Wednesday, January 13, 2010

White Castle Sliders!

One of my kids favorite things to eat are hamburgers and especially if they're the small tiny ones which seem to be so popular right now, it's either the Mini Sirloin Burgers or the Burger Shots etc.

But for me the best will always be White Castle Sliders, so when I first came across this recipe last year, I thought "well this is just what I've been looking for".

As always though, it got stashed away and forgotten about until tonight, I had extra dinner rolls on hand and thought I would surprise the kids with a special treat.

So here you go, the recipe makes 24 sliders, but I made half of the recipe for just us 4, I figure between the kids and my hubby taking some for lunch, it's more than enough.

1/2 cup dried onion flakes
2 pounds ground chuck- 80/20 ground beef
1/2 t. seasoned salt
6 slices cheddar cheese
24 small party rolls- I use Martin's Potato Bread Party Rolls
24 dill pickle slices

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 pattie.


Sprinkle with seasoned salt. At this point you can use a drinking straw and poke holes throughout the meat. That is what they do with the original white castle sliders.


Bake in a 400 degree oven for 20 minutes. Using a paper towel, pat the excess grease from the top of the pattie.


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 pattie with onion layer onto each bun bottom. Top each slider with a pickle slice then the bun lid. Serve immediately. Makes 24 Sliders.

Best rolls to use are the Potato Dinner Rolls.


  1. Ohh yumn Sandra!!

  2. We have a very similar recipe that we call Pan Burgers...we add worchestershire sauce to the meat mix and spread on a 15x11 jelly roll pan. We chop real onions finely and moosh them on top of the uncooked meat. Do the dry onions become totally soft during cooking? These end up pretty thin and cook in 10 mins. We just cut ours regular size to fit standard buns cuz that's whay I usually keep on hand :) I almost never fry hamburgers in a pan anymore...this process makes it so quick and easy! Thanks for your version!

  3. MMmmm, very interesting! I look forward to trying this soon. Just need the buns. I love the idea of using a straw to make those little holes! Around here they're referred to as "rat holes".
    White Castle does something interesting with their buns (which are wonderful), they sit them atop the meat and onions as they are grilling so that the buns are steamed soft and are slightly infused with onion. Thanks for sharing this.

  4. How fun...a White Castle just opened near my house!
    sandy toe

  5. I love coming here...You always have great recipes.

  6. This is an awesome recipe idea... I can't wait to try these.

  7. Made these last night and they were a HUGE hit - I am going to share your recipe on my site if it is ok, directing traffic back to you of course. Am making Chicken Poulet tomorrow. Thanks for sharing the yummy recipes!


  8. made these! Not surprised how delish they were. Thank you Sandra you rock.

  9. What a great sounding recipe. It's making me hungry and I've not had breakfast yet.