White Castle Cheeseburger Slyders Copycat 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.

CHEESEBURGER SLIDERS

Steps:

• Preheat oven to 400 degrees.
• Spread the dried minced onion on the bottom of a 9x13 baking dish.
• Press the ground beef into the pan until it is in an even layer.
• Season liberally with salt and pepper.
• Sprinkle with garlic salt.
• Using a straw, poke holes all over the ground beef.
• Bake for 20 minutes.
• Removed beef from the oven and carefully drain the fat without letting the beef fall out of the baking dish. Pat the top with a paper towel.
• Switch oven to broil.
• Arrange the cheddar cheese slices evenly across the top of the beef.
• Broil until melted - about 30 seconds.
• Slice into 12 equal squares.
• Cut your dinner rolls in half and place one cheeseburger square into each roll.
• Top each cheeseburger slider with 2 pickle slices and serve.

COPYCAT WHITE CASTLE BURGERS

Steps:

• 1. In a large bowl mix the hamburger, Lipton onion soup mix, peanut butter, and milk.
• 2. Spread the meat mixture on a cookie sheet. Use a rolling pin to roll over the meat to smooth it out.
• 3. Bake at 350 degrees for about 10 minutes. The meat will shrink.
• 4. Take it out of the oven and put the diced onions all around the edges, this will give the meat a great flavor.
• 5. 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.
• 6. Bake another 7-10 minutes (until cheese is melted). Then add the tops of your rolls (the bottom part of the rolls will just sit on the counter) and place back in the oven for about 5 more minutes.
• 7. 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.

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.

WHITE CASTLE CHEESEBURGER SLYDERS (COPYCAT)

Steps:

• FINELY mince one medium onion by hand, or by pulsing in a food processor; PLACE onions into a heavy-bottomed non-stick or stainless steel skillet; ADD 2 tablespoons water and 3/8 teaspoon kosher salt; COOK onions over medium heat until onions are translucent and most water has evaporated (replenish water if necessary to keep onions just moistened); SPREAD onions evenly and levelly in a 15 x 12 baking sheet; LOOSELY cover; PLACE sheet of onions into freezer until almost frozen, adhering to bottom of baking sheet.
• START with a clean oven; PLACE oven rack in the lower 1/3 position; PREHEAT oven to 500°F ; In a medium bowl, mix 3/4 lb ground beef with 1 1/2 tablespoons water, 3/8 teaspoon salt and 1/8 teaspoon ground black pepper in a medium bowl with a fork until thoroughly combined; DUMP ground beef mixture onto a COVER ground beef mixture with a sheet of waxed paper; PRESS ground beef mixture into the baking sheet with onions evenly to the edges using hands first, then with a rolling pin if desired, for uniformity; REMOVE waxed paper and discard.
• CUT ground beef lightly into 12 symmetrical squares using a pizza cutter (3 across x 4 down) leaving meat intact; POKE 5 evenly-spaced holes into each beef patty square (resembling the 5-dot pattern of standard playing dice), with a thin wooden spoon end or drinking straw, pressing while twisting to bore holes.
• PLACE squeezable ketchup and/or mustard, sliced pickles and sliced cheese within easy reach in work station to assemble Slyders quickly when needed; TRIM or cut American cheese to fit Slyders (I usually trim the edges only, but to economize you may cut cheese slices into 4 small portions).
• DIVIDE one package (12) Sara Lee Classic Dinner Rolls using a sharp knife for crisp clean edges; CUT each roll to a 1/3 slice for the bottom half, leaving 2/3 for the top bun; REPLACE bun tops; ARRANGE buns on a clean platter.
• INSERT a second baking sheet, inverted, over prepared baking sheet with meat and onions to prevent spatter and to help steam; CAREFULLY transfer the baking sheets containing beef mixture into preheated oven wearing oven mitts; CLOSE oven door.
• STEAM-BAKE beef patties for about 7-8 minutes or until beef is no longer pink (patties will shrink slightly upon cooking); REMOVE from oven; MOVE baking sheet with cooked patties into work station.
• LIFT each beef patty with a slotted spatula and place over bottom buns; PLACE a slice of cheese over each onion-topped meat patty diagonally; ARRANGE dill pickle slices over cheese.
• SQUEEZE 1 teaspoon mustard OR 1 teaspoon ketchup evenly onto inner TOP bun; PLACE one meat patty over each BOTTOM bun using a slotted spatula; SET bun tops atop assembled Slyders.
• WARM prepared Slyers on platter in microwave at 100% power only until warmed and cheese has melted (about 15 seconds); SERVE warm Slyders immediately and enjoy!

WHITE CASTLE CHEESEBURGERS

Steps:

• Separate the beef into 16 1 oz portions.
• On wax paper, form the portions into square, very thin 2.5" patties.
• Poke 5 holes in each patties with a circular object such as a straw.
• Freeze the patties until firm.
• Toast the faces of the dinner rolls, either in a hot frying pan or under the broiler In a hot frying pan or skillet, preheated to medium heat, arrange tablespoon sized piles of onions 3 inches apart.
• Salt and Pepper each pile.
• Spread the onions flat and place a frozen patty on each pile.
• Salt each patty.
• Cook each patty for 4-6 minutes, steam from the onions should cook each burger without having to flip it.
• Turn the bottom half of the bun onto the patty.
• Hold it down as you scoop a spatula under the onions, turn the sandwich over onto a plate Cut the American cheese into 2" portions and place on the onions and patty.
• Replace the top of the roll.
• Serve hot.

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.