Terry Waters: Undercover - Ep 05 White Castle Hamburgers

[101AOK]

The reason for the 5 wholes are 2 fold. ONE to help the fat soak INTO the bun that is placed ON TOP of burger whilst it is frying PLUS, more importantly, it keeps the meat from forming a big fat lump in the center when you fry it. The burger cooks more evenly and doesn't PUFF up but sucks in the fat and flavor of the onions. So it's...DRIED chopped onions with the burger on top of that and the BUN on top of that ALL AT THE SAME TIME.

[paulsonjeff]

because they steam the fuckin hamburgers....with those holes in the patty, it takes less time to cook the beef through.

sorry, i guess i let the cat out of the bag.