• Cheese mushroom heaven burger
• Devine Gourmet Hamburger Patty
• Grilled Spicy Lamb Burgers
• The Spa Burger with Mango-Alfalfa Sprouts and Red Bell-Pepper and Cashew Tarator
• Spiced Mediterranean Burgers
• Jalapeno Bacon Cheeseburgers
• Spicy Vegetarian Gourmet Burger
• Vegetarian Double Mushroom Cheese Burger (DMC Burger)

Famous Burger Clones

• Original Tommy's World Famous Hamburgers
• In-N-Out Double Double Burger
• McDonald's Big Mac
• Big Mac Special Sauce
• All American No. 1 Burger
• Sonic Burger
• Wendy's Wild Mountain Bacon Cheeseburger
• White Castle

WGH BURGER RECIPES ONLINE

WGH has put together a list of what we feel are the best burger recipes on planet Earth. Most of them are very simple to make and we have also noted some cool tips,

that will ensure your hamburgers rock! If you have your own concoction that you love, please share it with the overweight editors at WGH so we can share the love. We

will even let everyone know who's behind it.

Tips when making Hamburgers (read in conjunction with any of our recipes)

Rinse hands under cold water or soak in a bowl with ice cubes (prior to handling meat). This will ensure that the fat of the meat doesn't melt.

Use the absolute freshest and best quality products you can. ABSOULTELY NO FROZEN PRODUCTS!

Make sure that you use Chuck meat (from the top back of the rear quarters)
Tell your butcher to give you at least 20% fat - we like 25% but check with your heart doctor first. This ensures, you will have a juicy burger
Have your butcher grind the meat 3 times. This ensures that the fat is evenly dispersed so every morsel tastes great. Add a teaspoon of butter to the meat pattie for a great result.

Use butter NOT margarine

Egg's should be free range (the guys that get to run around) You can tell by the color of the yolk. It will be a very healthy orange color. Any pale yellow stuff, please reject.

Rub some cooking oil on your hands prior to handling the meat mixture - you will have less meat on your mits! Mix with French Onion Soup Mix. (This is a killer tip).

Leave the completed patties on some wax paper or tray in the refrigerator for an hour prior to cooking or the freezer for no more than 30 mins. This will help the mixture bind.

Don't use breadcrumbs in the meat mixture!

Cheese mushroom heaven burger

If you love mushrooms, look no further. This beauty is seventh-heaven for all burger followers.

Ingredients:
4 tablespoons butter or margarine (preferrably butter)
1 large onion, chopped
6 ounces mushrooms, chopped
1 1/2 lbs ground chuck (mix with French Onion Soup Mix)
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
1 tablespoon A-1 Steak Sauce
flour (for coating)
2 tablespoons extra virgin olive oil
5 large kaiser rolls, lightly toasted and then placed face down for 1 minute on a pan with a dollup of butter (only cook the inside of the bun)

Accompaniments:
cheese, of your choice

1. In a large, heavy skillet, melt butter
2. Cook onions over medium-low heat until golden brown.
3. Add the mushrooms and continue cooking until mushrooms are tender.
4. Let sit until they are cool enough to handle.
5. In a large bowl, mix the ground chuck, salt, pepper, steak sauce, and onion-mushroom mixture.
6. Form into 5 thick burgers.
7. In same skillet, heat olive oil over medium heat.
8. Coat the burgers in flour and cook for 2 - 2.5 mins (only turn once)
9. Add cheese after turning and melt on top of burger - cook for 1.5 - 2 more mins (or your liking) but make sure that the cheese has melted.

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Devine Gourmet Hamburger Patty

For The Patties:
2 tablespoons butter
1lb/500g ground beef
1 half onion grated or finely chopped
4 pinches ground coriander
3 pinches paprika powder

a little pepper, fresh ground is better
a few pinches of salt
1 free range egg lightly beaten (make it a free range and it will taste oh so good)

For the Rolls:
4 rolls
sliced tomato
thinly sliced onion
lettuce 1 or 2 loose leafs (don't cut)
a few slices of gherkin
mayonnaise
ketchup with a few drops of tabasco

1. Mix all the patty ingredients (except salt) thoroughly.
2. Make sure the mixture is cool. Divide mixture into 4 equal balls and mold into patties.
3. Place on the grill (with a dollup of butter), lightly salt and grill for 2 - 2.5 mins)
4. Cook on medium heat under the grill, on the barbecue or in a pan for 2 - 2.5 minutes.
5. Flip, lightly salt again. Cook for another 1.5 - two minutes (or until your liking)
6. Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in a pan) just before the patties are done. Spread some butter on the cut side of the top bun
7. Spread mayonnaise on the bottom halves, add a thin slice of onion, some leafs of lettuce, a slice of tomato and a little sliced gherkin. Top it off with a little mayo and ketchup, the patty and the top half of the roll.

