Читать книгу All about the Burger - Sef Gonzalez - Страница 19

White Castle Sliders Evolve

In 1943, there was a significant change in White Castle cooking technique as Billy Ingram visited every Castle. Dehydrated onions were laid out all over the griddle, and the burger patties were placed on top of them. The buns then covered the patties and onions. This method minimized waste from flipping, which tended to break patties, and shortened the cooking time. By the time rationing ended in 1946, the price of a hamburger was ten cents, double what it had been just seven years earlier.

Between 1949 and 1953, White Castle developed a new hamburger patty with five holes in it. The new patty sped up cooking times with a new steam grilled technique. It also steamed the buns better. The idea was so great that they took out a patent on it.

As the economy began bouncing back in the 1950s, White Castle expanded into high-traffic cities like Detroit, Cleveland, Miami, and New York.

One of the two White Castles that were located in Miami, Florida. The restaurants opened in early 1959 after Billy Ingram retired there.