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White Castle Mini Burgers Recipe

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This recipe for White Castle Mini Burgers, by , is from The Delany Girls' Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jessica Steber


1 1/2 lbs. ground chuck
1 pkg. dry Lipton Onion Soup
1 egg
1 tbsp. cold water
dash of pepper
2 pkgs. mini buns (I use 2. 12 bus package of Hawaiian Bread Buns or Pepperidge Farm Party Buns, 20 buns in package. Great for appetizer size.) Will slice entire package in the center horizontally.
dill pickle slices, depends on the number of buns

Mix together well and press firmly in jelly roll pan with a lip. 16 x 11 size. Prick mixture with fork. Expect much shrinkage of meat.

Bake at 400 F for 10 minutes. Drain off fat and blot with paper towel.

COOL meat, then cut meat in half and place one half onto half of the sliced buns. Place pickle on top

Spread Dijon mustard on the top half of buns then place on top of meat. Slice for the individual bun size. Slip back into bag.

Repeat for the second bag of buns with the other half of the meat.

Can freeze or keep in fridge for a few days.

Warm in microwave.




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