Best Easy White Castle Sllider Knockoff Recipes

WHITE CASTLE CHEESEBURGER SLIDERS

Steps:

• Preheat oven to 450 degrees F.
• In a large bowl, mix together the ground beef, beefy onion soup mix and beef broth until well combined well.
• On a piece of parchment paper or wax paper, roll the hamburger meat out to about 1/4" thickness. Just keep rolling and make the meat into a rectangle shape. If you need to eyeball it, use the slider buns to size 4 across, 3 down - that's how big your beef patty should be when it's done. Remember that White Castle patties are quite thin. Now using a knife, cut into the meat where the slider buns will go making 12 distinct patties but keep them together as one large rectangle still, just make the cuts not fully separating them. Next, using anything that can make a decent sized hole (we use the handle of a wooden spoon) make 5 holes in each patty.
• Place the meat in freezer for 25 minutes. It will not freeze but it should be a little bit easier to handle when it comes out.
• In a large baking pan, pour 1 cup of beef broth and 3 tablespoons of minced onions and stir gently spreading the onions out evenly. Place the giant meat rectangle into the liquid. The liquid steams through the burgers and cooks them perfectly. Put in the 450 degree F. oven for 10 minutes.
• Remove from oven after 10 minutes and drain all liquid from pan. (its ok for residual liquid to be there. Turn the meat out onto another piece of parchment paper.
• On the baking pan, place the 12 BOTTOMS of the slider buns. Now gently turn the parchment paper back over placing the hamburger back on the buns. Using the cut marks you made as a guide, separate the burgers. Top with cheese slices, pickles and put the TOPS of the slider buns on.
• Return to oven for 3-5 minutes, just long enough to melt the cheese. Serve immediately.

WHITE CASTLE SLIDERS

Steps:

• In a large bowl add the ground beef, Better Than Bouillon Beef, and garlic powder. Mix together with a large spoon, or your hands until combined.
• Line a 9x13 baking sheet with parchment paper. Add the ground beef mixture and spread to the sides until it forms a flat even layer. Using a knife, cut into 12 equal squares (3x4: about the same size as the dinner rolls). Using the end of the spoon, create 5 holes in each patty.
• Place the ground beef baking sheet in the freezer for 3 hours.
• Preheat the oven to 450 degrees. Remove ground beef baking sheet from the freezer and break patties apart. Throw away the parchment paper.
• Add the onions to the bottom of the baking sheet and spread evenly. Add ¼ cup water to the onions. Place the frozen beef patties directly on top of the onions and water. Sprinkle the ground beef with salt and pepper and then place in the oven and allow beef to steam cook for 10 minutes.
• Take the baking sheet out of the oven and place the bottom of each dinner roll on a hamburger patty. Place the tops of the dinner rolls in a staggered pattern over the bottom pieces of the dinner rolls.
• Place the baking sheet back in the oven and let cook for 3 minutes.
• Take the baking sheet back out of the oven and use a spatula to scoop up each meat patty with onions and bottom bun attached, and add 3 cheese slices to each slider.
• Add optional condiments: dill pickle chips, ketchup, mustard.
• Place the top bun on the condiments and serve sliders immediately.

EASY WHITE CASTLE SLLIDER KNOCKOFF

Steps:

• Lay beef across a sheet of parchment paper. Top with the second sheet of parchment paper.
• Roll out beef about ¼-inch thick into 7-10 inch rectangle.
• Trim meat edges and use scraps to pat into a rectangle patty.
• Season meat generously with salt and pepper. Cut six 3-by-3-inch patties into the square using a spatula.
• Poke 5 holes in each patty with a straw in each corner and center.
• Melt butter in 12 inch skillet. Add diced onion, sauté for 1-2 minutes.
• Turn heat to medium-low. Top bed of onions with patties, 4 or more at a time, seasoning side down.
• Cover and cook patties around 4 minutes, until cooked through and no longer pink.
• Dampen kitchen towel and wrap 6 buns. Place in microwave for 10-15 seconds to steam. Add thin slice of American cheese or Velveeta if desired.
• Assemble burgers with 1 tablespoon of cooked onions on bun. Top with pickle slice and Serve with condiments as desired.
• Alternatively, omit step 9 and assemble burgers with onion only. Wrap each burger in plastic wrap or small storage bag. Place in larger double wrapped plastic storage bags and store in freezer.
• When ready to eat, remove burger from plastic wrap, add cheese if desired and microwave for 10-15 seconds. Add pickle to the burger at the end and serve with condiments as desired.

WHITE CASTLE-STYLE SLIDERS

Steps:

• Put the onion in a medium bowl and cover with 1/2 cup water. Set aside 30 minutes.
• Meanwhile, puree the beef with 2 teaspoons water, the onion powder, 3/4 teaspoon salt and a few grinds of pepper in a food processor until smooth. Draw a 6-by-12-inch rectangle on a piece of parchment paper; flip over the paper so the pencil side is down (you should still be able to see the rectangle). Press the beef into the rectangle; cover with another piece of parchment and press until the beef is very thin and fills the rectangle completely. Uncover and score the beef into eight 3-inch-square patties. Poke 5 holes into each patty with a chopstick (one in the center and one near each corner). Slide the beef on the parchment onto a baking sheet, loosely cover with plastic wrap and freeze until firm, 10 to 15 minutes.
• Trim the edges of the rectangle to make it even; cut patties along the scored lines. Heat an extra-large skillet over medium-high heat. Add the onion and liquid; bring to a boil. Stir in the butter and arrange the patties over the onion. Cook until the meat is no longer pink around the edges, 3 to 4 minutes. Put a bun bottom upside down on each patty. To steam the bun tops, rest each across 2 bun bottoms (like a bridge). Continue cooking until the patties are completely cooked through, about 2 more minutes, adding 1 to 2 tablespoons water if the skillet is too dry or if the onion starts browning.
• Remove the bun tops from the skillet. Slide a spatula under each patty, picking up the onions and bun bottoms along with the meat; flip over onto a plate. Top each with a pickle and a bun top.

MY OWN WHITE CASTLE SLIDERS RECIPE

Steps:

• In a mixing bowl add your ground beef, beef stock or worcestershire sauce(what i used and what i had on hand)dash of salt and pepper and mix real well.
• preheat oven to 400 degress
• Have a 9 x 13 pan ready, use parchment paper and spray alittle cooking spray on parchment paper and then add the meat mixture.
• try to make the meat mixture into a rectangle shape and slowly use a rolling pin and go back and forth over meat to make it fit the pan. If you get holes as you do this its ok, it happens, just over lap meat and continue till your pan is completely covered.
• Bake in the 400 degree oven 15 minutes. Do not be worried when the meat is done and you see that it has shrunk, it does this.
• Take out the pan once timer goes off and add your cheese slices until the whole pan is covered.
• spread your catsup over meat, then mustard, add minced onion and pickle chips. Now add the tops of the sweet rolls.
• Once your meat is covered with roll tops, take a steak knife and slowly and carefully cut around the rolls and once they are cut into squares, use a spatula and lift each one onto the bottom part of the rolls.
• This recipe makes 12 sliders. You can enjoy them alone as a snack or add fries, onion rings, anything you and your family like. My family enjoys the sliders with weight watchers blt salad. Add your favorite beverage for a complete delicious meal. This recipe is easy and delicious.