Serious Eats - seriouseats.com

I've gotta say I'm a little surprised that you made improvements to the recipe by radically changing it before you even sampled the original. Looking over your ingredients list shows you didn't really "get it", have you even had a White Castle hamburger before?

The White Castle meat certainly isn't sirloin, it's something entirely different than any other meat you've ever tasted. There are a number of other qualities to a WC hamburger that you have to experience first hand.

You say you can't believe people eat this. People don't eat what you made, they eat White Castle stuffing in a handful of different configurations.

I've made the original recipe myself several times and think it pretty good, the last time I made it I took the stuffing out and separated it into loose balls. I then cooked it till each ball was a little crispy on the outside, it was really good. Better, I think, than the original. An improvement to something I'd tried, not just looked at on paper.

In short, if you are going to nose-dive into low cuisine, trust the locals.