21 Crave-Worthy Facts About White Castle

Drew Angerer, Getty Images
Drew Angerer, Getty Images

It’s the original fast-food restaurant—the purveyor of tiny burgers with an outsized appeal known simply as "The Crave." White Castle may not be the largest burger chain, but it arguably has the most devoted following, with fans writing songs, directing movies, getting married inside restaurants, and carting their sliders all over the world. Not bad for an operation that began as a single hamburger stand in Wichita about 100 years ago.

1. THE FOUNDER INVENTED THE MODERN HAMBURGER.


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Walt Anderson, a short-order cook in Wichita, Kansas, liked to experiment with the size and shape of the hamburger patties he served. His greatest invention, though, was said to be an accident: One day Anderson became so frustrated with how his meatballs were sticking to the griddle that he smashed one with a spatula. And thus, the flat patty was born.

2. ANDERSON ALSO PIONEERED FAST FOOD IN AMERICA.


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In 1916, Anderson opened a hamburger stand with an $80 loan and quickly expanded to four locations. W.E. "Billy" Ingram, a local real estate broker who would eventually become the company's CEO, bought in, and in 1921 they established a chain of small, efficiently run restaurants selling 5-cent burgers by the sack. White Castle is widely credited as the first fast-food concept in America.

3. EVEN IN 1916, PEOPLE HAD 'THE CRAVE.'


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According to David G. Hogan's Selling 'Em by the Sack, while working at his original burger stand Anderson noticed several young boys who regularly bought sacks of hamburgers. Thinking this odd, he decided to investigate and followed a young patron as he walked down the street, around the corner, and made a delivery into the open door of a limousine.

4. THE NAME WAS MEANT TO COUNTER THE BAD RAP HAMBURGERS HAD AT THE TIME.


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Exposés like Upton Sinclair's The Jungle and commentary like Frederick J. Schlink's Eat, Drink and Be Wary portrayed hamburger beef as unsafe, if not downright poisonous. To give their burgers a pristine image, Ingram and Anderson combined two words that together conveyed purity and solidity: White Castle.

5. THE DESIGN WAS INSPIRED BY THE CHICAGO WATER TOWER.


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The Windy City landmark, which was one of the few buildings that survived the great fire of 1871, was a model for White Castle's turret-and-tower design.

6. THE COMPANY HAD SIDE BUSINESSES MAKING THEIR OWN BUILDINGS AND PAPER HATS.


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Ingram wanted his restaurants to be small, inexpensive, and quick to build and take down. So in 1934 he started his own subsidiary, Porcelain Steel Buildings, to make the lightweight porcelain-and-steel structures. During World War II, PSB did its part by manufacturing amphibious vehicles. The company also bought manufacturer Paperlynen in 1932 to make the paper hats employees wore—because why not? Realizing it had a profitable business on its hands, White Castle started taking orders from other foodservice establishments, and by 1964 was selling more than 54 million caps annually.

7. TODAY'S SLIDER HASN'T DEVIATED MUCH FROM THE ORIGINAL RECIPE.


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Anderson's original hamburger involved cooking a small beef patty over shredded onions, then sliding it onto a bun instead of between slices of bread. About 100 years later, not much has changed.

8. CEO BILLY INGRAM MADE FLIPPING BURGERS A DESIRABLE JOB.


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Fast food wages today are so low they've spurred a national movement, but back in the day, flipping burgers at White Castle was a coveted job. Ingram paid employees between $18 and $30 a week—quite a lot in those days, especially for restaurant work—and offered paid sick days, pension plans, and regular opportunities for promotion.

9. HE ALSO HAD EXACTING STANDARDS FOR WORKERS.


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Employees, who each underwent a two-week unpaid apprenticeship, were expected to wear clean white clothes, keep their hair short, and be unfailingly courteous to customers. They also (at least in the company's earliest days) had to be men between the ages of 18 and 24.

10. THE COMPANY PUT OUT A NEWSLETTER CALLED THE HOT HAMBURGER.


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It included jokes, short stories, and sales advice—like how to convince customers a slice of pie is just what they need after gorging themselves on hamburgers.

