Tuesday, April 15, 2008

I Hate White Castle Burgers!!!

I love NYC. Went for the very first time in 1998 w/a GF. Well, she gave me a tour of some really cool spots in Brooklyn and Manhattan. One night, we were out and as usual I was hungry. She said, "Let's go to White Castle." I'm thinking, "Hey, this place is a burger institution." She orders a pair for both of us and some fries. I have a rule. If it doesn't smell good, don't eat it. Well, I didn't listen to my intuition. Those were the greasiest (not that I've ever had a problem w/grease) things I'd ever eaten. I love onions, but those smelled like they'd been canned too long. YUCK!

There was one thing I did like about White Castle burgers, their size. Those things are just as cute as they can be. So, every now and then I try to recreate that look, that size, that cuteness. Remember that 2 pounds of ground beef from yesterday. I decided to make sliders. It was super easy. I lined a baking sheet (one with sides) with parchment paper (wax paper will work, too). Next, I spread my ground beef (unseasoned) onto the sheet and topped it with plastic wrap. I wanted to see what I was doing. I used my rolling pin to press the meat into a thin layer. I then seasoned it with a mix of salt, pepper, and garlic (use what you like). I cut the sheet into twelve squares (okay, so I scored it). Parked them in the freezer (1954 Int'l Harvester) while I got my grill pan piping hot. Oil the pan and when hot, drop those cute little burgers on there. B/W two-three minutes on each side and you've got sliders. I don't know about you, but bread choice in burgers is paramount for a good sandwich. I chose potato dinner rolls. I topped each mini with sharp cheddar, a circle of ketchup and a dot of mustard.

I can't wait until lunch time. Now, what am I going to do with the ground turkey. I'm thinking that a turkey meatball soup might be in order. Let me know what you think!


Aiyana said...

I don't use any beef in my house at all, so everything is ground turkey. You need to make sure that keep it moist, flavor it and don't break it up too small because it can get grainy. So, use some olive oil, garlic, lots of sage, some worchestershire, S&P and onion when cooking ground turkey. One of my favorites is turkey spaghetti with green peppers, onions, rosemary and balsamic vinegar. turkey meatballs are good too - try adding some parmesean cheese in with the breading to hold it ogether. I know you'll come up with something great!

DramaQueen said...

One of my faves is Italian Meatball Soup. The plethora of variations makes it super versatile (second only to minestrone in terms of what you can throw into the mix). I have used Swiss Chard, escarole, and spinach and have made it with carrots, without carrots, with beans, without, with pasta, without, etc. And it's always good.

AJ said...

aiyana: That Sloppy Joe recipe I saw would be great at keeping the turkey moist. It was filled with peppers, onions, a dash of Worcestershire sauce, etc. I love sage. If I were ambitious I'd make my own sausage and grill it.

DQ: I don't think I'll go with soup. I am going to make an appetizer platter with saucy meatballs, cheese slices, parmesan breadsticks, etc. Maybe a few deviled eggs.

Anonymous said...

I love sliders--the tiny White Castle-style burgers--but I *hate* onions.