"White Castle" Sliders & Stacks

What's up everybody, welcome back to my channel. It's good to be back, especially with the recipe that I have to share today. It's a mix between a channel classic being the potato stacks and my take on a White Castle burger because I love them and the closest one is like four hours away so it's kind of nice to have a back pocket recipe that's pretty darn close. Okay, enough talking, let's dive into the recipe. First up of course is forming the famous square patties that White Castle is known for and that starts by making sure you're using at least an 80-20 ground beef and it should be cooled down a little bit in the freezer to make the molding process a bit easier. If the meat gets too warm it's really hard to keep that shape so just keep that in mind. Also don't forget to poke a few holes in the meat since that's also a very standout trademark of their steamed patties. When all the burgers are formed, place them back in the freezer for about 30 to 45 minutes to bring them back to a chill. Normally they do use small diced onions to steam their patties when they're caramelizing them on the the griddle they have but here I'm going to thinly slice some white onions for a slightly different take on the classic slider. Kind of holds up the integrity a little bit more in the onion but that's personal preference. When the onion is prepped, start caramelizing them on a griddle or large saute pan with a splash of canola oil until lightly golden. At this point you can remove the patties from the freezer and season them with salt and pepper. Then you're just going to simply layer them over the hot onions and cook for about two to three minutes on both sides. All right so while the burgers are finishing up, the potato stacks are pretty simple. This will probably be the third time making them on my channel. I really love the recipe. It's really solid and fun to make but I just couldn't resist with this particular recipe. Anyways just make sure you're using large russet potatoes that are thinly sliced on a Japanese mandolin about the thickness of a credit card or so. After that you're going to layer them as evenly as you can back together and then cut the stacked potato slices into roughly shaped squares. Kind of as best as you can. When the stacks are prepped and ready to go, fry them in canola oil that's at 375 degrees Fahrenheit for about five minutes depending on the thickness of your stacks. Mine are about eight to ten slices thick so just keep that in mind. But when they are solid golden brown, remove them from the fryer and onto a few paper towels. Salt and shake every new batch that comes out. Now I don't know the exact bread they use at White Castle but Hawaiian rolls are definitely as close as it gets in my opinion with this. Plus if you keep them all connected it's kind of like pull apart sliders when it's all said and done and that's kind of a cool thing. But anyways slice the buns horizontally and place the top half over the cheese and toast the bottom while you wait for the cheese and onions and all that good stuff to melt together. Once that has all taken place skillfully transfer the sliders onto the bottom half of the toasted bread and you are ready to rock. Place the sliders and stacks onto a tray with your favorite dipping sauces and enjoy some insanely crispy potato stacks alongside some ridiculously tender sliders. All right so my White Castle imitation sliders are done. These look really really good. I love the idea that it's almost like a pull apart type of deal. If you could do the four together you could even do the whole package of the Hawaiian rolls. They even have a bigger package which would be kind of crazy to do with like one big giant one. But anyways like I said this was inspired by White Castle. I was in Vegas a few months ago. Me and my brother-in-law went to White Castle and it was just you know I've been there before but it just kind of reminded me of what they're all about. The way they cook their meat's a little different. They cook it right on the caramelized onions or they kind of steam it slow and low you know to a certain extent in which a burger can be cooked. And I thought it was just such a cool process watching them do that. I never really paid attention you know the whole you know frozen technique with the meat and the holes are all very important to the recipe and I thought that was interesting. Plus I thought it'd be really cool to pair it with the potato stacks. But I'm gonna stop gabbing, run through the flavors and yeah this looks really good. I love that. This is cool you know. Very very good. Very close to White Castle I would say. I might put a little more caramelized onions on next time but I also really love the idea of putting the sliced onions as opposed to the chopped. It does make it a little easier to cook the burgers if you use the chopped onions but it was cool little twist. Plus I like them not ever so caramelized. Sometimes they retain a little bit more of the integrity of the onion when you do them sliced like that. Potato stacks are so cool. I stumbled upon this recipe just kind of by accident thinking about a scallop potato or like a potato gratin. What's cool about these is you don't really have to double fry them if you do them right especially if you eat them pretty quickly because the oil kind of gets in between each of those slices as opposed to a french fry which is a whole object and they crisp up beautifully. The edges take you know take to a crispiness very nicely. Just a very cool pairing with the potato stacks and almost like a stacked like 4x4 White Castle burger which I thought was very cool. This is obviously for like a fun party or a get-together. Maybe you know a whimsical barbecue for kids or for like a large event. You could just you know sling these out if you have the proper setup and you're just ready to go. So these are really fun to make for those occasions. I thought it turned out pretty good. Hopefully you guys enjoyed the recipe. If you did make sure you subscribe to my channel. Comment down below for future video requests. Things you want to see on my channel. Other tips and tricks. Make sure you check the description box for ingredient lists and equipment lists. Things that I use and I'll see you guys next time with another recipe. Later folks!