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As long as there are White Castle’s and draft beer there is no reason for constipation anywhere on earth. I love them

I worked at White Castle in the early 80's and the method is very accurate. A few too many onions, but the concept is perfect. Can you believe they would allow us to eat all we want for an hour before work, during work, and for an hour after a full shift.

I slung burgers at WC way back in the 80s. This is exactly how we made 'em.

This recipe is undoubtedly the closest clone to a Whitey Castle burger I have ever tasted next to the real deal. Being an Indy born gal, I love White Castle Burgers. I have made your version several times and they are wonderful renditions! Thank you! I no longer live near a White Castle so my son & I are happy to make your recipe any time.

Reminds me of the 1980s in Chicago when I use to get them with my grandpa and I would stare at the glass as he was making them.

I grew up in Indiana and have family in the Midwest. For the past 16 years I've been living in Hawaii with no intention of again residing on the mainland. That being said, White Castles are one of the few things that I regret leaving behind. I will definitely try your recipe and approach. Well done sir!

I love WC. I've made them just like you did too. The most difficult part was the rolling, I used parchment paper too. However, I found a cool video of a woman using a 1 gallon ziploc bag for 2 pounds of hamburger. She rolled it out, scored an imprint on both sides and froze it. Works like a charm! 😊

I have found in my cooking your recipe that If I cook the onions for a bit longer before I place the burgers on the flavor is even more true to the original for us. LOVE YOUR RECIPE!

With the name "Ballistic BBQ" I was afraid you were going to be loud and extreme and in my face like a lot of other KZfaq cooking channels. This video was surprisingly to-the-point and carefully researched. Nicely done.

You are a GENIUS! With the exception of mustard. No mustard on White Castle burgers.

I made these for dinner last night and they were sensational. From an Australian who has never eaten at White Castle - I’m impressed. Great recipe and will definitely visit White Castle when in the States next trip. This will be a video I should make up. Aussie traveller goes to White Castle..

Making that grid was brilliant! I never would have thought of that!

8:31 best part of the video lmao

I was born and raised in Chicago where there is a White Castle on every corner. I grew up eating these things. Im 53 and I followed your recipe exactly as im in Arizona now and no WC near me. Let me tell you this is as close as it gets! WC would be proud.

Just when I thought I was going to have a low cal weekend. Now I have to try these! Thanks again for disclosing the mysteries behind some great burgers.

That does it...I'm headin' to The WC Lounge and gettin' a sack NOW! Judy, fire up the Impala-I'm starving!

I tried it and put the lipton onion soup mix powder in the mixture and I nailed it! I know they don't put the onion soup mix in there burgers but it taste just like theirs. Thanks for the recipe.

I tried your trick with the holes and sweetiepie was watching me... This is her own idea which you will LOVE instead of that stainless tube! Just take a simple electric beater mixer blade/paddle out of the drawer and use the end that goes into the machine and swirl it! It only takes a couple minutes as well but you don't waste any meat or have to play with it after you make the holes! WOOOOT

This is by far the best copy cat recipe for White Castle burgers I have ever seen. Greg, you are the man!

you always put so much time and effort into these recipes which is why Id love to eat ur recipes and not the actually thing lol

LOL! Sometimes I crack myself up... As I was shooting I thought, "What are you doing Greg!" Bottom bun, top bun, bottom bun, top bun.... JEEZE!!!

You need to demo how to construct a drive up window in your kitchen.

"Shut up dog" reminds me of my mother😂😂

Wouldn't it be easier to form a hole rather than punch one out, like with the end of a chop stick?

I love this Dude! He makes everything my wife won't let me try.

Dude this guys's method works. You're saving my memorial day weekend. Thanks man!

Gorgeous work! It looks like you really nailed the texture. I love this series-kudos!

8:30 when your dog barked my chihuahua started barking!! LOL

Thumbs up if you're watching this in 2016 AND love sliders

Gotta love how people are saying he did them wrong, when you can watch multiple videos right here on youtube that are straight outta White Castle. His technique is spot on. Although I should say that this method works better with higher volume, since the buns may not trap steam well when you're only making 9 burgers.

The Hawaiian sweet roll buns work really well for remaking White Castle burgers absolutely amazing

"Without bragging, I'd say I nailed this one." You made me burst into laughter. Good job. Looks Yummy. I have to go to Krystal now. I add catsup.

8:33 "Shut up dog." Killed me! Nice vid as always!

One of the best receipes I have found for White Castles! Great job!

BRAVO! Can't wait to try this recipe!

I wish WC would come to the west coast....I live in Oregon and have never had one except the frozen bought at the grocery store.

Why do I watch this stuff when I'm hungry and it's too cold out to bbq?

You were absolutely ballistic with this episode. Good slidin'

i use two 1/2 sheet pans and 2 pieces of parchement and squish the meat between them, much faster. also use a pizza cutter to cut them. btw i do this with 15 -25 lbs at a time and freeze them flat on pans stack them up and double bag with heavy duty freezer bags....keep for a year easy. good video

LOL! Thanks! Yeah, I ate my last bit of baby food about 48 years ago!