PREPARATION:

Prepare a grill for high heat.

Combine the beef with bread crumbs, Worcestershire sauce, grated onion, garlic powder, and tomato juice. Shape the meat into 4 to 5 large patties. Sprinkle both sides of burgers lightly with seasoned salt and pepper.

Put burgers on a lightly oiled grill over the prepared coals and grill for about 5 to 7 minutes on each side, or until done as desired. Serve on split toasted buns with your choice of sliced vegetables and condiments. ^ top

Grilled Spicy Lamb Burgers

These little babys are simply devine. They will turn the taste-buds of most sophisticated burger lovers upside down and dancing in celebration. 

DIRECTIONS

1. Preheat grill for medium heat.
2. Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties.
3. Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.
   
   
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   The Spa Burger with Mango-Alfalfa Sprouts and Red Bell-Pepper and Cashew Tarator

   For the gourmet burger lover. Check out the picture. These guys are sexy and taste good to the last morsel. They will make momma proud!

The Spa Burger with Mango-Alfalfa Sprouts and Red Bell-Pepper and Cashew Tarator

Olive oil for frying
1 onion, finely chopped
1 garlic clove, crushed
1/2 cup cooked spinach
1/2 cup cottage cheese, well drained
2 cups fresh white bread crumbs
1/2 cup wheat germ, lightly toasted
1/2 cup ground walnuts
2 tablespoons chopped fresh mint
1 egg
Salt and freshly ground black pepper
Pinch of cayenne

To serve:
4 sesame burger buns, split
Mango-Alfalfa Sprouts
Red Bell-Pepper and Cashew Tarator
Green salad

Mango-Alfalfa Sprouts:
1 1/2 cups alfalfa sprouts
1 mango, finely shredded
1 cup fresh cilantro leaves
2 tablespoons maple syrup
1 small red onion, thinly sliced
2 tablespoons olive oil
Juice of 1 lime
 
Red Bell-Pepper and Cashew Tarator:
1 1/4 cups fresh white bread crumbs
1/3 cup skim milk
1/4 cup roasted red bell-peppers in oil, drained, oil reserved
1/2 cup cashew nuts
2 garlic cloves, crushed
Salt and freshly ground black pepper

  Spiced Mediterranean Burgers

British television celebrity chef Anthony Worrall Thompson is renowned for his passion for Mediterranean cuisine. This burger encapsulates it all ‑- it is full of flavor, delicately spiced and wonderful cooked over a barbecue. The last part is the secret. You must, repeat-must, grill them over the BBQ.

Serving: 8

1 pound finely ground beef
1 pound finely ground lamb
1/2 onion, peeled, finely grated
1 teaspoon finely chopped garlic
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh cilantro
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 teaspoon hot pepper sauce
Salt and freshly ground black pepper

To serve:
8 small baguette rolls/pita bread
8 shallots, peeled, thinly sliced
Chopped fresh flat-leaf parsley
4 large tomatoes, thinly sliced
4 whole fresh cilantro leaves
2/3 cup plain Greek-style yogurt

Jalapeno Bacon Cheeseburgers

 

Spiced Mediterranean Burgers

British television celebrity chef Anthony Worrall Thompson is renowned for his passion for Mediterranean cuisine. This burger encapsulates it all ‑- it is full of flavor, delicately spiced and wonderful cooked over a barbecue.

