White Castle Hamburgers
Yield
10 servingsPrep
25 minCook
15 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
ground beef, lean
|
|
| ¼ | cup |
onions
dry, minced |
|
| ¼ | cup |
water
hot |
|
| 3 | ounces |
baby food
beef, strained |
* |
| ⅔ | cup |
beef stock
|
|
| 1 | package |
buns
hot dog |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
ground beef, lean
|
|
| 59 | ml |
onions
dry, minced |
|
| 59 | ml |
water
hot |
|
| 86.7 | ml/g |
baby food
beef, strained |
* |
| 158 | ml |
beef stock
|
|
| 1 | package |
buns
hot dog |
*
|
Directions
Soak ¼ cup dry minced onions in ¼ cup hot water until soft while you mix 2 pounds ground beef with 3 ounce jar of strained beef baby food and ⅔ cup clear beef broth.
Keep patties uniform using ¼ cup meat mixture for each patty, flatten to ¼ inch and fry quickly in 1 tablespoon of oil per patty on a hot griddle.
Make 3 or 4 holes in patties while frying.
Cut hot dog buns in half. Cut off rounded ends. Fry 1 teaspoon onions under each patty as you turn to fry second side.
Slip each patty into bun with 2 dill pickle chips, mustard and ketchup.