I love, love White Castle!! I like your style of making them. I sure will try this. thanks for sharing.

I subscribed to your channel because of all the vids I seen on making White Castles, you are the ONLY one that got it right. I have watched WC themselves cook their burgers and this is exactly how they do it. Don't listen to the haters and the idiots claiming you got it wrong or missed an ingredient. Anything after the patty and onions is personal preference and isn't actually part of their burgers. It's the same as telling McDonalds or BK to add onion or take away the ketchup. And you also did the best job at authenticity as far as size, shape, etc. great job man!

You nailed! hahah. Never had them but they looked great. Shut up dowg ;)

8:31 makes me laugh every time

Now I'm drooling. TY for sharing this!

This recipe is absolutely amazing

"Shut up, dog." Ha! I love this guy.

@2:50 symmetrically perfectionized! Dude, I have also researched this for so long, and this is by far the most authentic cooking method I have seen. I am such a fan of sliders but, more so a fan of White Castle. I live in Massachusetts, so the closest thing I get is when one of the sales guys comes up from NJ and brings a Crave Case for me (Hahaha!) One thing that I had no idea of was the dehydrated onion! NICE FIND! From the pickle to the bun, these were perfect. Stand proud! Nailed it indeed!

Very clear and simple instructions. Thanks.

Just started watching some of your videos .Great presentation you really go all the way to do every recipe as close to Original as possible. No Short cuts. Very Nice job.

I worked at krystal which is kinda the south version of whitecastle. But I'm not understanding the holes, our meet does not have holes. We just put a steam cap over the patties. Also it might be easier to know so you don't waist so much onions to put them on top of you patties. Then in about minute flip you patties with the onions on them, put your buns on and close the steam cap, and your done. That's the krystal way. Just thought I would share that with you. Also if you don't have a steam cap, you could use a pan with tin foil, or one with a class top. But I don't think whitecastle uses a steam cap. I have only been there once

@TheOregonOutlaw go to 1:15 on the attached link and tell me where I'm off. White Castle | Fast Food Mania

I was going all over town looking for mini slider buns (without seeds). Turns out the store a few minutes away from my house has these perfect little guys!

Thanks Rus! Yeah, I just had a decent amount of charcoal on both sides of the griddle. The radiant heat was plenty hot enough to get that water boiling. I didn't want it to cook off too fast.

Could you please do a replica of whataburger please.

Just a follow-up, I made these burgers w 1/2 ground chuck and 1/2 80/20 ground beef and it worked great. I couldn't find the right slider buns and the Sara Lee buns were just not right they were a little too heavy for the burger so I made some myself and I nailed the bun perfectly! The look, the taste and the consistency was spongy soft and tender - pièce de résistance - I'll forward the recipe upon request. Everything else was the same as your recipe and it was just like being in the restaurant! No baby food, no Lipton Onion soup mix, no beef broth and no fresh cut up onion. It was a 100% nailed it for me.

Yes, you are the man. Those look beautiful. I will deffinately do these in a mass quantity for my family

Just made these...again. They're good EVERY time. Thx

im from Oklahoma and we don't have white castle I went to Minnesota and had some it was about 2009 or 2010 it was so good but I thought my intestines was going to drop out of my back side like a bad transmission that night only 2 times have I never felt so bad taking a dump the worst was 2013 after some bad Chinese food I cried on the toilet for and hour or more it was like lighting was shooting out of me thundering through my apartment the smell was unlike anything I ever smelled before for time I thought to myself death at 21 on a toilet by bad food man what a way to go rendered helpless by the pain shooting through my abdomen must have been what john café felt on the green mile if he was a real guy

Try "yeasty rolls" from the Walmart bakery. Identical to White Castle and Krystal.

I love this video! Now I can get my fix when ever! Thank you!

Great video. I tried you Smash Burger recipe and it came out GREAT. Definitely going to try try this one because there is no White Castle for 100's of miles from me. I used to love their burgers as a kid. The frozen ones in the store just don't cut it. Keep up the good work. Thanks for the recipe

I worked at WC for 12 years and you will never make them at home. This video has the technique pretty close, but the actual meat and bun can't be bought and made at home. The meat patty has chopped beef liver in the mix. When it thaws out, you cannot pick it up as it is mushy. You can see the liver bits when the patty is that frozen square. The bun is only made by them, and the texture is not 'normal'. It is super absorbent and the crust is durable. The cooking surface is aluminum and heated from below with gas. When they line up the patties [5x6] over that bed of rehydrated onions[and this guy used waaay too much], you have to immediately do the bun top stagger before it starts boiling up the onions. And the buns are literally totally covering the whole griddle locking in that steam. When done it is hard to remove the meat from the bun bottom as they are fused together. They use plain really thin dill slices and the ketchup and mustard is mixed together 50/50 and called everything sauce. [It was Heinz both]. And you use the pickle juice to clean the griddle plate 3x a day. You just Cant do it at home, which may be the genius of WC.

awesome video but do to the amount of work i've revised the directions. step 1: get in your car step 2: go to white castle lol

Excellent vid man. Keep up the good work. Im hooked on your recipes

Wow, thanks allot! I've been looking all over the place for this recipe

As a reddit vegan I only eat sunlight, air, and Mountain Dew that is grass fed.

