We call them sliders in St. Louis, too. Never heard the one about the onion crystal, though I seem to recall some article about carcinogens in burgers in which the White Castle rep contacted indignantly asserted that White Castle burgers weren’t grilled but rather steamed on a bed of onions.
Having watched the process myself a few times, I’d say they’re both–there’s definitely some burger hitting the grill, and definitely a lot of onions on the grill too.
In college they were an essential end to a night of drinking, since they were open 24 hours and quicker and cheaper than Steak n Shake.
I used to work at a white castle meat factory. I can confirm 100% that it has liver in it. I had to load the machines every day. The amount is small but I seen what went into these things. Meat is pink, liver is dark which was present in the meat I loaded in the machines. I even asked the factory manager, and he confirmed it was liver.
Welcome to the straight dope message board. It’s hard to tell from the weird date format, but you just replied to a thread from 2003. This the joke about zombies (awakening the dead.) But i suppose the recipe probably hasn’t changed.
They have special extruders that produce blocks of meat with holes in them, and then slice them into patties. There’s an H2 episode about food in America in which they take you inside a WC processing plant.
Growing up in Chicago, I can name 3 that were right in the middle of our late night routes. Especially the one at Belmont and Harlem. I’m not sure I ever ate sliders when the sun was up.
White Castle still lists “100% USDA Beef. Seasoned with salt and pepper.” Non muscle organs, such as liver … and brains, are not considered “beef” by the USDA although “ground beef” is allowed to have fat added. Of note non-skeletal muscle such as heart and tongue are allowed in ground beef.
I stopped at White Castle today and, Nice going, you guys!, it was a response to this thread. I haven’t had White Castle in years, maybe 10 or 15, even though they’re around here. I got a sack of 10 cheeseburgers. Look, these are never going to pass for haute cuisine but I liked them just fine. The onions are very forward, the overall texture is super soft, perhaps even excessively so. I still managed to put away six of the little guys during some errands. I intended to ask for mustard and hot sauce on the side (I’d parked and went into the store) but just plain forgot.
The point of the visit was to test for liver. I detected none or any other unexpected flavor.
The bag (sack, if you like) they came in is comically greasy, especially at the top, like where you’d roll it shut. I look forward to using if for starting charcoal and I’m sure its going to burn very well, lol.
I visited the one at Elston and Addison Avenues today, it’s been there as long as I can remember and it was the one my dad would sometimes surprise us with. It’s difficult to express what a big treat White Caste was 35-40 years ago, certainly more than SuperDawg which is really saying something.
While we’re on the subject, It must be stated for the record:
Except for some notable farting, White Castle has never otherwise disturbed my bowels. There.
And I attribute the farting to the onions.
I’m trying to think what they ran back in the 70s. For some reason 29 cents comes to mind. I think cheese was a whole extra dime, which seemed a ripoff to me.
All you can confirm is that somebody told you liver was added. Since no one who has investigated has found this to be true, the most likely explanation is that your supervisor was pulling your leg. And (as someone already brought up) why would they add a more expensive cut of meat?
