White Castle Hamburgers Sliders Recipes

SLIDER-STYLE MINI BURGERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray with cooking spray.
• Mix together the ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture.
• Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.
• Bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.

COPYCAT WHITE CASTLE SLIDERS

Steps:

• Line a baking sheet with plastic wrap. Mix ground beef and 1/3 cup of the beef consommé together until mixture is easily spreadable. Gently press and spread meat mixture onto lined baking sheet until you form an 11" x 9" inch rectangle in a thin and even layer. (Or 1", all the way around, larger than your package of rolls to allow for shrinkage of beef when cooked).
• Using a pizza wheel, score, cutting through into 12 equal squares. (3 rows of 4). Make 5 holes in each square patty using a toothpick and your index finger resembling the 5-dot pattern of standard playing dice. Cover with another sheet of plastic wrap and pop into freezer for at least 2 hours or overnight for later. (Until firm).
• When frozen, remove and carefully snap apart frozen patties along score lines, separating each.
• Preheat oven to 450º F.
• Pour remaining beef consommé onto a baking sheet, tilt to coat entire bottom and sprinkle evenly with dried minced onions. Let sit for 5 minutes to let the onions absorb some of the broth and rehydrate. Lightly and evenly, sprinkle entire mixture with garlic salt, pepper, and onion powder.
• With a spatula, squeegee the mixture into a smaller rectangle to place the patties on, leaving about a 1" space all around the outside. Place frozen beef patties on top of seasoned onion mixture, leaving a little space in-between each one. Lightly sprinkle top evenly with a little regular salt and pepper, about an 1/8 tsp. of each. (*A little bit more doesn't hurt!)
• Pop into fully-preheated oven and bake for 10 minutes to allow burgers to steam-cook, and until browned.
• While patties are baking, cut rolls in half making buns.
• Remove patties from oven and place 2 cheese squares onto each patty overlapping slightly, (if making cheese burger sliders). Top each with 1 - 2 dill pickle slices. Top each with a bun top, cover tightly with foil, and pop back into oven for 3 minutes.
• Place bottom buns onto serving platter. Remove patties from oven. Use a solid (no drain holes) spatula to pick up each slider with the onions and some juice from the pan, and place onto bottom buns. Use the same foil and tightly cover well for 1 minute to let rest and steam. Remove foil and serve immediately. Enjoy!!
• To Reheat: Place on microwave-safe plate, cover sliders with a damp sheet of paper towel, and zap at 50% for about 1 minute and 20 seconds for 2 sliders, or until heated through.

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 COPYCAT RECIPE

Steps:

• In a large bowl mix the ground beef, Lipton onion soup mix, peanut butter, and milk.
• Spread the meat mixture on a cookie sheet. Use a rolling pin to roll over the meat to smooth it out. Bake at 350 degrees for about 10 minutes. The meat will shrink. Take it out of the oven and put the diced onions all around the edges, this will give the meat a great flavor, and bake for 15 more minutes.
• Remove from oven, then spoon the onions from the edges all over the top of the meat and layer with cheese slices. Bake another 7-10 minutes (until cheese is melted).
• Remove from oven and add the tops of the rolls (the bottom part of the rolls will just sit on the counter) and place back in the oven for about 5 more minutes.
• Take it out of the oven. Slice the meat with a pizza cutter and pick up the slider/top bun with a spatula and set it on the bottom bun.

ALMOST WHITE CASTLE® HAMBURGERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine ground chuck, bread crumbs, egg, onion soup mix, water, and black pepper in a bowl; press into a 10x15-inch jelly roll pan. Prick holes through the chuck mixture for ventilation while cooking.
• Bake in the preheated oven until browned and cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain excess grease.
• Cut chuck mixture into squares the size of the rolls. Place 1 chuck patty in each roll.