11. INGRAM FUNDED "SCIENTIFIC" RESEARCH TO PROVE THE NUTRITIONAL VALUE OF ITS BURGERS.


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Intent on proving that his burgers were not just safe to eat but healthy, too, Ingram funded some rather dubious studies. The best one involved a University of Minnesota med student eating nothing but White Castle burgers for 13 weeks straight. He remained healthy in body, if not in spirit.

12. THEY HAD A PROGRAM THAT DELIVERED FROZEN BURGERS ANYWHERE IN THE U.S. WITHIN 24 HOURS.


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If you had a craving in the mid-'80s and no White Castle nearby, you could call a toll free number and get frozen sliders delivered to your doorstep. The "Hamburgers to Fly" program was such a success for the company that it paved the way for its line of frozen foods.

13. KUMAR OF HAROLD AND KUMAR GO TO WHITE CASTLE WAS A VEGETARIAN.


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The 2004 buddy movie boosted sales of White Castle's sliders, but co-star Kal Penn never actually ate one due to his vegetarian diet. So crew members created meatless substitutes instead. Today, White Castle sells its own veggie sliders.

14. WHITE CASTLE HAS INSPIRED MUSICIANS.


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Several songs by the Beastie Boys reference White Castle (including helpful information, like "White Castle fries only come in one size"). There’s also "White Castle Blues" by '80s band the Smithereens.

15. THEY HAVE A 'CRAVER HALL OF FAME.'


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To honor its most devoted diners, the company established its hall of fame in 2001. Recent inductees include an Army soldier who took 50 sliders all the way to Germany, and a couple who collectively lost 200 pounds eating sliders. Alice Cooper is in there too—according to White Castle, Cooper became a fan during his childhood in Detroit, and "The Crave stayed with him throughout his career and he based tour dates and concerts around the locations of White Castle restaurants."

16. THEY GET ROMANTIC FOR VALENTINE'S DAY.


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Nothing says love like a shared stack of sliders. Locations take reservations weeks in advance and offer table service. In 2015, more than 35,000 customers made it a date.

17. THERE'S A STUFFING RECIPE THAT USES CHOPPED-UP SLIDERS.


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Thanksgiving will never be the same.

18. THEY MAKE CANDLES THAT SMELL LIKE SLIDERS.


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Fill your house with that steam-grilled-beef-atop-a-bed-of-onions aroma.

19. THEY HAVE CRAVE MOBILES.


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Despite having nearly 400 locations, White Castle only operates in 13 states. To feed the crave for those who live in Castle-less areas, the company dispatches mobile restaurants called Crave Mobiles. One 2015 stop in Orlando saw more than 10,000 sliders sold.

20. THEIR CEO WORKS BEHIND THE COUNTER FROM TIME TO TIME.


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According to an interview with Columbus CEO, Lisa Ingram, White Castle's current CEO and great-granddaughter of Billy Ingram, will occasionally sling burgers at a restaurant near the company's Columbus, Ohio headquarters. Multiple fourth- and fifth-generation Ingrams still work in the family business.

21. THEIR LAS VEGAS OPENING WAS A MADHOUSE.


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When a White Castle opened on the Las Vegas strip in January 2015, demand was so high that the location ran out of food and had to close for two hours to restock. Which shouldn't come as a surprise, considering the next closest Castle was 1500 miles away, in Missouri. The crave truly is a powerful thing. Since then, one more location has opened in downtown Las Vegas, and a third is set to open in Jean, Nevada, near the border between Nevada and California. Nevada remains the only state west of Missouri to have any White Castle restaurants.

This story originally ran in 2016.

9 Vintage Thanksgiving Side Dishes We Shouldn’t Bring Back

We all have that aunt—the one who’s been bringing her Miracle-Whip-bound pimiento-pea salad to Thanksgiving dinner since time immemorial. Although you may swear she got her recipe straight from the devil, it turns out that cheese-and-lime-Jell-O salads and their ilk were all the rage in her day. So it’s not (totally) her fault! To cut her a little slack, here are some examples of vintage Thanksgiving-themed recipes that will make her salad look like a perfectly golden-brown turkey.

1. CRANBERRY CANDLE SALAD

Best Foods Mayonnaise Ad 1960s with Jello Molds

Nothing complements the tart, refreshing flavor of cranberry sauce like some gelatin and salty, eggy mayonnaise. If that weren’t weird enough, this recipe also tells you to shove a real candle in there and then light it. Ostensibly, you’re supposed to eat around the melted wax, but we can’t be sure—maybe it’s considered a condiment.

