Recipes

Mix all ingredients except the wonton wraps. Cut wonton wraps into circles by rounding the corners; use a round cookie cutter. Place 1 tsp. of filling in the center of each wonton wrap; fold sides to form (use water to aid sealing edges) a pleated purse dumpling with the filling even with the top. Refrigerate ½-1 hour. Cook dumplings into boiling water for 5-7 minutes. Remove and drain onto plate and serve.
For the Dipping Sauce, mix the following ingredients together: 7 sesame oil drops or to taste, 1 green onion stalk, finely chopped, Crushed red pepper to taste. Serve in a small bowl.

Remove burgers from buns. If frozen, crumble meat. If fresh, cut into very small pieces; set aside. Separate dough into 10 biscuits and flatten into 5-inch circles. Press each into the bottom and up the sides of a greased muffin cup; set aside. In a small bowl, combine burger meat, ketchup, brown sugar, vinegar and chili powder; stir. Divide the burger mixture among biscuit-lined muffin cups. Sprinkle with cheese. Bake at 375° for approx. 18 minutes or until golden brown. Cool for 5 minutes before removing from tin and serving. Serve with toasted buns.

Combine dry ingredients. Stir in eggs, milk, butter, and corn. Drop in burger meat and onion by bits. Bake in two 12-inch square greased pans for 20 to 25 minutes at 400°, or until toothpick inserted into middle comes clean. Serve warm.

Take the buns from burgers and knead them into dough. Roll flat and press into two 9-inch pie tins. Add onion from hamburgers. Preheat oven to 450°. Skin and slice leeks or onions. Melt butter in saucepan. Stir and cook leeks/onions in butter over low heat until clear. In a separate saucepan, combine eggs, sour cream/yogurt, sherry/beer, salt, pepper and pickles. Stir this mixture into leeks/onions. Brush bottom of pie shells with beaten egg white. Fill shells with the mixture. Bake pies at 450° for 10 minutes. Reduce heat to 300° and bake pies for about 30 minutes until crust is brown. Before removing pies, arrange 5 burgers on top of each pie to warm without cooking.

Spread heated refried beans onto warm burrito wrappers. Cut hot burgers in half. Place two halves end to end on each wrapper. Top with one chile strip, grated cheese, salsa, and sour cream to taste. Fold bottom up 1" then roll from side. Makes 10 burritos.

Serves 12.
Layer 9×13 glass dish with can refried beans. Mix 8 oz. cream cheese, 1/2 pint sour cream and 1 envelope taco mix, cover refried bean layer. Place 10 White Castle burgers over top of 2nd layer. Loosely cover, bake in 350º oven for 20 minutes.
Serve with warm nacho chips.

Separate the buns from 10 freshly made burgers. Remove meat and scrape cooked onion from buns, reserve both. Use a rolling pin to flatten buns to 1/8-inch thickness. Chop the hamburger meat and cooked onion into small pieces. Combine in bowl with chopped green onions, garlic, and ginger root. Add soy sauce and mix well. Divide meat mixture into 20 equal parts and place in the center of each flattened bun. Pull 4 corners of flattened bun up around meat and pinch closed. Place in bamboo steamer for 5 minutes. Serve hot with soy sauce, duck sauce, and hot mustard for dipping. Serves 4 to 5.

Heat refried beans until thin and spreadable. Spread refried beans evenly on bottom of 9" X 13" baking dish. Spread rice evenly over refried beans. Separate White Castle Jalapeño Cheeseburger patties from the buns and set the buns aside. Layer the patties evenly on top of rice. Spread either sour cream or guacamole evenly on top of patties. Sprinkle with shredded lettuce evenly on top of sour cream or guacamole. Optional: Scatter sliced jalapeños evenly on top of shredded lettuce. Pour salsa evenly on top of lettuce and jalapeños. Sprinkle cheese evenly on top of salsa. To serve, spoon Mexi-Castle 8-Layer Dip onto Bun Chips.

To make Bun Chips:
Fry bun tops and bottoms individually in olive oil, smooshing with spatula and flipping until flat, brown and crispy. Drain on paper towel, and salt to taste.

Cut all 10 White Castle burgers into quarters. Melt cheese in microwave or on stove top, stir frequently to avoid burning. Stir in salsa and burger quarters. In a large casserole dish, crumble tortilla chips and cover bottom of dish. Cover chips with queso mixture. If not warm enough, warm in oven or microwave.

Optional:
Add one can of refried beans to the chips and top dish with lettuce, diced tomatoes, sour cream and guacamole.

Remove pickles from each of the burgers and set aside. Cut burgers into 4 pieces each. Put 8 pieces of burgers with bun, 2 tomatoes, 2 mushrooms, 1/5 of the pickles, and 1/5 of the onion rings/chips on each stick. Spread out doubled pieces of aluminum foil large enough to completely wrap and seal kabobs. Before wrapping, spread each center of the foil sheets with mixture of mustard and margarine. Place one kabob on each doubled sheet. Wrap securely. Heat on the grill, turning several times until warmed thoroughly (15 to 20 minutes, on low to medium heat).

Remove pickles from burgers. Chop the pickles finely and set aside. Tear burgers into small pieces and put in a bowl. Add cornmeal, salt, pepper and pickles. Mix with hands until well blended. Add eggs. Mix well and form into a ball. Pinch off pieces and roll into 1-inch balls. Deep-fry in peanut oil at 375°F for 3 minutes. Do not put more than 5-7 balls in at a time. For “RED PUPPIES” add 1/2 cup of Frank’s® Red Hot Pepper sauce and 2 tbsp. paprika to the mixture.

Mix all the ingredients in blender (pickles, buns, everything). Form into ball. Chill well. Serve with crackers. They will love this! Enjoy!

Quarter burgers. Take one wonton wrapper and put a burger quarter in center. Sprinkle with soy sauce, garlic, and green onions. Draw wonton into bundle. Wet fingers and press to seal. Repeat with rest of ingredients. If frying (crispy), preheat oil in deep pot and fry enough to lightly brown. Drain on paper towels. If steaming (soft and a little gummy), preboil water in deep pot. Insert steamer basket. Put filled wontons in basket. Put lid on pan. Steam until consistency of cooked noodles or pasta. Serve with soy sauce.

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.