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Originally Posted by Not2B
I always thought it was the grease to meat ratio. The HIGH grease to meat ratio. But onions could be part of it too...
Around here there are plenty of mom and pop places to get "sliders" as they are known. It's great to see the slider get wrapped in white paper, only to unwrap it a minute later from what appears to be translucent paper. Mmm... grease... gack....
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It's not as much grease as you think. The wetness of a "slyder" (official spelling) is due mostly to
water. White Castle burgers are cooked on a steam grill. The fat content of the uncooked meat is comparable to any fast food burger, though the quickness of the cooking does end up leaving a bit more in the finished sandwich. The small size of the patty tends to mitigate that (unless you decide to "pig out" and have a half dozen or more at a time).