a freaking slider Thank You White Castle for the inspiration Thank You max for the suggestion and thank you to you guys for being here for watching for liking for commenting subscribing we appreciate it as I appreciate these if you kill that camera we got a lot more of these we can eat let's go [Music] [Music] [Music] you

Channel: SAM THE COOKING GUY

Views: 2,933,944

Rating: 4.7763801 out of 5

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Id: 5xN_V5Dv5po

Length: 21min 30sec (1290 seconds)

Published: Mon Mar 25 2019