But do you know how to make a Krabby Patty?

My whole family loves White Castle, but the nearest one is about 80 miles away. You sir, have just made my day. I can now make the whole gang very happy.

This is the best one I've seen thus far!

lol at the shut up dog part hah

8:30 ... Dog: Hey, that's all full of onions, I can't eat that or I'll die! BBQ Guy: Shut up, dog. Dog: Q.Q

i did this at my work on the flat top. of course after cooking a case of bacon! Absolutely delicious, and I will live by this method for the best burgers. Great videos, keep them coming:)

Excellent presentation. Thank u for taking the time to do it. Well done👍

I'm from St. Louis so there's White castles all over the place.

but do they give you the runs 5 minutes after eating them? That's a true White Castle "slider".... Always thought as a kid they were called sliders because they slide out your ass. I don't think White Castle ever called them sliders; I think the big chain restaurants started calling them that. I think people called them sliders for the same reason I thought.

Greg, whartI want to see is the absolute minimalist burger where the meat is the only star, the buns are whole grain, and the condiments are absent, The juice from the burger should soak into the bun, so resting time on the bun is key. I might add a tad of garlic powder, A1 or Worcester sauce, salt and pepper into a home ground grass fed chuck before grinding (minimal), then grill over indirect heat to 120F I'd love to see your take.

I love White Castle. Thanks

In my county dehydrate onion is not available.Can I use normal chopped onions??

baby food?? where the hell do people come up with this stuff? ll be honest though, the white castle slider does have a "different" taste to it. I hope to god it ant baby food. credit to you for not trying that route. they looked pretty solid to me

Tip: I know I'm 8 years too late, but, I think the best method to get the holes onto the patties is to use a chopstick prior to freezing the meat. That way, it's easier to put the holes on each patty and you waste less meat.

Next time I am in the USA , I will be sampling all of these different branded burgers! We finally have five guys and smash burger in the U.K. I am pleased to say !!

youre a fine chef but mustard has no home at white castle. :)

Damn.. It always ends out with store bought buns that you can't get in my country.

It's so good when you nail it

Thanks Gary. I bought the shaker at Restaurant Depot. Love it!!

we call these little burgers krystals were I'm from.

Not sure about putting the bun on that raw meat with blood oozing. Why not turn the meat first??

Awesome job on these man!

Great video. Just got a blackstone griddle. Gonna rock some white castles!

Mega looking White-Castle slider!

A tangent reminiscence: 40 years ago, my mother independently invented what I'd call a White Castle clone. It's very simple. The first caveat is to not work the meat; the more you work it, the tougher it gets. She used ground chuck slicing 1/4' thick patties off the mass which she gently rounded to a bit less than 3" diameter. Try to keep the loose integration of the ground meat as you shape it. Do not compact it. She fried them in corn oil in a 360F Sunbeam electric skillet adding salt and pepper each flip. No need for holes; the loose intregation of the meat allows hot oil and steam to bubble up all over the patty. Allow 1 1/2 minutes per side - no more. If you fry them right, any fond that develops sticks to the meat. Meanwhile she toasted English muffins in the oven which she heavily buttered afterwards. Cheese, raw onion rings, sliced tomatoes, condiments, etc optional. My preference is mayo and dill relish using the other options and condiments to make a side salad. Once she got rolling, she could make 4 burgers in about 4 minutes which was convenient because 4 were just right for me, her ever-hungry growing middle aged kid. She's gone now. I can make her muffin burgers in the same pan and get rave reviews from the people I'm feeding but for some reason they aren't good as Mom's. Everyone has a favorite: this is mine. If you wish to try my mother's method, follow the description exacty, using ground chuck, white English muffins, slicing the patties, avoid working the meat, etc. Then branch from there following inspiration and in this way find your favorite burger. My hard earned Golden Rule of Recipe Development is: always experiment starting from known conditions.

LOL bottom bun, top bun, bottom bun, top bun.... shut up dog! You're awesome dude! Love your stuff, looking forward to trying my hand at this one!

U got it! Thanks for the suggestion!

I've never tried white castle....i'm in east tennessee so here we have Krystal's. I worked at krystals back in the mid 90's cooking these little burgers 25 at a time. I would cook sometimes 2,000 a day during day and early evening shift....the pickles came by the 5 gallon buckets, we would mix the onions by the 5 gallon buckets and the meat and cheese came in long packaged blocks-(kinda like a square tube package of saltine crackers)....all pretty simple and soooo good when they were fresh off the grill!

Great video! Thanks for putting in the time and effort to figure this out. I'm trying it out this weekend.

Thanks for sharing, I'll be the great Papa and do this for the grand kids next time they come over.

This looks like the best recipe I have seen so far.

When I had White Castles in Charleston SC, they WERE on dinner rolls not round buns. They were even hinged on one side. Being from Idaho I sat up and took notes. Back then (1984) they were sold by 3, 6 or 12 and man were the cheap. I bought 3 in the drive up, saw how small the were and groaned. But they tasted so good that I polished them off and went through again much to the amusement of the workers in the joint.