Recipes

Sauté green pepper with olive oil in skillet on medium-low heat about 5 minutes. Add can of tomato paste, ketchup, mustard, garlic, molasses, bay leaf and ground black pepper. Remove buns from White Castles and set aside. Add chopped White Castle patties and onions (pickles optional) to pan. Cover and simmer 20-30 minutes on low heat. Remove bay leaf before serving.

To serve: Spoon hot Sloppy Sliders over open-face White Castle buns.

Remove the pickles and crumble or dice hamburgers in a large bowl and set aside. Beat eggs until light and foamy. Stir in the grated potatoes, grated onion, flour, seasonings, herbs and combine with the hamburger mixture. Heat 1/8 to 1/4 inch vegetable oil in a large skillet. For each latke, drop about 1/4 cup White Castle potato mixture into the hot oil, fry on each side until golden brown. Add oil to pan as needed, to keep proper depth for frying. Drain latkes well on absorbent paper. This makes about 14-20 of the lightest White Castle Latkes in the Latke-Land. Serve hot, with applesauce, dairy sour cream, apple butter or eat plain. Enjoy. *Latkes are potato pancakes, a traditional Hanukkuh delicacy.

Coarsely chop the White Castle burgers in a food processor. In a large saucepan, cook onion and green pepper in the 2 T of butter until tender. Combine in a bowl with chopped White Castle burgers and green chili peppers. Set aside. In the same saucepan, melt 3 T butter. Blend in coriander, flour and salt. Stir in chicken broth all at once. Cook and stir until thickened and bubbly. Remove from heat, stir in sour cream and 1 C of the cheese. Stir 1 C of this mixture into the burger mixture. Dip each tortilla into the hot sauce to soften and fill with 1/4 C of the burger mixture. Roll up and arrange rolls in a 9″ × 13″ baking dish. Pour remainder of sauce over the rolls and sprinkle with remaining cheese. Bake uncovered at 350 degrees for 45 minutes.

Line bottom of greased 9” x 13” casserole dish with White Castles. Sprinkle cheese over sandwiches. Beat eggs, add milk and all ingredients except bacon or sausage. Pour egg mixture over cheese and sprinkle bacon or sausage on top. Cover with foil and refrigerate overnight. Bake uncovered at 325 degrees for one hour. Let sit before serving.

Put hamburgers into food processor; process to crumb. Place into bowl. Stir in tomatoes, Monterey Jack and Parmesan cheeses and garlic powder.
Cut peppers in half lengthwise; remove stems and seeds. Arrange cut-side down on broiler pan. Broil until skins are charred. Remove skins.
Place pepper halves, cut side up in shallow greased baking pan. Fill peppers with hamburger mixture.
Bake at 350° for 20 minutes. Top each pepper with a cheddar slice. Bake additional 10 to 20 minutes until pepper is tender.
Arrange peppers on serving platter. Top each with dollop of sour cream garnished with olives. Accompany with salsa. Serves six.

Preheat oven to 375°. Roll the dough out on a lightly floured surface into 1/4"-thick rectangles. Break up the hamburgers into very small pieces and mix with the remaining ingredients. Spoon mix onto each dough and “jelly roll” into loaves, pinching at seams. Place on lightly greased baking pan, seam side down, and bake for 40-45 minutes until crusty and brown. Cool on wire racks and cut into slices with a sharp serrated knife.

Meatballs:
Chop onion in a food processor until fine. Sauté on medium heat until soft but not browned, about 5 minutes. Drain using a strainer. Chop all 10 burgers in a food processor until fine. In a large mixing bowl, combine the ground burgers and sautéed onion with the remaining meatball ingredients, mixing well with your hands. Let mixture set covered in refrigerator for 30 to 60 minutes. Spray baking dish or cookie sheet with a light coating of vegetable spray. Shape the meat mixture into balls by rolling a small amount into your hands until smooth. Meatballs should be slightly smaller than a golf ball. Bake meatballs in a 350-degree oven for 20 to 30 minutes, turning them over halfway through the cooking time. Meatballs should be browned on both sides. Remove the balls from the pan and strain with a colander.