WHITE CASTLE BURGERS

Steps:

• In a food processor place ground beef, salt, and water. Process for a few seconds so water and salt are blended through ground beef and meat should look a little pasty.
• Place plastic wrap on the bottom of an 11 x 13-inch jelly roll pan. Place blended hamburger in the middle and cover it with another piece of plastic wrap. Roll the hamburger out to 1/4-inch thick.
• Remove the plastic wrap and cut the meat into 3-inch squares. Leave the ground beef pieces on the tray. You should get between 12 and 14 squares.
• Perforate each piece five times with the end of a plastic straw, this will give the meat little steam holes. Cover the hamburger with plastic wrap and place it in the freezer until the meat is partially frozen but not solid.
• Place onions, beef bouillon, and 1/2 cup water in a frying pan over medium-low heat. Saute and stir onions until they are clear, more water may be added as needed. Turn the heat off until ready to cook hamburger patties.
• When beef patties are ready to prepare, turn the heat to medium-low heat and add enough water to onions just so the bottom of the frying pan is covered. Place patties in pan and cover with lid. Frying time is just a few moments.
• Turn the patties and cook until done but not dry. The patties should be juicy. When hamburgers are finished cooking, place on top of a roll, add pickles, cover hamburgers so they will steam slightly or pop them in the microwave covered just for a few seconds until ready to serve.

CHEESEBURGER SLIDERS

Steps:

• Preheat oven to 350°F. Line an 11×15 baking dish with foil and coat lightly with nonstick spray. Set aside.
• Slice the slider rolls in half, and place the bottoms evenly into the prepared pan, setting the tops aside.
• In a small bowl, whisk together the mayonnaise, ketchup, and mustard. Set aside.
• In a large skillet heat the olive oil over medium heat. Add the diced onions and cook, until soft and golden, stirring frequently.
• Add the ground beef to the skillet and cook until no pink remains, breaking the meat while cooking.
• Drain any excess fat from the skillet. Add in the onion soup mix and the steak seasoning, stirring to combine.
• Remove the skillet from the heat. Stir in the mayonnaise mixture and coat the meat evenly.
• Spread the meat mixture evenly on top of the slider rolls. Top with cheese slices, cutting to fit, if necessary. Top each with a pickle slice. Place the slider roll tops on top, and press down slightly.
• Brush the melted butter on top of the sliders, and sprinkle with sesame seeds.
• Cover the pan tightly with foil. Place the pan on a large cookie sheet and bake for 15-20 minutes, until the cheese is melted. Remove the pan from the oven and keep covered for 5-10 minutes before uncovering and serving.

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.

MINI MAN BURGERS

Steps:

• Heat a griddle to 350ºF.
• Combine the onion powder, garlic powder, pepper, and salt in a small bowl. Set aside.
• Line a half sheet pan with parchment paper, and place the ground chuck in the middle of the pan. Cover the meat with a large sheet of plastic wrap and roll with a rolling pin (a wine bottle will do in a pinch) until the meat covers the surface of the pan; it should be very thin. Remove the plastic wrap and sprinkle the meat with the seasoning mixture. Fold the meat in half, widthwise, using the parchment paper. Roll a couple of times just to seal the two layers, then use a pizza wheel to cut the meat into 8 even squares.
• Cook the burgers on the griddle for 2 to 3 minutes per side. Resist the urge to press them with your spatula. When cooked, stack them on one side of the griddle and cover with aluminum foil to keep warm.
• Spread the onions out on the griddle and fry in the residual beef fat. Turn them every minute or so until they start to brown. Push over to the other side, opposite the patties.
• Place the buns cut-side down on the griddle (don't worry, there will still be some fat there) and lay a sheet of foil over them for 2 minutes.
• Construct the burgers thusly: Spread mayonnaise on the bottom bun. The fat will produce a moisture barrier, thus preventing said bun from becoming soggy. The cooked onion is next, followed by the meat. Stack pickles atop and finally the top bun, liberally mustarded. Repeat until there's nothing left to build. Consume.

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-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.