Serving: 8

1 pound finely ground beef
1 pound finely ground lamb
1/2 onion, peeled, finely grated
1 teaspoon finely chopped garlic
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh cilantro
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 teaspoon hot pepper sauce
Salt and freshly ground black pepper

To serve:
8 small baguette rolls/pita bread
8 shallots, peeled, thinly sliced
Chopped fresh flat-leaf parsley
4 large tomatoes, thinly sliced
4 whole fresh cilantro leaves
2/3 cup plain Greek-style yogurt

1. Preheat the barbecue or broiler.
2. Place the burger ingredients in a large bowl, blend the mixture with your hands, taking care not to overwork it.
3. Form the mixture into 8 long oval shapes, about 1 inch thick.
4. Chargrill, broil or fry the burgers for about 5 minutes on each side for rare, or to your taste.
5. Split the rolls or pita breads without cutting them through. Remove some of the bread from the center of the rolls. Place some tomato and shallot slices in the rolls, add the burgers, and garnish with flat-leaf parsley, fresh cilantro and Greek-style yogurt. ^ top
 

Source: Excerpted from The Gourmet Burger by Paul Gayler

 

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Spicy Vegetarian Gourmet Burger

The texture and taste of this burger is devine. Macadamia nuts, Cashew nuts, chili, black beans fresh coriander and fresh parsley give this Spicy Vegetarian Burger a distinct and unique taste. This is one of WGB’s favorites.

Serves 4

Patties:

1 can black beans regular size, drained and coarsely mashed

2 tablespoons cashew nuts and 2 tablespoons of macadamia nuts, finely chopped

1 onion finely chopped

1 tablespoon red bell pepper/paprika pitted and finely chopped

1 pinch of cayenne pepper

1 clove garlic finely chopped

1 small red or green chili pepper

1 tablespoon fresh coriander finely chopped

1 tablespoon fresh parsley finely chopped

½  vegetable stock block diluted in about a tablespoon water

some extra virgin olive oil to fry the patties

pinch rock salt

pinch of black pepper

*4 thin slices of blue cheese (optional)




Rolls:
 

4 fresh bread rolls

sliced plump tomato

thinly sliced red onion

ice-burg lettuce

a few slices of gherkin

vegan mayonnaise

Everything must be chopped finely or you will have problems with the binding of the patties. Thoroughly mix all the patty ingredients, taste and add salt/pepper. Put the mix into the refrigerator for 30 minutes.

Divide the mix into 4 balls, clean and dry your hands, dust liberally with flour and breadcrumbs to form the patties. Place back in the refrigerator for 15 minutes.

Fry in a little olive oil over a medium to high temperature allowing a nice crust to form prior to turning. (add the *blue cheese after turning the burger so it melts) Drain on paper towels before serving.

Half the rolls and toast the cut surfaces lightly on the skillet or pan in extra virgin olive oil and butter (50/50 mix). Spread mayonnaise liberally on the bottom halves, add a thin slice of onion, some ice-burg lettuce, a slice of tomato and two pieces of sliced gherkin. Add the patty and the other half of the roll. You’re now all set to enjoy the spice of the party!

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Vegetarian Double Mushroom Cheese Burger (DMC Burger)

This was my Grandfather’s signature veggie burger. Whilst the ingredients have slightly changed from his original recipe, the taste is almost identical. For this to end up a masterpiece, you must ensure that the Portobello mushrooms are large and fresh. The sauce is so good that you can try it on other veggie dishes. 

Serves 4

Mushrooms:

8 large portobello mushrooms
8 slices of mozzarella cheese, or tasty-cheese

Sauce:

4 cloves garlic chopped
1 dash olive oil
3 tablespoons of butter
1 teaspoon of balsamic vinegar
1 pinch fresh parsley
1 teaspoon brown sugar (white is ok)
1 pinch of rock salt
2 pinches of freshly ground black pepper

Rolls:

4 fresh rolls that are about the same size or a slightly smaller than the mushrooms

Butter

Clean the mushrooms. Cut the stems off.




Sauce:

Warm a skillet or pan, add the olive oil and saute the garlic lightly over a low heat. Add the other ingredients, turn down the heat, stir the sauce till the butter has melted then turn-off the heat.


Mushrooms:

Brush the mushrooms with the sauce and barbecue/grill/broil them stem-side down until cooked. Turn the mushrooms over, salt & pepper each one and then apply sauce liberally. Add the mozzarella or tasty-cheese to each mushroom. Retain some sauce for the buns.

Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in a dry pan) just before the mushrooms are done. Spoon a generous amount of sauce over the bottom half of the roll Top it off with two mushrooms (stacked on top of each other) and the other half of the roll. Now enjoy your Vegetarian Double Mushroom Cheese Burger (DMC Burger). ^ top

Famous Burger Clones

Original Tommy's World Famous Hamburgers.