Sauce:
Sauce may be prepared while meatballs are cooking. Combine all sauce ingredients in a saucepan and heat on stove at medium heat, until thoroughly heated. Pour over the cooked meatballs. Serve immediately, or refrigerate the sauce-covered meatballs overnight and heat the following day in a slow-cooker.

Preheat oven to 325°. Place burgers in a large casserole dish. Remove the bun tops and cut into cubes. Heat the oil in a frying pan and add the bread cubes. Fry until crispy and add the taco spice mix until the cubes are evenly coated. Add the juice from the 1/2 lime to the cubes. Spread the can of refried beans over the burgers. Sprinkle the bread cubes over the refried beans and Monterey Jack cheese over the bread cubes. Place the casserole in the oven for 20 to 25 minutes. Remove and let cool for 5 minutes. Top the casserole with the lettuce, tomatoes, salsa, olives, onions and guacamole. Top with the sour cream. Garnish with fresh cilantro. Serve while warm.

Mix cream cheese and mustard together and spread on bottom of large, shallow serving dish. Spread onions evenly on top of mixture. Put burgers in food processor until blended and spread evenly over onions. Cut cheese into chunks, add milk and melt in microwave for 1-2 minutes. Stir until creamy. Pour cheese mixture over burgers. Sprinkle parsley flakes on top. Heat for 3-4 minutes on high in microwave or 20 minutes in oven. Serve with a large bag of tortilla chips.

Remove burgers from buns. If frozen, crumble meat. If fresh, cut into very small pieces; set aside. In a large saucepan, combine water, potatoes, carrots, onion, green pepper, jalapeño pepper, garlic, bouillon and salt. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until potatoes are tender. Stir in hamburger and 2 cups of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne if desired. Top with bacon just before serving. Serve with toasted buns.*Note: When cutting or seeding hot peppers, wear rubber or plastic gloves to protect your hands. Avoid touching your face.

Sauté green bell pepper, pepperoni, garlic and olive oil in small pan on low heat for approximately 10 minutes. On a floured flat surface, form the pizza dough into a rectangular shape approximately 18 × 10-inch. Separate the burgers and onions from bun. Put aside top bun to be used later. Discard bottom bun and pickle. Crumble burgers with onions into small pieces and distribute evenly lengthwise across middle of pizza dough. Next distribute the sautéed green bell pepper, pepperoni and garlic over the burgers. Sprinkle the mozzarella and locateli cheese over the other ingredients. To form the calzone bread effect, fold bottom dough up over center and fold top of dough down over the center, slightly overlapping the bottom dough. Fold ends of dough over top about 1 inch. Slightly beat the egg yolks; then using a brush, spread over top of calzone as a glaze. Poke several small holes in top to let hot air escape. Transfer calzone to a large cookie sheet which has been lightly greased with olive oil and sprinkled with 2 tbsp. of corn meal. Bake at 350° for 45 minutes. Take 10 bun tops and place on cookie sheet with top of bun down and cover bottom of bun with olive oil and sprinkle with garlic powder. Put in oven along with calzone 5 minutes before you remove calzone.

Cut baked potatoes in half. Scoop out most of potato and place in a large bowl. Roughly chop and mash potatoes. Add salt, pepper and sour cream. Cut burgers into small pieces and place into bowl. Lightly sauté onions and green peppers and add to potato mixture. Mix well. Put potato/burger mixture into the potato skins. Fill them over the top until all filling is used. This will make 10 potato halves. Sprinkle grated cheese and chives on top. Bake for 35 to 45 minutes at 325° until cheese melts and potatoes are thoroughly warm. Can be used as a meal with tossed salad or soup.

Cook pasta shells according to directions. Drain and place on foil. Brown sausage in skillet. Drain. Chop burgers and combine them with the mozzarella cheese, onions, oregano, eggs, salt, pepper and 1 tsp. fennel. Add 1/2 tsp. fennel to spaghetti sauce. Fill the shells with the mixture. Spread a thin layer of sauce in a 13 × 9-inch baking pan. Add the stuffed shells. Cover with remaining sauce and sprinkle Romano cheese on top. Cover with aluminum foil. Bake at 350° for 45 minutes. Fills about 38 shells.

