Ahhh. Superbowl Sunday. Not that I care anything about football, and until I went to New York last week, I couldn’t have told you who was playing. But it was hard even for me to miss the giant “Giants” posters plastered all over LaGuardia. Hmmm. But there have to be two teams, no? Who, then, is the other team? Who cares? All I know it that it’s NOT the Colts. Nonetheless, Superbowl Sunday is an excuse to get together with friends, have a few beverages and eat crazy stuff you would ordinarily not allow yourself to have.
When I was in New York, I was lucky enough to visit the New York Stock Exchange. I had been there one other time around 10 years ago. It has changed a lot. It’s much quieter. And much neater. With most trades taking place online now, no need for the shouting and tearing up of tickets. On my previous visit, there was every kind of trash imaginable several inches deep on the trading floor. Not this time.
But one thing I did notice was a big box of White Castle burgers to which the traders kept returning and taking out burgers two at a time. So, when deciding what my contribution to today’s menu would be, I thought of sliders–and began my search for the perfect White Castle copy cat recipe.
White Castle Copy Cat Burgers
- 1lb. ground chuck (80/20)
- 2/3 c. beef broth
- 1 small jar beef baby food
- 6oz. dehydrated chopped onions
- salt & pepper
- American cheese
- dill pickles
- slider buns
In a bowl, mix ground beef, beef broth and baby food (kinda gross) until smooth. Line a 10 x 14″ rimmed baking sheet with plastic wrap. Place another piece of plastic wrap on top and use your hands to flatten the beef and spread it evenly across the baking sheet. Take a spatula and score the meat into approximately 3 x 3″ squares, then use the tip of a wooden spoon handle to make the classic 5 holes in each patty. Put baking sheet in freezer until the meat is frozen solid. Soak dried onions in a cup or two of hot water. Fry the frozen patties on top of some of the onion/water mixture. Steam buns on top of burgers in covered skillet. When ready, remove from skillet, top with pickle and cheese. Enjoy!!