Saturday, December 17, 2016

White Castle Burgers - Homemade

Have you ever had a White Castle Hamburger? I finally tried one in October. Let me just say I am not a raw onion fan. Chris liked the burger so when I saw a video on Facebook showing how to make White Castle Hamburgers at home I had to try it. Chris was very excited about this dinner. First thought was I would try sauteing the onions. Chris wanted raw onion but suggested I chop them up finer than what the video showed. So half the pan had sauteed onions and other half had raw. The mixture for the meat was 1 pound of ground beef mixed with 1 tsp of salt and 1 tsp of pepper. Of course, I did not use a whole teaspoon of salt. 1/4 cup of bread crumbs and 2 eggs. All the ingredients were mixed together and placed on top of the onions. Next, you take 2 straws and poke holes in the meat. You can probably use just one straw but I tried to follow the video. The pan goes into a 400˚ oven for 20 minutes. The house smelled amazing. After 20 minutes you place sliced cheese on top of the meat and it goes back in the oven for 2 minutes.

Not bad at all. Quite good actually. I did like the sauteed onions and Chris was happy with the raw onions. I am sure the any die-hard White Castle fans would enjoy these burgers. But of course, I had to bring the dinner up a notch. Homemade Brioche Rolls. Not easy making square rolls but I did a passable job.

The recipe was from the New York Times.

Light  Brioche Rolls

1 cup warm water
3 tablespoons warm milk
2 teaspoons active dry yeast
2 ½ tablespoons sugar
2 large eggs
3 cups bread flour
⅓ cup all-purpose flour
1 ½ teaspoons salt
2 ½ tablespoons unsalted butter, softened

In a glass measuring cup, combine 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.

In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, unfloured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes.

Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours
Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on baking sheet. Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours.

Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.

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