2. CANDIED SWEET POTATOES WITH ANGOSTURA BITTERS

This recipe for candied sweet potatoes, which involves baking them in a mixture of butter, sugar, and angostura bitters, is probably either really good or really bad. It sort of makes sense, adding bitters to cut down on the sugar factor. Alternatively, you could just not make a candied version of something that already has the word sweet in its name.

3. CREAMED ONIONS

This once-popular Thanksgiving mainstay has been neglected over the last century, for perhaps obvious reasons. In some households, the idea was to pour creamed onions over the turkey, like gravy, to add a little moisture. Or possibly because eating a chunky mouthful of pearl onions and cream sauce by itself is gross.

4. TURKEY AND STUFFING ON JELL-O

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There’s not much to this one, is there? It’s a pile of turkey and stuffing dumped on top of a cranberry orange Jell-O ring—sounds delicious!

5. WINTER CORN

This mixture of corn, sour cream, and bacon is sometimes found on Midwestern Thanksgiving tables. It’s mostly off-putting because its main ingredient is creamed corn. That said, creamed corn really needs all the help it can get, so adding bacon can only improve it.

6. SWEET AND SOUR TANG POPCORN (A.K.A. ASTRONAUT POPCORN)

Reportedly, this was a popular Thanksgiving dessert in the ’70s. The idea seems to be an offshoot of caramel corn, but … with Tang powder.

7. HOT DR. PEPPER

You gotta give the good folks at Dr. Pepper a few points for at least trying here. They noticed that soda was not often considered a cozy, comforting holiday drink, and they stepped up to the bat undaunted. Bold move.

8. FROZEN JELLIED TURKEY-VEGETABLE SALAD

There’s only one way to improve a dish as alluring as Jellied Turkey-Vegetable Salad, and that’s to stick it in the freezer. From the sound of the recipe—which combines cream of celery soup, salad dressing, diced turkey, vegetables, and gelatin—this is basically the inside of a turkey pot pie if it was served frozen. And also if it was square.

9. JELL-O FRUIT CORNUCOPIA

Sure, cornucopias were for holding food in olden times, but don’t you wish you could eat one? Well, guess what—your years of longing are finally over, because someone has made a Jell-O version of one with fruit trapped in it. You don’t even have to take the fruit out of the cornucopia this time—you can just pop the whole thing in your mouth. Dreams do come true.

Up Your Turkey Game With This Simple Buttermilk Brine

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iStock.com/4kodiak

Whoever chose turkey to be the starring dish of Thanksgiving dinner has a sick sense of humor. Not only does the bird take hours to thaw and cook before it's safe to eat, but its size makes it very difficult to cook evenly—meaning there are many opportunities for the millions of amateur cooks who prepare it each year to screw it up. But there's no reason to settle for dry, flavorless turkey this Thanksgiving. With this buttermilk brine recipe from Skillet, the breast will come out just as juicy as the thighs with little effort on your part.

A brine is a salty solution you soak your uncooked meat in to help it retain its moisture and flavor when it goes into the oven. A brine can be as simple as salt and water, but in this recipe, the turkey marinates in a mixture of buttermilk, water, sugar, salt, garlic, citrus, bay leaf, and peppercorns for 24 hours before it's ready to roast.

Rather than a whole bird, this recipe calls for a bone-in turkey breast. White meat contains less fat than dark meat, which is why turkey breast often turns out dryer and less flavorful than legs and thighs when all the parts are left to cook for the same amount of time. The buttermilk brine imparts a tangy creaminess to the turkey breast that it otherwise lacks, and by cooking the breast separately, you can pull it out of the oven at peak juiciness rather than waiting for the meatier parts to cook through fully.

After the turkey breast has had sufficient time to soak, remove it from the refrigerator and drain it on paper towels. Blot any excess buttermilk and pop the meat into a roasting pan and into a 375°F oven. In addition to lending flavor, buttermilk promotes browning, which is essential to a tasty Thanksgiving turkey.

When the internal temperature reads 150°F (which should take 90 minutes to 2 hours), pull out the bird, let it rest for 15 minutes, and commence carving the most succulent turkey breast ever to hit your Thanksgiving table.

[h/t Skillet]

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