Best White Castle Sliders Recipes

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.

THEY COULD BE SLIDERS (IF EATEN WITH EYES CLOSED) - WHITE CASTLE

Steps:

• Brown ground beef, and drain.
• Stir in cheese, soup and onion, til cheese melts.
• Cut buns in half.
• Spread burger mixture on buns.
• Wrap in foil.
• Bake 350 for 15-20 minutes.
• Open from foil and top each with pickle slice.
• Serve immediately, with eyes closed.

WHITE CASTLE-LIKE SLIDERS

Steps:

• Evenly spread the onions on the bottom of a 9x13 inch baking dish.
• Gently press the ground beef on top of the onion flakes.
• Press evenly making one giant patty.
• Sprinkle with seasoned salt.
• Bake in a 400°F oven for 20 minutes.
• Using a paper towel, pat the excess grease from the top of the patty.
• Top with cheddar cheese, return to oven for 2 more minutes.
• Remove from oven, let set 5 minutes then cut into 24 patties.
• Slice open and separate each party roll.
• Place bottom of rolls on a large platter.
• Using a spatula lift patty with onion layer onto each bun bottom.
• Top each slider with a pickle slice then the bun lid.
• Serve immediately.
• Makes 24 sliders.
• Note- To make ahead -- store upside-down in an airtight container in the refrigerator. This will prevent the bottom bun from getting soggy from the onion layer. To reheat, place a few on a microwave safe plate and heat in the microwave for 20 seconds then 5 second increments after that until warm through.

WHITE CASTLE HAMBURGERS - SLIDERS

Steps:

• Soak 1/4 cup dry minced onions in 1/4 cup hot water until soft while you.
• mix 2 pounds ground beef with 3 ounce jar of strained beef baby food and.
• 2/3 cup clear beef broth. Keep patties uniform using 1/4 cup meat mixture.
• for each patty, flattened to 1/4" and fried quickly in 1 T oil per patty on.
• a hot griddle. Make 3 or 4 holes in patties while frying. Cut hot dog buns.
• in half. Cut off rounded ends. Fry 1 t onions under each patty as you turn.
• to fry 2nd side. Slip each patty into bun with 1 dill pickle chip.

WHITE CASTLE SLIDERS RECIPE - (4.3/5)

Steps:

• Brown ground beef and cut cheese into cubes. Put all ingredients in crock pot and cook on low until cheese is melted. Stir occasionally. Slice dinner rolls and top with beef and cheese mix. Enjoy!

WHITE CASTLE SLIDERS: ONE MAN'S JOURNEY FOR TRUTH

Steps:

• 1. MYTH BUSTING: There have been a lot of rumors on what exactly a White Castle hamburger is composed of... just go out on the Internet and see for yourself. Some of the wilder ones are that White Castle hamburgers contain: • 30% liver... (Yummy) • 20% beef baby food (I'm not kidding) • 2 tablespoons of creamy peanut butter per pound of beef Can you imagine the lawsuits that White Castle would have if they put a nut product in their burgers, and didn't mention that to anyone? Think of all the people who have allergies to nuts. For the record, White Castle hamburgers are 100 beef... FULL STOP. How do I know... Well, because I had one analyzed at a food lab. 100% pure ground beef with a 20% fat content... okay I'm a geek, forgive me.
• 2. THEY'RE NOT COOKED... THEY'RE STEAMED: A White Castle hamburger never touches the grill; in essence it rests on a bed of gently cooking onions, and they slowly steam the meat, and the buns.
• 3. THE MUSTARD: At the White Castle that I occasioned, they had this wonderful brown mustard. To me, it wasn't a White Castle hamburger without that mustard. I assumed that all White Castle's used that mustard; however, they do not. It's more of a Midwest thing... go figure. Anyway, for me that "special" mustard was part of the experience. I NEEDED that dang mustard to complete the experience. You can purchase "White Castle" mustard, but it's hard to find. I wanted to see if there was a commercial mustard that might do the trick, and 15 bottles of brown mustard later, the winner is: Lowensenf Extra. It's German brown creamy mustard with just a wonderful hint of vinegar.
• 4. SECRET INGREDIENT: If there is a secret ingredient to the White Castle Burger, it's not peanut butter, baby food (yuk), or liver (double yuk); it's in the onions. The onions have to be dried, and rehydrated before using.
• 5. THE PICKLE: Only one pickle per slider, please. But to cook the pickle or not, that is the question. In the end I cooked the pickle along with the burger. It was a marriage made in heaven.
• 6. Movie Trivia: In the movie Harold & Kumar Go to White Castle (yes, they did actually make a movie about White Castle), the actor that played Kumar was a strict vegetarian, so at the end of the movie when they're scarfing down all those sliders, Kumar's are veggie burgers... kind of ruins the point of the whole movie.
• 7. PREP/PREPARE
• 8. Gather your ingredients.
• 9. Chef's Note: In order to get the best visual experience, your patty needs to be the same size as the bun. Mine were 2.5 inches (6.3cm), so I made the raw patties 3 inches (7.5cm), and when they cooked they shrank down to the proper size.
• 10. Press the meat out into a square to the dimensions of the four sliders.
• 11. Chef's Note: We have enough beef for 4 sliders, so make a square 6x6 inches (12.5cm). We're adding a bit extra to account for shrinkage during cooking.
• 12. Chef's Note: The beef should be 1/5 inch (.5cm) thick.
• 13. Place on a parchment-lined baking sheet, and place in the freezer for 20 minutes.
• 14. Remove from freezer, and cut into four equal burgers of 3 inches (7.5cm) each.
• 15. Use a soda straw or other small hole punch to create the iconic five holes per burger.
• 16. Chef's Note: Those five holes are not for decoration they are very important to the cooking process. They allow the burger to be cooked without flipping.
• 17. Return the burgers to the freezer until completely frozen, about 60 minutes.
• 18. Add the onion powder to the hot beef stock and mix to combine.
• 19. Rehydrate the onions in the hot beef stock, about 15 minutes.
• 20. Chef's Note: White Castle began using dehydrated onions back during World War II, when most fresh produce was going to the troops. They liked how they worked with the sliders and never stopped using them.
• 21. Place a skillet or griddle over medium heat and allow to heat up.
• 22. Place an area of onions on the griddle/skillet with a bit of the liquid.
• 23. Chef's Note: the minimum number to cook at a time is 4 sliders.
• 24. Place 4 patties on top of the onions, and separate by 1/2 inch (1.2cm).
• 25. Place the bottom of the buns, cut side down, on each patty.
• 26. Place the top buns across the gaps between the patties.
• 27. Allow to steam/cook for 4 to 6 minutes.
• 28. Remove the top buns and set aside.
• 29. Use a spatula to remove the burgers with the bottom buns, and place on a serving plate.
• 30. Add a bit of the mustard, if using, and place the tops on the burgers.
• 31. Serve while still warm. Enjoy.
• 32. Keep the faith, and keep cooking.

