These Mini White Castle Sliders are a copycat version of the famous little sandwich. I can't guarantee that they taste exact, but my family loves them.
I remember getting the Original White Castle Sliders when I was a little girl. It was way back in the 70's, but it seems like only yesterday. There are a few childhood food spots that will stick with me forever , Orange Julius at the mall, A & W's baby burgers, Homemade Pretzels from Solvang, Shakey's Pizza Parlor and White Castle Sliders!!
Oh how I loved getting those yummy little burgers. Those were the days!!!! Imagine my excitement when when I came across this recipe for DIY White Castle Sliders. As usual I wanted to see how the copy cat version compared to the original. I wanted to try out these mini little burgers on my kiddos to see if they liked them as much as I did.
I feel like this is a pretty good copykat to the original white castle sliders other than the frozen version. I did do a bit of research and found that the patties are steamed baked versus just baked, so maybe next time I will add a small tray or bowl of water in the oven white the patties bake to keep them moise. Let's get started on the recipe.
Evenly spreading the onions on the bottom of a 9 x 13 inch baking dish. The original recipe states to re-hydrate the onions, but since we are using 80/20 ground beef I feel like there is enough moisture to soften the onions.
Gently press the ground beef on top of the onion flakes. Press evenly making one giant hamburger Patty. You can also spread the meat between 2 sheets of parchment or waxed paper using a rolling pin and then add the meat over the onions and peel back the paper. Sprinkle with season salt, pepper and salt. If you want them thinner use a little bit of a larger baking pan or tray.
Place in the oven and bake at 400 degrees for 20 minutes. You can add a bowl or small try of water into the oven to steam bake the burgers, but that's up to you. Using a paper towel, pat the excess grease from the top of the patty. (keep in mind using 80/20 ground beef that the meat does shrink down some). 
Yield: 12-15
White Castle Sliders (Copy Kat Recipe)
These Mini White Castle Sliders are a copycat version of the famous little sandwich. I can't guarantee that they taste exact, but my family loves them.
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Ingredients
- 1/2 - cup dried onion flakes
- 2 - pounds ground chuck- 80/20 ground beef
- 1/2 - teaspoon seasoned salt
- salt & pepper to taste
- 6 - slices cheddar cheese or American cheese slices
- 12 - small party rolls (Martin's Potato Bread Party Rolls or Sara Lee Rolls)
- Dill pickle slices
Instructions
- Evenly spread the onions on the bottom of a 13 x 9 inch baking dish. Gently press the ground beef on top of the onion flakes. Press evenly making one giant patty. You can also spread the meat between 2 sheets of parchment or waxed paper using a rolling pin and then add the meat over the onions and peel back the paper.
- Sprinkle with season salt, pepper and salt. At this point some people use a drinking straw and poke holes throughout the meat like a true white castle slider, but that is just a personal preference.
- Place in the oven and bake at 400 degrees for 20 minutes. You can add a bowl or small try of water to steam bake the burgers, but that's up to you.
- Bake in a 400 degree oven for 20 minutes. Using a paper towel, pat the excess grease from the top of the patty. Keep in mind using 80/20 ground beef the meat does shrink down some.
- Top with cheddar or american cheese, return to oven for 2 more minutes. Remove from oven, let set 5 minutes then cut into 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 12- 15 sliders depending on how big you cut them.
Notes:
The best rolls to use are Martin Potato Rolls, Pepperidge Farm or Sara Lee Dinner Rolls. Keep in mind using an 80/20 ground beef the meat will shrink down some from the sides of the baking pan.
Recipe source: Big Red Kitchen
66 comments
:-)
As for Orange Julius - I remember getting those at the mall too! No longer there, but we do have a recipe and my entire family just loves it!
Orange Julius:
1/2 can orange juice concentrate
1/2 cup milk
1/2 cup water
1/4 cup sugar
1/2 tsp. vanilla
5-6 ice cubes
Put all ingredients in blender; blend until smooth.
(I use a sharp knife to cut the frozen OJ concentrate in half, but always ending up using both halves to make two recipes of this for our family. My blender just isn't big enough to do a double batch all at once.)
And my kiddos would love eating such cute little burgers.
Robin Sue
We are HUGE fans of hawaiian bread & use it every chance we get. I sliced the rolls & grilled them in a pan to add that yummy goodness.
I would recommend for company or for everyday dinner. Great for football games too :)
I've never had real White Castles but these were really yummy! I used King's Hawaiin rolls.
I used just 2 Tblsp. dried minced onion, I knew if there was much more, they'd be evident and my daughter would balk.
Super yummy!
I'm also glad you mentioned the liver, 'cause you gave me the guts to try something I've been pondering for a while. I bought some liver powder (it's just dried liver - comes as a nutritional supplement), with the thought of sprinkling a little into my ground beef when I cook it, to bump up the nutrition. I was afraid of "ruining" the beef, though. If popular burgers can have liver in them, surely that's not the case! (Although I bet adding REAL liver - the non-dried kinds - helps make a moister burger, too!)
I made the recipe as is but the 80/20 chuck shrunk down to half the pan size. I think I might use a leaner beef next time and also use 1 lb instead of 2 lb because the burgers were pretty thick.
Thank you for a new recipe to try on this Super Bowl Sunday!