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White Castle on a Shingle

Second Place Winner

10 White Castle® hamburgers (extra pickles and onions)
3 tbsp. butter
3 tsp. all-purpose white flour (heaping dinner table spoon)
1 tsp. salt (or to taste)
1 tsp. pepper (or to taste)
1 tsp. ground sage (or to taste)
3 cups milk (or enough to bring gravy to consistency)
1 green onion, minced (for garnish)

Separate the White Castle® burgers from the buns, pickles and onions. Cut each burger into 9 equal size pieces. This can be accomplished by performing two vertical and two horizontal equidistant cuts on each burger or stack of burgers. Set the burgers, pickles, and onions aside.
Add the butter to a pan on medium heat. Cook until foamy. Add flour to form a very light roux. Add the milk a little at a time. Use a whisk to form smooth gravy. Add salt, pepper and sage to gravy. Blend ingredients with whisk. Cook for 2 minutes. Bring the gravy to a slight boil to cook the flour. Cook for approximately 5 minutes with lid on. Stir often. Add White Castle burgers, onions and pickles to the gravy mixture. Blend. Reduce heat to simmer. Stir and check consistency often. Add milk as required to adjust consistency. Adjust seasonings to taste. Gravy should be very thick.
Place the bun halves in a single layer on a cookie sheet. Place the cookie sheet in an oven at 300° for 15 minutes. Toast the buns. You may want to turn the bottoms over since they will contain more moisture than the tops. When the bun halves are toasted, serve by placing four toasted bun halves on a plate topped with gravy. Season gravy with salt and pepper to taste. Garnish with green onions.

Submitted by Gary Vogel of St. Louis, MO

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