Remove burgers from buns. If frozen, crumble meat. If fresh, cut into very small pieces. Brown the burger in the olive oil until it is crumbly and crisp. Place the tamales at the bottom of a greased 9 × 13-inch. casserole. Cover tamales with chili. Sprinkle liberally with cheese. Add the cooked burger meat. Top with chopped green onions, using part of the tops. Bake in a 350° moderate oven until hot and bubbly. Place buns on foil-lined cookie sheet. Spread each bun half heavily with garlic butter and place under the broiler for a minute or two. Serve with casserole. Serves 6.

Sauté the carrots, onions, garlic, green and red peppers in oil. Add the potatoes and cook until potatoes are tender. Line the bottom of a 9 × 13-inch baking pan with burgers. Put the bun tops and pickles aside. Spread the sauteed vegetables over the burgers. Crumble the bun tops and cheese over the mixture. Pour water over everything. Bake at 300° for 30 to 45 minutes. Garnish with the pickles and diced tomatoes.

Stock: Cook skinless chicken breast in 10 cups of water until tender. Remove meat from bone and chop up if necessary. Remove burgers and pickles from buns and cut them up. Place buns in oven at 225° until dry, then crush. Add following ingredients to stock and simmer 1 to 2 hours, stirring occasionally: burgers, pickles, chicken, beans, onions, celery, yellow pepper, tomato, chili powder, cilantro, cumin, garlic, oregano and white pepper. Just prior to serving, add butter, cheese and bun crumbs and simmer 15 to 20 minutes. Ladle chili into bowls and garnish with parsley.

Remove burgers and pickles from buns. Place buns in oven at 200° until dry, then crush. Meanwhile, chop the burgers and pickles and combine with the chicken, celery soup, sour cream, mushrooms, garlic and linguine. Prepare puff pastry according to directions and place in a greased 11 × 17-inch baking dish. Prebake pastry at 350° for 15 minutes or until pastry starts to puff up. Prick with fork to deflate. Pour above ingredients into baking dish and bake at 350° for 30 minutes. Meanwhile, fry bacon until crisp, drain and crumble. Mix bacon, butter, cheese, onions, olives and bun crumbs. When the top of the ingredients in the baking dish are starting to become slightly firm, remove from the oven and spread the bacon mixture on top and return to the oven for 2 to 5 minutes or until cheese melts. Garnish with eggs, parsley and paprika.

Preheat oven to 325°. Mix sour cream, 2 ounces shredded cheese and 3 tbsp. chopped parsley. Prepare taco seasoning mix according to package directions. Place 10 burgers in bottom of 8 × 12-inch Pyrex® dish sprayed with Pam®. (Arrange burgers in 2 side-by-side rows of 5 each.) Remove top bun of each burger and spoon sour cream mixture on top of each burger. Cover with tops of buns. Any extra sour cream mix can be added between or around the hamburgers. Spoon prepared taco seasoning sauce over each. Spoon or pour salsa over and around the burgers. Top with remaining shredded cheese. Dot top with black olive slices. Bake at 325° for 25 to 30 minutes.

Place 10 burgers side by side in a large greased casserole dish. Cook 4 packages of frozen broccoli, drain and layer over burgers. Melt cheese and pour over broccoli and burgers. Crush one stack of crackers with 1/2 stick of butter sprinkle over top of casserole. Bake at 350°F for 30 minutes or until topping starts to brown.

In a large mixing bowl, tear the burgers into pieces and add diced celery and seasonings. Toss and add chicken broth. Toss well. Stuff cavity of turkey just before roasting. Makes about 9 cups (enough for a 10- to 12-pound turkey). Note: Allow 1 hamburger for each pound of turkey, which will be the equivalent of 3/4 cup of stuffing per pound.