AUSTIN RUSSELL WHITE CASTLE BURGERS ( SLIDERS )

Steps:

• Mix all beef, salt, and pepper togeather. Place beef between plastic wrap and with a rolling pin, roll out until beef is about 1/4 inch thick. Remove plastic from the top of beef and cut into 5x5 squares. In a large skillet melt butter and place a thin layer of chopped onions in bottom of skillet. Place beef sqaures on top of onions and cover with lid. While beef is cooking place rolls in microwave to warm bread. Put mustard on bottom of bun and when burger is done place burger on bun and top with one slice pickle. Serve hot.

HAMBURGER SLIDERS WHITE CASTLE STYLE

Steps:

• In a mixing bowl, combine the onions with the water, cover with plastic wrap and refrigerate overnight.
• When ready to make the sliders, drain any excess water from the onions and set aside.
• In another mixing bowl, combine the ground chuck and the ground beef. Don't over-mix. Lay out a sheet of plastic wrap. Dump the meat onto it and cover with another sheet. Using a rolling pin, roll very thinly (about 1/4 inch thick) into a large rectangle.
• Trim any excess from the rectangle and reroll into a smaller rectangle. Using a pizza cutter, cut 3x3 inch patties out of both rectangles. Season well with salt and pepper.
• Using the bottom of a fork or spoon, twirl 5 small holes in each patty (like the pips of the five on a six sided die).
• In a large skillet, melt the butter. Add the onions and season well with salt. Saute the onions in the butter for 3 minutes. Spread the onions thinly across the bottom of the skillet. Place each square patty seasoning side down onto the bed of the onions. Cover and steam the patties for 4 minutes.
• Wrap the buns in wet paper towels and microwave for 20 seconds. To serve, split the dinner rolls horizontally across the middle and place a patty with a tablespoon of onion on lower half of a dinner roll. Top with one dill pickle slice and then top with upper half of dinner roll. Serve immediately with choice of condiments.

MOCK WHITE CASTLE CHEESEBURGERS (AKA: SLIDERS)

Steps:

• Freeze buns until hard. While still frozen, take buns out of foil containter & slice in 1/2 (through the buns). Place back in foil/bag. Place back in freezer until ready to use.
• Preheat oven to 350 degrees F.
• In skillet, brown meat until only slightly pink. Mix in 1 envelope of onion soup mix. Cool; 30 minutes.
• Mix all remaining ingredients (except pickles & buns) together, starting with only 2 Tbsp of mayo & if needed add more; mix well.
• Take all buns out of freezer, spread meat mixture onto bottom 1/2 of all buns.
• Place one pickle slice on top of meat mixture.
• Replace top buns on top. See note.
• NOTE: At this point you can either cook all or some & place the rest back in freezer for future use. Then continue with step 6.
• Bake 10 - 15 minutes. When ready to serve cut buns/burgers apart. NOTE: If working from frozen burgers, cook 15 - 30 minutes.

WHITE CASTLE "SLIDERS" CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 9" x 13" baking dish with cooking spray & set aside.
• In a skillet, brown & crumble the beef with both soup mixes. Drain meat into a colander; using paper towels or a clean dish towel, press down on the beef & squeeze out as much of the liquid as possible.
• Unroll 1 tube of crescent rolls into the prepared baking dish. Flatten slightly to seal the seams & cover the bottom as necessary. Top with ground beef. Add cheese slices. Top with pickles. Unroll the other tube of crescent rolls over the top, sealing seams & covering the contents in the pan.
• Bake for 15 - 20 minutes or until the top is golden brown & cheese is melted. Cut into squares & serve.

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.

WHITE CASTLE " SLIDERS"

Steps:

• Mix onion soup mix, ground beef and egg together. Press into a cookie sheet all the way to the edges (will shrink up a lot). Polk holes in the meat with a fork and press diced onion into the meat. Bake for 10-15 minutes at 400.
• Cut into 24 squares. Serve on dinner rolls or we really like them on Kings Hawaiian rolls. Top with 1/4 of a piece of plastic (processed American slices) cheese, pickle slice and a little ketchup.
• Makes 24.

WHITE CASTLE SLIDERS

Steps:

• Preheat oven to 350ºF, In a large frying pan, brown the beef. Once browned, drain off the fat. Then add the cheese and onion soup mix. Stir in the mayonnaise. Let cool, then spoon ground beef mixture onto each bun and pack it in. Add pickle. Place burgers on a heavy bottomed jellyroll pan. Cover with aluminum foil. Place in oven and cook for 12-15 minutes or until heated all the way through. Serve with ketchup and mustard.