This clone recipe is for the whole hamburger, but anybody who knows about Tommy's
goes for the chili. That's also the part that required the most kitchen sleuthing. Turns out it's an old chili con carne recipe created back in 1946 by Tommy's founder, Tommy Koulax, for his first hamburger stand on the corner of Beverly and Rampart Boulevards in Los Angeles. Adding the right combination of water and flour and broth and spices to the meat we can create a thick tomato-less chili sauce.

Chili
1 pound ground beef (not lean)*
1/4 cup flour plus 1 1/4 cups flour
1 1/3 cups beef broth
4 cups water
3 tablespoons chili powder
2 tablespoon grated (and then chopped) carrot
1 tablespoon white vinegar
2 teaspoons dried minced onion
2 teaspoons salt
1 teaspoons granulated sugar
1 teaspoon paprika
1/4 teaspoon garlic powder

3 pounds ground beef
8 hamburger buns
16 slices Kraft cheddar cheese Singles
1/2 cup diced onion
32 to 40 hamburger pickles (slices)
8 slices large beefsteak tomato (1/2-inch thick)
1/4 cup yellow mustard

1. Prepare the chili by first browning the meat in a large saucepan over medium heat. Crumble the meat as it browns. When the meat has been entirely cooked (7 to 10 minutes), pour the meat into a strainer over a large cup or saucepan. Let the fat drip out of the meat for about 5 minutes, then return the meat back to the first saucepan. Cover and set aside.

2. With the fat from the meat, we will now make a roux -- a French contribution to thicker sauces and gravies usually made with fat and flour. Heat the drippings in a saucepan over medium heat (you should have drained off around 1/2 cup of the stuff). When the fat is hot, add 1/4 cup flour to the pan and stir well. Reduce heat to medium/low, and continue to heat the roux, stirring often until it is a rich caramel color. This should take from 10 to 15 minutes. Add the beef broth to the pan and stir. Remove from heat.

3. Meanwhile, back at the other pan, add the water to the beef, then whisk in the remaining 1 1/4 cups flour. Add the broth mixture and the other chili ingredients and whisk until blended. Make sure your grated carrot is chopped up to the size of rice before you add it.

4. Crank the heat up to medium/high. Stir often until you see bubbles forming on the surface of the chili. Turn the heat down to medium/low, and continue to simmer for 15 to 20 minutes, or until thick. The chili should be calmly bubbling like lava as it simmers. When it's done cooking, take the chili off the heat, cover it, and let it sit for 30 minutes to an hour before using it on the burgers. It should thicken to a tasty brown paste as it sits.

5. To make your hamburgers, you'll first divide 3 pounds of hamburger into 16 portions of 3 ounces each. Grill the burgers on in a hot skillet or on an indoor griddle for 4 to 5 minutes per side or until done. Use some salt and pepper on each patty.

6. Build the burgers by lightly toasting the faces of the hamburger buns. Turn them over into a hot skillet or a griddle on medium heat.

7. Place one patty onto the bottom bun.

8. Position two slices of cheese on the meat.

9. Place another beef patty on the cheese.

10. Spoon about 1/3 cup of chili onto the beef patty.

11. Sprinkle about 1 tablespoon of diced onion onto the chili.

12. Arrange 4 to 5 pickle slices on the onion.

13. Place a thick slice of tomato on next.

14. Spread mustard over the face of the top bun and top off your hamburger by turning this bun over onto the tomato.

*Tidbits
Make sure the ground beef you use has a fat content of at least 20 percent. This way you'll be sure to get enough fat to make the roux.

Makes 8 burgers.
(6 cups of chili.)

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 In-N-Out Double Double Burger

This is the one and only burger. Has been a consistent stalwart in the World's Greatest Hamburger's Top 10 charts since our humble inception. Now, you have the chance to make a pretty darn close version of it.


Ingredients

1 plain hamburger bun
1/3  pound ground beef (20% fat)
dash salt
1 tablespoon Kraft thousand island dressing
1 large slice of fresh plump tomato
1 large lettuce leaf
2 slices of American cheese
1 whole onion slice (sliced very thin)

Instructions:

1. Pre-head a frying pan over medium heat
2. Lightly toast (important) both halves of the hamburger bun, face down in the pan. Set aside.
3. Separate the beef into two even portions, and form each half into a thin patty (¼ inch thick) slightly larger than the bun.
4. Cook for 2-3 minutes on each side.
5. Flip the patties over, lightly salt and immediately place two slices of cheese on each one. Cook for 2-3 minutes
6. Assemble the burger in the following stacking order from the bottom up.

bottom bun
dressing
tomato
lettuce
beef patty with cheese
onion slice
beef patty with cheese
top bun

Makes one burger

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McDonald's Big Mac

Okay, so you want to be able to brag you know the recipe for a burger that has been sold a billion times over? Here it is.


