Rex Castles

What I Crave!

I decided when I got off work yesterday that with all the talk of possibly getting White Castles in a couple weeks, I should just go ahead and try to make my own. So that’s what I set out to do. I researched different specifics about the burgers plus applied what I’d remembered for all those foggy times I stumbled around their stores, and came up with a plan.

I took a half pound of hamburger beef and divided it into six balls. Normally I think there’d be nine per half pound if they were making them. I formed each of the six into patties and set them aside on wax paper. The only thing different about the hamburger meat, is that if I were normailly making a hamburger I’d use a very lean burger so that it’s healthier. Since most of the fat from these will cook out, I chose a 20% fat hamburger meat.

Next up, shred the onions. I broke out my mandolin and started shredding the largest onion I had until it looked like I had a nice bed of onions for the burgers to steam on. I turned the cast aluminum skillet on Medium, and let them sit. No olive oil, no seasonings, no butter. Just let the onions sit and make their own liquid. I walked away and checked Facebook.

I heard them sizzling and looked over to see steam rising. I knew it was time to finally add the patties. Like a puzzle, they only fit in the pan one way. Now for the next step, the buns. I bought dinner rolls. A style that reminded me of White Castles’ buns, and started separating them. I broke out the bread knife and sliced them in half.

It was now time to flip the burgers. I slowly turned them to make sure that I got some of the onions in each turn, while still leaving a partial bed underneath for them to further steam in. I then placed the bottom bun slices on each of the bugers, then placed the tops over top of the narrow spaces between each burger. This way they’ll all get steamed from the bed of onions.

I grabbed the small jar of hambuger pickles that I bought and picked out 12 decent sized pickles to top the burgers. Finally the burgers were ready, so I set the top buns aside, and turned the burgers (with bottom bun) onto a plate. I topped each of them with two pickles, then put the top bun on. Serve with a side of fries and you’ve got a homemade White Castles meal, or as friends call them: Rex Castles.

So I’m sure you are wondering about condiments. Well White Castles doesn’t have condiments. Sure you can get ketchup or mustard packs, maybe even mayo, but their basic burger is just a hamburger steamed over a bed of onions, served on an onion steamed bun with two pickles.

Amazingly enough, they tasted just like the real thing, except with more meat per burger. And there you go. It’s what I craved.