Ingredients

1 sesame-seed hamburger bun
half of an additional hamburger bun
¼ pound ground beef
dash salt
1 tablespoon Kraft Thousand Island dressing (or special sauce clone – see below)
1 teaspoon finely diced onion
½ cup chopped lettuce
1 slice American cheese
2 – 3 dill pickle slices

Instructions

1. With a bread knife, cut the top off the extra bun half, leaving about a ¾ inch thick slice. This is the middle part of the burger
2. Place the three bun halves on a hot pan or griddle, face-down and toast them to a light brown. Set aside, but keep the pan hot.
3. Divide the ground beef in half and press into two thin patties slightly larger than the bun.
4. Cook the patties in the hot pan over medium heat for 1 – 2 minutes on each side. Salt lightly.

Build the burger in the following stacking order from bottom to top:

bottom bun
half of dressing
half of onion
half of lettuce
American cheese
beef patty
middle bun
remainder of dressing
remainder of onion
remainder of lettuce
pickle slices
beef patty
top bun

Makes 1 hamburger.

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Big Mac Special Sauce

For those who want the real deal

Ingredients

½ cup mayonnaise
2 tablespoons of French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon of white vinegar
1 teaspoon sugar
1/8 teaspoon salt

Instructions

1. Combine all the ingredients in a small bowl. stir well.
2. Place sauce in a covered container and refrigerate for 4 hours (or overnight), so that the flavors blend. Stir the sauce a couple of times as it chills.

Makes about ¾ cup



Sonic Burger

The chain that become famous in the States in the fifties. Named Sonic because of the revolutionary speed that the burgers were delivered. Adopting at the time – high tech – intercom methods to speed up the process of getting the burger to the customer's car in ultra-quick time. 

Sonic burger has reverted back to their original concept and customers can once again experience the fun manner in which Sonic made a name for itself.

Ingredients

All American No. 1 Burger

¼ Pound ground beef (20% fat)
1 lare plain white hamburger bun
butter-flavoured spray or melted butter
salt
2 teaspoons mayonnaise
3 dill pickle slices (hamburger slices)
1 tablespoon chopped white onion
1/3 cup chopped lettuce
2 tomato slices

Instruction

1. Shape the ground beef into a thin circle the same diameter as the bun. Cover the patty with wax paper and freeze it
2. When you ready to go, pre-heat a large skillet over medium heat
3. Spray some butter spray or a thin layer of butter the faces of the top and botton hamburger bun. Lightly brown the faces of the bun in the skillet, then remove and set aside.
4. Grill the beef patty in the skillet, and light sprinkle with salt and pepper. Cook the beef for 3-4 minutes per side until done.
5. As the patty cooks, build the burger as follows (bottom bun up):

Spread the mayonnaise over the browned bottom bun
arrange the pickle slices on the mayonnaise
arrange the lettuce over the pickle. mayonnaise
stack the tomato slices on the lettuce
when the beef patty is ready, stack it on top

Makes 1 hamburger

Wendy's Wild Mountain Bacon Cheeseburger

Ingredients

Southwestern Pepper Sauce
1/3 cup mayonnaise
¾ teaspoon paprika
¼ teaspoon cumin
¼ teaspoon minced garlic
¼ teaspoon lemon juice
1/8 teaspoon cayenne pepper
1/8 teaspoon dried oregano
pinch salt
pinch granulated sugar

3 ¼ ounces ground beef
1 kaiser bun (no seeds)
1 slice colby Jack cheese
2 slices cooked bacon
1 leaf iceberg lettuce
2 tomato slices
2 red onion slices

Instructions

1. Make the Southwestern pepper sauce by combining ingredients in a small bowl. Cover and chill the sauce until it's needed.
2. Form the ground beef on was paper into a square patty that is slightly bigger than the diameter of the bun. Put the patty into the freezer for at least 45 minutes so that it will firm up properly. This will help the burger stay together whilst cooking.
3. When your ready to go, heat up a large skillet over medium heat. Brown the faces of the kaiser bun on the skillet. When the faces of the bun are light brown use the skillet to cook the beef patty. Add a sprinkle of salt and pepper to the meat, then cook it for 2-3 minutes per side or until done.
4. Assemble the burger by positioning the patty on the bottom bun. Place the slice of cheese  on the beef, followed by the cooked bacon. Place the lettuce leaf on the bacon, then add the tomoto slices and onions. Spread about 1 tablespoon of Southwestern sauce on the face of the top bun. Flip the top over onto the rest of the sandwich and serve.

Makes 1 hamburger

Tips: If you like your burgers thick, (like the Wendy's version with two patties) simply add another beef patty onto the first one (on top of the cheese), followed by another slice of colby Jack.


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White Castle

In the real deal they place the frozen patties on a bed of steaming re-hydrated onion chips and they put the split bun halves on an steaming onion bed.  The bottom is added with the steamed onions. I think the goal is to get some of the onion (& beef) juice to soak into the bun . The bottom bun half  has a very moist almost gooey onion texture and flavor - which I think is a great part of their unique flavor.

Mmmm, these little sliders are extremely close to the originals. You may find yourself doing slider runs at home in the near future or offering your services to friends.

Ingredients

1 lb. ground chuck (80% lean)
2/3 cup beef broth
1 1/4 cups dried chopped onions (about 3 1/3 oz.)
2 1/2 cups hot water (or more if needed)
20 small dinner rolls (or 7 hot dog buns cut in thirds)
sliced crinkle-cut pickles
Cheese and condiments (optional)

Instructions

1. Line a 10-by-14-inch rimmed baking sheet with plastic wrap. Mix beef, and beef stock in a large bowl. Transfer mixture to lined baking sheet, and use a spatula to flatten. Place second sheet of plastic wrap over meat, and use rolling pin or hands to further flatten meat so it covers entire surface of pan.
2. Remove top layer of plastic wrap, and use spatula to score flattened beef into 2.5-inch squares. Reapply wrap, and place pan in freezer until meat is frozen solid.
3. Place dried onion in a small bowl, and add the hot water; let stand at least 10 minutes. Meanwhile, take frozen beef from freezer, and remove from plastic wrap. Re-score it with a sharp knife, and gently break patties apart.
4. Heat a large skillet (cast iron works best) or grill pan over medium-high heat. Add 1/4 of onion-and-water mixture to skillet. When water begins to steam (which should happen almost instantly), place 5 patties on top of the onions. Add one slice of crinkle-cut pickle on top of each patty. Cook, to desired doneness. Place a bun top on each patty.
5. Remove patties and buns, with a helping of onion, from skillet. Add bun bottoms, and any cheese or condiments as desired.
6. Repeat with remaining ingredients.


Makes about 20 two-and-a-half-inch square patties

Notes:
(from an ex WC employee)


Each station at a White Castle has two aluminum gills, each of which holds 30 burgers. They are gas-fired, with two settings, the first of which is low enough to keep the burgers at serving temperature, the other is a high-temp burner that uses either a timer or thermostat to cook the burgers. The operator loads the grill, pushes a button, and a short time later, they are ready to serve.

The meat patties are made by armour, to White Castle's specifications, which ensures consistency. They are delivered frozen, and kept frozen until they go on the grill. The five holes in each patty allow the burger to cook completely through with no flipping. The onion mix is shipped from the company commissary in individual portion plain white paper bags, containing dehydrated chopped onion, salt, and pepper. There is no MSG in the onion mix. One fills a stainless steel ice bucket with cold water and dumps in the contents of one bag of the mix, and it goes in the walk-in overnight, to reconstitute.

To load the grill, you take one ladle of the onion mix, place it on the grill and spread it out evenly with a spatula. The burger patties are then placed on the grill, followed by the bun bottoms, then the tops, and the button is pushed. A good operator can load the grill in about 30 to 45 seconds. There is no oil in the onion mix. When the burgers are ready, the operator uses the long offset spatula and lifts two burgers at a time to the counter, while holding the tops in his/her other hand, and then places the tops on the burger. The buns are baked in White Castle's own bakeries, and come in two 36 inch by 36 inch layers in plastic, wrap and a cardboard box. An operator separates these large layers into pairs of buns prior to their being placed in a container by the grill set.


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